Hokkaido Cheesecake recipe
Adapted from SBS Destination Flavour Japan
Ingredients
110 g sweet chocolate
70 ml pouring cream
Cookie base
30 g unsalted butter
100 g finely crushed black cacao cookies, such as Oreos with the cream removed
Cheesecake filling
200 g cream cheese, softened at room temperature
48 g caster sugar
3 eggs, at room temperature
9 g corn starch
1/2 tsp vanilla extract
160 g sour cream, at room temperature
120 ml pouring cream
40 g condensed milk
Dark mixture
10 g sweet chocolate
Method
You will need to begin this recipe 1 day ahead.
To make the chocolate ganache, roughly chop the chocolate and place it in a heatproof bowl. Place cream in a small saucepan and bring to the boil. Remove from the heat immediately. Pour the cream over the chocolate and whisk the mixture together until the chocolate is melted. Cool to room temperature. Roll 1 tsp of the ganache into a ball. Repeat with the remaining ganache. Refrigerate the ganache balls until ready to use.
To make the cookie base, melt the butter (in a microwave is fine) and combine with the crushed cocoa cookie. Press firmly into the base of a lined 20 cm springform cake tin. Works well with a 18cm cake tin too. Cover the outside of the tin with aluminium foil.
To make the cheesecake filling, beat the cream cheese until it is smooth without lumps. Add the caster sugar and whisk until combined. Add the eggs one at a time, whisking each in well before the next is added. Sieve the corn starch over the mixture and whisk until combined and finally whisk in the vanilla, sour cream, pouring cream and milk jam. Strain the mixture through a fine sieve, but do not push through any lumps.
To make the dark mixture, melt the chocolate and mix through ¼ cup of the strained cheesecake filling.
Preheat the oven to 185°C. Pour the cheesecake filling on top of the cookie base, and tap the base firmly so that any bubbles rise to the surface. Drop in balls of ganache and press lightly to submerge under the filling. Using a piping bag or spoon, use the dark mixture to create a cow pattern on the surface of the filling. Place the cake tin inside a larger baking tray, and place in the oven. Pour hot water into the larger tray until it comes halfway up the side of the cake tin. Bake for 30 minutes, then reduce the temperature of the oven to 145°C. Bake for a further 25-30 minutes. Turn off the oven and leave the door slightly ajar. Allow the cheesecake to cool in the oven, then refrigerate overnight. Serve.
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To make the chocolate ganache, roughly chop the chocolate and place it in a heatproof bowl. Place cream in a small saucepan and bring to the boil. Remove from the heat immediately. Pour the cream over the chocolate and whisk the mixture together until the chocolate is melted. Cool to room temperature. Roll 1 tsp of the ganache into a ball. Repeat with the remaining ganache. Refrigerate the ganache balls until ready to use.
To make the cookie base, melt the butter (in a microwave is fine) and combine with the crushed cocoa cookie. Press firmly into the base of a lined 20 cm springform cake tin. Works well with a 18cm cake tin too. Cover the outside of the tin with aluminium foil.
To make the cheesecake filling, beat the cream cheese until it is smooth without lumps. Add the caster sugar and whisk until combined. Add the eggs one at a time, whisking each in well before the next is added. Sieve the corn starch over the mixture and whisk until combined and finally whisk in the vanilla, sour cream, pouring cream and milk jam. Strain the mixture through a fine sieve, but do not push through any lumps.
To make the dark mixture, melt the chocolate and mix through ¼ cup of the strained cheesecake filling.
Preheat the oven to 185°C. Pour the cheesecake filling on top of the cookie base, and tap the base firmly so that any bubbles rise to the surface. Drop in balls of ganache and press lightly to submerge under the filling. Using a piping bag or spoon, use the dark mixture to create a cow pattern on the surface of the filling. Place the cake tin inside a larger baking tray, and place in the oven. Pour hot water into the larger tray until it comes halfway up the side of the cake tin. Bake for 30 minutes, then reduce the temperature of the oven to 145°C. Bake for a further 25-30 minutes. Turn off the oven and leave the door slightly ajar. Allow the cheesecake to cool in the oven, then refrigerate overnight. Serve.
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