How To make Cioccolata Cheesecake

No-bake white chocolate cheesecake bars - 6 ingredients

Chocolate Cheesecake Recipe!

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Easy Chocolate Cheesecake Recipe - No Bake Chocolate Cheesecake

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➤ Easy Mini Cheesecake Recipe:

Easy Chocolate Cheesecake (for the crust - 8 inch pan ):

- 85g ( 3 ounces) Oreo Cookies (Remove the inside)
- 30g (2 1/2 tbsp ) Melted Butter

For the filling:

- 600 (22 ounces) Philadelphia Cream Cheese
- 500g (18 ounces) Nutella
- 100g (3/4 cup) Powdered Sugar ( You can add more or less to your liking)

NOTE: This is a rich creamy cheesecake. If you prefer a lighter mousse texture you can lighten this cheesecake by folding in some whipped cream.

Optional, ganache glaze recipe:


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Copyright © 2020 Emma Fontanella. All rights reserved.

No part of this video (including thumbnail images or written recipe) may be reproduced or transmitted in any form or by any means, electronic or mechanical, without the written permission of the copyright holder.



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Philadelphia Double-Chocolate Cheesecake

For all the chocolate and cheesecake lovers out there, we've got you covered! This recipe is super simple to make and combines some of our favorite flavors, learn how to make it now!

Recipe:

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Chocolate Cheesecake | No Bake Cake Recipe | Divine Taste With Anushruti

Watch how to make Eggless Chocolate Cheesecake, a mouth watering recipe by Anushruti.

Here is a guilt trip down the chocolate cheesecake lane. Sinfully sweet and easy to make, no bake chocolate cheesecake, which you should definitely try for this Christmas. It is amazingly sweet and serves best to satisfy the chocolaty craving of chocolate addicts!

Note : You can either make this in a deep dish 8″ springform pan or a 9″ regular pan. Garnishing is optional and you could leave it plain, sprinkle some grated chocolate over it or make some pretty decorations.

Ingredients:

For the base:
- 125 gm (8 large or 10 regular) digestive biscuits
- 1 tbsp cocoa powder
- 60 gm (1/4 cup) butter at room temperature

For the cake filling:
- 5 gm  agar agar or chinagrass
- 250 ml (1 cup) water
- 500 gm (2 cups) mascarpone cheese
- 160 gm (1 cup) icing sugar or confectioners sugar
- 200 gm (3/4 cup) thick yogurt
- 1 tbsp pure vanilla extract or vanilla paste
- 250 gm dark chocolate (1 1/2 cups) chopped or semi sweet chocolate chips + 2 tbsp butter

Method:

Prepare the base:

- Place the biscuits in a zip loc pouch, seal and with the help of a rolling pin, crush the biscuits to a fine powder. Alternatively, process the biscuits in a food processor until they turn into a fine powder.

- Put the biscuit powder in a mixing bowl, add the cocoa powder and the room temperature butter and mix with your finger tips until the mixture resembles bread crumbs and the butter is well mixed into the biscuit powder. Alternatively, make this in a food processor.

- Press this mixture over a the base of a deep 8” (20 cm) or regular 9” (23 cm)  springform pan or a pan with a detachable base.

- Refrigerate for half an hour or place in the deep freezer for 10 min.
Prepare the filling:

- If the china grass is in bars, process it into flakes in a blender. Place the chinagrass in a bowl of water (1 cup, 250 ml) and allow it to soak while you prepare the other ingredients for the filling.

-In a large bowl or the bowl of a stand mixer if using one,  beat the mascarpone, sugar & yogurt until smooth and creamy, with a wire whisk or a hand blender or the paddle attachment if using a stand mixer. Stir in the vanilla, mix well and keep aside.

-Melt the chocolate with the butter in a double boiler. Allow to cool slightly and then slowly stir it into the mascarpone mixture and mix well.

-Place the chinagrass with the water and allow it to melt, stirring all the while, over a low flame. Once it melts completely pour it over a strainer into the cheese-chocolate mixture, stirring the cheese mixture all the while.

-It is important to keep stirring the cheese mixture as china grass sets very fast and we need to prevent the formation of tiny lumps.
Immediately pour the prepared mixture into the prepared crust.

-Allow to set in the refrigerator for 3 to 4 hours before serving.
Garnish with grated chocolate if desired.

Makes one deep 8” or  regular 9” cheesecake.

*For a gluten free version, use gluten free cookies!

Host: Anushruti RK
Copyrights: Rajshri Entertainment Private Limited






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Light & Creamy Eggless Chocolate Cheesecake Recipe

My creamy, fluffy, easy eggless chocolate cheesecake recipe is a perfect delicacy with a light and texture, all wrapped in a Choco shavings and loads of chocolates. Getting this no crack bake is easier than you think and it's so beautiful that you will not need any topping on this!


Ingredients:
For making chocolate layer
• 24 Pieces Chocolate Biscuits
• 50 Gr Butter
For making cream cheese
• 1 Litter Milk
• 1½ Tbsp Vinegar
• ¼ Cup Water
For Chocolate Cream Cheese Mixture
• 150 Ml Whipping Cream
• 50 Gm Dark Chocolate
• 100 Gm Cream Cheese
• 3 Tbsp Sugar Powder
• 1 Tsp Vanilla Essence

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Chocolate Cheesecake Recipe Demonstration - Joyofbaking.com

Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Chocolate Cheesecake. This Chocolate Cheesecake is a real showstopper. It has three chocolate layers, starting with a sandy textured chocolate crust made with crushed chocolate wafers. The chocolate cheesecake filling folds melted semi sweet or bittersweet chocolate into a delicious mixture of cream cheese, sugar, eggs, and sour cream. It's sinfully rich and chocolately yet with a delightfully tangy flavor. The texture will remind you of a silky smooth chocolate mousse. While some cheesecakes may have a sour cream topping, since this cheesecake is all about chocolate, we are covering it with a shiny smooth layer of chocolate ganache.

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