This creamiest eggless chocolate cheesecake is perfect for any occasion, from birthday parties to celebrations! It is so soft and each bite will melt in your mouth with its perfectly balanced chocolate flavour ~ making it absolutely irresistible!!
Timestamps/Chapters:
0:00- Intro
0:36 - Recipe Slate
0:43 - Cheesecake base
1:08- Prepping the cake tin
1:30 - Cheesecake Filling
2:00 - Baking the cheesecake in a water bath
2:23 - Cool Down & Garnish
2:41- Slice and enjoy!
2:54 - Taste test!
2:59 - Thanks for watching!
Ingredients:
Cheesecake Base :
Oreo Biscuit - 1 Cup
Flour/ Maida - 3 Tbsps
Melted Butter - 1/4th Cup
Almonds - 1/4th Cup/ 30g
Cheesecake filling :
Cream Cheese - 2 Cups/ 460g
Sugar - 2 Tbsps/ 30g
Condensed Milk - 1/2 cup/ 165g
Hung Curd - 1/2 cup/ 130g
Flour/ Maida - 1 Tbsp/ 10g
Cornstarch - 1 Tbsp/ 9g
Milk - 1/2 cup/ 120g
Vanilla - 2 Tsps
Chocolate - 3/4th cup / 150g
Coffee Powder - 1 Tsp/ 3g
Toasted Almonds - 1/4th Cup (Garnish)
Chocolate Ganache :
Chocolate - 1/3rd Cup
Cream - 1/3rd Cup
Milk - 1 Tbsp
Process :
* Pre-heat the oven to 180C
* Cheesecake Base : Start by separating the cream & the biscuit from the oreos
* Crush the biscuits using a blender or place them in a ziplock bag & pound them until they break down
* To a bowl, add in the crushed biscuits along with flour, finely chopped almonds & melted butter - mix it well
* Today I’m using a spring-foam cake tin whose base is detachable from its body - grease the pan & line the base with parchment paper
* Transfer the biscuit base to the mould & flatten it out evenly using a flat surface
* Bake in a pre-heated 180C oven for 8-10 mins
* Meanwhile, for the Cheesecake Batter : melt in some chocolate in a saucepan along with some milk - add in the cornstarch, flour & coffee powder & whisk until the flours have combined - take it off the heat & allow it to cool down completely
* After baking the base- turn the oven temperature down to 160 C
* In a separate bowl, add in the room temperature cream cheese, hung curd, vanilla essence, sugar & condensed milk - whisk using an electric whisk or a hand whisk until the sugar has dissolved & the mixture is light & fluffy
* Finally add in the cooled down chocolate mix & whisk again until the batter is homogeneous
* Transfer the batter to the baked & cooled down biscuit base, tap it twice to deflate any air bubbles & place it on a large baking tray
* Fill 1/4th of the baking tray with water & place it the pre-heated 160C oven for 45 - 50 mins
* Once the Cheesecake has baked, turn off the oven, open the oven door half-way & allow it cool down completely
* Transfer the cooled down cheesecake to the refrigerator & allow it rest for at-least 4-6 hours/ preferably overnight
* Run a knife gently along the edges of the spring-foam, me-mould the cheesecake carefully & place it on the cake stand
* For the Chocolate Ganache - heat up the cream & milk, add in the chocolate & cover it for 5 mins - whisk to form a smooth, lump-free ganache
* Garnish the cheesecake with chocolate ganache & chopped almonds
* Slice, Serve & Enjoy 🍫🍰
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