Triple Chocolate Truffle Cheesecake Cookies Recipe :-If you like chocolate, this triple chocolate cheesecake is sure to please. It has a chocolate Oreo crust, a rich chocolate cheesecake inside, and chocolate frosting, chocolate whipped cream, and curls on top.
Triple Chocolate Truffle Cheesecake Cookies Recipe
INGREDIENTS :
Cheesecake Filling
- ⅓ cup unsweetened cocoa powder
- 1 ¾ cups granulated sugar
- 24 ounces cream cheese room temperature
- 8 ounces bittersweet or semi-sweet baking chocolate melted
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- 4Â large eggs
- 1 cup sour cream
Ganache
- ¾ cup milk chocolate chips
- ½ cup heavy cream
Chocolate Whipped Cream
- 1 cup plus 2 tablespoons heavy cream divided
- ½ cup milk chocolate chips
- 2 – 3 tablespoons Chocolate Curls optional
INSTRUCTIONS :
Crust
Warm the oven up to 325 degrees .Spray baking spray that doesn’t stick on the sides of the 9.5-inch springform pan.
Put the Oreo cookies into a food processor. Pulse the Oreos until they are small pieces. You can also put the cookies in a bag and use a rolling pin to break them up.
Add the melted butter to the Oreo cookie pieces and pulse a few times to make sure the butter is spread out evenly.
Put the cookie crumbs in the bottom of the pan that has been prepped.
Put the pan in an oven that is already hot and bake for 10 minutes. Take the cake out of the oven and let it cool down while you make the filling.
 Chocolate Cheesecake Filling
Put the sugar and cocoa powder in a bowl. Use a stir to mix. This will keep the cocoa powder from getting lumpy. Put away.
Spread the cream cheese out in a big bowl. You can use a hand mixer on medium speed to make it smooth. Clean the bowl’s sides.
The cocoa powder and sugar mix should be added to the cream cheese. On medium, beat until everything is mixed in. Clean the bowl’s sides.
Put the chocolate and heavy cream in a bowl that can go in the microwave. Stir between 30-second bursts in the microwave. Do it again and again until all the chocolate is melted.
Mix the heavy cream and melting chocolate into the cheesecake until the chocolate is fully mixed in. Clean the bowl’s sides.
Start by adding the vanilla extract. Then, add the eggs one at a time. Each egg should be fully mixed in before the next one is added. After adding each egg, scrape the bowl clean.
Put the sour cream in. Mix by beating. Scrub the bowl one last time.
Heavy-duty tin foil should be used to cover the springform pan twice. Fill a pan that is a little bigger with water until it is one inch deep. Place the cheesecake in the pan.
On top of the Oreo cookie crust, pour the cheesecake batter.
Put in an oven that is already hot. It should be baked for an hour and twenty minutes to an hour and thirty minutes, or until it’s done. Give the cheesecake a little wiggle to make sure it’s done.
When it moves a little in the middle, like jelly, it’s done. It needs to bake longer if it moves around a lot. Turn off the oven’s heat and open the door a little.
Leave it in the oven for an hour or two to cool down to room temperature. Then put it in the fridge to chill overnight.
Ganache
Put the chocolate chips and heavy cream in a bowl that can go in the microwave. Set the microwave to 30 seconds and stir. Do it again, and this time stir the ganache until it comes together.
Put the frosting on top of the cheesecake that has already cooled.
Put the chocolate curls on top of the ganache while it’s still warm. Hold them in the middle so you can pipe chocolate whipped cream around the edges.
Put the cheesecake in the fridge to get cold. I left mine out overnight.
Whipped Cream
The heavy cream and chocolate should be put in a bowl that can go in the microwave. Set the microwave to 30 seconds and stir. Stir the chocolate every 15 seconds in the microwave until it’s all melted. Allow to cool.
Put the last cup of heavy cream into a big mixing bowl. Use medium speed to beat until soft peaks form.
Mix in about ¼ cup of the whipped cream with the chocolate that has melted but not yet cooled. Add the whipped cream to the chocolate and mix it all together. It will make the chocolate twice as thick and runny. Mix too much.
Combine the chocolate whipped cream with the main bowl of whipped cream. Mix it until it forms stiff peaks.
In a pipe bag with a 1M tip, add the whipped cream.
To finish the cheesecake, pipe lines on top of it while it’s still cold. Cut it up and serve! Keep in the fridge.
NUTRITION :
- Calories:Â 1220kcal
- Carbohydrates:Â 107g
- Protein:Â 15g
- Fat:Â 83g
- Saturated Fat:Â 47g
- Cholesterol:Â 302mg
- Sodium:Â 524mg
- Potassium:Â 521mg
- Fiber:Â 5g
- Sugar:Â 87g
- Vitamin A:Â 2440IU
- Vitamin C:Â 0.4mg
- Calcium:Â 231mg
- Iron:Â 6.1mg
