choco-moo cheesecake (9" springform pan, oven)

How To Make choco-moo cheesecake (9" springform pan, oven)

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  NIGHT BEFORE: PREP 7 GANACHE BALLS (OPTIONAL): I. Place the double-boiler on the stovetop, (Heat up 35% Whipping Cream. Mix in Dark Chocolate. Take off the stove. Cool Ganache in the freezer for 45 minutes or until firm) II. Remove ganache from freezer, evenly divide & roll the ganache into 7 balls. Individually wrap each ball in parchment paper. Store balls in a Ziploc bag & keep chill in the freezer until ready.
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  CACAO CRUST (THIN-CRUST) 1. Melt butter in microwave. Mix butter + crushed oreo crumbs together. 2. Pour oreo crumb mixture into the parchment-lined 9" springform pan. Press firmly into the base using clean fingers to make an even & compact crust. Don't forget to block the seal of the pan with the oreo-crumb mixture (this keeps it leak-free). Optional: Bake the crust for 10 minutes (350'F). Then take it out and cool. Optional: Prefer a thicker crust? Double the "Cacao Crust" ingredients.
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  Note: Please keep these ingredients at room temperature (3 Hrs): Cream Cheese, Sour Cream, Eggs, Sweet Cream (35% Whipped Cream + Sweetened Condensed Milk), MAKING THE CHEESECAKE BATTER 3. Knead cream cheese with whisk until silky (smooth without lumps). 4. Switching over to a whiskette. Whisk in white sugar in small portions until silky. 5. Whisk in sour cream until silky. 6. Add in 1 egg at a time until silky. Mix each egg in completely before adding another egg.
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  MAKING THE CHEESECAKE BATTER 7. Whisk in flour until combined. 8. Whisk in vanilla until combined. 9. Whisk in sweet cream (35% Whipped Cream + Sweetened Condensed Milk) until combined & silky. 10. Strain cheesecake mixture through a sieve into a large bowl. Don't force push any leftover grains through the sieve.
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  COW PATTERN (OPTIONAL): III. Measure & set aside 1/4 CUP of the strained cheesecake batter. IV. Warm-up dark chocolate bar (10 grams) in microwave (30-sec or until the chocolate is liquified but not scalding). Remove chocolate from heat. V. Mix together melted Chocolate + 1/4 CUP Cheesecake batter (measured in Step III) until combined. Set aside until Step 7, VII.
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  PREHEAT OVEN AT 350'F FOR 25 MINUTES PREPARING THE PAN: i. Wrap the outside of the 9" springform pan with a single sheet of aluminum foil until it entirely covers the outside of the pan. Crinkle at the top. (Use two sheets of aluminum foil if you'd like)
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  POURING 11. Pour cheesecake batter over the cacao crust, inside the 9" springform cake pan. GANACHE BALLS & COW PATTERN (OPTIONAL): VI. Remove the remaining (7) Ganache Balls from the freezer and unwrap each ganache ball. Place 1 ganache ball in the center of the cheesecake. Evenly distribute the other 6 ganache balls around the center of the cheesecake. VII. Take the "Cow Pattern Mixture" (Ganache + Cheesecake Batter) that you made earlier (Step 5, V). Using a Ziploc/piping bag or spoon, create "cow patterns" on the surface of the cheesecake with the "cow pattern mixture".
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  PREPARE THE WATER-BATH: 12. Place the 9" springform cheesecake pan in a baking tray & fill with water (until water reaches the mid-section of the springform pan). Note: Please bake using a water-bath (baking tray + water). This ensures it cooks evenly throughout without overbaking. It also ensures it won't crack at the top.
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  BAKING: 13. Carefully carry the water-bath & cheesecake to the oven and place both on the middle rack. Bake cheesecake for 30 minutes on 350'F. Turn the heat down to 275'F & bake for a remaining 35 minutes. 14. Leave cheesecake in the oven to slow-cool overnight (or 7-9 hours). Refrigerate for at least 3 hours before serving. NOTE: After turning off the heat, leave cheesecake overnight in the oven to slow-cool. This step completes the cooking time & ensures it won't crack at the top. Don't open the oven after turning off the heat.
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