Hubby had his birthday today… And as usual he asked if I could make cakes for him to take to office. Of course honey..My pleasure…I made lemon tart topped with marshmallow and Oreo chocolate cheesecake which was drowned in Bailey’s luxe Chocolate liqueur. Lemon tart recipe is coming later..That tart was not an easy birth, I tell you… Flames and stuff were involved..
I got the pans back today and they were squeaky clean all gone! I take the cakes were good 😀
I have done this cake before, but bit differently.It was then amazing ,little bit too sweet. I did some research and this is what I came up with:
Oozing with chocolate,decadent and tempting.. Oreo cheesecake which is drowned not drizzled with Bailey’s luxe Chocolate liquor.
You will need one box of mini Oreos to decorate and one bottle Bailey’s luxe chocolate liquor. Rest of the recipe is as follows:
The bottom part of the chocolate over load (this recipe will also work alone as brownie recipe)
- 165 g Butter
- 200 g Dark chocolate finely chopped
- 3 Eggs
- 2 Egg yolks
- 2 tsp Vanilla extract
- 165 g Unrefined light muscovado sugar
- 2 tbsp Plain white flour
- 1tbsp Cocoa powder
- 1 pinch Salt
- 154g Oreos broken into quarters
- Preheat the oven to 180°c with the middle shelf ready. Grease the baking pan, then line with parchment paper with the paper overlapping the sides a little.
- Melt the butter in a pan over medium heat. When the butter has melted, remove the pan from the heat and add the grated chocolate. Let stand for a few minutes until the chocolate goes soft, then stir together. Alternatively, you can put the chocolate and butter in bowl and melt in the microwave in 25-second blasts, stirring well each time.
- Whisk the eggs, egg yolks, and vanilla together in a large bowl until they begin to get light and fluffy. Add the sugar in two additions, whisking between each. Pour it around the side of the egg mix so as not to knock out the air that has been whisked in to it. Keep whisking until the mixture becomes stiffer. Once the egg mixture is ready, pour the chocolate into it, again around the sides so as not to knock the air out.
- Sift the cocoa into a large bowl and add the flour, salt, and the third of the Oreos. Stir until fully combined, then pour the mixture into the prepared pan. Scatter the remaining Oreos over the top, pressing them in slightly. Bake in the oven for 25 to 30 minutes. The middle should be very so slightly gooey. Let it cool down.
- After the base has cooled down pour your desired amount of Bailey’s Deluxe chocolate liqueur on top.
Creamy goodness Cheesecake filling
- 15 OREO Cookies, divided and crushed
- 80 g butter, melted
- 2 dl cream
- 4 packages PHILADELPHIA Cream Cheese, softened
- 1,5 dl sugar
- 1 teaspoon vanilla
- 3 gelatine leaves
- Crush the Oreos as fine as you can get them. I separated Oreos in two. I chopped the part, that has the cream on it,in small pieces.Tops parts,without the cream, I pulverize with my blender.This will be part of your cake topping later.
- Beat 1dl cream,cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended.
- Soak gelatine leafs couple of minutes in cold water.Squeeze excess water away. Heat 1 dl cream and add gelatine.Stir until gelatine leafs have melted.
- Gently stir in whipped topping and chopped cookies. Spoon over the crust.Refrigerate 4 hours or until firm.
- When your cake has set, decorate it with mini Oreos,dust over it some Oreo cookie powder and just before serving pour generous amount of Bailey’s Deluxe Chocolate liqueur on top.
Store leftovers in refrigerator.
Note: I personally love the cheesecake filling.I do quite often make double amount of the filling. Higher cake; more to enjoy 😀 If you want you can mix some liquor in the cheesecake filling..This time I had to leave it out.. Hmmm…Next time,I will use liquor for sure!