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.
Photograph: Kind courtesy Novotel Vijayawada Varun
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.