Moo Moo Cheesecake
Sometime ago I saw that amazing documentary (Youtube link) about Japanese food in Hokkaido, and I noticed their cheesecake, as I know my wife loves cheesecakes. After showing that cheesecake to my wife, the only thing she could say was “I want it” while doing puppy eyes. So I decided to try to make something similar for her birthday.
It was the first time I was making a cheesecake and some stuff did not go as planned: first of all I did not have a good springform cake pan and then the Lindt balls did not melt in the cake. But the recipe below contains already some corrections to avoid those issues.
Ingredients for the base:
2 packets of Classic Oreo of 154 gr (308 gr total)
1 tablespoon of 50% cocoa powder
85 gr of butter
A pinch of salt
Ingredients for the topping:
900 gr of Philadelphia cheese
200 gr or a cup of sugar
3 tablespoons of flour
200 ml of sour cream
100 gr of milk chocolate
A pinch of salt
Cooking the base:
Begin by preheating your oven at 180°C (355°F) or 160°C(320°F) with the fan.
Separate the white cream part of the Oreos from the black biscuits.
Crush the biscuits until its small like sand.
Add the cocoa powder and a pinch of salt, and mix.
Melt the butter and mix it with the cocoa-oreo mix until it is homogeneously mixed.
Press the mixture into the bottom of a baking pan and bake for 10 minutes.
Let it cool while making the topping.
Making the topping:
First of all, increase your oven to 220°C (430°F) or 200°C (390°F) with the fan.
Melt the chocolate, and leave it cool down while doing the rest. It needs to stay liquid.
In a mixing ball, beat the Philadelphia cheese with a hand held mixer until smooth and creamy.
Slowly add the sugar, the flour and a pinch of salt while constantly mixing on low speed.
Continue slowly mixing while adding first the egg and then the yolk.
Add the sour cream and mix until smooth.
Take four tablespoon of that mixture and mix it with the melted chocolate.
Pour in half of your basic mixture. Then add a few pockets of the chocolate mixture. Pour in the second half and add the remaining chocolate filling on top like cow spots.
Shake slightly the baking pan to get rid of any bubbles and bake for 10 minutes.
Reduce the temperature to 110°C (230°F) or 90°C (195°F) with the fan, and cook for 45 additional minutes.
Switch off the oven and leave the cake inside for two hours. You can open the oven if you want it to me creamier or leave it closed to have it drier. I use an oven glove to keep it slightly open.
Finally, cover with foil and refrigerate for at least 8 hours.
As possible improvement, I am thinking of separating the yolk from the white, and beating up the whites until stiff peaks. Then add it last to the filling and fold it slowly. This way the cake might be fluffier.
My second idea would be to use big salt or salted caramel instead of the pinch of salt in the base. This way you get those little salty bits that makes everything better.
Finally, I heard that adding a little bit of coffee to chocolate makes the flavour explode. So I will try adding a pinch of coffee in the base.
I hope you give it a try and tell me what you would change. =D