Raw Oreo Basque Cheesecake
| Oreo crush 50g | Cream cheese 250g |
| White sugar 30～50g | Room temperature eggs 2 |
| Light cream 300g | Chocolate 150g |
| Coffee liquid 20g | Butter 20g |
| Cocoa powder Feel free |
Step 1
Crush 50g Aao (don’t completely crush it into powder, leave some texture)
Step 2
Soften 250g cream cheese at room temperature, and add an appropriate amount of sugar (according to your own taste) (about 30g, if bitter black chocolate is added later, add about 50g)
Step 3
Add two eggs at room temperature and beat evenly with a whisk at high speed (even if even). Add 160g of whipping cream and continue to beat evenly. Then pour in the crushed Aao and mix it with a silicone spatula to form a cake batter.
Step 4
Line the base with baking paper (6 inches) and pour the cake batter. Preheat the oven to 220c 428F, put the cake batter in, and bake for twenty-seven or eight minutes (then poke it in with a chopstick, if there is no batter, it is ok)
Step 5
Refrigerate for three to four hours (you can also refrigerate overnight)
Step 6
Put 150g chocolate and 140g whipping cream into the pot, turn on low heat and stir constantly until the chocolate is completely melted, turn off the heat
Step 7
Add about 20g of coffee liquid (you can also add rum or coffee liqueur) and 20g of butter.
Step 8
Pour the chocolate liquid into the refrigerated cake and cover it with a layer of plastic wrap (to prevent water from the refrigerator from entering and affecting the taste) , put it in the refrigerator for about three or four hours
Step 9
You can also sprinkle with cocoa powder
Step 10
Done Cooking Tips for Raw Oreo Basque Cheesecake
