CHOCOLATE CHEESECAKE
No-bake cheesecake recipe and for this time: No-bake chocolate cheesecake (without gelatin). This cake is super creamy, rich, chocolaty, delicate and very easy to make. Special cheesecake recipe for chocolate lovers.
INGREDIENTS-
Cream Cheese- 300 grms
Whipping cream- 1/4 cup
Sugar- 2 tbsp (or as per liking)
Milk Chocolate- 80 grms
Biscuits- 300 grms
Butter- 1+1/2 tbsp
More No-Bake Cheesecake Recipe:
#nobakecheesecake #chocolatecheesecake #nobake #recipe #cheesecakerecipe #trending #chocolaterecipe
Chocolate cheesecake: a surprising dessert to impress everyone!
Calling all chocolate lovers! This is a chocolate cheesecake recipe you'll want to make over and over again.
INGREDIENTS
For base:
• 2 packs cocoa cookies
• 100g butter
For cheese:
• 400g cream cheese
• 1 cup icing sugar
• 250g dark chocolate
• 100ml cream
Ganache:
• 100g cream
• 150g chocolate
• Chocolate for decoration
METHOD
Crush cookies in a blender. Add melted butter and mix. Put on the bottom of the form.
Beat cream cheese and powdered sugar. Add melted chocolate and whip with cream.
Pour into shape.
Heat Cook the cream, add the chocolate and mix.
Pour over the cheesecake.
Chill this in the refrigerator for one night.
-------------------------------------------------------------------------------
About us: ‘CookistWow’ offers you everyday fresh, fun and easy recipes. You can find the best quick and easy to make recipes, simple meal planning ideas and cooking techniques.
Subscribe to Cookist Wow:
Have fun with us:
Follow us:
Facebook:
Instagram:
Try also this recipe to:
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!
???????????? Pre-order anywhere books are sold:
* Amazon:
* Barnes & Noble:
* IndieBound:
* Target:
* Books-A-Million:
* Bookshop:
* Walmart:
* International (Non-U.S.):
SUBSCRIBE to my Channel:
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!
FOLLOW ME HERE, BOLD BAKERS!
* WEBSITE (All written recipes can be found here):
* FACEBOOK::
* INSTAGRAM: &
* TIKTOK:
* PINTEREST:
* TWITTER:
ALL RECIPES:
#chocolatecheesecake #cheesecakerecipe #biggerbolderbaking
TRIPLE CHOCOLATE LOVERS CHEESECAKE CUPCAKES - The Scran Line
Grab the RECIPE here:
-
FOLLOW ME HERE:
Instagram:
Facebook:
Pinterest:
Twitter:
HELPFUL LINKS:
To convert grams into US cups, please follow this link:
To convert grams into metric cups, please follow this link:
About The Scran Line
Oh hey there! My name is Nick. I’m a pastry chef and graphic designer. Combine these two passions together and you get The Scran Line! Join me on my baking adventures twice a week I post every Tuesday and Friday.
Mini Triple Chocolate Cheesecake Recipe tutorial #Shorts
How to make No Bake Triple Chocolate Mini Cheesecakes!
Hey, Eloise here from Fitwaffle! I make simple recipe tutorials across my social media
My main YouTube Channel is: @Fitwaffle
If you’re a chocolate lover, you need to try these mini cheesecakes ????
A buttery Oreo base, creamy chocolatey cheesecake, topped with chocolate whipped cream, melted chocolate and chocolate chips! ????
Sound on for full instructions ????
All you need is????
Base:
200g Oreo’s, finely crushed
60g Unsalted butter, melted
Cheesecake:
400ml double cream, cold
5 tsp cocoa powder
350g cream cheese, room temp
100g icing sugar
100g milk or dark chocolate, melted & cooled slightly
Optional topping:
Melted milk or dark chocolate
Chocolate chips
Makes 9 ????
Tip: If you prefer the chocolate whipped cream a bit sweeter, add 50g of icing sugar with the cocoa powder ????
Happy Friday everybody! Enjoy ❤️
Check out my recipe tutorial playlist if you like this video, and don't forget to subscribe ;)
#shorts #tutorial #recipe #cheesecake #baking
Amazing No Bake Cream Cheese Chocolate Cheesecake Recipe
New no-bake cheesecake recipe and for this time: No-bake chocolate cheesecake (without gelatin). This cake is super creamy, rich, chocolaty, delicate and very easy to make. Special cheesecake recipe for chocolate lovers.
Ingredients:
For the crust:
200g (7oz) Oreo cookies
1/4 cup (60g) butter, melted
For the filling:
2 cups (450g) Full fat Cream cheese, room temperature
9oz (250g) Dark chocolate
1 cup (240ml) Heavy cream
2/3 cup (83g) Powdered sugar
1 teaspoon Vanilla extract
For the ganache:
140g (5oz) milk chocolate
1/2 cup (120ml) Heavy cream
#chocolatecheesecake #chocolatecheesecakerecipe #cheesecakerecipe