Make one 8 inches (1 ½ high) cake
Cheese mixture 300g cream cheese200ml whipping cream120g caster sugar2 whole eggs4tbs cocoa powder4tsp freshly squeeze lemon juiceCrust180g Oreo cookies (w/o filling)100g unsalted butter Prep: - Wrap the cream cheese in plastic food wrap and place in microwave on low for 2 minutes to soften it.
- Preheat oven to 160 degree C/325 degree F.
- Wrap the bottom (up to half way) of the pan with 2 layers of foil paper.
- Boil some water for later use (appx. 2 liter).
For the crust:
-Break the cookies into small pieces, then place into a zip lock bag or any heavy weight plastic bag (remove air bubbles), and crush + roll using a rolling pin until cookies become fine crumb.
-Place butter in microwave and heat for 1 mins. over medium heat.
-Pour melted butter into the bag, remove air bubble and close the bag, then shake it to mix the two.
-Pour this mix into the pan; using the back of a large spoon, press crumb firmly to pan until packed; set aside.
For the cheesecake:
-Place the cream cheese in a mixing bowl. Using a whisk, whisk cream cheese until blended; add the other ingredients in the following order, sugar --> cocoa powder --> eggs --> lemon juice --> whipping cream, make sure that each item is well blended before adding another.
-Strain the cheese mixture then pour into the cake pan.
-Pour hot water (1 inch in depth) into a roasting pan, place the pan inside the roasting pan and bake for 90minutes. If the water dried out while baking, be sure to refill with more hot water. Once the center of the cake no longer quiver and the sides begin to pull away from the pan then it is done.
-Remove from oven and let cool completely on wire rack. Place in fridge for 3 hours or overnight to set.
Dark Chocolate Glazing
-100g whipping cream125g water40g cocoa powder160g granulated sugar10g gelatin
Prep:
- Pre-soak gelatin in a bowl of cold water, squeeze out excess water; set aside. If using powdered gelatin, add 2 spoon of water.
- Using a small round cookie cutter, scrape curls off a block of white chocolate. Place whipping cream, sugar and water in a saucepan and bring to boil over medium heat. Then add in the cocoa powder and bring to boil again or till mixture slightly thicken; stir constantly to avoid mixture sticking to saucepan.
-Remove from heat and let cool for a few minutes then add the pre-soaked gelatin; stir until completely melted; strain.
-When cool to lukewarm, pour glazing onto cheesecake and let some drip down the sides. Place back into fridge for another 30 minutes.
Decorate the cake with white chocolate curls before serving.
