Dark Chocolate Cheesecake with Oreos | Glutenfreewhisk
Name a person who does not loves chocolates, this pure sinful ingredient with coffee added to it can make anyone fall in love with this recipe and you will want to make it not once but for every occasion.
Dark chocolate and coffee are my two favorites so I have made this cake and have enjoyed it so many times and I am sure this combination will make you fall in love with this recipe. This cake not only have just these tempting ingredients in it, it is also a no bake cake that is you don't need an oven to try it out.
All you need to make this cake is a removable base cake tin and a lot of patience😄. I, on the other hand clearly lack patience and I sliced the cake within 5 hours before it completely sets but the cake requires you to have patience of about 8-9 hours for it to be perfect, and believe me the wait is worth it.
RECIPE:
Ingredients:
For the Cake Base:
200 gms Oreo Chocolate Cookies
70 gms Butter, softened
For Chocolate Coffee Filling:
150 gms Dark Chocolate, I have used 55% cocoa you can use 75% or according to your liking
250 ml Cream
2-3 tbsp Honey
2 Spoonful Instant Coffee
1 tsp Vanilla Essence
20 gms Butter
1 tbsp Maida dissolved in water to make thin slurry
METHOD:
Note: For garnishing I have used a caramel filled white chocolate bar and pistachios, you can use any frozen fruit or fresh fruits or any cake decoration item.
Dark chocolate and coffee are my two favorites so I have made this cake and have enjoyed it so many times and I am sure this combination will make you fall in love with this recipe. This cake not only have just these tempting ingredients in it, it is also a no bake cake that is you don't need an oven to try it out.
All you need to make this cake is a removable base cake tin and a lot of patience😄. I, on the other hand clearly lack patience and I sliced the cake within 5 hours before it completely sets but the cake requires you to have patience of about 8-9 hours for it to be perfect, and believe me the wait is worth it.
RECIPE:
Ingredients:
For the Cake Base:
200 gms Oreo Chocolate Cookies
70 gms Butter, softened
For Chocolate Coffee Filling:
150 gms Dark Chocolate, I have used 55% cocoa you can use 75% or according to your liking
250 ml Cream
2-3 tbsp Honey
2 Spoonful Instant Coffee
1 tsp Vanilla Essence
20 gms Butter
1 tbsp Maida dissolved in water to make thin slurry
METHOD:
- To make the base, grind the cookies and butter in a food processor. Press the mixture in the cake tin evenly and allow is to cook and set in refrigerator.
- For the filling, in a deep pan pour all the ingredients except the maida slurry and heat the pan till the chocolate melts and everything is combined. Switch off the heat and add the slurry, mix it well.
- The slurry helps the filling to set properly and you can instantly notice the mixture starts to thickens as soon as you add it.
- Pour the mixture over your set base and refrigerate again for minimum of 9 hours. Demould the cake and serve in slices.
Note: For garnishing I have used a caramel filled white chocolate bar and pistachios, you can use any frozen fruit or fresh fruits or any cake decoration item.
