chocolate cheesecake recipe | Indian style chocolate cheesecake | no bake chocolate cheesecake |
eggless chocolate cheesecake recipe | Indian style chocolate cheesecake | no bake chocolate cheesecake |
For The Base
24 oreo biscuits
3 tbsp melted butter
For The Cheesecake Mixture
2 cups cream cheese
1/2 cup powdered sugar
1 tsp vanilla extract
1 cup melted dark chocolate
1 cup soft beaten whipped cream
For Chocolate Ganache
1/2 cup fresh cream
1/2 cup chopped dark chocolate
For the base
To make eggless chocolate cheesecake recipe, blend the crushed oreo biscuits to a fine powder in a mixer jar.
Transfer the biscuit powder in a deep bowl and add the melted butter. Mix well.
Spread and press the mixture into the base of a 175 mm. (7") loose bottomed cake tin.
Refrigerate for 1 hour. Keep aside.
For the cheesecake mixture
Take cream cheese in a deep bowl and blend it well on a medium speed using an electric blender.
Add the powdered sugar and vanilla extract, again blend it for 2 minutes.
Add the melted chocolate and blend it well for 2 to 3 minutes on a medium speed.
Add the beaten whipped cream and mix it well with the cream cheese-chocolate mixture.
Transfer the cheesecake mixture over the base and flaten the surface using a clean spatula.
Refrigerate for 3 to 4 hours.
For chocolate ganache
Heat fresh cream in a small non stick pan, once hot, switch of the flame.
Add the dark chocolate and mix it well until lump free. Allow it to cool slightly.
Once the cake is chilled, pour the ganache over it and tilt the tin to spead it evenly.
Refrigerate again for 1 hour.
How to proceed
Once the cake is perfectly chilled, loosen the sides using a sharp knife.
Demould the eggless chocolate cheesecake carefully and serve.
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