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How To make Bo's Chocolate Chip Cheesecake
24 oz Cream cheese,
-broken into pieces 4 Eggs, separated
2 T Vanilla extract
-(do not use artificial -vanilla) 1 c Sour cream
1/4 c Brown sugar,
-or to taste 1 lb Chocolate chips
1 lb Graham cracker crumbs
1/2 c Butter, melted
Preheat the oven to 325 degrees F. PREPARE THE BATTER: Place the egg yolks in a food processor for 5 seconds, then add the cream cheese and beat until smooth. Add the brown sugar and vanilla and process for several minutes, or until the batter is very smooth. Beat the egg whites and fold into the cheese mixture. Set aside. PREPARE THE CRUST: Soften butter and combine with graham cracker crumbs. Mix until fully blended, e.g. they will form a ball when squeezed in your hand or by a spoon. Pat the crust into the sides and bottom of a springform pan about 9 inches in diameter. Spread a generous layer of chips on the bottom of the pan, and then pour the batter into the pan. Add another generous layer of chips to the top of the cake. Place the filled pan into the preheated oven. Baking time will vary from about 30 minutes to 2 hours. Cooking time depends on whether you want a soft, gooey "New York" style cheesecake (shorter) to a fluffy "souffle"-like cheesecake (longer). The longer you cook it, the fluffier it gets. When the cake starts to rise like a souffle, start checking to see if it is done. It will just about double in volume, and should not flow over the sides of the pan. If the cake shimmers like Jello when shaken, it is done. Alternatively, if a knife inserted comes out clean, the cake is overcooked: the knife should be very lightly coated with batter. NOTES: * A truly decadent chocolate chip cheesecake -- This recipe came to me from a friend of mine, Bo (pronounced "boo") Ture Ahlberg, who would occasionally (read "whenever we could persuade him") bring it into work. Needless to say, it would be snarfed up immediately. * Bo prefers to use Nestle Mini-Morsel chocolate chips. : Difficulty: easy to moderate. : Time: 15 minutes preparation, up to 2 hours cooking. : Precision: measure the ingredients. : Daniel P. Faigin : System Development Corporation, Santa Monica CA : {akgua allegra ihnp4 hplabs sdcsvax trwrb cbosgd}!sdcrdcf!faigin sdcrdcf!faigin@LOCUS : Copyright (C) 1986 USENET Community Trust
How To make Bo's Chocolate Chip Cheesecake's Videos
Chocolate Vanilla Cream Cheese Pound Cake! A simple and delicious recipe!
Hello everyone ,today I'm sharing with you Chocolate Vanilla Cream Cheese Pound Cake Recipe! That Melts in Your Mouth. How to Make Cream Cheese Pound Cake step by step. Do you like Butter Cake? Leave me a comment if you make Cream Cheese Pound Cake, and tell me what other cookies or desserts recipes you would like to see.
สูตรเค้กที่ทำวันนี้ จะทำเป็นบัตเตอร์เค้กช็อกโกแลต +วานิลลา เค้ก 2 รสชาติบัตเตอร์เค้กครีมชีส สูตรบัตเตอร์เค้กไม่ใส่สารเสริม เนื้อนุ่ม แน่น หอมเนยและครีมชีส ใครชอบทานบัตเตอร์เค้ก ลองมาทำเค้กสูตรนี้กันดูนะคะ
❤️ ดูสูตรด้านล่าง ❤️
❤️Watch this video from start to finish to learn this delicious cake recipe!❤️
Let's Make Chocolate Vanilla Cream Cheese Pound Cake
#Poundcake #CookingStation #EasyBaking
???? Ingredients
110 g cake flour
1 tsp baking powder
80 g unsalted butter
60 g cream cheese
110 g granulated sugar
1/4 tsp salt
2 eggs (L)
30 g milk
1 tsp vanilla extract
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10 g cocoa powder
10 g hot milk
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How to bake
-Bake preheated oven at the 160 C for 40-45 minutes
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**skewer inserted into the centre comes out clean**
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Stand in tray for 10 minutes , Transfer to wire rack to cool
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Make sure you pre-heat your oven
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❤️Thank you for watching ❤️
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????สูตร บัตเตอร์เค้กครีมชีส
แป้งเค้ก 110 กรัม
ผงฟู 1 ช้อนชา
เนยสดจืด 80 กรัม
ครีมชีส 60 กรัม
น้ำตาลทราย 110 กรัม
เกลือ 1/4 ช้อนชา
ไข่ 2 ฟอง (เบอร์2)
นมสด 30 กรัม
กลิ่นวานิลลา 1 ช้อนชา
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ผงโกโก้ 10 กรัม
นมสดร้อน 10 กรัม
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วิธีการอบ
- อบไฟบน-ล่าง 160 C ไม่เปิดพัดลม 40-45 นาที
หรือกระทั่งสุก
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**เช็คสุก จากการเอาไม้แหลมจิ้มไปตรงกลาง หากไม่มีเศษขนมเปียกๆติดมา คือสุกค่ะ **
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▶️ อย่าลืมอุ่นเตาอบก่อนทุกครั้ง ก่อนนำเค้กหรือคุกกี้เข้าอบ ❤️
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❤️ ถ้าชอบคลิปนี้ อย่าลืม ????กดไลค์ ????กดแชร์ ????กดติดตาม เพื่อรับชมคลิปใหม่ๆนะคะ
หรือถ้าอยากให้ทำเมนูอะไร คอมเม้นท์ไว้ใต้คลิปเลยค่ะ ❤️
Mini Chocolate Cheesecake Muffin. Easy and Tasty Recipe! You will love it!
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Practical and delicious ❗ this is the MOST DELICIOUS Mini Chocolate Cheesecake Muffin recipe I have ever eaten. ????
For the Mini Chocolate Cheesecake Muffin recipe you need:
200g oreo cookies
45g melted butter
__
2 eggs
65g sugar (1/3 cup)
5g salt (1 teaspoon)
280g cream cheese
200g sour cream
5g vanilla extract (1 teaspoon)
100g melted dark chocolate
No-Bake / No-Egg / 컵 계량 / 미니 딸기 초코 치즈케이크 / Mini Strawberry Chocolate Cheesecake / Easy Recipe
안녕하세요.
분 베이크입니다.
오늘은 딸기와 초콜릿으로 치즈케이크를 만들어 보겠습니다.
초코 칩 쿠키와 부드러운 초코 치즈케이크의 조화가 참 좋았어요.
그리고 투명한 레드 젤리 속에 딸기를 썰어 넣었더니 입안에서 식감과 맛, 향 모두 좋았답니다.
오븐 없이 만들 수 있는 노 베이크 치즈 케이크에요.
만드는 과정도 비교적 간단한 편이고 아직 오븐이 없는 베이킹 초보자 분들도 따라 할 수 있는 케이크랍니다,
다만, 초콜릿을 너무 뜨거운 상태에서 넣으면 크림치즈가 분리가 날 수 있어요.
하지만 너무 차가운 상태에서 넣으면 매끈하게 섞이기 힘들겠죠?
그 포인트만 조심해 주시면 됩니다.
영상처럼 작은 사이즈로 부담 없이 드실 수 있고
큰 케이크로 만들고 싶다면...
15 cm * 4.5cm의 원형 케이크 하나로도 만들 수 있어요.
맨 위의 젤리는 물이 아닌 좋아하는 음료수로 만들어도 됩니다.
개인적으로는 딸기 맛이나 복숭아 맛을 추천해요.
예쁜 치즈 케이크~!
맛있는 치즈 케이크
부담 없는 작은 사이즈로 즐겨 볼까요~?
만드는 방법~~!
체크 포인트~~!
자, 그럼..
시작해볼까요~~
제 영상이 마음에 드셨으면 “좋아요”와 :구독“버튼 눌러 주세요..
감사합니다.
#ASMR #chocolatecheesecake #fruitcheesecake
● 재료/ Ingredients
( 7cm * 3.5 cm , 6개 )
( 또는 15cm * 4.5cm 원형 1 개 )
♥ 237ml = 1 컵
( 초콜릿은 다진 상태, 밀가루는 체 치기 전 상태입니다 )
♥ 딸기 초콜릿 치즈 케이크
초콜릿 칩 쿠키 ( 7~8 개 ) 약 135g
아몬드 다진 것 20g ( 2 Tbsp )
무염 버터 30g ( 2 Tbsp )
크림치즈 170g ( 3/4 컵 + 1 Tbsp )
설탕 13g ( 1 Tbsp )
물기 뺀 무가당 요거트 30g ( 2 Tbsp )
다크 초콜릿 95g ( 1/2 컵 + 1 Tbsp )
바닐라 익스트랙 2ml
생크림 90g ( 1/3컵 + 1 Tbsp )
♥ 투명한 레드 젤리
물 115g ( 1/2 컵 )
레몬즙 7 ml ( 1/2 Tbsp )
설탕 25g ( 2 Tbsp )
가루 젤라틴 5g ( 1/2 Tbsp )
물 25g ( 1 Tbsp + 2 tsp )
식용 색소
♥ 데코레이션용 데이지 꽃장식 만들기
* 영상속에 자세한 내용이 있어요.
구독~!눌러주시고. 알람~도 설정해 주시면 너무 감사하겠습니다.
여러분의 구독~! 과 좋아요~♥는 제게 큰 힘이 됩니다...
어떠세요~?
특별한 베이킹이 되셨나요~?
영상에 최대한 공정과 설명을 담았습니다.
시청해주셔서 감사합니다.
● 분 베이크 인스타그램 바로가기
Cream bomb! giant Castella (cheese, chocolate)
Cream bomb! giant Castella (cheese, chocolate)
???????? Price
오리지널 카스텔라 (Original Castella) KRW 9,000 / USD 6.28
치즈 카스텔라 (Cheese Castella) KRW 11,000 / USD 7.68
크림 카스텔라 (Cream Castella) KRW 11,000 / USD 7.68
초코칩 카스텔라 (Chocolate chip Castella) KRW 11,000 / USD 7.68
초코칩 생크림 카스텔라(Chocolate chip Cream Castella) KRW 13,000 / USD 9.07
???????? Location
???? 서울 은평구 통일로83길 5-4 1층 ????????
5-4, Tongil-ro 83-gil, Eunpyeong-gu, Seoul, Republic of Korea
????️ Google Map
#치즈당 #카스테라 #Castella
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???? 무료 촬영 요청 및 제보 이메일 : foodieboy@sandbox.co.kr
❤️ 영상을 재밌게 보셨다면 '구독 & 좋아요 & 알림설정까지 부탁드립니다 ❤️
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The Easiest Chocolate Cake Of All Time
Homemade cakes can be a scary thing for many people. This recipe ideally skips all of the typical fuss and stress around baking a cake. A simplified cake base with a perfectly rich chocolate frosting. Just right to give you the sugar crash you desire.
Recipe:
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RED VELVET CHEESECAKE BROWNIES | Red Velvet Brownies
This is not your ordinary brownie recipe.
Rich, fudgy, tangy and especially made with love.
This red velvet cheesecake brownies will surely win your heart.
INGREDIENTS:
RED VELVET BROWNIES
2/3 cup all purpose flour
1/4 tsp salt
1/2 cup unsalted butter, melted
3/4 cup white sugar
1/4 cup cocoa powder
2 pcs. eggs
1 tsp. vanilla extract
1/2 tsp. white vinegar
4-6 drops red gel food color
*you may need more or less depending on how concentrated your food color is.
CREAM CHEESE SWIRL
1 cup (8 oz. ) cream cheese, softened
1/4 cup sugar
1 egg
1/2 tsp. vanilla extract