Did I already told you that I’m maybe the biggest fan of every kind of Cheesecake in the world? If not, now you know. Baked, cold, with quark or with Philadelphia cheese…just come to mama 😀 I guess I like it so much because is not as sweet as other kind of cakes. My dad use to make it every once in a while at his restaurant and there is when I started falling in love with this kind of cake.
I always use to make it cold with butter biscuits and red berries on the top, but my flat-mate and best friend David had birthday and he is allergic to berries. I had to think about an alternative. He loves chocolate, so I made a variation with cookies and chocolate, It’s amazing how good chocolate fits to this kind of cake. At his birthday party I got a lot of positive feedback and compliments about it so I thought…maybe is also blog material.
If you are as crazy about cheesecake as me… there you go! here is the recipe:
Ingredients for a 28cm cake tin
- 600 gr Philadelphia cream cheese
- 600 gr whipped cream
- 300 ml milk
- 9 gelatine leafs
- 6 egg yolks
- 100 gr sugar
- 500 gr chocolate chip cookies
- 60 gr butter
- 150 gr plain dark chocolate couverture
First of all smash the cookies until you get kind of a cookie flour, I do this putting the cookies inside of a plastic bag (or two) and then smashing them with a meat hammer or the bottom of a glass. Melt the butter and mix it with the previously smashed cookies. When mixed, distribute the dough at the bottom of the tin evenly to make the base of the cake.
For the cream cheese filling soak the gelatine in water. Mix the milk and the sugar in a saucepan and put it to cook over medium heat. Take 3 Tbs of the mixture and whisk in the egg yolks. Pour the egg yolk mixture into the milk slowly stirring constantly until the mixture thickens a bit. Add the previously soaked gelatine (without the water). Strain the mixture and let it cool down.
Add the cream cheese to the milk and egg mixture until creamy. Beat the whipped cream until stiff. Add the cream to the whipped cream slowly with a spatula making movements from the bottom to the top to keep it fluffy. Melt the chocolate and mix it with approximately a glass of the filling mixture.
Pour the white filling mixture over the cookie base into the cake tin. Decorate as you wish with the chocolate filling mixture.
Chill for at least 8 hours before eating. This cake freezes well.
I did these cupcakes last year for easter breakfast, but since it was a last minute thing I didn’t have time to post them days before easter, so you could maybe surprise your family or friends in your easter breakfast/brunch by doing them. I thought I’ll post them this year because they ended up tasting pretty good, and well, i’m proud to say they look kinda amazing don’t they? 😀
Ingredients for 12 cupcakes
for the chocolate mousse frosting
- 2 eggs
- 50 gr sugar
- 500 gr cold heavy whipping cream, divided
- 170 gr bittersweet chocolate
for the cake
- 3 eggs
- 200 gr flour
- 180 gr sugar
- 180 gr sunflower oil
- 8 gr baking powder
for the decorations
- white chocolate
- Milka mini eggs *
for the chocolate mousse frosting
Beat eggs and sugar with your mixer for about 3 minutes. Meanwhile heat the half of the heavy whipping cream (250 gr) in a small saucepan until just hot, not boiling. With mixer on low pour the hot cream into the egg mixture slowly until combined. Next, add the egg/cream mixture back into the saucepan and over low heat, stir for five minutes constantly until thickened. Do not boil. Remove from heat and stir in chocolate until melted. Cover and refrigerate for 2 hours, until chilled, stirring occasionally. When the mixture is completely chilled and firm use your mixer to whip the remaining heavy cream until stiff peaks form. Remove chocolate from fridge and using a spoon fold/stir the whipped cream into the chocolate until incorporated and smooth. Refrigerate until ready to use.
for the cake
Preheat oven to 180ºC. Beat eggs and sugar with your mixer until they tripled it’s size. Mix with the baking powder and the flour, sifting it to avoid any flour lumps. Pour the oil slowly in the mixture, don’t stop stirring. Divide batter among 12 paper lined muffin cups, filling each cup about 2/3 full. Sprinkle some sugar over them. Bake in preheated oven for about 20 minutes until toothpick inserted into center of cupcake comes out clean. Transfer to a wire rack to cool completely.
to assemble the cupcakes
With a potato peeler grate the white chocolate to make it look like if it was straw. Pipe or spread the mousse over cooled cupcakes into an even layer. Sprinkle the grated white chocolate over the mousse to make it look like a straw egg nest. Put some of the eggs in the nest to finish the look.
Hope you and your family enjoy them as much as we did last year 😀
Read you soon!