How To make Black Forest Cheesecake Squares
1 package fudge marble cake mix
1/4 cup oil
3 eggs
divided
3 packages (8 oz.) cream cheese :
softened
1/2 cup sugar
1/2 cup dairy sour cream
1/2 cup whipping cream
1 can (21 oz.) cherry pie filling
Preheat oven to 350 degrees. Grease 13x9 inch baking pan. Reserve 1 cup dry cake mix and swirl pouch; set aside. In large bowl, combine remaining cake mix, oil and 1 egg at low speed until dough forms. Press in bottom and 1 inch up sides of greased pan. Bake for 8 minutes.
In large bowl, beat cream cheese until smooth and creamy. Add 2 eggs, 1 at a time, beating well after each addition. Blend in reserved 1 cup cake mix, sugar, sour cream and whipping cream at low speed. Beat 3 minutes at medium speed until creamy.
Reserve 2 cups cheese mixture. Spoon remaining cheese mixture over crust. Add reserved swirl pouch to reserved cheese mixture; blend well. Spoon chocolate mixture evenly over cheese mixture.
Bake for 30-40 minutes until edges are set and center is almost set. Do not overbake. Run knife around sides of pan. Cool to room temperature on wire rack.
Spoon fruit filling evenly over top of cheesecake. Refrigerate several hours or overnight before serving. Store in refrigerator. Makes 48 bars.
How To make Black Forest Cheesecake Squares's Videos
How To Make Black forest Cheesecake
A Delicious Recipe
Black Forest Cheesecake HD
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Black Forest Cheesecake
A lovely moist dense pound-cake like chocolate cake with a decadent cheesecake ribbon. This recipe by Carey Enns of Aylmer Ontario, found in Taste of Home Magazine. I didn't create this recipe.
2 packages cream cheese (8oz / 250g each)
3/4 cup sugar (150g)
2 eggs
1 tsp (5 ml) vanilla
1/2 tsp (2.5 ml) almond extract
dash salt (didn't show this in video)
Batter:
1 1/2 cups sugar ( 300g)
1/2 cup (125ml) canola oil (or other vegetable oil)
1 egg
1 1/2 tsp (7.5 ml) vanilla extract
2 1/4 cups (290g approx) all purpose flour
1/3 cup (30g) powdered unsweetened cocoa
1 tsp (5g) baking soda
1/4 tsp (1g) salt
1 1/2 cups (375ml) buttermilk
(make your own by mixing the 1 1/2 cups of milk with 1 1/2 tbsp ( 22.5ml) vinegar or lemon juice, stir and let sit for a few minutes)
Topping:
1 can cherry pie filling, whipped cream
1. In large bowl, beat cream cheese and sugar until smooth. Add eggs, beat on low speed until combined, stir in extracts and salt, set aside.
2. in another large bowl, beat the sugar, oil, egg and vanilla until well blended. Combine the flour cocoa, baking soda and salt. Gradually add to sugar mixture alternately with buttermilk.
3. Spoon half of the batter into a greased and floured 10 inch fluted tube pan, spread with half of the cream cheese mixture, repeat layers.
4. Bake at 375F (190C) for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool completely and remove from pan.
5. Slice cake, serve topped with cherry pie filling and whipped cream or topping. Refrigerate leftovers.
Super Easy No-Bake Cheesecake (No Egg, No Gelatine, No Condensed milk)
This no-bake vanilla cheesecake is with smooth creamy filling, perfectly combined with a biscuits base that has a slight salty touch to it. Great combo! Super easy and doesn't require gelatine. Do try!
Prep time: 15 minutes
Refrigerate: 8 hours
Total time: 8 hours 15 minutes
Servings: 8 portions
---------------------------------- RECIPE ------------------------------------
✨Ingredients✨
***For the Crust***
125g (4 oz) cookies crumbs (Leibniz Butterkeks, Oreo, digestive bisquits etc.)
1/4 cup (50g) butter, melted
***For the Cheese filling***
1+1/3 cups (300 g) Full fat Cream cheese, room temperature
5.3 oz (150g) white chocolate
3/4 cup (200ml) Heavy cream
1 teaspoon Vanilla extract
????????Instructions
✅Line the sides and the bottom of 7-inch (18 cm) springform pan.
✅To make the crust: crush cookies into fine crumbs (using a food processor or a Ziploc bag). Add melted butter and mix until combined. Press into bottom of 7-inch (18 cm) springform pan. Refrigerate while making the filling.
✅Melt a white chocolate over the water bath. Allow to cool down slightly.
✅Add cream cheese and vanilla mix until everything is combined and smooth and there are no lumps in the mixture.
✅In a separate bowl whip heavy cream to medium peaks. Gradually fold into the cheesecake mixture.
✅Pour the filling into the pan.
❄️Refrigerate overnight
✅Decorate the top of the cake with cookies crumbs or with fresh fruits if desired
**Storage:**
✅Store in the fridge up to 3 days or freezer up to 1 month
❗️Measurements Note: All recipes have been developed using weight measurements. Although US volume measurements have been included for your convenience, it is highly encouraged that you weigh your ingredients using a kitchen scale to get the best possible results. Due to the sensitive nature of baking, kitchen scales are proven to yield more accurate and consistent results than measuring cups. Enjoy!
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BLACK FOREST CHEESECAKE
Wonderful no bake black forest cheesecake. Easy to make just need to follow the steps. Very delicious with taste of cherry and chocolate and cream, perfect combination. Perfect for any occasion and party.
INGREDIENTS
CRUST :
250 g chocolate biscuit (any kind you like)
125 g unsalted butter (room temperature)
FILLING :
3 tsp gelatin
50 ml water
250 g mascarpone cheese
100 g sugar
50 g honey
1 tbsp lemon juice
300 ml heavy whipping cream (36%)
1 canned cherry pie filling
JELLO :
1 package cherry jello
200 ml hot water
200 ml cold water
DECORATION :
50 ml semi sweet chocolate
Some Shaved chocolate
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#blackforest #blackforestcheesecake #blackforestcake #cherry #cherrycheesecake #cheesecake
Black Forest Cheesecake Brownie - Find the recipe in the description below
Easy to make and decadent brownie with cheesecake and cherry pie filling - Please share, like and follow for more recipes.
Make this your own by topping it with items like chocolate sprinkles, hot fudge sauce, ice cream, etc.
Ingredients:
Brownie (Note: you can use 2 packages of brownie mix and skip these ingredients if you want to simplify it)
• 1 cup butter, melted, cooled slightly
• 2½ cups granulated sugar
• 1 tablespoon vanilla (Or more to taste, I really like vanilla!)
• 4 eggs
• 1½ cups all-purpose flour
• 1 cup cocoa
• ½ tsp salt
Cheesecake
• 1 8oz package cream cheese
• 1 egg
• 1 tsp vanilla
• ⅓ cup sugar
For the cherry pie
• ½ can cherry pie filling
Preparation Steps
1. Line a 9x13 pan with parchment paper.
2. Preheat oven to 350 degrees Fahrenheit
(If using packaged brownie mix, prepare as instructed on package and skip to step 6)
3. Whisk butter and sugar.
4. Add vanilla and eggs and mix well.
5. Add flour, cocoa and salt, stirring well.
6. Spread about half of brownie mixture into the pan.
7. In a separate bowl add cream cheese, egg, vanilla and sugar and beat with an electric mixer until smooth
8. Spread this over the brownie batter.
9. Dollop scoops of the cherry pie filling on top.
10. Use the rest of the brownie batter to top the cherries using two spoons, leaving some cream cheese mixture and cherries peaking through.
11. Bake about 35 minutes, cool to room temp and then chill hours before cutting.
12. Serve by itself, or for an extra decadent desert serve it warm with a scoop of ice cream and hot fudge sauce
Enjoy!