Mirror Glaze Cookies and Cream Cheesecake

This Shiny Mirror Glaze Cookies and Cream Cheesecake Entremet has a super creamy and smooth filling loaded with bits of yummy Oreos, sitting on top of a crunchy chocolate biscuit base that adds the perfect crunch. The star of the show is the super shiny, chocolate mirror glaze on top.

Prep Time 1 50

Chill time 8

Total Time 9 50

Servings Heart

Calories 962kcal

Author Fay Khoury

INGREDIENTS

Cheesecake Filling

250 g (1 cups) cream cheese
300 ml (1 ¼ cups) heavy cream
⅓ cup (⅓ cup) powdered sugar
1 teaspoon (1 teaspoon) vanilla
¾ cup (¾ cup) oreos crushed
1 tablespoon (1 tablespoon) gelatine powder
3 tablespoon (3 tablespoon) water hot

Chocolate Biscuit Base

225 g (1 cups) butter unsalted, cold
200 g (1 cups) sugar
2 (2) eggs large
1 teaspoon (1 teaspoon) vanilla extract
240 g (2 cups) all-purpose flour
100 g (1 ⅙ cups) cocoa powder
¼ teaspoon (¼ teaspoon) salt

Chocolate Mirror Glaze

210 g (1 cups) sugar
85 g (3 oz) water
60 g (2 ⅛ oz) cocoa powder
130 g (4 ⅗ oz) heavy cream
3 teaspoon (3 teaspoon) gelatine
3 tablespoon (3 tablespoon) water cold

Decoration

1 teaspoon (1 teaspoon) edible gold loose leaf

INSTRUCTIONS

Cheesecake Filling

Dissolve 1 tablespoon gelatine in 3 tablespoons hot water. Let it cool slightly
In a large bowl, cream cheese with powdered sugar until smooth.
Add heavy cream and vanilla extract to the cream cheese mixture. Mix well until smooth and slightly thickened.
Gradually add the gelatine mixture to the cream cheese mixture while mixing, until thick and homogeneous.
Gently fold in crushed Oreos evenly.
Spoon or pipe the mixture into silicone mini heart moulds.
Smooth the surface with an angled spatula. Freeze overnight.

Chocolate Biscuit Base

Pre-heat oven to 180°C (360°F).
In a food processor, mix unsalted cold butter, sugar, all-purpose flour, cocoa powder, and salt until it resembles coarse crumbs.
Add 2 large eggs and pulse just until the dough forms a ball.
Roll the dough between two sheets of parchment paper to 3mm thickness.
Refrigerate for 15 minutes.
Cut circles of dough with a cookie cutter.
Place on a baking sheet with a silicone mat and bake for 10-12 minutes.
Cool completely on the tray before using.

Chocolate Mirror Glaze

Mix gelatine powder with water and let it bloom.
Combine sugar, water, cocoa powder, and heavy cream in a saucepan. bring to a boil then simmer for two minutes.
Remove from heat, add bloomed gelatine, and stir until dissolved.
Strain the glaze through a mesh strainer and let it cool to about 35°C or lukewarm.

Assembly and Decoration

Unmould the frozen cheesecakes.
Pour the mirror glaze over each cheesecake on a wire rack with a tray underneath.
Let excess glaze drip away.
Transfer the glazed heart to a fully cooled chocolate biscuit base and place on a serving plate or a mini round gold cake board.
Decorate with edible gold leaf once the glaze sets slightly.
Refrigerate until serving. The glaze should be shiny, and the cheesecakes should be thawed.

NOTES

Ensure the gelatine is not too hot when adding it to the cream cheese mixture.

Half of the chocolate biscuit dough can be frozen for later use.

The temperature of the glaze is crucial; it should not be any hotter than lukewarm or it will slide right off the cheesecakes!

NUTRITION