Whenever there’s an excuse to bake, I am onto it. Most of the time I bake healthy things like yoghurt cake, banana and walnut bread, sponge, modified brownies and friands…. Occasionally, I drop the bomb and make something fattilicious. Why? I think sometimes, some cakes, are just meant to be made the way they are. Cheesecake with cream cheese, chocolate cake with real chocolate. It’s an indulging treat once in a while.
This recipe, Again, was inspired by MKR and my sister’s words while we watch. She asked me ‘why do you never make this type of cake?’ So, Happy Birthday sis, now your dream come true.
As you know now, the recipe is available below: https://au.tv.yahoo.com/my-kitchen-rules/recipe/22448428/triple-chocolate-cheesecake/
(If you have a careful look, my cake is in a different colour layer compared to Blair’s and Paul’s 10 out of 10 cake. Purely because I didn’t read properly!)
Melted butter, to grease
300g plain oreo biscuits take out the cream
180g (1½ cups) walnuts, finely chopped, toasted
10 dates, pitted, finely chopped
100ml canola oil
2 tbs honey
55g (¼ cup) caster sugar
750g cream cheese, softened
100g caster sugar
200g white chocolate, chopped
200g milk chocolate, chopped
200g dark chocolate, chopped
3 tsp powdered gelatine
125g fresh raspberries, plus extra, to serve
*Italic font are those that I have changed from original recipe*
To make berry coulis, place sugar and 50ml water in a small saucepan over low heat and stir until sugar dissolves. Add raspberries and stand for 5 minutes. Process mixture in a food processor until smooth. Strain mixture through a fine sieve into a bowl, discarding seeds. Cover and refrigerate until needed.
Meanwhile, grease and line a 23cm cake pan with removable base with melted butter. Process biscuits and nuts in a food processor until mixture resembles crumbs. Add dates, oil and honey and process to combine. Press mixture over base of prepared pan and refrigerate until needed.
To make filling, using an electric mixer, beat cream cheese and sugar (on medium speed) until smooth and combined. Add cream and beat until smooth. Set aside.
Fill a small saucepan one-third full with water and bring to a gentle simmer. Place the white, milk and dark chocolate in separate small heatproof bowls. Working with one bowl at a time, place over pan and stir until chocolate has melted (don’t let the bowl touch the water). Allow to cool.
Place 60ml boiling water in a small heatproof bowl and sprinkle over gelatine. Stir until dissolved. With the motor running, gradually add to cream cheese mixture and beat to combine. Add a third of the cream cheese mixture to each bowl of melted chocolate and stir to combine
Pour dark chocolate layer over chilled cake base. Dot with raspberries, then freeze for 5 minutes. Top with white chocolate layer and freeze for 5 minutes. Top with milk chocolate layer and refrigerate for 4 hours or overnight to set.
Slice cheesecake and place on serving plates. Drizzle over coulis and serve with extra raspberries to the side.
What did I think?
It was REALLY CREAMY, DELICIOUS, and FULL of FLAVOUR. Not too sweet which is what I love! With the acidity of the Raspberry coulis, I cannot fault it (Manu tone)! The OREO crust was very Intense. I like cocoa-intense but my family thought it could be sweeter. If you don’t want base too be too chocolaty, I suggest to choose something like Arnott chocolate ripple biscuits as it has got more sweetness and less chocolate. Overall, I quite enjoy making and eating the cake, and I LOVE the look of the cake, it’s too pretty! Nutritionally……… it’s all cream cheese, chocolate, and biscuits. I don’t think we need to go into it, just enjoy.