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.
Prep Time 20minutes
Cook Time 25minutes
setting time 8hours
Total Time 45minutes
For the crust
200gOreo biscuits (powdered)(I used it with the cream filling)
1 tspcocoa powder
For the filling
150 g 55% Dark chocolate
1packStrawberry Jelly crystals(I used a 90g pack by the brand Weikfield)
40gcastor sugar(add more if you'd like more sweet)
250mlCream(25-35% fat )
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.