This month's We Should Cocoa hosted by Choclette set us the challenge of baking with cheese and chocolate. I went to the London Chocolate Festival recently and watched a demonstration by David from The Outsider Tart. He demonstrated a black and white (or not) cheesecake which can be found on page 158 of their book Baked in America. I decided then and there that I would bake that cheesecake or a variation of it for this challenge. Unfortunately I didn't get a chance to taste the cheesecake as I was standing outside the demo tent (it was very busy) but I was lucky enough to speak to David & David. They signed my book which was the highlight of my day!
I decided to change things a little and make them into mini cheesecakes as everything is better in miniature form, right? I also wanted to make use of my peanut butter chips that I bought from America earlier this year so I decided to make three layers instead of two - white chocolate, dark chocolate and peanut butter. I used an oreo cookie base as it's my favourite and I was too lazy to make a proper base and substituted double cream with whipping cream as I didn't have any to hand! I think it made the texture a bit softer but otherwise was not really noticeable. I added a 'star' of cream on top and finished it with mini gold chocolate bars. The cheesecakes were absolutely divine and they went down a real treat at work. No surprise that the peanut butter was my favourite layer :) I think I should try the original recipe next time to compare. I really want to make one that looks like the picture in the book! :)
I used a muffin tray lined with strips of parchment paper which makes it easier to remove the cheesecakes later. Make sure you grease the tray as well.
my super cool mini chocolate mould. I'm sure you will want to know where I got it from. Well, I bought mine from siliconemould.com which sells a great range of silicone products. I should know as I probably have half the range in my kitchen!
Recipe has been adapted from Baked in America, page 158.
I would recommend buying the book for the original recipe. I've detailed below my modified version and have obtained permission from the author to publish on my blog - many thanks!
Makes ~20 mini cheesecakes (possibly 18 or 21, can't remember now)
2 x 154g oreo cookies, crushed
75g unsalted butter, melted
600g cream cheese
2 tablespoon cornflour
pinch of salt
150g sour cream
1 teaspoon vanilla extract
160mls whipping cream (ideally use double cream)
100g dark chocolate chips
100g white chocolate chips
100g peanut butter chips
- Preheat the oven to 180C.
- Grease 2 x 12-cup muffin tray and line with strips of parchment paper as shown.
- Blitz the oreo cookies in a food processor.
- Add the melted butter and stir.
- Press approximately 1 tablespoon of oreo cookie base into each muffin cup.
- Place in the refrigerator to chill whilst making the cheesecake batters.
- In an electric mixer, beat the cream cheese until smooth.
- Whisk the sugar, cornflour and salt in a bowl and gradually add to the cream cheese.
- Continue beating on low speed and add the eggs, one at a time until well incorporated.
- Add the sour cream, vanilla and cream.
- Divide the batter into 3 equal portions.
- Melt each of the chocolate chips separately.
- Add the dark chocolate to 1/3, white chocolate to 1/3 and peanut butter to the final 1/3.
- Pour each batter in layers on top of the cookie crust. You can layer the flavours or baked individual flavours. You can also create swirls and pretty patterns if you wish.
- Bake for approximately 20-25 minutes or until set.
- The middle should still be wobbly but the edges will be set.
- Cool completely in the pan.
- Remove by lifting the parchment strips straight up.
- Chill in the fridge for a few hours or preferably overnight.
- To decorate - pipe a 'star' of whipped cream and top with a mini gold chocolate bar or decoration of your choice.