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Recipe: Chocolate Cheesecake

09 April 2009

I'm feeling very satisfied as I'm typing this post because the cheesecake was simply divine. I've been persuading my mum to bake this cake, making special requests on how I want it to be and how it should look like, and it's finally done. And eaten with much relish of course :)

I would have wanted a single (thick) layer of chocolate at the bottom and a single, equally thick layer of cheese at the top, but my mum had other ideas and came up with a triple layer. I think it was a good call because I can't imagine a thicker layer of chocolate honestly, this was just nice. The biscuit side (and base) was made with Digestives biscuits instead of the usual Oreo cookies because the both of us felt that Oreos are wayyy to common on cakes these days. The picture above would certainly look a lot better if we had a sharper knife, but nonetheless it does go a long way to show you how soft and smooth the whole cake is.

I realise I'm kinda showing the pictures backwards, but the first picture is really meant to show how it should look like (sans a prettier plate, but that'll have to do for now), at least it's pretty close to what I had in mind. Good job mum! =)

The Recipe: Chocolate Cheesecake

For the base:
200gm Digestives biscuits (optional choice of type and brand of biscuits)
125gm butter

For the cheesecake:
200gm sugar (3/4 cup)
250gm cream cheese
100ml water
1tbsp gelatine
1tin Nestle cream

For the chocolate ganache:
150g cooking chocolate (optional choice of type and brand, we used Hershey's)
50g dairy whipping cream

1. Crush biscuits and mix well with butter.
2. Spread the mixture on a 22.5cm diameter aluminium tray and press hard to form a base.
3. Leave base in the fridge.

4. Mix sugar with cream cheese in a mixing bowl (an electronic mixer was used here)
5. Boil water, add gelatine and turn heat down. Keep stirring on low heat until gelatine dissolves.
6. When mixture boils, add sugar and cream cheese mixture and stir over low heat.
7. Add cream and stir until mixture boils.
8. Pour mixture onto chilled biscuit base in tray.
9. Chill cheesecake until set.

Chocolate Ganache:
10. Double-boil cooking chocolate and dairy whipping cream until melted and very smooth.
11. Spread chocolate ganache on the surface of the cheesecake, add depending on desired thickness.
12. Cool for chocolate to harden.

For a triple cheesecake layer, just repeat steps 4-9, pouring the cheese onto the hardened chocolate instead.

Decorate as you please.

Yums! I'm inspired just looking at the cake again. I might just have a try in baking or cooking when the holidays arrive, it's time I work my hands on something delicious (I hope!) that I could be proud of :)

2 Foodie Comments:

Pearl said...

is that a scoop of oreo ice cream?

April 10, 2009 at 4:14 AM
*Harris said...

Hahaha nope, it's chocolate chip. I wanted plain vanilla to be honest, but the store ran out (of vanilla, can you believe it?!).

No cookies and cream ice-cream, if that's what you're asking haha, quite bored of them.

April 10, 2009 at 9:02 AM

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2009 ·*the simplest aphrodisiac by TNB | Official Singapore Food Blog.