Raleigh is home to the world famous Videri Chocolate Factory. It was really interesting to taste all the amazing types of chocolate they make and see the process of how it's made via the self-guided tour! Of course, I thought it would be a cool experiment to see if I could make a cheesecake with it!
The full recipe is below to try it yourself!
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Here's the full recipe:
Ingredients
CRUST
2 ¼ cups Oreo crumbs
4 tbsp butter, melted
CHEESECAKE FILLING
24 ounces Cream Cheese, room temperature
1 cup sugar
1 cup sour cream, room temperature
1 tbsp vanilla extract
1 tbsp vanilla bean paste
4 eggs, slightly beaten (or you can crack one egg at a time)
Blue gel icing color
10-15 Oreos (cut into quarters)
10-15 Chocolate Chips Ahoy (cut into quarters)
FILLING - DARK CHOCOLATE GANACHE
8 dark baking chocolate (I used Videri Dark Chocolate, but you can use any brand)
3/4 cup heavy whipping cream
TOPPING - DARK CHOCOLATE GANACHE
8 dark baking chocolate (I used Videri Dark Chocolate, but you can use any brand)
3/4 cup heavy whipping cream
4 tbsp of powered sugar (Added to the remaining ganache for piping dollops on top)
1 whole bar of dark chocolate
Instructions
CRUST
Preheat oven to 325°F (163°C). Line springform pan with parchment paper in the bottom and grease the sides. (I used 8-inch springform pan)
Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan
Bake the crust for 8 minutes, then set aside to cool.
Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in. Set prepared pan aside.
CHEESECAKE FILLING
Reduce oven to 300°F (148°C).
In a large mixer bowl, mix the cream cheese and sugar until well combined. Scrape down the sides of the bowl.
Add the sour cream, vanilla extract and vanilla bean paste and mix on low speed until well combined.
Add the eggs, beating slowly and scraping the sides of the bowl.
Melt the filling dark chocolate ganache by heating up the heavy whipping cream in the microwave for 1 minute, then adding the chocolate. Let it sit for a few second before mixing.
Pour half of the cheesecake filling into the crust and spread evenly.
Spoon in a few drops of chocolate ganache, then swirl. Then add the rest of the cheesecake filling and the rest of the chocolate ganache. Then swirl again.
Place springform pan (bottom wrapped with aluminum foil) inside another larger pan. Fill the larger pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
Bake for 1 hour and 20 minutes. The center should be set, but still jiggly.
Turn off heat and leave cheesecake in oven with door closed for 30 minutes.
Crack oven door and leave the cheesecake in the oven for about 30 minutes.
Remove cheesecake from oven and chill until firm, 5-6 hours or overnight.
TOPPING THE CHEESECAKE
A couple hours before you’re ready to add the cheesecake topping, make the topping chocolate ganache for the swirls.
Microwave the heavy whipping cream until it just begins to boil, then add in the dark chocolate (chips/bites). Allow it to sit for 2-3 minutes, then whisk until smooth.
Pour the ganache onto the cheesecake and spread into an even layer. Allow to firm up a bit.
Add 4 tbsp of powered sugar to the remaining melted chocolate ganache. Then add the chocolate ganache for the swirls into a piping bag fitted with a closed star piping tip and pipe swirls around the outer edge of the cheesecake. Leave a little space between swirls to add chocolate triangles --- if you desire.
Cut the chocolate bar into triangles and place them between the swirls atop the cheesecake. Use remaining chocolate bar and a grater to create little chocolate shavings over the top of the cheesecake.
Cut and ENJOY!!!!!