Title: Moo-velous Cheesecake
Ingredients:
For the Base:
- 100 grams Oreo cookies (without cream), crushed
- 30 ml melted butter
For the Chocolate Ganache:
- 70 ml heavy cream
- 110 grams semi-sweet chocolate chips (Hershey’s chocolate chips recommended)
For the Cheesecake:
- 250 grams cream cheese (Bega Cream Cheese recommended)
- 50 grams caster sugar
- 3 large eggs
- 150 grams plain Greek yogurt
- 125 ml heavy cream
- 50 grams sweetened condensed milk
- 2 teaspoons vanilla extract
- 20 grams cornstarch
For the Cow Motif:
- 1 piping bag
- 1 tablespoon Nutella
- 2 tablespoons cheesecake batter
Instructions:
-
Prepare the Pan:
Begin by preparing an 8-inch springform pan. Line the bottom with parchment paper and wrap the sides and bottom with aluminum foil to prevent any leaks. Set aside. -
Make the Base:
Crush the Oreo cookies into fine crumbs. Combine the crushed Oreos with melted butter, mixing well until evenly coated. Press the mixture firmly into the bottom of the prepared pan to form a solid crust. Place the pan in the freezer for 15 minutes to set. Set aside. -
Prepare the Ganache:
In a saucepan, heat the cream until it just begins to simmer. Remove from heat and add the chocolate chips, stirring until completely melted and smooth. Allow the ganache to cool slightly, then transfer it to the freezer for 15 minutes to firm up. Once set, scoop out small dollops of ganache and roll them into balls. Return the ganache balls to the freezer while you prepare the cheesecake batter. -
Prepare the Cheesecake Batter:
In a large mixing bowl, beat the cream cheese and caster sugar together until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Blend in the Greek yogurt, sweetened condensed milk, heavy cream, vanilla extract, and cornstarch. Mix until the batter is smooth and well combined. -
Prepare the Cow Motif:
Take 2 tablespoons of the cheesecake batter and mix it with the Nutella. Transfer this mixture to a piping bag and set aside. -
Assemble the Cheesecake:
Remove the pan from the freezer. Pour a portion of the cheesecake batter over the Oreo crust. Drop the chocolate ganache balls evenly over the batter. Pour the remaining cheesecake batter on top, smoothing it out. -
Create the Cow Motif:
Cut the tip off the piping bag and use it to pipe cow spots onto the surface of the cheesecake. Be creative with your designs! -
Bake the Cheesecake:
Preheat your oven to 185°C (365°F). Bake the cheesecake using the water bath method: Place the springform pan in a larger baking dish filled with hot water, making sure the water comes halfway up the sides of the pan. Bake for 40-50 minutes, or until the center is just set but still slightly jiggly. -
Cool and Chill:
After baking, turn off the oven and crack the oven door slightly. Let the cheesecake cool in the oven for about an hour. Remove the pan from the oven and the water bath, then refrigerate the cheesecake for at least 4 hours, preferably overnight, to set. -
Serve:
Once chilled, remove the cheesecake from the pan, slice, and serve. Enjoy the creamy texture and delightful chocolate ganache surprises in every bite!
This playful and indulgent cheesecake combines a rich Oreo crust, a decadent chocolate ganache, and a creamy cheesecake filling adorned with a fun cow motif. Perfect for impressing guests or enjoying a special treat!
