So, I took a super long break. Honestly, it felt really good, but at the same time, it was terrifying at some points because I was constantly afraid of being forgotten, given the current situation of social media. However, my life felt like it was in shambles and I had to take some time to understand why I felt the way I did. (More on this soon) But I am glad to be back, all this time although I was absent here, I was still baking, photographing, editing and learning.
Let’s talk about this cheesecake now. The recipe is absolutely easy, the only time that it gets tough is when you have to wait for it to set. I fed this to a lot of people and all of them went bonkers for it. One good thing about this recipe is that you need
This recipe is perfect for the hot summer months when you do not want to turn your oven on and still treat yourself with some choco-berry goodness.
- 200 g Oreo biscuits (powdered) (I used it with the cream filling)
- 60 ml unsalted butter (melted)
- 1 tsp cocoa powder
- 225 g Cream cheese
- 150 g 55% Dark chocolate
- 1 pack Strawberry Jelly crystals (I used a 90g pack by the brand Weikfield)
- 40 g castor sugar (add more if you’d like more sweet)
- 250 ml Cream (25-35% fat )
- 1/4 tsp salt
- 1 tsp vanilla extract
Grease and line an 8 inch round springform pan and set aside.
Using a food processor or just a ziplock bag and a rolling pin, crush your oreo cookies till they become a fine powder. Add them to a bowl. Then add the melted butter and cocoa powder and mix till all the dry crumbs are moistened.
Press this mixture into the springform pan in an even compact layer and keep it in the refrigerator.
In a medium-sized saucepan, preferably heavy bottom. Add your cream, cream cheese, and sugar and stir constantly on low-medium heat till the cream cheese melts.
Add in the chopped chocolate. Keep stirring till the mixture is smooth and the chocolate has melted completely. Take it off the heat.
Now prepare the Jelly according to package instructions but only use 1/4th the quantity of water asked for on the package. (For example: Mine asked for 500 ml water, so I used 125 ml of water)
Pour the prepared jelly mixture into the chocolate cheesecake mixture, add the vanilla and salt. Mix until well combined.
Pour this cheesecake filling into the springform pan, the mixture should level itself out. Lightly tap the pan on the kitchen surface to remove any bubbles or use a toothpick to poke them.
Let the cheesecake set in the freezer overnight or at least 8-10 hours.
Garnish and enjoy!
Until next time!