Valentine’s Day Specially Designed 36 Cakes And Cupcakes
Triple Chocolate Cheesecake
For the bark:
24 Oreo-finely crushed biscuits
1/4 cup without salt melted butter
For cheesecake filling:
2 pounds of cream cheese – room temperature
1 ½ cups powdered sugar
3 tablespoons of cocoa powder
4 eggs room temperature
10 ounces of chopped sweet and sour chocolate
For chocolate coating:
3/4 cup thick cream
6 oz. bittersweet chopped chocolate fine
1 tablespoon granulated sugar
To make the crust:
Preheat the oven to 350 degrees F, grease a 9-inch dish and set aside.
Finely crush the biscuits in a food processor, add the melted butter and mix until well moistened.
Press the crumb mixture into the bottom of the prepared pot and bake for 6 minutes. Remove from the oven and place on a refrigerated shelf while filling.
To make the filling:
Melt 10 ounces of sweet and sour chocolate and leave to cool.
Stir cream cheese and sugar until smooth, mix with cocoa powder.
Add the eggs one at a time, mix at low speed and do not overload.
Add the melted chocolate and mix at low speed.
Pour the filling over the crust and smooth the top.
Bake the cheesecake until the middle is ready and the top part looks dry (about 1 hour to 1 hour and 10 minutes).
Allow to cool in a grid for 5 minutes, then pass a thin knife along the walls and place the cake in the refrigerator for at least 8 hours or better overnight (uncovered).
To do the reporting:
In a medium saucepan, whisk the cream, chocolate and sugar over low heat until the chocolate is completely melted and the mixture is smooth.
Allow to cool and pour over the cheesecake.
When the lid has been replaced and cooled down, insert a thin knife through the sides and remove the sides of the spring-shaped tray.
This cheesecake can be prepared up to 2 or 3 days in advance. Just store it in the fridge.
Decorate with chocolate curls (optional).