Just made a batch of these "heavenly" chocolaty cheesecakes for my ex-colleagues last week and they kept asking for the recipe - an adaptation of Chocolate Lover's Cheesecake from Kraftfoods:
Sorry for the bad photo-taking.
| Filling (amount variation from original recipe) -340g PHILADELPHIA Cream Cheese, softened -¾ cup sugar -¾ tsp. vanilla -3 eggs -151g TULIP Dark Chocolate Compound, melted, slightly cooled
Base (Sugar Dough Crust – 1/3 needed) Recipe from ”Yummy Cheesecake” by Kelly Tang -200g softened salted butter -100g icing sugar -1 egg
For a chocolate base, add to above: -6 tsp Chocolate Flavoured Emulco* -150g TULIP Dark Chocolate Compound *More, if you love really chocolaty |
Sugar Dough Crust, Base Method:
(Makes 3 sugar dough crusts for 8” pan)
- Beat butter and icing sugar until well combined. Add in egg and beat well.
- Lastly add in flour and vanilla and mix into a dough.
- Press dough onto a 8”/20cm round springform pan** and prick some holes with fork. Bake at 150-160°C (300°F) until golden brown. Leave to cool.
** I used a 7”X10” cake tin lined with grease paper, extended over sides of tin.
Cheesecake Filling Method:
PREHEAT oven to 170° C (325°F). Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs (one at a time); mix just until blended. Stir in melted chocolate. Pour into crust.
BAKE 40 min. or until center is almost set; cool.
REFRIGERATE several hours or overnight. ** Remove cheesecake from cake tin by pulling on the grease paper. Cut into squares or as desired. Store any leftover cheesecake in refrigerator.
I even tried adding extra Oreo quarters into and on top of the (original recipes) cheesecake mixture to give it the extra "crunch" which is a hit with kids; and equally for the adults too.
Check out the original recipe for the extra tips and variation suggested by Kraftfoods. Do check out their video on Cheesecake Basics.
Bon Appétit!
Love, Jennifer
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