Cook’s Country Milk Chocolate Cheesecake

Cheesecakes and again cheesecakes are winning the world with their deliciousness and they have already defeated the regular, spongy huge cakes. Cooks Country Milk Chocolate Cheesecake has crossed all levels of sweetness. The crust made with the crushed cookies and then the cake made with the melted white chocolate in the cream cheese is One want in his dessert.

The Crisscross patterns made while dressing the cheesecake make it look cute. The cheesecake leftovers are more appetizing as when you open your fridge at midnight, your happiness with the milk chocolate cheesecake reaches the next level. Midnight Cravings are hard to satisfy but this milk chocolate cheesecake is a lifesaver.

INGREDIENTS

  • 2 tablespoon vanilla extract
  • 4 large-sized eggs
  • 1/3 cup heavy cream
  • 1/4 tablespoon salt
  • 1 1/2 pound cream cheese, softened
  • 2 tablespoon unsweetened cocoa powder
  • 16 Oreo Sandwich cookies, In pieces
  • 2 tablespoons melted unsalted butter
  • 8 ounces milk chocolate melted
  • 1 tablespoon and 1/2 cup sugar

Instructions to make Milk Chocolate Cheesecake

  1. In a food processor, process the Oreo Sandwich cookies after adding a tablespoon of sugar in it. After pulsing it for half a minute, Pour the melted butter into it.
  2. Prepare a baking pan b using a cooking spray or butter and then transfer the cookie batter to this pan. The preheating of the oven is done at 350 degrees.
  3. Bake the cookie’s crust for 10-12 minutes and let cool for some time. It will be fragrant while cooking.
  4. After reducing the temperature of the oven, microwave a mixture of chocolate and cream and wait until melted. Cool it.
  5. Now mix the salt with a half cup of the remaining sugar and cocoa powder.
  6. In a blender, combine the cream cheese with the cocoa mixture and beat at high speed until well blended and no lumps are left in it.
  7. Add chocolate mixture to the cream cheese and cocoa one and blend. Blend in the eggs and vanilla essence. Bake in the oven by pouring over the cooked crust.  Bake for an hour while the pan is tightly covered and get the cheesecake out of the oven carefully.
  8. After cooking refrigerate for a long time.
  9. Now melt the remaining chocolate in the oven and dress your cheesecake. Fill the chocolate in a plastic bag and cut it from a corner so that you can easily pipe the chocolate over the cake in your favorite patterns.
  10. Now keep the cheesecake for half an hour at room temperature and then slice it for serving.

FAQs?

How long will the cheesecake last?

The cheesecake will last for 5-7 days while refrigerated. Keep it in the fridge while properly covered and it will remain soft and spongy in the meantime.

Is it necessary to refrigerate the cheesecake after cooking?

To have a better taste and to let your cheesecake settle down after cooking it is better to refrigerate it for a few hours. Although it can be served after cooking you can see the difference after refrigerating.

Cook's Country Milk Chocolate Cheesecake
Print Recipe

Cook's Country Milk Chocolate Cheesecake

Prep Time25 mins
Cook Time1 hr 10 mins
Total Time1 hr 35 mins
Course: dessert
Cuisine: American
Servings: 6

Ingredients

  • 2 tablespoon vanilla extract
  • 4 large-sized eggs
  • 1/3 cup heavy cream
  • 1/4 tablespoon salt
  • 1 1/2 pound cream cheese softened
  • 2 tablespoon unsweetened cocoa powder
  • 16 Oreo Sandwich cookies In pieces
  • 2 tablespoons melted unsalted butter
  • 8 ounces milk chocolate melted
  • 1 tablespoon and 1/2 cup sugar

Instructions

  • In a food processor, process the Oreo Sandwich cookies after adding a tablespoon of sugar in it. After pulsing it for half a minute, Pour the melted butter into it.
  • Prepare a baking pan b using a cooking spray or butter and then transfer the cookie batter to this pan. The preheating of the oven is done at 350 degrees.
  • Bake the cookie's crust for 10-12 minutes and let cool for some time. It will be fragrant while cooking.
  • After reducing the temperature of the oven, microwave a mixture of chocolate and cream and wait until melted. Cool it.
  • Now mix the salt with a half cup of the remaining sugar and cocoa powder.
  • In a blender, combine the cream cheese with the cocoa mixture and beat at high speed until well blended and no lumps are left in it.
  • Add chocolate mixture to the cream cheese and cocoa one and blend. Blend in the eggs and vanilla essence. Bake in the oven by pouring over the cooked crust.  Bake for an hour while the pan is tightly covered and get the cheesecake out of the oven carefully.
  • After cooking refrigerate for a long time.
  • Now melt the remaining chocolate in the oven and dress your cheesecake. Fill the chocolate in a plastic bag and cut it from a corner so that you can easily pipe the chocolate over the cake in your favorite patterns.
  • Now keep the cheesecake for half an hour at room temperature and then slice it for serving.

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