Hello there! It’s been a long, long time. But this recipe makes up for it without a doubt, yeah?
200g Oreo crumbs
100g unsalted butter
In a food processor, crush biscuits to finer crumbs and add the butter. Press the mixture firmly down onto the bottom of a 23cm loose bottomed tin and place in the fridge whilst you make the filling.
600g cream cheese
Preheat oven to 140°C and boil about 4 cups of water.
Wipe food processor clean and beat all the ingredients together until smooth.
Carefully pour the filling on top of the chilled base and place it on the middle rack of the oven. Fill a deep baking dish with the boiling water and place at the bottom of the oven. Bake for 1 hour 10 minutes.
Once baked, the cheesecake should be set around the outside, but should still have a slight wobble in the centre. Turn off the oven.
With the help of a wooden spoon, leave the oven door slightly opened and allow the cheesecake to cool to room temperature.
Once cooled, cover with foil and place in the fridge to finish setting overnight – this process will prevent cracks on the surface.
100g dark chocolate chips
100g cream (double or single)
The following day, heat cream and add chocolate. Whisk until all chocolate is dissolved – if necessary, put in the microwave for 30 seconds. Pour over the cheesecake and put it back in the fridge for another hour or so, until the ganache solidifies.
Half an hour before serving, remove from the fridge, go with a knife around the edge and remove the cheesecake from the tin.