Molten Chocolate Cheesecake made with OREO Base Cake



22 servings, 1 cheesecake each

  • Chocolate Ganache

  • 10 fl oz heavy cream
  • 2 oz. unsalted butter
  • 1½ fl oz light corn syrup
  • 1 fl oz water
  • 8 oz. semi-sweet baking chocolate, finely chopped

  • OREO Crust

  • 6 oz. unsalted butter, melted
  • 1 lb. OREO Base Cake

  • Chocolate Cheesecake

  • 3 lb. cream cheese, softened
  • 12 oz. sugar
  • 1½ oz. cornstarch
  • 4 fl oz heavy cream
  • 12 fl oz whole eggs
  • 2 fl oz egg yolks
  • 1 lb. semi-sweet baking chocolate, melted, cooled
  • 2 tsp. vanilla
  • 6 oz. fresh raspberries

Nutrition per serving

Calories730 Total fat51 gSaturated fat29 gTrans fat1.5 gCholesterol210 mgSodium390 mgCarbohydrate57 gDietary fiber4 gProtein10 gVitamin A30 %DVVitamin C4 %DVCalcium10 %DVIron20 %DV

Chocolate Ganache: Bring cream, butter, corn syrup and water to boil in saucepan. Pour over chocolate in bowl; stir until chocolate is completely melted and mixture is well blended. Cool to room temperature. Refrigerate until thickened. Scoop into 22 balls using a #40 scoop. Freeze until ready to use.

OREO Crust: Place 22 (3-inch) baking rings in sheet pans sprayed with cooking spray. Spray baking rings with additional cooking spray. Mix ingredients until well blended; press 3 Tbsp. onto bottom of each baking ring. Bake in 325ºF convection oven 5 min. Cool while preparing Chocolate Cheesecake.

Chocolate Cheesecake: Fill full-hotel pan with water; place on lowest rack of convection oven. Heat oven to 350ºF. Beat cream cheese in 12-qt. bowl of mixer fitted with paddle attachment until creamy. Add combined sugar and cornstarch, and heavy cream. Beat 1 min. or until well blended, stopping occasionally to scrape bottom and side of bowl. Gradually beat in whole eggs and yolks, mixing on low speed after each addition just until blended. Add chocolate and vanilla; mix just until blended. Use #6 scoop to portion batter over crusts.

Press 1 frozen ganache ball into batter in each ring, completely covering ball with batter. Bake cheesecakes 25 to 30 min. or just until centers are almost set. Cool in rings 1 hour before running knife around rings to loosen cakes. Cool cheesecakes slightly.

For each serving: Place 1 Chocolate Cheesecake on serving plate. Garnish plate with about 4 raspberries.


Make Ahead

Cheesecakes can be made ahead of time. Cool, but do not remove from rings. Refrigerate up to 2 days. When ready to serve, wrap each ring in warm towel; let stand 1 min. or until ring can easily be lifted off. Place cheesecake on microwaveable serving plate. Microwave on HIGH 20 to 30 sec. or until cheesecake is warmed. For longer storage, individually wrap unmolded cheesecakes and freeze up to 1 month. Thaw overnight in refrigerator, then warm in microwave just before serving.

How to Easily Press Crumb Mixture into Baking Rings

For ease in pressing crumbs into baking rings, cut a cardboard circle slightly smaller than diameter of baking ring. Wrap in plastic wrap, with edges of wrap extending beyond edge of circle. Place crumb mixture in each ring; press onto bottom of ring with cardboard circle.

© Mondelēz International group