Indulge in this luscious Oreo cheesecake, nestled between two layers of rich chocolate cake, and enveloped in a blanket of Oreo crumbs. The blend of creamy cheesecake and moist cake will tantalize your taste buds.
Ingredients:
- Oreos: 80g
For the Chocolate Cake:
- Low gluten flour: 100g
- Dark cocoa powder: 30g
- Salt: 1g
- Baking powder: 2g
- Baking soda: 2g
- Egg: 1
- Sugar: 100g
- Corn oil: 40g
- Lemon juice: 5g
- Milk: 90g
- Hot coffee: 75g
For the Cheesecake Filling:
- Cream cheese: 300g
- Light cream: 200g
- Condensed milk: 190g
- Gelatin: 8g
Method:
- Oreo Preparation: Using a blender, reduce the Oreos to fine crumbs. Set aside.
- Chocolate Cake: In a bowl, sift together flour, cocoa powder, salt, baking powder, and baking soda. To this mixture, add the egg, sugar, corn oil, lemon juice, and milk. Whisk until smooth and glossy. Finally, incorporate the hot coffee. Transfer the batter to a 6-inch mold and bake at 150°C for 50 minutes. Once baked, let it cool before slicing into two even layers.
- Cheesecake Filling: Combine cream cheese and light cream, whisking until smooth. Soften the gelatin and add it to the cream cheese blend. Integrate the condensed milk and mix well. Separate 250g of this mixture (this will be your plain cheesecake layer). To the remaining mixture, fold in 35g of the Oreo crumbs to create the Oreo cheesecake layer.
- Assembly: In a slightly larger mold, place one slice of chocolate cake at the base. Pour two-thirds of the Oreo cheesecake mixture over it. Allow it to set in the freezer for about 10 minutes. Next, pour the plain cheesecake layer and let it set. Place the second slice of chocolate cake on top, followed by the remaining Oreo cheesecake mixture. Cover and let it set in the refrigerator overnight.
- Final Touch: Once set, cover the plain cheesecake layer with parchment paper and press the remaining Oreo crumbs onto the exposed areas. Gently peel away the parchment to reveal the contrasting layers.
Serve and delight in this multi-layered dessert masterpiece!
