Recipe:Blueberry Oreo Baked Chocolate

Ditch the classic cheesecake for something more oozy and delicious.

This Blueberry Oreo Baked Chocolate Cheesecake by Executive Chef Vinay Kumar, from Novotel Vijayawada Varun, is heaven on a plate.

Blueberry Oreo Baked Chocolate

Ingredients

For the baked chocolate layer

450 gm dark chocolate chips, melted
225 gm butter, at room temperature
9 egg whites + 9 egg yolks
82 gm castor sugar (a kind of finer sugar manufactured by top baking brands)
1 vanilla pod or 10 ml/2 tsp vanilla essence
Butter for greasing the baking tin

For the Oreo cookie layer

6 egg yolks
100 gm castor sugar
10 tbsp water
1 vanilla pod or 10 ml vanilla essence
1 l fresh cream, whipped
30 gm gelatin sheets or a gelatin substitute for vegetarians like agar agar
300 vanilla creme Oreo cookies, crushed (a standard 120 gm packet of Oreos has 10 cookies — 30 packets will be required)

For the blueberry cream layer

6 egg yolks
100 gm castor sugar
10 tbsp water
1 l fresh cream, whipped
30 gm gelatin sheets or a gelatin substitute for vegetarians like agar agar
300 ml blueberry puree, cooked (canned puree is available in grocery stores and online. Or substitute with strawberry puree.)

Method

For the baked chocolate layer

In a large bowl, mix the egg yolks, softened butter and melted chocolate together.
Beat the egg whites. Add the castor sugar gradually and keep beating till you have soft peaks.
Fold this egg white sugar mixture gently into the above mixture.
Pour into a 10-inch square greased baking tin.
Bake at 180° for 30 minutes.
Cool and refrigerate in the tin.

For the Oreo cookie layer

Mix the egg yolks well. Make a sabayon or a light creamy sauce by warming the whipped egg yolks, castor sugar and vanilla essence over a double boiler.
Cook till you get a thick, creamy custardy mixture.
Stir constantly over low heat or it will curdle.
Add the bloomed gelatine sheets or the agar agar and mix until it dissolves.
Fold in the whipped cream and crushed Oreo cookies.
Take out the tin containing the baked chocolate layer that was refrigerated earlier and pour the Oreo cream mixture over it.
Freeze.

For the blueberry cream layer

Make a sabayon or a light creamy sauce by warming whipped egg yolk, caster sugar and vanilla essence over a double boiler.Cook till you get a thick, creamy custardy mixture.
Stir constantly over low heat or it will curdle.
Add the bloomed gelatine sheets or agar agar and mix until it dissolves.
Fold in the whipped cream and cooked blueberry puree.
Take out the baking tin that has the freezing cookie and chocolate layers and pour the blueberry mixture over the Oreo cookies layer and freeze again.
After all three layers have set and are chilled de-mould the cake.
Cut the layers into pastries and garnish with love.

Note: Each sheet of gelatin is about 3 gm. Four sheets of gelatine can be substituted with 2 tsp agar agar.