Chocolate Orange Cheesecake [NO BAKE] - Terry's Chocolate Orange
#Cheesecake #Chocolate #Scrummy
How to make a Terry’s Double Chocolate Orange Cheesecake. [NO BAKE]
TIMINGS:
Prep Time 30 mins.
Chilling Time 7 hours.
Total Time 7 hours 30 mins.
SERVES:
Up to 12 slices.
INGREDIENTS:
2 cups (200g/7oz) bourbon biscuits or biscuit of your choice.
7 tablespoons (100g/3.5oz) butter.
1 tablespoon of brown sugar.
2 sheet of leaf gelatine.
1 orange.
2 tablespoons of sugar.
7.4floz/220ml double cream.
2 x 157g Terry’s Chocolate Orange or orange flavoured chocolate.
½ cup/75g dark chocolate.
2 cups/450g full-fat cream cheese.
METHOD:
1. Line the sides of a 20cm round loose bottom tin with greaseproof paper.
2. To make the base, place the bourbon biscuits in a food processor and blitz until you have fine crumbs.
3. Add the melted butter and sugar and blitz again until everything is mixed in.
4. Press into the base of the tin.
5. Chill in the refrigerator while you are making the cheesecake filling.
6. Soak the two sheets of gelatine in a bowl of water.
7. Zest the orange and reserve ½ the zest for decorating.
8. Put the other ½ in a bowl with two tablespoons of orange juice, sugar and half the double cream.
9. Heat gently until it starts steaming.
10. Squeeze the excess water from the gelatin and add to the gelatin sheets to the hot cream.
11. Stir through and mix in the remaining double cream.
12. Allow it to cool to room temperature.
13. Set aside 12 of the best chocolate orange segments for decorating.
14. Place the dark chocolate and the remaining chocolate orange segments in a bowl and melt over simmering water for 10 minutes.
15. Allow it to cool for a few minutes.
16. In a medium-size bowl whisk the cream cheese to soften it.
17. Add the cooled cream mixture and the melted chocolate.
18. Whisk again until all the ingredients are well combined.
19. Pour the mixture over the crumb base and smooth with a scraper if you have one otherwise, use the back of a spoon dipped in cool water.
20. Chill in the fridge for 7 hours or overnight.
21. To serve carefully remove the cheesecake from the tin and remove the paper from the sides.
22. Place a knife a little under the base and move onto your serving plate.
23. Sprinkle the remaining orange zest on the top of the cheesecake.
24. Arrange the 12 reserved chocolate orange segments on top of the cheesecake, spaced evenly so there is one per portion.
STORAGE:
This cheesecake will keep in the fridge for 3 days.
Or it and can be frozen for up to 1 month.
Defrost it in the fridge.
Mmm Scrummy!!!
A little bit extra; How to Make No Bake Chocolate Orange Cheesecake
You can find the recipe here:
Ingredients
For the base
100 g Butter melted
200 g Digestive biscuits
For the cheesecake mixture
2 Whole Terry's Chocolate Orange 157g each
500 ml Double cream Whipped
560 g Cream cheese Full fat
100 g Icing sugar
Half a Lemon Juice only
2 tsp Orange Extract If you have it and/or want a stronger flavour. This isn't vital, but it is delicious
For decoration
100 g White chocolate
100 ml Double cream Whipped
12 Terry's Chocolate Orange pieces About 1 whole Chocolate Orange
Orange Gel Food Colouring
Instructions
Crush the biscuits until they look like lumpy sand. (I do mine in a food processor because I'm lazy!)
Mix with the melted butter and press into your 7 tin.
Gently melt the 2 Terry's Chocolate Oranges in a glass bowl over a pan of boiling water. Stir until smooth and then put to one side and allow to cool for 5 minutes while you get on with the next step.
Combine the whipped double cream, cream cheese, icing sugar, lemon juice and orange essence (if using). Fold in gently until fully combined. Add the cooled melted Chocolate Oranges and stir thoroughly.
Smooth on top of the biscuit base and flatten the top with the back of a spoon or a palette knife if you have one.
Put into the freezer for 2 hours, fridge for four hours, or leave over night if you are not in a rush.
Bring out of the fridge, remove from the tin.
Melt your white chocolate in a glass bowl over a pan of boiling water, colour the white chocolate with a tiny amount of gel colouring and allow to cool very slightly before drizzling over the cake in zigzags.
Pipe remaining whipped cream and decorate with Chocolate Orange segments.
Share and enjoy!
Recipe Notes
Note 1 - Cream Cheese - Let the cream cheese come to room temperature if possible before using. It will help it to blend in smoothly!
The Best Low Fat No- bake Cheese Cake | Japanese Yuzu Flavor | Yuzu Curd for Spring Mood!
Today I'm going to be making no-bake cheesecake with Yuzu Flavor.
Easy but delicious, perfect dessert for a warm spring day.
No-Bake Yuzu Cheese Cake
Two 15cm (6 inch) cake or One 21cm(8inch) cake
Crust
450g(1lb) Graham cracker
200g (8oz) unsalted butter
50g (2oz)toasted walnut
Filling
450g(1lb) Cream Cheese
250g (10oz) Greek Yogurt
150g (6oz)condensed milk
1/4 cup(60ml) Yuzu juice
or Lemon juice
Yuzu Curd
100g(1/2cup) Sugar
1/4 ts salt
1 large egg
3 large egg yolks
1/3 cup Yuzu juice
or Lemon juice
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#kitchenprincessbamboo#baking#cheesecake
7 Amazing Cheesecake Dessert Recipes for Any Occasion | Chocolate Truffles & Lemon Meringue
In the mood for dessert? Add any of these mouthwatering cheesecakes to the menu! From Chocolate Truffles and Lemon Meringue to Carrot Cake and Chocolate Chip, these decadent cheesecake recipes are perfect for any occasion!
#Cheesecake #Dessert #Chocolate #CarrotCake #Recipes
0:00 Chocolate Truffles Cheesecake
0:40 Very Berry Cheesecake
1:18 Chocolate Chip Cheesecake
1:53 Lemon Meringue Cheesecake
2:48 Carrot Cake Cheesecake
3:40 Cookie Butter Cheesecake
4:33 Grasshopper Cheesecake
Whether you’re looking for easy meals, holiday recipes, or party inspiration, this series bundles Allrecipes' best recipe videos creating a curated recipe video experience.
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7 Amazing Cheesecake Dessert Recipes for Any Occasion | Chocolate Truffles & Lemon Meringue
New York Style Cheesecake With Graham Cracker Crust | And Apricot Glazed Fruit Topping
This NY Style Cheesecake Recipe is the CREAMIEST you will ever have! The cripsy Graham Cracker Crust plus Fruit Topping with Apricot Glaze brings this easy cheese cake recipe to a whole new level.
0:00 Line the Pan
2:00 Make Graham Cracker Base
3:20 Mix Cream Cheese, Sugar, and Corn Starch
4:20 Add Eggs and Vanilla Gradually
6:00 Spray Pan and Pour in Cheesecake Mix
7:20 Place in Oven in Water Bath at 250F
9:25 Cool Cake and Decorate with Fruit
10:20 Make Apricot Glaze
11:25 Plating and Tasting
Ingredients:
Graham Cracker Crust- Yields 1 -10 inch Cheese Cake
1 1/4 Cups Grahams Crackers
4 Tablespoons Sugar
3 1/2 Tablespoons melted Butter
Cheese Cake
2 1/2 Pounds Cream cheese
12 Ounces Sugar
2 Ounces Corn Starch
5 large Eggs
2 Yolks
2 ounces Vanilla
1 Ounces Lemon Juice
5 Ounces Heavy Cream
For Decorations on Top
Strawberries, Kiwi, Orange Segments and Blueberries as Needed
Apricot Jam for Glaze-2-3 Tablespoons
Happy Cooking!!!
Chocolate Cheesecake (Instant Pot) - For chocolate lovers !!
Welcome Back!!
Chocolate Cheesecake. What more can I say!?? This is another cheesecake recipe for the Instant Pot. I am a big fan of making cheesecake in the instant pot, because it comes out with the perfect consistency and I don't have to use the oven!! Of course, you have to get the Fat Daddy pan on Amazon for this recipe so it fits in your Instant Pot. Here is the affiliate link for this pan on Amazon:
This pan is 3 inches deep and I really like the size of the cheesecake. You could easily serve at least 8 people with this size cheesecake.
About this recipe : It calls for graham cracker crust OR Oreos. I had graham crackers on hand so that's what I used! But I have had this recipe with Oreos and it is so good - especially if you want it to be an ALL chocolate cheesecake. You could also incorporate Oreos in the garnish to complete the cheesecake. This recipe uses melted chocolate chips and espresso powder. I use Ghirardelli semi-sweet and Bustelo espresso powder (which I keep on hand mainly for baking chocolate recipes). You could play with different types of chocolate chips - for example, use milk chocolate instead of semi-sweet if you want a less dark chocolate flavor. I wondered what it tastes like with some peanut butter (Reese's) chips mixed in too - YUM. I also have a recipe for Nutella Cheesecake that I will post one day!! Here's the recipe:
For the Crust:
1 pack graham crackers or 16 oreos
4 T Melted Butter
3 T Sugar
Prep the pan by wrapping the removable disc with aluminum or parchment paper. Mash up crackers or cookies and combine with butter. Mix until it looks like coarse sand. Pour into pan - make sure to PAM the sides of the pan. Compress to form crust. I use the bottom of a cup to help compress the crumbs evenly and then I finish it with my hands. Put pan in freezer for at least an hour.
For the cheesecake batter:
In stand mixer or mixing bowl, mix the following - all these ingredients need to be room temperature or you will have problems!!!!!!:
BATTER INGREDIENTS
2 8 ounce cream cheese
1 T Vanilla
2 T Flour
2/3 C powdered sugar
2 pinch salt
2 eggs
On the stove or microwave, heat on medium and stir until melted consistently, allow to cool 15 minutes before mixing with batter:
1/4 C Milk
2 C Semi-Sweet Chocolate Chips
1 t Espresso Powder
Add melted chocolate to the batter and mix until creamy and batter is uniform in consistency. Make sure to thoroughly scrape bowl with spatula. Mix until all the chocolate swirls are gone.
Fill cheesecake pan with batter. Put pan on trivet. Smooth over the top and then wrap tightly with aluminum foil. Add 1 Cup water to the bottom of Instant Pot or 2 Cups if you have the bigger Instant Pot. Put the cheesecake on top of the trivet on the kitchen counter, and then lower pan and trivet into the Instant Pot. The water should not be touching the bottom of the pan which is why we use the trivet.
Pressure cook in Instant Pot for 25 minutes and let natural release for 15 minutes. Remove trivet and pan, check the cheesecake, cover it again with foil and then put in fridge for at least 8 hours or overnight. This is the hardest part, waiting for it to set overnight!! But I have made it in the morning and served it for dinner before!!!
The next day, remove the foil, and get an upside down juice glass or mug - I put it on the counter and then put the cheesecake pan on top, then pull the pan down and it should slide off. If you forget to spray the sides of the pan like I did, then you may want to run a knife around the edges of the pan. Either way, it should slide off. Remove disc or leave it on the disc and then put on a serving platter. You can garnish this with chocolate curls, strawberries or raspberries, whipped cream and oreos. You could also make a ganache and pour it over the cheesecake. Go crazy with the garnish!!! This cheesecake (and cheesecake in general) freezes very well so if you want to cut up and then freeze some portions for later, it always freezes well!! ENJOY!
Timecodes
0:00 - Introduction
0:03 - Ingredient List
0:22 - Making the Crust
1:13 - Making the Cheesecake Batter
2:40 - Cooking Cheesecake in Instant Pot
3:52 - Garnish and Serve
#cookbakelearn,#chocolatecheesecake,#chocolatelovers