Saturday, August 8, 2009

Valrhona Chocolate Cheesecake

I have always wanted to try making a chocolate cheesecake. Frankly speaking it is really not that common here, I rarely see it selling in stores or restaurants (me = country pumpkin?!). I remember eating it once when I was back in California where I bought in Costco near my place. I remember placing it in the freezer and when I want a slice, I let it stand for 30 minutes at room temperature I will have a rich, satisfying and delicious desert! And since my last trip back to Singapore, I have replenished my Valrhona chocolate supply. (Yippee!) There is really no reason why I don't get in the kitchen and whip up a rich, decadent, Valrhona Chocolate Cheesecake today! ;P

I did my research and reading which I finally came up with my own recipe of a chocolate cheese cake. The result was superb! Bare in mind that you can use any quality chocolate you have in your pantry, using Valrhona is not monetary here. ;) So here it is:

Ingredients for Chocolate Cheesecake (12cm round cake pan)
75g Oreo Cookies (minus the creme), crushed
35g unsalted butter
250g cream cheese, room temperature
75g caster sugar

1 large egg

50g Valrhona Chocolate (66% cocoa), chopped

50ml heavy cream

20g Valrhona cocoa powder

Decoration Topping (optional):
1/2tsp confectioner's sugar
1tsp Valrhrona cocoa powder

  • Melt the butter and mix together to the crushed oreo cookies. Press the mixture into the cake pan base which has been greased and lined with parchment paper. Set aside till needed.
  • Heat up the heavy cream in double boiler till bubbly. Pour the hot cream over the chopped chocolate and let sit for 5 minutes. Stir till smooth and set aside till needed.
  • Preheat the oven to 160°C. Pour some water to the base of the baking tray to create a water-bath. Wrap the base of the cake pan with aluminum foil to protect the water from sipping in.
  • In a mixing bowl, beat the cream cheese and sugar till fluffy. Add the egg and beat again till combined.
  • Add chocolate mixture and stir well. Lastly, sift in the cocoa powder and combine till mixture is smooth.
  • Pour the cheesecake batter into the prepared cake pan with the cookie base. Bake in the oven for 45 to 50 minutes. Making sure not to over bake, the center of the cake should still be a little "wobbly" when done.
  • Remove from oven and let cool completely before refrigerating. Chill for at least 4 to 6 hrs before serving.
Most of the recipes called for cake flour, but I wanted a deeper chocolate taste to it, so I opted to use cocoa powder instead. I was really glad I did, because it really enhanced the chocolaty taste and satisfy any form of chocolate craving. ;)
You can see that my oven's heat is not evenly distributed...the lower part of the cake looks less "firm" then the top part. But I guess a little refrigeration will do the trick. The oreo cookie base goes really well with the rich creamy cheese topping....goodie!Taste wise...~heavenly~, wished I had made a bigger cake! I could freeze it like I did last time and it can last even longer! But judging from the feedback from my family...I doubt this cake can last that's probably gone by tomorrow, haha!
BTW, I am so happy that Firefox now is able to display my editing icons when I'm blogging, yip-yip-horray!


Kitchen Corner said...

WOW!! I'm very admire you! This cheesecake is beautifully baked and looks really yummy! I really wish could eat it now :P Good job!!!

Honey Bee Sweets said...

Thanks Grace. It's really a simple recipe, so I think you can do it too. But thanks again for your nice compliments. ;)

Snooky doodle said...

this looks delicious! yummy

Honey Bee Sweets said...

Thanks Snooky doodle. ;)

youfei said...

This really looks decadent and delicious. Rich and sinful..Wish I could have a slice =p

Honey Bee Sweets said...

Thanks Youfei! Sure you can! Reach out hard enough and maybe you will get a big piece, heehee. ;D

Sweet Tooth said...

This cake is very rich and the intense chocolate taste from Valrhona is irresistible. One small bite and you will be floating on chocolate cloud #9 :-)

Honey Bee Sweets said...

My sentiments exactly Sweet Tooth, haha! Thanks ! Will make it again I promise. ;)

Anonymous said...


i have tried this recipe n it turn out really great esp with quality chocolate !chocolately! yummy!
thanks for sharing =D


Honey Bee Sweets said...

Wow, great Elis! Glad to know that you made and enjoyed it. You are most welcome & happy bakes!

Anonymous said...


Where did you purchase Volrhona Chocolate in Singapore?

Honey Bee Sweets said...

Hi Anonymous,
I much prefer if you can leave your name when you add a comment on my I can address you properly.
Will address your question when you leave a name...thanks.

Cel said...


can i know where yo9u got the valrhona chocolate in Singapore? =D

Honey Bee Sweets said...

Hi Cel,
Welcome to my blog! You can get Valrohna chocolate @ kitchen Capers in Kallang Bahru. Check out the libk below:

Anonymous said...

hi, do you have the recipe to make an 8 or 9 inch cake for this? thanks so much!


Honey Bee Sweets said...

Claire, just triple the recipe, it should work.

sweetlady said...

i am in love with you ur cheesecake. would definetly try it.valrhona chocolate is a bit expensive could you tell me a cheaper brand but still yummy which i can use?

Honey Bee Sweets said...

Hi sweetlady, you can try Girahdelli or any imported European chocolate, it should still be good.

sweetlady said...

Thanks. Where can i find these brands.

Honey Bee Sweets said...

Which country are you from sweetlady?

sweetlady said...

i live in Singapore.

Honey Bee Sweets said...

Sweetlady, ghiradelli can be found in almost any departmental stores, cold storage, NTUC. For imported chocolates, try Sunlik at Seah street or Kitchen Capers at Kallang Bahru, just google, you find the address no problem.