Happy New Year with this succulent sweet! Chocolate cheesecake continues to rein over all the desserts I have sampled, making it a stedfast favorite. I dont eat it often, for the caloric and sugar bomb it is, but man oh man, is this a tasty treat and one that when I do indulge, I revel over.
This particular version, while not sugar free, is considerably lower in sugar than usual cheesecake versions. Though there is already sugar in the Oreos and bittersweet chocolate, there is no further added sugar in the cake (which most recipes do). Though the crust contains wheat, you can easily make it without.
If you would like an equally enticing though gluten/grain free dessert, eliminate the crust. I promise, it will be just as scrumptious without.
Enjoy this decadent, sinfully sweet dessert, without so much guilt.
16 ounces of cream cheese
8 ounces of mascarpone cheese
8 ounces of bittersweet chocolate, melted and cooled
5-6 tablespoons of honey
1 tablespoon vanilla extract
10 or so Oreos, crushed
3 tablespoons of butter, melted
- In a bag, place the Oreos and then smash by hand. This is quickest and easiest method, in my opinion. Its ok if there are small, bite sized chunks, but in general it should all be crushed to a piecey meal.
- Place the crushed oreos along the bottom of a spring form pan. Drizzle with melted butter. Bake in the oven on 325 degrees F for 10 minutes. Or, if omitting the crust, skip the first two steps.
- Meanwhile, beat the cream and mascarpone cheeses, vanilla, and honey with an electric blender until whipped and light (maybe one minute or so).
- Add in each egg, one at a time, and beat until just combined.
- Once all three eggs have been incorporated, pour in the melted (and mostly cool) bittersweet chocolate. Beat gently to combine.
- Pour the chocolate cheesecake filling into the baked Oreo crust (which should be finished baking by now).
- Bake at 325 degrees F for about 45 minutes, until the top jiggles slightly, though is solid and no longer liquid.
- Allow to cool at room temperature for a bit. Then refridgerate for at least 5 hours prior to eating, though overnight is ideal.
Cheesecake stays fresh and delicious for 4-5 days. Keep cold.