Oreo, chocolate, red velvet and cheesecake dessert
New matching recipe composed for CHAT-0230’s requested Oreo base, soft chocolate, red velvet, cheesecake, clear strawberry gel, chocolate shavings and shell edge. The exact original recipe is not recovered, and this assembly has not been kitchen-tested.
- YIELD
- 1 tall 9-inch cake; 14–16 slices
- PREP / WAIT
- 60 minutes active; at least 8 hours chilling
- COOK
- 18–24 minutes for the cake layer at 350°F
Ingredients
- Crust: 250 g Oreo-type chocolate sandwich cookies, with filling
- Crust: 4 tbsp (56 g) unsalted butter, melted
- Cake: 1 1/4 cups (150 g) all-purpose flour
- Cake: 3/4 cup (150 g) granulated sugar
- Cake: 1 tbsp (6 g) unsweetened cocoa powder
- Cake: 1/2 tsp baking soda
- Cake: 1/4 tsp fine salt
- Cake: 1/2 cup (120 ml) buttermilk
- Cake: 1/4 cup (60 ml) neutral oil
- Cake: 1 large egg
- Cake: 1 tsp vanilla extract
- Cake: 1 tsp white vinegar
- Cake: 2 tsp liquid red food coloring, optional
- Chocolate layer: 100 g semisweet chocolate, chopped
- Chocolate layer: 1/4 cup (60 ml) heavy cream
- Cheesecake layer: 16 oz (454 g) full-fat brick cream cheese, softened
- Cheesecake layer: 1/2 cup (100 g) granulated sugar
- Cheesecake layer: 1 cup (240 ml) cold heavy cream
- Cheesecake layer: 1 tsp vanilla extract
- Cheesecake layer: 1 tbsp lemon juice
- Cheesecake layer: 2 1/4 tsp (7 g) unflavored gelatin
- Cheesecake layer: 3 tbsp cold water
- Topping: 1/3 cup (80 ml) chocolate ice-cream shell topping
- Topping: 1/2 cup (120 ml) ready-to-use clear red strawberry dessert glaze
- Topping: 2 tbsp (15 g) chocolate shavings
- 1 tsp butter, for the cake pan
Method
- Bake the cake layer first. Heat oven to 350°F. Grease a 9-inch round pan and line the base with parchment. Whisk the cake flour, sugar, cocoa, soda and salt. Separately whisk buttermilk, oil, egg, vanilla, vinegar and optional color; stir into the dry mixture until smooth.
- Spread in the pan and bake 18–24 minutes, until the top springs back and a tester comes out without wet batter. Cool 10 minutes, turn out, remove parchment and cool completely. Level any domed top so the layer is about 3/4–1 inch thick.
- Line the bottom of a 9-inch springform pan and fit a food-safe acetate or parchment collar extending above its rim. Crush cookies finely, mix with crust butter and press firmly into the bottom. Chill 20 minutes.
- Heat the chocolate-layer cream until steaming, pour over its chopped chocolate and wait 2 minutes; stir smooth. Let cool until spreadable, coat the chilled crust, and set the cooled cake layer on top. Chill while making filling.
- Sprinkle gelatin over 3 tbsp cold water in a small bowl and leave 5 minutes. Beat cream cheese, sugar, vanilla and lemon juice until smooth. In a separate bowl whip the cold cream to medium peaks.
- Warm the bloomed gelatin in 5-second microwave bursts until fluid, not boiling. Stir 2 tbsp of cream-cheese mixture into the gelatin, then beat that mixture into the remaining cream cheese. Fold in the whipped cream promptly and gently.
- Spread cheesecake filling over the cake, level the surface and refrigerate at least 8 hours, preferably overnight, until firm through the center.
- Unmold and remove the collar. Follow the shell-topping label to make it fluid; do not microwave the bottle unless explicitly permitted. Spoon a thin ring around the outer 1/2 inch of the cold cheesecake. Chill 10 minutes; shell products may need a very cold surface and may stay softer than on ice cream.
- Spread cold ready-to-use strawberry glaze within the chocolate ring without warming it. Scatter chocolate shavings over the glaze. Refrigerate until serving and cut with a warmed, wiped knife.
Notes & storage
- The cheesecake layer is a newly composed gelatin-set layer to simplify stacking. The source did not preserve a complete recipe for any of the assembled layers.
- Keep refrigerated at 40°F or below and use within 3 days. Limit cumulative room-temperature serving time to 2 hours. Freeze unglazed slices up to 1 month; thaw in the refrigerator and add glaze afterward.