It's Steph's birthday!
While we are staying away from the gluten, her cake request was nothing short of healthy. What did she ask her? A oreo crusted, chocolate ship cheesecake with ganache. Holy smokes! I've never made a cheesecake, so this should be entertaining.
While we are staying away from the gluten, her cake request was nothing short of healthy. What did she ask her? A oreo crusted, chocolate ship cheesecake with ganache. Holy smokes! I've never made a cheesecake, so this should be entertaining.
Oreo Chocolate Chip Cheesecake with Ganache
Recipe adapted by Fat Girl Trapped in a Skinny Body
Ingredients:
For the crust:
1 1/2 cups Oreo crumbs (I used _ _ Gluten free Cookies)
6 tablespoons unsalted butter, melted
For the Cheesecake:
32 ounces (4 blocks) of cream cheese at room temperature
1 1/2 cups sugar
4 whole extra-large eggs, at room temperature
1/4 cup sour cream, low fat
1 1/2 teaspoons pure vanilla extract
2 cups chocolate chips or 1 1/2 cups mini chocolate chips
For the ganache:
1/2 cup heavy cream (I only had half & half on hand)
3/4 cup chocolate chips (milk chocolate or semi sweet)
For the crust:
1 1/2 cups Oreo crumbs (I used _ _ Gluten free Cookies)
6 tablespoons unsalted butter, melted
For the Cheesecake:
32 ounces (4 blocks) of cream cheese at room temperature
1 1/2 cups sugar
4 whole extra-large eggs, at room temperature
1/4 cup sour cream, low fat
1 1/2 teaspoons pure vanilla extract
2 cups chocolate chips or 1 1/2 cups mini chocolate chips
For the ganache:
1/2 cup heavy cream (I only had half & half on hand)
3/4 cup chocolate chips (milk chocolate or semi sweet)
Directions:
Preheat the oven to 450 degrees F.
To make the crust, combine the crushed Oreos and melted butter in a bowl until well mixed. Pour into a 9-inch springform pan. Get ready to get those fingertips dirty. Press the crumbs into the bottom of the pan, and then place into the fridge to chill while mixing the cake ingredients.
Preheat the oven to 450 degrees F.
To make the crust, combine the crushed Oreos and melted butter in a bowl until well mixed. Pour into a 9-inch springform pan. Get ready to get those fingertips dirty. Press the crumbs into the bottom of the pan, and then place into the fridge to chill while mixing the cake ingredients.
To make the cheesecake:
Mix together the cream cheese and sugar until it's light and well mixed. I used the Kitchen Aide and as you can see in the picture, I put the shield guard on cause there is some splattering involved. Reduce the speed of the mixer t and add the eggs, 1 at a time. With the mixer on low, add the sour cream, and vanilla. Bust out a scraper and stir in the chocolate chips. Take a finger and sample, cause it is Yum-My.
Mix together the cream cheese and sugar until it's light and well mixed. I used the Kitchen Aide and as you can see in the picture, I put the shield guard on cause there is some splattering involved. Reduce the speed of the mixer t and add the eggs, 1 at a time. With the mixer on low, add the sour cream, and vanilla. Bust out a scraper and stir in the chocolate chips. Take a finger and sample, cause it is Yum-My.
Take your batter and pour into the cooled crust.
At 450 you are going to bake your cake for 15 minutes. Without opening the oven, turn the oven temperature down to 225 degrees and bake for another 1 hour and 15 minutes. While I know it's tempting to want to take a peek, DON'T. I would tell you what the repercussions are, but I have no idea. LOL. So just don't do it, I hear it's bad. So once the timer goes off, turn the oven off and crack open the door. The cake will not be completely set in the center from what I hear, but when I opened the door the cake was poofed over the sides and a pretty tan color . You're going to leave the cheesecake resting with the door open for 30 minutes.
At 450 you are going to bake your cake for 15 minutes. Without opening the oven, turn the oven temperature down to 225 degrees and bake for another 1 hour and 15 minutes. While I know it's tempting to want to take a peek, DON'T. I would tell you what the repercussions are, but I have no idea. LOL. So just don't do it, I hear it's bad. So once the timer goes off, turn the oven off and crack open the door. The cake will not be completely set in the center from what I hear, but when I opened the door the cake was poofed over the sides and a pretty tan color . You're going to leave the cheesecake resting with the door open for 30 minutes.
Now you can take the cake out of the oven and allow it to sit at room temperature until completely cooled. It took about 2 hours. Anyway, while your cheesecake rests, make the topping. You're going to heat the chocolate chips in a double boiler over a low heat. Once the chocolate has melted, add in the cream and stir. Now remove the bowl from the heat and allow to also cool. It will thicken, and once it does so slightly, you'll add it to your cheesecake. Start in the middle and spread out.
This is where I had fun, I let the ganache just flow over in some areas. Isn't it pretty? I think I may have to become a cheesecake master :)