Location: My tiny kitchen

It’s a dark chocolate cheesecake! Dense and chocolaty, this cheesecake tastes more like a torte than a cheesecake. The ingredients are simple but unique: instead of using sugar, condense milk is used to give the cheesecake a velvety rich flavour. Because a large quantity of dark chocolate is used, I used the best dark chocolate for baking that I can find without emptying out my wallet.

If you love rich and dense cakes, try this recipe and you won’t be disappointed.

Ingredients:

1 1/4 cup Oreo cookie crumbs
1/4 cup melted butter

12 ounces of chopped Callebaut dark chocolate (from Bosa Foods)
3 packages (a total of 24 ounces) cream cheese, soften to room temperature
1 can (~12 ounces) condensed milk
4 eggs, room temperature
2 tsb vanilla extract
1/2 CB Extra Brute cocoa powder for decorating (from Ganache Patisserie)

*Original recipe taken from Hershey’s Classic Recipes”

Other than the somewhat unique ingredients, the steps of making this cheesecake are similar to making a regular New York cheesecake.

Turn the oven on for 300F.

To make the crust, mix the cookie crumbs with the melted butter. Press the crumbs onto the spring form pan, pushing the crumbs 1 inch up the side the of pan. Bake the crust for 10 minutes and cool to room temperature.

Place dark chocolate in a bowl and microwave at high for 1 1/2 minute. Stir. If chocolate isn’t completely melted, microwave at high for an additional 15 seconds at a time until chocolate is completed melted.

In a stand mixer fitted with the paddle attachment, beat the soften cream cheese until fluffy and smooth, about 4 minutes.

Slowly pour in condense milk. Beat for 3 minutes until fully incorporated.

Add eggs one at a time; make sure each egg is incorporated before adding the next one.

Add the vanilla extract.

Add the melted chocolate and beat for 3 minutes.

Pour the mixture into the spring form pan. Wrap the spring form pan with aluminum foil.

In a baking pan, pour in 1 inch of hot water. Put the spring form pan into the baking pan.

Bake at 300F for 1 hour and 15 minutes or until the outer edge of the cake has been set and the centre is a little giggly when shaken.

Remove the cheesecake from oven, out of the baking pan, and let it cool to room temperature. Once cool, put the cake in the fridge for 5 hours.

Cut the cakes into slices. Dust a thin layer of cocao powder on slices.

Because this cake has such a rich flavour, I find the cake tastes best at room temperature.