Chocolate Cheesecake with Oreo Crust * RECIPE |

Hello dear readers !
Today in celebration of my birthday that was last week I would like to share with you a recipe for a chocolate cheesecake that I have made for my class. I have originally found this recipe here but I have made a couple adjustments to my liking so here's what I came up with.

For the crust:
1 ½ cups Oreo Cookie Crumbs
⅓ cup melted butter

For the filling:
3 250 g packs of Ricotta Cheese
100 g of dark chocolate
1/2 of coconut sugar
4 eggs
1 tbsp of cinnamon
3/4 cup of whipping cream

For the glaze:
1/4 cup of whipping cream
1 cup dark chocolate chips

Start by preheating the oven to 300°F. Then grease up a 9 inch (23 cm) round springform pan and make sure cover it with aluminum foil from the outside so that the butter doesn't drip during the baking process. 

To make the crust, crumble the oreos into small pieces, then add the melted butter and press into the form with your hands.

Mix together the ricotta cheese, melted chocolate and sugar together, after that start to add the eggs. One at a time making sure to beat the egg completely before proceeding to another one. Last step is to add the cinnamon and the whipping cream, blend it all together.

Bake for 60-70 minutes until the cake doesn't appear shiny. Then immediately put the cheesecake out of the oven and run a knife along the sides of the cake and open the springform to release it.

While you let the cheesecake cool down a little bit you can prepare your glaze. Start by putting the whipping cream inside a pot and put it on low heat for couple minutes but don't bring it to a boil you just want it hot enough so that it melts the chocolate quite easily. Then put the chocolate inside and let it just melt over low heat. After you see that the chocolate starts to melt turn it off the heat and stir until the chocolate is nicely melted.

Last step is to pour all of the ganache over the cake after it has cooled down completed and decorated with little pieces of chocolate and a light dusting of cinnamon.

That's it let the glaze set and your fantastic cheesecake is ready !! 

I'm sorry for the bad picture styling and everything but I had to cut this cheesecake into 24 pieces and that was a challenge normally, if cut in to like 12 or 16 pieces the crust should hold the shape and don't crumble as much. But one thing I can assure you is that every person that tasted this cheesecake said it was delicious so that says something, doesn't it ? 

SO that's all I have for you today If you still fancy some more cheesecake inspiration check my recipe for a traditional cheesecake here.