How To make Frozen Chocolate Cheesecake Torte
1 cup Chocolate wafer cookie crumb
4 tablespoon Butter
melted
8 ounce Cream cheese :
softened
1 cup Sugar
1 teaspoon Vanilla
1/8 teaspoon Salt
3 ounce Unsweetened chocolate melt
1 1/2 cup Heavy cream :
whipped
3/4 cup Chopped pecans
Preheat oven to 350 F. In a small bowl, combine crumbs and butter;mix well. Press firmly into bottom of a 9-inch springform pan. Bake 10 Minutes. In a medium bowl, combine cream cheese, sugar, vanilla and salt.
Beat with electric mixer on medium speed until smooth.
Add choclate and beat 2 minutes. Fold in whipped cream. Stir in pecans. Turn into baked crust, spreading evenly. Freeze eight hours or longer, until firm. Cover tightly and store in freezer. Remove from freezer 1/2 hour before serving for ease in cutting.
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Treat yourself to a 3pm pick up with these yummy chocolate cheesecake bites. Make them in your ice cube tray to ensure they don't pack too much calorie punch.
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Cooking with Cream Cheese: Frozen Chocolate Cheesecake Bites
What do you do with your French Cream Cheese once you've made it? Well, let me show you one of three recipes that I am presenting over the next few weeks to help you with that dilemma. Today's recipe is Frozen Chocolate Cheesecake Bites. They are totally delicious!
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Lemon Square Cheese Cake is a beloved Filipino snack that is dense and delicious to eat on its own. And with a bit of creativity and some kitchen know-how, you can easily transform it into a variety of decadent treats that both kids and kids at heart will love.
Two desserts you can make: No-Bake Strawberry Rustic Cheese Cake and Frozen Chocolate Cream Cheese Cake!
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Chill out with our decadent frozen Dark Chocolate Cheesecake Bars! ???????? Recipe in video description
Chill out with our decadent frozen Dark Chocolate Cheesecake Bars! ???????? Recipe below ????
Dark Chocolate Cheesecake Bars
Ingredients:
- 100g DLA Santo Tomas 70% Dark Chocolate Couverture
- 100g Cream cheese
- 30g Granulated sugar
- 100ml Heavy cream
- 3g Gelatin powder
- 120g DLA Coklat Dark Chocolate Compound
Preparation:
- Bring the the cream cheese to room temperature.
- Soak the gelatin powder in 1tsb water and set aside.
Method:
1. Put the DLA Santo Tomas 70% Dark Chocolate Couverture in a bowl, add warmed heavy cream, and mix to melt the chocolate. Microwave for a few seconds if needed.
2. In a bowl, mix the cream cheese and granulated sugar with a whisk.
3. Add in the chocolate mixture.
4. Dissolve the soaked gelatin powder in a double boiler and add it to the mixture.
5. Pour the mixture into a molder and chill in the refrigerator for 2 hours to set.
6. Dip into melted DLA Coklat Dark Chocolate Compound for coating. Drizzle with more melted dark chocolate for decoration.
Recipe makes 4 dark chocolate cheesecake bars. Enjoy!
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ABOUT DLA NATURALS
We are a Belgian family-owned company that has been established in the Philippines since 1999, we develop an extensive list of products that perfectly fit the needs of Pastry Chefs, Bakers, and Chocolatiers around the world. We provide fine high-quality products that we like to divide into four main categories such as Fruits, Sugars, Nuts, and Chocolates.
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This keto chocolate cheesecake tastes like a better-for-you Wendy's Frosty.
RELATED: Keto coffee cake recipe
Satisfy your sweet tooth without breaking your keto diet. In fact, this keto chocolate cheesecake frozen custard only has about 3 net carbs per serving!
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#ketorecipe #ketocheesecake #ketodessert
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Store-bought frozen cheesecake and chocolate coating become an instant over-the-top treat everyone will love.
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