How To make Chocolate Cheesecake Hue
200 g Chocolate wafers finely
Crushed 75 g Butter
melted
700 g Cream cheese :
at room
Temperature 200 g Granulated sugar
175 g Semisweet chocolate --
Melted and cooled 20 g White flour
3 lg Eggs
30 ml Heavy cream
10 ml Vanilla
250 ml Sour cream
10 ml Vanilla
20 g Granulated sugar
1. Preheat oven to 200 ?C . Mix chocolate wafer
crumbs and butter. Press firmly onto bottom and 5 cm up the sides of an ungreased, 25-cm springform pan. 2. Bake the crust for 10 minutes. Remove from oven
and place on rack to cool. Reduce oven temperature to 150 ?C .
3. Using an electric mixer, beat the cream cheese in
a large bowl until it is smooth. 4. Add sugar, chocolate, and flour. Beat again, until
the mixture is well blended and fluffy. 5. Add eggs, one at a time, beating again after each
egg is added. 6. Beat in the cream and vanilla.
7. Pour mixture into the cooled crust. Place on
middle rack in oven and bake for 60 to 65 minutes, until filling is set. Remove from oven and cool on rack. 8. Blend sour cream, vanilla, and sugar together
until well mixed. Spread over top of cooled cheesecake. Chill several hours or overnight Author's Notes: You may have seen this on the cover of a recent magazine when you were standing in the grocery line. It makes a very rich, truly decadent chocolate cheesecake. A chocolate wafer is a crisp chocolate cookie about three inches in diameter and an eigth of an inch thick. If you can't find them, you can substitute any kind of dry crunchy chocolate-flavored cookie. You can make the crust and filling in a food processor if you have one. It makes it a lot easier. Difficulty : moderate. Precision : measure carefully. Recipe By : Jonathan Hue LMSC-Mechanisms & Servo Systems, Sunnyvale, CA
How To make Chocolate Cheesecake Hue's Videos
Ruby Chocolate Cheesecake Recipe | 루비 초콜릿 치즈케이크 레시피
Hello everyone! I'm back with a Ruby chocolate recipe today. In case you're unfamiliar, Ruby chocolate is a type of chocolate that is pink in color, with a fruity taste that's a bit sour yet sweet. It's made from special ruby cocoa beans, earning its name Ruby from its pink-red hue. Unlike other chocolates, it isn't roasted, and its unique color comes naturally from the beans, with no additional colors or berries added. I still remember how excited I was to try Ruby chocolate for the first time and how fascinated I was by it. I've always wanted to create something with this chocolate on my YouTube channel, and finally, I did it! I hope you enjoy the recipe, and I'll see you again soon with another baking recipe video!
???? Instagram
???? Subscribe
???? Email
sundaybakingchannel@gmail.com
???? Music
Cheesecake base
Graham cracker 120g
Unsalted butter (Melted) 60g
Ruby chocolate cheesecake
Heavy cream 35% 200g
Raspberry puree 100g (room temperature)
Cream cheese 180g (room temperature)
Ruby chocolate 200g (Melted)
Raspberry puree 35g (Melted with gelatin sheets)
2 Gelatin sheets 4g
* I used a mousse ring with a diameter of 16 cm. I purchased this ring at Ikea, but I don't recommend it at all. It's flimsy and not perfectly circular either. I regret buying it.
For chocolate garnish,
Tempered white chocolate
Red cocoa butter food coloring
*I could have used Ruby chocolate for the garnish, and I think it would have been better for flavor too, but Ruby chocolate is too expensive for garnish so I decided to use just white chocolate.
Cheese cake recipe || Market vs Homemade cheesecake
Eggless Choclate Dream Cake Recipe Without Oven | Eggless Dream Cake | 5 In 1 Torte Cake|Dream Cake!
No Bake Chocolate Cheesecake | Eggless Cake | चॉकलेट चीज़केक | KetakiKooking
#ChocolateCheesecake #Vanillacheesecake #Eggless #Ketakikooking
No Bake Chocolate Cheesecake | Eggless Cake | चॉकलेट चीज़केक | KetakiKooking
This no bake cheesecake is perfect for any occasion.CHOCOLATE CHEESECAKE AND VANILLA CHEESECAKE is a no mess ,no fail, eggless, no oven cake which hits the party perfect...Do give it a try and let me know how it turned out for you...If you like the video plz hit LIKE so you get to see more upcoming videos. SUBSCRIBE TO THE CHANNEL FOR NOTIFICATION.
Spring Tin -
Dark Chocolate :-
Whipping Cream -
Cream Cheese :-
Gelatin -
Ingredients
Cream Cheese - 200 gms
Sugar - 45gms
Yoghurt - 30gms
Gelatin - 5gm ( 1tbspn)
Milk- 30ml
Whipping CReam - 170ml
Lemon juice - 1/2 tspn
Dark Chocolate -50gms
Vanilla Essence - 1 tspn
For chocolate glace
40gms dark chocolate + 40 ml milk + 2 gms gelatin
----------------------------------------------------------------------------------------------------------------------------------------
Do subscribe to our youtube channel and click on the bell icon to stay updated -
Follow us on Instagram -
Like us on Facebook -
Yuzu Ruby Chocolate No Bake Cheesecake
Pure delight, this ruby chocolate cheesecake is sweet yet tangy with a lovely pink hue that will be a hit on any dessert menu.
Yuzu Ruby Chocolate No-Bake Cheesecake
Serves 8
Prep Time: 25 minutes
Cooking Time: 5 minutes
Total Time: 4 to 6 hours (chilling time)
INGREDIENTS:
Callebaut® Ruby Chocolate Callets, melted 200g
Callebaut® Dark Chocolate Pencils
Shortbread cookie crumbs 250g
Butter, melted 6 tbsp
Caster sugar 2 tbsp
Sweetened condensed milk175ml
Powdered gelatin 1 pack or 7g
Yuzu juice 25ml
Full-fat brick-style plain cream cheese, room temperature 500g
Double cream 250ml
Beetroot powder 1 tbsp
Vanilla extract 1 tsp
Frozen raspberries 75g
Crumbled freeze-dried raspberries 2 tbsp
Dried rose petals per slice 1-2 tbsp
METHOD:
1. For the crust, toss together shortbread crumbs, and melted butter. Then, press into the bottom of a 9-inch quick release cake tin and freeze for 30 to 60 minutes or until firm
2. For the filling, sprinkle gelatin over yuzu juice and let it stand for 5 minutes
3. After standing, gradually stir in 75 ml of boiling water until the gelatin is completely dissolved, then set aside and cool slightly
4. Stir together the melted chocolate and sweetened condensed milk then set aside to cool
5. Whilst cooling, beat the cream cheese until light and fluffy, then beat in the double cream, beet root powder and vanilla until smooth. Once combined, stir in the melted chocolate mixture and then the gelatin mixture until blended, then pour over the crust base
6. Smooth over the top and refrigerate for 4 to 6 hours or until set
7. Cut the cheesecake into 8 wedges and garnish each serving with 2-3 frozen raspberries, 1 tsp freeze dried raspberries, 1-2 tbsp sprinkling of dried rose petals, and Callebaut® Dark Chocolate Pencils
Top tip: use a clean, warm knife to cut each slice of cheesecake
NO BAKE CHOCOLATE ORANGE CHEESECAKE
NO BAKE CHOCOLATE ORANGE CHEESECAKE