Chocolate Cheesecake Cookies
Get ready for the ultimate chocolate cheesecake cookies! Picture a soft and gooey chocolate cookie stuffed with the best cheesecake filling - heaven!
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How to Make Easy No-Bake White Chocolate Cheesecake
❤️ SUBSCRIBE HERE: Hands down this is my new favorite no-baked cheesecake! No-baked white chocolate cheesecake people! Make it! Like…4 real! It’s soooo creamy and velvety smooth (and without a trace of Cool Whip for thoseCool Whip haters!) This cheesecake is the perfect base to add on your favorite toppings like strawberries, chocolate, caramel, you name it! Or to just enjoy it plain! I garnished it with some strawberries and champagne glaze which was INCREDIBLE (recipe coming) and a cute little strawberry rose (video tutorial posted below)
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Instant Pot Chocolate Malt Cheesecake ~ 1st Place Winner !!!
This video is about Instant Pot ~ Chocolate Malt Cheesecake, Cheesecake, chocolate cheesecake, instant pot cheesecake
Cheesecake pan
Instant pot
Chocolate malt powder
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* Instant Pot 6 Qt Duo
Recipe
Crust ~ 15 whole oreos & 3 tbsp butter
Cheesecake ~ 2 bricks cream cheese, 1/4 cup brown sugar,1/4 cup white sugar, 2 eggs, 1/4 cup sour cream, 1 cup chocolate, 1 tsp vanilla, 1 tbsp flour, 1 tbsp cocoa, 1/2 cup chocolate malt milk powder
Topping ~ 1 cup chocolate, 1/2 cup heavy whipping cream
To cook ~ Add 1 cup water to instant pot, place cheesecake on trivet, pressure cook on high for 28 minutes, rest 10 minutes, break seal, put in refrigerator for a minimum of 4 hours ( preferably overnight ), Then enjoy :)
#Cheesecake, #InstantPot, #InstantPotCheesecake
Chocolate Lover's Cheesecake From MY New Book!
Learn how to make my Chocolate Lover’s Cheesecake recipe with Strawberry Compote, an exclusive from the Weeknight Family Favorites chapter of my new cookbook, Bigger Bolder Baking Every Day: Easy Recipes to Bake Through a Busy Week! This cheesecake is a decadent but simple recipe that can be made any time, or even in advance! ????????
**PRE-ORDER my NEW cookbook, Bigger Bolder Baking Every Day here so you can get it the day it releases, October 25, 2022.
More about Bigger Bolder Baking Every Day
In this must-have for any home baker, master pastry chef Gemma Stafford shares an all-new collection of 125 simple yet irresistible recipes for every baking opportunity—from breakfast, brunch, and teatime to dinner party desserts, holiday treats, leisurely weekend projects, and sweets for the everyday. For every time of day and every occasion, you’ll find the perfect recipe for you.
GET THE FULL RECIPE with Measurements & Instructions below:
Makes one 9-inch cheesecake (10 servings)
INGREDIENTS
Chocolate Cheesecake
* 27 Oreo cookies (10 ½ oz/300 g), crushed
* 2 cups (12 oz/340 g) chopped bittersweet chocolate
* 3 cups (1 lb 8 oz/680 g) full-fat cream cheese, at room temperature
* 1 cup (8 oz/225 g) granulated sugar
* 3 large eggs, at room temperature
* 1 cup (8 oz/225 g) sour cream
* 2 teaspoons vanilla extract
Strawberry Compote
* Makes 2 cups (282 grams)
* 3 ½ cups (17 ½ oz/497 g) fresh strawberries, quartered
* ¼ cup (2 oz/ 57 g) granulated sugar
* 2 tablespoons water
* 2 teaspoons fresh lemon juice
INSTRUCTIONS
To make the cheesecake:
1. Preheat the oven to 350°F (180°C). Firmly press the crushed Oreos into an even layer over the bottom of a 9-inch springform pan. Set aside.
2. Place the chocolate in a medium microwave-safe bowl. Microwave in 30-second intervals, stirring after each, until melted and smooth, then set aside to cool slightly. (Alternatively, melt the chocolate using a double boiler.)
3. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using a handheld mixer, beat the cream cheese and sugar together until smooth. Pour in the melted chocolate and mix until combined.
4. Add the eggs one at a time, beating each until incorporated before adding the next. Add the sour cream and vanilla and mix until evenly combined.
5. Pour the batter over the Oreo crust and smooth the top.
6. Bake for 50 to 60 minutes, until the cheesecake looks firm yet still jiggles a little in the middle.
7. Remove from the oven and carefully run a knife or spatula around the inside edge of the pan to loosen the cheesecake (this helps prevent the surface from cracking as it cools). Let cool in the pan to room temperature, then cover and refrigerate for at least 4 hours or up to overnight.
8. When ready to serve, remove the springform ring, then slice and top with the whipped cream and strawberry compote. Store leftovers, covered, in the fridge for up to 3 days
To make the strawberry compote:
1. In a medium saucepan, combine the strawberries, sugar, water, and lemon juice and bring to a very gentle simmer over medium-low heat. Cook until the berries have softened and the liquid has thickened slightly, 4 to 5 minutes. Remove from the heat and let cool completely.
2. Once cooled, use straight away or store in an airtight container in the fridge for up to 4 days.
Get this recipe and 125 new and fan favorites from my new cookbook, Bigger Bolder Baking Everyday!
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ABOUT GEMMA
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and the host of Bigger Bolder Baking. I’m passionate about sharing my years of baking expertise to show you how to bake with confidence anytime, anywhere! Join millions of other Bold Bakers in the community for new recipe videos at 8:30am Pacific Time every Thursday and YouTube Shorts featuring my best baking tips throughout the week!
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Decadent CHOCOLATE CHEESECAKE | No-Bake
PRINT THE CHOCOLATE CHEESECAKE RECIPE:
PRINT THE RAW COCONUT CREAM RECIPE:
GET A FREE RAW DESSERT E-COOKBOOK with video tutorials and taste tests:
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This no-bake chocolate cheesecake is a perfect combination of dense and chewy crust and rich and fluffy filling. It’s everything you want in a chocolate cheesecake, a perfectly rich and creamy dessert that melts in your mouth!
No-bake cheesecake is a bit of a misnomer. It is neither cheese nor a cake, but it is creamy, rich, and decadent, just like the original. There is no mixing, no water baths, and no baking. Instead, the recipe is much more straightforward and forgiving, with remarkably few ingredients. So, it’s not surprising that no-bake cheesecakes are taking over, from restaurants and cafes to Pinterest and popular food blogs.
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Mocha Cheesecake Recipe (Extreme Coffee Chocolate Cheesecake) - Hot Chocolate Hits
Get your daily dose of caffeine and dessert with this ultra-rich, ultra-decadent mocha cheesecake, an amalgamation of a coffee and chocolate cheesecake at its finest.
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English subtitles by Caleb Meyer
Turkish subtitles by Elif Eruçar
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Hi! Welcome to Hot Chocolate Hits. On this channel, you'll find a collection of my favorite desserts and meals, as well as interviews with foodies I admire. For more videos, subscribe!
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