Baked Cheesecake

Preheat the oven to 176 C. For the base grind oreo cookies and, butter using a mixer, until a fine mixture forms. Spread this mixture evenly on the base of your 7? springform cake tin/loose bottomed cake tin. Bake for 15 minutes. Keep aside to cool completely.

Preheat the oven to 150 C. In a bowl add softened cream cheese, sugar and yogurt. Mix until a smooth mixture forms. Use an electronic hand mixer to get best result. Add egg yolks one by one and mix until well blended.

Now whisk the egg whites separately until stiff. Add into the cream cheese mixture, mix well. Pour this filling over the cooled oreo base. Smooth the top. Bake for 50-60 minutes, or until the edges browned nicely and the centre is still wobbling. Switch off the oven. Keep the oven door slightly opened and don’t move the cake from there for the next 1 hour. After 1 hour take out the cake, and keep outside until completely cooled. Then shift in the fridge for minimum 4 hours or you can chill it overnight before serving

Your ‘Baked cheesecake’ is ready. You can serve this cheesecake as it is. I did some fancy decoration as it was a Birthday Cake.

Method for topping:- Add cream in a bowl. On low heat stir until hot, no need to boil the cream. Remove from heat, add dark chocolate pieces. Wait for 10 minutes. Mix and stir well, until a lump free ganache forms.

Take out the cake from fridge. Pour this ganache on the cake, spread with an icing spatula. Keep it back in the fridge for one more hour before serving.