How To make Nancy's Best Chocolate Cheesecake
Crust: 1 C. sifted flour
1/4 C. granulated sugar
1/2 C. butter, very soft (semi-melted)
1 egg yolk, lightly beaten
1/4 tsp. vanilla
Filling: 3 8 oz. pkg. cream cheese, softened
1 1/2 C. sugar
2 T. flour
1/8 tsp. salt
4 eggs, lightly beaten
4 oz semisweet chocolate, melted
1/4 C. sour cream
1 tsp. vanilla
Top: 2 squares semi-sweet chocolate
2 T. butter. Drizzle in
design on to cheesecake. Chill till trim sets. Makes Store in frigerator.
Combine dry ingredients and cut in butter until well mixed. Add egg yolk and vanilla and blend thoroughly.
Dust fingers with flour and pat dough onto bottom and about 1" up on sides of 10" cheesecake pan. (I use 10" Kaiser springform pan with non-stick finish.)
Filling: Beat cream cheese in large mixer bowl until smooth and creamy. Combine dry ingredients; stir into cream cheese mixture. Add eggs and beat just until combined (do not overbeat). Stir in the chocolate, sour cream and vanilla, mixing until combined. Pour into crust-lined pan.
Bake in 325 degrees for 60-70 minutes or until center appears set or cracks. Remove from oven and cool 15 minutes. Run spatula around edge of pan to loosen cheesecake. Cool 30 minutes more. Remove sides of pan, cover and chill at least 2 hours.
Top: Melt semisweet chocolate and butter. Drizzle in lattice design on top cheesecake. Chill till trim sets. Makes 12 servings. Store in refrigerator.
Note: The crust can be used for any cheesecake; if it's used on a New York-style or plain cheesecake, I add 1 tsp. grated orange or lemon zest. Also, a chocolate crust can be used for the above filling: 1 1/2 C. finely crushed chocolate wafers mixed with 6 T. melted butter. Mix and pat into pan.
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TRIPLE LAYER CHOCOLATE MOUSSE RECIPE
THREE LAYERED CHOCOLATE MOUSSE
#valentinesdaycake #layermoussecake #chocolatemoussecake
Total time 35 minutes /prep time 35 minutes / Set time 4hours to over night
Ingredients
Graham crackers crust:
6-8 graham crackers
4 tbsp butter, melted
Dark Chocolate Mousse
5 oz (150g) semi-sweet chocolate
1/2 cup whipping cream
2/3 cup whipping cream chilled
1 tsp gelatin powder
1 tbsp +1 tsp cold water
Milk Chocolate Mousse
5 oz milk chocolate
1/2 cup whipping cream
2/3 cup whipping cream chilled
1 tsp gelatin powder
1 tbsp +1 tsp cold water
White Chocolate Mousse
5 oz white chocolate
1/2 cup whipping cream
2/3 cup whipping cream chilled
1 tsp gelatin powder
1 tbsp +1 tsp cold water
For decorating (optional)
Cocoa powder
Fresh berries
METHOD:
Prepare baking tin with the wax paper inside,and stick with tape to stay intact. Or simply grease the pan with oil if you prefer.
To make crust; Place the graham crackers into a food processor and process until crumbs form.
Add melted butter and process until evenly moistened.
transfer the mixture into the prepared tin and Press the mixture into the bottom of a greased pan with your fingers or back of the spoon.
Refrigerate the crust until the first layer of mousse is prepared.
To prepare milk chocolate mousse In a heat proof bowl add the semi-sweet chocolate and 1/2 cup whipping cream.
Place the bowl over a saucepan with simmering water, over low heat until all the chocolate is melted.
Meanwhile dissolve gelatin in cold water and let it swell for about 5 to 10 minutes.
Place the gelatin over low heat just until the gelatin dissolves and pour it over the melted chocolate mixture.
Let the chocolate mixture cool completely at room temperature.
Whip the remaining 2/3 cup cold whipping cream until stiff peaks form.
Add melted chocolate mixture and mix until well combined.
Pour the chocolate mousse over the crust and refrigerate for about 15-20 minutes to set slightly, until you prepare the next layer of chocolate mousse.
Repeat the same steps for preparing the milk and white chocolate mousse layers.
Refrigerate the cake for 4-5 hours or overnight to set.
When ready to serve, Remove the tape from the wax paper and remove the wax paper from the cake.
Before serving dust the top of the cake with cocoa powder and decorate with fresh berries if desired. Enjoy!
Notes: I mentioned in my video 15 gram chocolate (it's 150 grams)sorry about that.
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The Ultimate Chocolate Cake Recipe
A decadent and moist Chocolate Cake recipe with whipped, chocolatey & silky smooth chocolate frosting. Both, the cake and the frosting are so easy to make. It makes for a stunning birthday cake.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
✅INGREDIENTS FOR CHOCOLATE CAKE:
►3 cups all-purpose flour
►1/2 cup unsweetened cocoa powder
►2 cups granulated sugar
►2 tsp baking soda
►1 tsp salt
►2 cups warm coffee (not hot)
►2 Tbsp white vinegar
►1 Tbsp vanilla extract
►2/3 cup light olive oil (not extra virgin)
✅INGREDIENTS FOR CHOCOLATE FROSTING:
►12 oz cream cheese, room temperature
►1 cup (16 Tbsp) unsalted butter, room temperature
►5 cups powdered sugar
►1 cup unsweetened cocoa powder
►1/2 tsp salt
►2 tsp vanilla extract
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How To Make The Blueberry Cheesecake Recipe | Cook With Naomi
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blueberry cheesecake
crust
1 cup graham
2 tbsp. sugar
1/4 cup butter
cheesecake mixture
500g cream cheese
1/2 cup sour cream
1/4 cup sugar
1 tsp. vanilla extract
2 tbsp. all purpose flour
2 eggs
1 cup blueberry filling
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Daybreak Delights Caramel Swirl Cheesecake
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