Triple Chocolate Cheesecake - Everyday Food with Sarah Carey
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Triple Chocolate Cheesecake - Everyday Food with Sarah Carey
No Bake KitKat Cheesecake! Recipe tutorial #shorts
How to Make a No Bake KitKat Cheesecake!
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Check out this simple no bake cheesecake! KitKats always have a home in our cupboard, if you are a KitKat fan give this one a try!
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Chocolate Cheesecake Recipe!
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Easy Chocolate Cheesecake Recipe - No Bake Chocolate Cheesecake
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➤ Easy Mini Cheesecake Recipe:
Easy Chocolate Cheesecake (for the crust - 8 inch pan ):
- 85g ( 3 ounces) Oreo Cookies (Remove the inside)
- 30g (2 1/2 tbsp ) Melted Butter
For the filling:
- 600 (22 ounces) Philadelphia Cream Cheese
- 500g (18 ounces) Nutella
- 100g (3/4 cup) Powdered Sugar ( You can add more or less to your liking)
NOTE: This is a rich creamy cheesecake. If you prefer a lighter mousse texture you can lighten this cheesecake by folding in some whipped cream.
Optional, ganache glaze recipe:
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Enjoy!
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Copyright © 2020 Emma Fontanella. All rights reserved.
No part of this video (including thumbnail images or written recipe) may be reproduced or transmitted in any form or by any means, electronic or mechanical, without the written permission of the copyright holder.
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How to Make Easy Homemade Chocolate Cheesecake No Fuss Recipe
How to Make Easy, Delicious Homemade Chocolate Cheesecake No Fuss Recipe
Do you love “New York Style” cheesecake? What about chocolate? You're about to make a simple and delicious homemade chocolate cheesecake that combines them in a dessert, with an Oreo Cookie Crust, that is going to be your new favorite. This chocolate cheesecake recipe is perfect for Valentine's Day, any holiday party or just a romantic dinner. Once you make this, I think you'll agree this is one of the best and simplest cheesecake dessert recipes you can find. You'll blow your family and friends away with a dessert favorite you can make in just a few easy steps.
This Chocolate Oreo Cookie Crust Cheesecake is super easy to prepare and I guarantee you can make this taste better than anything you'll find in any restaurant. Serve this with pride, knowing it's not store bought, but made with love. Watch this video, make your own and send me some pictures of your own chocolate cheesecake.
Ingredients:
Crust
20 OREO Cookies, finely crushed (about 1-1/2 cups)
3 tablespoons butter, melted
Filling
4 (8 oz) packages of cream cheese, softened
1-1/2 cup sugar
1 tablespoon vanilla
2 pkg. (4 oz. each) Semi-Sweet Chocolate, broken into pieces, melted and cooled
1 tsp. instant coffee granules or espresso powder
5 eggs
2 tablespoons of flour
Optional: Chocolate syrup and homemade whipped cream for topping, strawberries.
Preparation Instructions:
HEAT oven to 325°F
In a bowl mix cookie crumbs and butter, press onto bottom and slightly up the sides of 10-inch spring-form pan.
Bake in oven for 10 minutes.
While crust is baking, make the filling by beating the cream cheese, sugar and vanilla with electric mixer until smooth and well blended, about 5 minutes. Stop mixer to scrape the bowl and the beater occasionally.
Melt chocolate in microwave in a small microwave-safe bowl along with the instant coffee powder. It might take a minute or two. Be sure to watch it and stir it if you need to, to avoid burning. Add the melted chocolate / melted coffee mixture. Mix. Then add eggs, 1 at a time, mixing at medium speed after each egg is added, until all is blended making sure to scrape down the batter with a spatula. Add flour and mix until smooth.
Remove crust from oven, but keep the oven on and let the crust cool for 5 minutes then pour the filling over crust.
Bake for about 60 minutes or until the cake is cooked but still has a slight jiggle in the center.
Remove from oven and loosen cake from rim of pan by running a knife around the inside of the pan. Cool for at least one hour before refrigerating. Leave rim on the pan and cover and refrigerate at least 3 hours or over night.
Before serving, remove rim from pan and decorate as desired.
Cooks notes:
Wrapping foil around the bottom of the pan helps to keep anything from dripping out while baking.
It is best to store the cheesecake in the spring-form pan until ready to serve. The pan will protect it from getting bumped in the refrigerator.
Slice cake using a hot, wet knife, wiping knife blade clean in between slices.
Store leftover cheesecake in the refrigerator.
Whipped Cream Cheese can be replaced for half of the recipe. I sometimes like to use 2 whipped and 2 regular 8 oz. packages.
For the semi-sweet chocolate, I have found that Ghirardelli is one of the best for flavor.
AMAZING Chocolate Cheesecake Bundt Cake Recipe - EASY baking
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This Chocolate Cheesecake Bundt Cake is so chocolatey and moist with a luscious cream cheese filling!
This is how to make Chocolate Cheesecake Bundt Cake:
Chocolate Cheesecake Bundt Cake
Ingredients:
For Bundt Cake Pan:
Butter
2 tsp All-Purpose Flour
2 tsp Unsweetened Cocoa Powder
Chocolate Cake:
290 g All-Purpose Flour/ 1 3/4 cups
40 g Unsweetened Cocoa Powder/ 1 /3 cup
1 1/2 tsp Baking Powder
1/2 tsp Salt
250 g Butter, room temperature/ 1 1/8 cups
250 g Sugar/ 1 cup
1 tsp Vanilla Extract
5 Eggs, room temperature
80 ml Milk, room temperature/ 1/3 cup
Cheesecake Filling:
500 g Cream Cheese/ 18 oz
2 Tbsp Cornstarch
1 Egg Yolk
50 ml Heavy Whipping Cream/ 1/4 cup
150 g Sugar/ 1/2 cup
1 tsp Vanilla Extract
For Garnishing:
200 g Semi-Sweet Chocolate, melted/ 7 oz
100 g White Chocolate, melted/ 3.5 oz
Directions:
1. Preheat oven to 175°C/347°F. In a small bowl, mix flour and cocoa powder together. Grease bundt pan with butter and flour it with the cocoa/flour mixture.
2. In a medium mixing bowl, sift in flour, cocoa powder baking powder and salt. Give it a quick mix and set aside.
3. In a large mixing bowl, add in butter, sugar and vanilla extract. Beat on medium high speed until pale and creamy (this will take about 4-5 minutes).
4. Gradually, add in eggs one at a time, beating well after each addition.
5. Add in flour/cocoa mixture alternating with the milk. Beat on medium high speed just until combined. Do not overmix!
6. Make cream cheese filling:
In a medium mixing bowl, add cream cheese, cornstarch, egg yolk, heavy whipping
cream sugar and vanilla extract. Beat this on medium high speed just until combined.
7. Add half of the chocolate cake mixture into the bundt pan. Pull up chocolate mixture up the sides of the bundt pan by using a rubber spatula.
8. Scoop cream cheese mixture into the center of the chocolate cake mixture by using an ice cream scoop. Spread evenly.
9. Add remaining chocolate mixture on top and spread evenly.
10. Bake cake for 55-65 minutes or until toothpick inserted into the center comes out clean.
11. Let cake cool completely before flipping onto a wire rack.
12. Place parchment paper underneath wire rack before drizzling melted chocolate onto cooled cake (optional).
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No-Bake Chocolate Cheesecake Recipe
Do you like cake that is super creamy, rich, chocolaty, delicate? Also, wanna make a full load of chocolate without turning on the oven? Awesome, right? Here is the new no-bake cheesecake recipe. Its amazingly delicious and easy chocolate cheesecake recipe is a perfect combination of light fluffy cream cheese and rich chocolate. This intoxicating combination of dark chocolate and tangy cream cheese whips is a perfectly rich and creamy dessert that just melts in your mouth!
No-Bake Chocolate Cheesecake Recipe preparation with step-by-step photos:
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