https://deltanine.net/mw/index.php?action=history&feed=atom&title=%2ANo_Bake_Double_Chocolate_Chessecake 2026-09-11T04:40:10Z Revision history for this page on the wiki MediaWiki 1.32.1 https://deltanine.net/mw/index.php?title=*No_Bake_Double_Chocolate_Chessecake&diff=1433&oldid=prev 2018-09-15T03:44:44Z

<p>Created page with &quot;===Ingredients=== &lt;div style=&quot;column-count:3;-moz-column-count:3;-webkit-column-count:3&quot;&gt; *25 Oreo Cookies *½ Stick | ¼ Cup | 55g Butter **9oz | 250g Dark Chocolate *1⅔ Cu...&quot;</p> <p><b>New page</b></p><div>===Ingredients===<br /> &lt;div style=&quot;column-count:3;-moz-column-count:3;-webkit-column-count:3&quot;&gt;<br /> *25 Oreo Cookies<br /> *½ Stick | ¼ Cup | 55g Butter<br /> **9oz | 250g Dark Chocolate<br /> *1⅔ Cup | 400ml Heavy Cream<br /> *250g Cream Cheese<br /> *½ Cup Powdered Sugar | Icing Sugar<br /> *1 Cup | 250ml Cream<br /> *9oz | 250g Dark Chocolate<br /> &lt;/div&gt;<br /> ===Instructions===<br /> #Place the Oreo cookies into a food processor and run the machine until there is only crumbs.<br /> #Melt the butter in the microwave for about 30 seconds or in a saucepan.<br /> #Pour the cookie crumbs and melted butter into a medium sized mixing bowl and mix together with a wooden spoon until well combined.<br /> #Pour the mixture into an 8inch or 20cm lined cake tin and press down with the back of a spoon until firmly packed and even.<br /> #Place the cheesecake base into the fridge to set.<br /> #Cut the chocolate into small pieces with a serrated knife and place into a heat proof bowl.<br /> #Melt the chocolate over a saucepan of simmering water, stirring occasionally until completely smooth and leave to cool.<br /> #Pour the heavy cream into a medium sized mixing bowl and beat with a whisk until softly whipped, set to the side.<br /> #In a large mixing bowl combine the cream cheese and sugar and beat with a whisk until well combined.<br /> #Pour the softly whipped cream and cooled melted chocolate into the bowl with the cream cheese and sugar.<br /> #Mix the ingredients together with a whisk for a few minutes until well incorporated.<br /> #Pour the cheesecake filling into the cake tin and use an offset spatula to smooth out the top.<br /> #Bang the cake tin on the counter a few times to remove any air bubbles and place into the fridge to firm.<br /> #To make the topping for the chocolate cheesecake cut the second lot of chocolate into small pieces and place in a heat proof bowl.<br /> #Pour the cream into a small saucepan and heat over medium heat until it just starts to boil.<br /> #Remove the cream from the heat and pour over the chocolate and leave to stand for about 5 minutes.<br /> #Mix the chocolate and cream together until completely smooth and pour over the cheesecake.<br /> #Refrigerate or freeze the cheesecake for at least 4-6 hours or overnight before slicing and serving.</div>

Mina