Chocolate, Oreo and Coconut Cheesecake
an explosion of flavors and textures
Ingredientes
For the oreo crust:
- 250 g oreo cookies
- 60 g unsalted butter
For the chocolate cheesecake:
- 500 g cream cheese
- 80 g light brown sugar
- 80 g white sugar
- 300 g dark chocolate
- 1 tsp vanilla essence
- 1 tsp instant coffee
- 1 tbsp cocoa powder
- 250 ml heavy cream
For the coconut topping:
- 80 g light brown sugar
- 120 ml milk
- 70 g unsalted butter (melted)
- 1 tsp vanilla essence
- 1/2 tsp table salt
- 2 egg yolks
- 170 g shredded coconut
- 50 g pecans
- cocoa powder
Preparação
For the oreo crust:
- In a food processor, blitz the cookies into a powder.
- Melt the butter in the microwave.
- Add the butter to the crushed cookies and mix with a fork until you have a mixture that resembles wet sand.
- Spread this mixture in a springform pan of about 20 cm in diameter. Use the back of a spoon to smoothen it over evenly.
- Place the cake pan in the fridge while you prepare the cheesecake.
For the chocolate cheesecake:
- In a bowl, melt the chocolate in the microwave.
- Add the vanilla and coffee, mix well.
- Beat the heavy cream to soft peaks. Store in the fridge.
- Next beat cream cheese with the sugars and cocoa powder for about 5 minutes.
- Slowly pour in the cooled melted chocolate until it is fully incorporated.
- Lastly, fold in the whipped cream carefully with a spatula. The cheesecake filling will be quite thick.
- Spread this filling on top of the cookie layer evenly.
For the coconut topping:
- In a pan, mix milk with sugar, butter, salt, and vanilla.
- Bring over medium heat until it stars to boil.
- Place the yolks in a bowl and slowly pour in the milk, mixing with a whisk during the process.
- Pour this mixture into a pan and bring over medium heat again. Stirring occasionally with a spatula, let it thicken a little.
- Remove from the heat, add the coconut, and mix. Let it cool down completely.
- Spread on top of the cheesecake.
- Finally, decorate with the chopped pecans and dust lightly with cocoa powder.