German chocolate cheesecake

This cheesecake is quite complicated to make, but not too difficult. The techniques are not hard but you will have trouble finding the right ingredients. I only make this cake when i have such a strong craving for it.But it is so worthy and rewarding.

This cake contains many layers. It is the combination of a cheesecake and a chocolate cake, with a layer of coconut cream, definitely a very filling cake.

I make it in a 20cm springform pan. This cake is quite dense, so all you need is a small slice and a cup of tea.

In this recipe, I already reduce the sugar so you don’t have to reduce anymore. Besides, if you put enough sugar in, the cake will be dry and not have the perfect color.

Base:
        2 cups (500ml) oreo crumbs (you use the vitamins to grind or use mortar to shred)
        4tbs flowing butter
        Mix the two ingredients together, spread evenly to the bottom of the mold. Turn on the oven at 160 degrees Celsius. Bake the cake for 10 minutes

Coconut Cream Pie:
        4 egg yolks
        350ml whipping cream
        1 1/2 tsp vanilla extract (vanilla liquid)
        1/2 cup sugar (90-100g)
        3/4 cup of flowing butter (170g)
        2 2/3 cups of copra (I like to use fresh coconut flesh rather than dried coconut, making the cake moist)
        1 1/4 cup of chopped walnuts
    Chocolate cheesecake:
        700g creamcheese, to soften at room temperature
        1/2 cup sugar
        230g black chocolate, melted (choose slightly bitter, less sweet)
        1 tbs flour
        3 tbs cocoa powder
        4 eggs
        1 cup (250ml) of unsweetened yogurt or sour cream
        1/2 tsp vanilla extract

How to make
    Bake the base as instructed above.
    Prepare coconut cream:
        Put the yolk, whipping, vanilla, sugar into the pot, stirring constantly. Stir the butter, stirring and simmer for 12-15 minutes until the mixture thickens. Lift out of the kitchen.
        Add the coconut chips and walnut seeds, mix well. Let the mixture cool down.
    Prepare chocolate cheesecake:
        For a mixture of creamcheese, sugar, flowing chocolate, flour, cocoa powder, using a mixer to mix well and smooth.
        For each egg, use a whisk.
        Add yogurt and vanilla, mix well.
    Put 1/2 cup of cheesecake on oreo, flatbed. Next to half the coconut cream, flat. Give half a cheesecake, then coconut cream, flat.
    Put the pan in a tray containing hot water, put the oven in the oven at 150 degrees Celsius, baking time about 1h30 minutes.
    After the time runs out, take the pan out of the tray and keep the cake in the oven until it cools. Put  in the refrigerator for a few hours or overnight until the cake is very cold, now it is the perfect shape and you can enjoy it.

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