How To make Black & White Cheesecake

Chocolate Cheesecake with Black (Fruit) Cake Crust Recipe

Yield: 24 to 30 Portions

INGREDIENTS

Black Cake: Follow our recipe ( or use your leftover black cake.

No-Bake Chocolate Cheese Cake Filling:
Cream Cheese - 3 cups
Granulated Sugar - 1 1/2 cups
Swiss Miss Hot Cocoa Mix - 1 1/2 cups
Vanilla Essence - 2 tsp
Heavy Whipping Cream - 1 cup

METHOD

1. Using your standing cake mixer or hand held cake mixer, beat cream cheese until light and fluffy (about 2 minutes).
2. Add sugar and Swiss Miss and beat until smooth.
3. Add vanilla essence and whipping cream and beat until smooth and well incorporated.
4. Cover with cling wrap and refrigerate.

Chocolate Mousse:
Eggs - 3 large (cold)
Swiss Miss Hot Cocoa Mix - 1 cup
Unsalted Butter - 2 tsp
Heavy Whipping Cream - 1/2 cup
Icing Sugar - 3 tbsp

METHOD

1. Separate egg white from yolks while eggs are cold.
2. Place whites in chiller.
3. Beat egg yolks and place in chiller.
4. Beat heavy cream until it forms stiff peaks. Place in chiller.
5. Add icing sugar to egg whites and beat until it forms stiff peaks. Place in chiller.
6. Fold egg yolks into heavy cream as illustrated in the video. Do not mix!
7. Fold Swiss Miss into heavy cream mixture. Do not mix!
8. Fold in 1/4 of the egg white mixture to heavy cream mixture.
9. Fold heavy cream mixture into remaining egg whites.
10. Cover with cling wrap and allow to set in fridge for two hours.

ASSEMBLY

1. Cut black cake into 1/4 inch slices.
2. Using your desired cookie cutter, cut out 48 rings.
3. Place one ring at the base of the cup.
4. Pipe in chocolate cheese cake.
5. Top with second black cake ring.
6. Pipe in chocolate mousse.
7. Top with cherry and enjoy!

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#BlackCake #ChocolateCheesecake #ChristmasDessert

Chocolate Cheesecake Recipe

This chocolate cheesecake is made with whole Oreo cookie crust, chocolate cheese cream filling, topped with an amazing spiral of chocolate frosting and decorated with chocolate curls. Any chocolate lover will love this for sure.


To print the recipe check the full recipe on my blog:


Ingredients

Makes about 10-12 servings

Crust
7 oz (200g) oreo cookies
4 tbsp (60g) butter, melted

Cream Cheese Filling
1 pound (500g) cream cheese, room temperature
1/2 cup (120g) sour cream, room temperature
4 oz (120g) semisweet chocolate, melted
3 eggs, room temperature
1/2 cup (100g) sugar
1 tbsp (8g) unsweetened cocoa powder
1/4 tsp (1g) salt

Garnish
4 oz (120g) semisweet chocolate, cut in small pieces
1/3 cup (80g) whipping cream, hot
1/2 cup (120g) whipping cream, chilled
Chocolate curls, optional



1. Preheat oven to 350F (180C).

2. Prepare the crust. Place the oreo cookies into the bowl of a food processor and crush until crumbs form. Add melted butter and process until evenly moistened.

3. Press the mixture into the bottom of a greased 8 inch (20 cm) springform pan using the back of a spoon.

4. Bake for 10 minutes. Set aside to cool completely.

5. Prepare the chocolate cream cheese filling.

6. In a large bowl mix the cream cheese until smooth. Add sugar, cocoa and salt and mix until combined.

7. Add eggs one at a time until each egg is incorporated. Add sour cream and melted chocolate. Mix until well combined. Try to not overmix the batter to incorporate as little air as possible.

8. Pour the chocolate cream cheese mixture over the prepared crust.

9. Bake for 45 minutes. Turn off the heat and leave it another hour in the oven.

10. Remove and run a sharp knife around the inside edge of the pan. Let it cool completely at room temperature. Cover and refrigerate overnight.

11. Place chocolate in a heatproof bowl and pour hot cream over it. Let sit for 1 minute then stir until chocolate is completely melted.

12. In another bowl whip cream until stiff peaks form. Mix in the melted chocolate.

13. Place the frosting into a piping bag fitted with a 9 mm plain tip.

14. Pipe the frosting in a spiral over the cheesecake and refrigerate for another 30 minutes to set,

15. Decorate with chocolate curls or as desired and serve.



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White chocolate Oreo cheesecake ASMR

No-Bake White Chocolate Raspberry Cheesecake Recipe

This No-Bake White Chocolate Raspberry Cheesecake is one of the best no-bake cheesecakes ever and it’s very easy to prepare. The raspberry heart shapes on top makes it ideal for Valentine’s Day but is perfect for any other occasion as well.


To print the recipe check the full recipe on my blog:


Ingredients

Makes about 10 servings

Crust
7 oz (200g) oreo cookies
4 tbsp (60g) butter, melted

Raspberry Coulis
1 1/2 cups (150g) raspberries, fresh or frozen
1/4 cup (50g) sugar
1 tbsp (15ml) lemon juice
1 tsp (2g) cornstarch

Cream Cheese Filling
7 oz (200g) white chocolate, small pieces
4 tbsp (60g) whipping cream
1 pound (500g) cream cheese, room temperature
1/4 cup (30g) powdered sugar
Lemon zest of a lemon
2 tsp (10g) vanilla extract
1 cup (240g) whipping cream (35% fat), chilled


1. Prepare the raspberry coulis. In a small saucepan, whisk together suga,cornstarch and lemon juice. Add raspberries and bring to a boil over medium-low heat, stirring constantly. Simmer for 5 minutes and remove from heat. Sieve the sauce to remove seeds and set aside to cool down until ready to use.

2. Prepare the crust. Place the oreo cookies into the bowl of a food processor and crush until crumbs form. Add melted butter and process until evenly moistened.

3. Press the mixture into the bottom of a greased 8 inch (20 cm) springform pan using the back of a spoon. Refrigerate until the filling is prepared.

4. Prepare the filling. Place white chocolate and the 4 tbsp of cream into a heatproof bowl and place over a pan with simmering water. Melt over low heat.

5. In a large bowl mix cream cheese until smooth. Add powdered sugar, lemon zest and vanilla extract and mix to combine. Mix in melted chocolate and set aside.

6. In another bowl mix whipping cream until stiff peaks form. Gently fold the whipped cream into the white chocolate and cream cheese mixture.

7. Pour the filling over the prepared crust, use an offset spatula to spread it evenly.

8. Place the raspberry coulis into a piping bag fitted with a plain small tip and pipe small circles in a swirl pattern on the top of the cheesecake.

9. Use a toothpick and run it into the center of each circle to create heart shapes.

10. Cover and refrigerate the cheesecake for at least 4 hours or better overnight.

11. Serve with more raspberry coulis alongside. Enjoy!


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Raspberry Cheesecake / Cotton Sponge Cake / Raspberry Jelly

The raspberry cheesecake / cotton sponge cake / raspberry jelly recipe (the final cake size: 16 x 16cm / 6 x 6in)

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Cotton Sponge Cake (chiffon), pan size 15 x 10 in (or 25 x 40cm)
3 egg yolks
45ml milk (3 tbsp)
45ml oil (3 tbsp)
5ml vanilla extract (1 tsp)
55g cake flour (7 tbsp)
3 egg whites
a pinch of salt
50g sugar (4 tbsp)

Bake at 170C for 20 - 22 minutes (preheated oven)

Raspberry Coulis
200g forzen or fresh raspberries (7oz or 1.5 cups)
50g sugar (4 tbsp)
2 tsp lemon juice
Cook 5 minutes over medium heat, sift to remove seeds and cool down

Raspberry Cream Cheese
200g cream cheese (7oz), softened
40g sugar (3 tbsp)
200ml heavy cream (1 cup)
70g raspberry coulis (1/3 cup)
6g powder gelatine (2 tsp), bloomed with 30ml (or 2tbsp) water and melt in the microwave for 10 - 12 seconds

Raspberry Jelly
75g raspberry coulis (1/3 cup)
75ml water (1/3 cup)
6g gelatine powder (2 tsp), bloomed with 30ml (2 tbsp)water and melted

Raspberry Syrup
2 tbsp raspberry coulis
3 tbsp water

- My baking and camera equipments:
Cake pan (10 x 15 in or 40 x 25 cm):
Cake ring:
Hand mixer:
Cake knife:

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Easy White Chocolate Cheesecake

How to make white chocolate cheesecake.

Here's the recipe:


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