This last week has been particularly good for The Desserted Girl. The Dense Chocolate Loaf’s popularity amazed me and my blog stats, likes and pins were very, very happy. Thank you so much for all the love, and particularly to those who’ve already tried it out and been nice enough to share 🙂
Encouraged by the success of that improvisation of Nigella Lawson’s recipe, I tried another one, this time for chocolate cheesecake. And what an experiment it turned out to be!
I added an Oreo crust, made a bunch of changes I’ll come to in just a minute, and baked them in a muffin-pan for individual, less guilt-ridden portions. Yum.
My biggest worry with cheesecakes is always that they’ll turn out too eggy. Because it’s just cream cheese and no flour, eggs are extremely prominent in any baked cheesecake. Not everyone minds that, but I’m a little paranoid. Ok, very. When I made this mango cheesecake, I threw in copious amounts of vanilla essence just to mask the flavour of the egg.
To combat that problem this time, I did two things with this recipe. I added vanilla essence and doubled the amount of lime juice, and used only one egg and instead of an extra yolk as well. Mission accomplished.
I played around with the proportions of the original recipe, cut the ingredients down by 1/3rd so that I had a small, experimental amount of batter. I substituted yoghurt for the sour cream and added just a touch more melted chocolate. Oh, and I have no idea where I could have gotten graham crackers in Mumbai for the crust, but Oreos were so much better and so much easier. It meant a double chocolate layer, in what world is that a bad thing? 🙂
I have to admit though, the jagged edges you see on these cheesecakes were my fault. You have to use cupcake liners to make these in a muffin pan, or un-moulding will be a giant pain. So in my little collection of liners, I dug out the ones I wasn’t too much in love with (because you need to peel them off before serving), and they were a bit oversize. So unfortunately, a couple of them folded in a bit while I poured the batter, leaving the slightly misshapen edges you see. Sorry. My husband said they look like flowers. Always a bright side, right? 🙂
These little babies are tangy but chocolatey, creamy but crusty. That Oreo crust is honestly to die for. Best decision ever! You can definitely bake this as a small cake, or double the proportions and get a large one. I think mini ones are more fun though 🙂
They’re seriously easy to make, don’t miss them! You do need a weighing scale, but this converter can help with cup measures, if you can’t get hold of one. The proportions below are perfect for 6 mini cheesecakes.
What you’ll need:
6 chocolate Oreos
15 gms butter (salted or unsalted)
165 gms cream cheese (I use Britannia)
50 gms caster sugar
60 gms plain yoghurt
1 to 2 tsps lime juice, to taste
2 tsps vanilla essence
70 gms dark chocolate, roughly chopped
What to do:
1. Using a rolling pin, bash the Oreos on a chopping board till you have a gravel-like mixture. Don’t worry about the cream in the middle, it all blends in once the crust is ready. Don’t leave any large biscuit chunks though.
2. Melt the butter in a bowl, add the crushed Oreos and mix well.
3. Divide this mixture equally into 6, lined muffin moulds and press down to even it out and form the crust. Place the muffin tray in the fridge to chill while you make the filling.
4. Preheat the oven to 180 C.
5. In a food processor (I find this the easiest for runny batters, a hand mixer results in too much splattering, but you could even do this by hand), beat the cream cheese for about 30 seconds till smooth. Add the sugar and beat again.
6. Add the egg and vanilla essence and beat again.
7. Add the yoghurt and lime juice and beat well till combined.
8. Melt the chocolate in the microwave or on a double boiler. Allow to cool for a minute and beat it into the cream cheese mixture.
9. Pour this batter evenly into the chilled muffin moulds, filling almost till the top.
10. Bake for about 25 to 30 minutes. The cakes will puff up, and may crack and sink in the middle.
11. Allow to cool to room temperature and then chill for an hour to set before serving, eating or photographing 🙂 Peel away the cupcake liners and go crazy!
P.S. Want cheesecake but can’t or don’t want to bake? Try this 🙂
P.P. S. Love Oreos? Try these cupcakes too!