CHOCOLATE CHEESECAKE #fyp #fy #kookmutsjes #Recipe #food #cheesecake #tiktokfood #foodtiktok #chocolate #cake COOKIE DOUGH 200 g Oreo 80 g unsalted butter DARK CHOCOLATE BATTER 150 g dark chocolate (melted) 400 g cream cheese 75 g granulated sugar 8 g vanilla sugar 2 eggs (m) 30 g cornstarch WHITE CHOCOLATE BATTER 150 g white chocolate (melted) 400 g cream cheese 75 g granulated sugar 8 g vanilla sugar 2 eggs (m) 30 g cornstarch TOPPING 75 ml heavy cream 75 g dark chocolate Melt the dark chocolate (150g) using a double boiler method. Fill a saucepan with a small amount of water and bring it to a boil. Place a plate (slightly larger than the saucepan) with the chopped dark chocolate on top, making sure it doesn't touch the water. After a minute, the chocolate should start to melt. Stir it until it becomes smooth and let it cool to room temperature. Melt the white chocolate using the same method. Place the Oreos in a food processor and pulse until fine crumbs form. Melt the unsalted butter in a saucepan over low heat. Place the fine Oreo crumbs in a deep bowl and add the melted butter. Mix until well combined. Press the cookie dough onto the bottom of a baking pan using the back of a spoon. CHOCOLATE CHEESECAKE (WHITE AND DARK) Place the cream cheese (200g) in a deep bowl (at room temperature). Add the melted dark/white chocolate and mix well. Add the granulated sugar, vanilla sugar, and remaining cream cheese. Mix until well combined. Add the cornstarch and mix again. Use a spatula instead of a mixer from now on. Add the eggs one at a time, mixing lightly after each addition (do not overmix). Pour the dark chocolate cheesecake batter onto the Oreo crust, then pipe the white cheesecake batter on top using a piping bag. Preheat the oven to 125°C. Bake the cheesecake for 75-80 minutes, or until the sides are firm and the center jiggles slightly. Turn off the oven and let the cheesecake cool in the oven for 1 hour. Heat the heavy cream until it's about to boil. Add the chopped dark chocolate (75g) and let it sit for 1 minute. Mix until smooth. Pour the chocolate ganache over the cheesecake and spread it evenly. Cover the cheesecake and refrigerate until firm, preferably overnight. - @kookmutsjes