Hot Chocolate Cheesecake
Hot chocolate cheesecake is a winner for those who love hot chocolate. It has a delicious oreo crust and as the cheesecake melts in your mouth you feel like you’re drinking hot chocolate. It has all of the flavors of a cup of hot chocolate in a rich, creamy cheesecake and the added marshmallows on top just make it even better. A delightful dessert for the holiday season. You might even replace hot chocolate in from of a fire with this or maybe just have both, cause who has enough chocolate right?!
Happy Baking!
Servings: 7 inch cheesecake
Prep Time: 30 mins
Cooking Time: 1 hour
Chilling time: 6 hours to overnight
Total Time: 7+ hours
Ingredients:
15 oreo cookies
2.5 tbsp unsalted butter melted
22 oz cream cheese at room temperature
3 tbsp sugar
3 eggs room temperature
1.5 tbsp vanilla extract
1 cup semi sweet chocolate
1/2 cup white chocolate
1/2 cup heavy cream
1.5 tbsp flour
1/2 cup mini marshmallows (Optional but I recommend it for the flavour)
Toppings:
Whipped cream to garnish
2/3 tbsp mini marshmallows
Directions:
Preheat oven to 350F. Lightly grease a 7 inch springform pan.
In a food processor, add Oreos and pulse it till it is fine like sand. Make sure to scrape the sides of the bowl.
Add the melted butter and pulse it in till combined.
Transfer the Oreo crumble to the pan and press it down using a cup to form the base.
Bake it at 350F for 7-8 mins. Take it out and let it cool.
In a bowl add the chocolates (white and semi sweet) and heavy cream and melt it together. You can melt it in a microwave, 30 second intervals, whisking it after every time. You can also melt it on a double boiler whisking frequently. Keep aside.
In a stand mixer (paddle attachment) or using an electric mixer, add the cream cheese and beat it till smooth. It can take 3-4 mins.
Once smooth, add the sugar and beat it in.
Add the eggs one at a time, making sure it is full combined before adding another egg. Keep scraping the edges of the bowl.
Add vanilla and mix it in.
Add the slightly cooled chocolate mixture and mix it in.
Toss the marshmallows in the flour.
Add the flour and marshmallows and mix it in.
Tightly wrap the base of the cooled springform pan with foil. It should be very tight to ensure no water from the water bath seeps in. You can double wrap to be safe or even place the foil wrapped pan in an oven bag (I double wrapped it)
Pour the cheesecake batter over the oreo crust. Lightly tap it to ensure no air bubbles.
Bake at 350F for 50-60 mins. The edges should be set and the centre should be slightly jiggly. Turn the oven off and let the cheesecake cool in the cooling oven with the oven door oven for an hour. Let the cheesecake chill in the fridge for at least 6 hours to overnight.
Garnish with whipped cream and marshmallows and serve cool. I like to take the cheesecake out of the oven 30-60 mins before serving so that it is not cold and makes it creamy.
Notes/Tips:
Make sure you use room temperature ingredients.
You can use a graham cracker base if you like. I have a graham cracker crust recipe here.
The marshmallows melt inside the cheesecake giving it a taste closer to a hot chocolate so i recommend adding it in. On top they can give an uneven surface which you can cover with whipped cream or mini marshmallows or even chocolate sauce.
Make sure that the foil is tightly wrapped otherwise the water bath can seep in and ruin the cheesecake.
Do not over mix the cheesecake mixture. Just mix till combined and lump free. It will make the cheesecake puffy and over rise if you over mix it.
I like to let the cheesecake cool overnight before cutting because personally i feel it tastes better.
Do not overcook the cheesecake or it can become like scrambled eggs and that will not be pleasant.
Be careful while un moulding.
