CHOCOLATE NO CREAM CHEESE CHEESECAKE Ingredients FOR THE BASE 💫20 Oreo biscuits, crushed 💫3 tbsp (42g) melted butter FOR THE FILLING 💫4 cups curd 💫¼ cup fresh cream 💫½ cup (88g) melted dark chocolate 💫⅔ cup (205g) condensed milk 💫6 tbsp icing sugar 💫¼ cup cocoa powder 💫2 tbsp cornflour FOR THE GANACHE 💫½ cup dark chocolate 💫½ cup cream Instructions 1. For the hung curd, place a sieve on top of a bowl and lay a muslin cloth over it. Add the curd in it. Cover with the muslin cloth and place a heavy weight over it. Let it rest in the fridge for 1-2 hours till all the whey drains out and you are left with thick curd. 4 cups of curd gives you 2 cups hung curd. 2. Preheat the oven to 160 degrees Celsius. Grease a 6-inch springform pan and set it aside. 3. In a bowl, combine the crushed Oreo biscuits and melted butter. Mix until well combined. Press the mixture into the bottom of the prepared pan to form the biscuit base and refrigerate it for 15 minutes. 4. In a separate mixing bowl, whisk together the hung curd, fresh cream, melted dark chocolate, condensed milk, icing sugar, cocoa powder and cornflour until smooth and creamy. 5. Pour the cheesecake batter over the biscuit base in the pan. Spread it evenly using an offset spatula. 6. Prepare a water bath by placing the cheesecake pan in a larger tray or pan and filling it up to two inches with hot water. Now place the pan with the water bath in the oven and bake for 40-50 minutes or until the edges are set and the centre is still wobbly. 7. Once the cheesecake is baked, allow it to cool completely in the pan before transferring it to the refrigerator and chill overnight to allow it to firm up. 8. For the ganache, melt the chocolate and cream together in a microwave in 30 second intervals mixing between each interval until the chocolate melts completely. 9. Let the ganache cool and then pour it over the cheesecake and spread it in an even layer. 10. Demould the cheesecake and cut into slices using a hot knife for clean edges. Serve chilled