Ditch the classic cheesecake for something more oozy and delicious.

This Blueberry Oreo Baked Chocolate Cheesecake by Executive Chef Vinay Kumar, from Novotel Vijayawada Varun, is heaven on a plate.

Blueberry Oreo Baked Chocolate 

Ingredients

For the baked chocolate layer

• 450 gm dark chocolate chips, melted
• 225 gm butter, at room temperature
• 9 egg whites + 9 egg yolks
• 82 gm castor sugar (a kind of finer sugar manufactured by top baking brands)
• 1 vanilla pod or 10 ml/2 tsp vanilla essence
• Butter for greasing the baking tin

For the Oreo cookie layer

• 6 egg yolks
• 100 gm castor sugar
• 1 vanilla pod or 10 ml vanilla essence
• 1 l fresh cream, whipped
• 30 gm gelatin sheets or a gelatin substitute for vegetarians like agar agar
• 300 vanilla creme Oreo cookies, crushed (a standard 120 gm packet of Oreos has 10 cookies -- 30 packets will be required) 

For the blueberry cream layer

• 6 egg yolks
• 100 gm castor sugar
• 1 l fresh cream, whipped
• 30 gm gelatin sheets or a gelatin substitute for vegetarians like agar agar
• 300 ml blueberry puree, cooked (canned puree is available in grocery stores and online. Or substitute with strawberry puree.)

Method

For the baked chocolate layer

• In a large bowl, mix the egg yolks, softened butter and melted chocolate together.
• Beat the egg whites. Add the castor sugar gradually and keep beating till you have soft peaks.
  Fold this egg white-sugar mixture gently into the above mixture.
  Pour into a 10-inch square greased baking tin.
  Bake at 180° for 30 minutes.
  Cool and refrigerate in the tin.

For the Oreo cookie layer

• Mix the egg yolks well. Make a sabayon or a light creamy sauce by warming the whipped egg yolks, castor sugar and vanilla essence over a double boiler.
  Cook till you get a thick, creamy custardy mixture.
  Stir constantly over low heat or it will curdle.
• Add the bloomed gelatine sheets or the agar agar and mix until it dissolves.
• Fold in the whipped cream and crushed Oreo cookies.
• Take out the tin containing the baked chocolate layer that was refrigerated earlier and pour the Oreo cream mixture over it.
  Freeze.

For the blueberry cream layer

• Make a sabayon or a light creamy sauce by warming whipped egg yolks, castor sugar and vanilla essence over a double boiler.Cook till you get a thick, creamy custardy mixture.
  Stir constantly over low heat or it will curdle.
  Add the bloomed gelatine sheets or agar agar and mix until it dissolves.
• Fold in the whipped cream and cooked blueberry puree.
• Take out the baking tin that has the freezing cookie and chocolate layers and pour the blueberry mixture over the Oreo cookies layer and freeze again.
• After all three layers have set and are chilled de-mould the cake.
  Cut the layers into pastries and garnish with love.

Note: Each sheet of gelatin is about 3 gm. Four sheets of gelatin can be substituted with 2 tsp agar agar.