I just want to begin by saying, ohmygodthiscakeohmygod.
Pass me a fork, please.
I’ve made cheesecake before. Here, here and here. But this one is living proof that my love for peanut butter is getting dangerously strong. Especially when there’s chocolate thrown in there. Oh and Oreos. Always. Have. Oreos.
I had 6 Oreos lying in a box, that for some reason, I thought would taste better in a cake than as is. I’m obviously blessed with some sort of cheesecake foresight. Because I mean, who doesn’t want an Oreo crust! I also had this amazing blog with a recipe that I’d been dying to try but needed to figure out how to tone the calories down a bit. Done and done.
This cake was a ‘Welcome to Mumbai!’ gesture for my sister, but I kinda wish I’d had the guts to just scarf it all down. Although her eyes went really wide when she took the first bite, so my restraint was worth it 🙂
I’ve been planning to make this cheesecake for ages and after some tropical fruit baking like this and this, I thought it’s time to get back to chocolate. The Desserted Girl begins experiencing withdrawal symptoms if there are very long gaps between two chocolate posts. True story.
So here’s what happened with this cake. I had a jar of peanut butter, a few Oreos, and a ton of enthusiasm. Though the beautiful blog I linked to above, has a wonderful recipe, I didn’t have enough biscuits to make a crust all the way up to the sides of the tin and it was also much more elaboarate. So I winged it and made my own Oreo crust and though I would have liked it thicker, there’s still plenty of it. Best way to use up leftovers, if you ask me! I also didn’t have any cream lying around for the two ganache layers. I made the best of what I had and decided to have only one layer of pure melted chocolate. Saved me some calories and still tasted like a slice of heaven. Be prepared though, because unlike a cream-based ganache, pure compound chocolate is a bit hard to cut into and I had a couple of cracks once it set. If you make the cheesecake this way, cut into it after leaving it out at room temperature for a while. Other than that, there’s no catastrophes.
The recipe also said this cake is insanely heavy and despite the fact that I used no cream and substituted yoghurt for sour cream, I decided to halve the proportions for the cheesecake layer and make a smaller, lighter cake. The peanut butter mixed with cream cheese is beyond delicious and though you can’t go beyond a slice at a time, it’s not a very ohmygodgoingtofaintnow kind of cake. Always a good thing, right?
The Oreo crust complements the peanut butter perfectly (use any crumbs to garnish slices with) and the chocolate topping was just the icing on the cake. Make this cake when you have mouths to feed though, it’s addictive and tests your self control to the limit. Creamy, tangy, rich and smooth, all at once. That’s what I call a good cheesecake.
What you’ll need:
For the crust
2 tbsps melted butter (salted or unsalted)
5 to 6 crushed Oreos (best crushed in a Ziploc bag with a rolling pin. Use as many Oreos as you’d like, this is the bare minimum because I was trying to use up leftovers)
For the cheesecake layer
225 gms cream cheese, room temperature (about 1 and 1/4 packs of Britannia cream cheese)
3/4 cup creamy/chunky peanut butter
3/4 cup caster sugar
1/2 cup plain yoghurt
2 small eggs (or 1 and a half large)
2 tsps vanilla essence
For the topping
130 gms dark compound chocolate (I used Morde)
What to do:
1. Mix the melted butter and crushed Oreos together and press evenly into the bottom of a 6″ springform tin, using the back of a spoon. Place in the refrigerator while you make the cheesecake batter.
2. Preheat the oven to 160 C. Beat the cream cheese, sugar and peanut butter using a hand mixer till smooth and fluffy.
3. Add the yoghurt, eggs and vanilla and beat again till well incorporated.
4. Remove the tin from the fridge and pour the cheesecake batter over the chilled crust.
5. Bake for 40 to 45 minutes. The top might crack a bit and will turn golden-brown. The center two inches of the cake should only wobble slightly when done.
6. Allow the cheesecake to cool for about an hour and then chill for at least 3 hours. Un-mould from the tin and place on a large tray to catch drips from the topping.
7. Melt the chocolate in the microwave or in a double boiler and pour over the chilled cheesecake. You could add cream to make this a chocolate ganache topping as well. If not, make sure you serve the cake after it’s been sitting at room temperature for about 15 minutes, so that the chocolate is easy to cut through.
Eat a few bites and take a nap. You’ll need it 🙂