How To make Black and White Cheesecake Bars
Crust: 12 ounce pkg. chocolate chips
1/2 cup butter
2 cups graham cracker crumbs
Filling: 8 ounces cream cheese -- softened
1 can sweetened condensed milk
1 egg
1 teaspoon vanilla
Preheat oven to 325 F. In a medium saucepan, over Very Low heat or in Microwave on Power 6 melt the chocolate chips and butter. Stir until smooth. Stir in the graham cracker crumbs. Reserve 1/4 cup of crumb mixture and press rest in a 13x9" baking pan. In a large bowl with electric mixer, beat cream cheese until smooth. Gradually beat in the condensed milk, then the egg and vanilla. Pour the mixture over prepared crust. Sprinkle with reserved crumbs and bake at 325 f. for 25-35 minutes until set. Cool completely to room temperature on a wrie rack, then refrigerate for 2 hours or longer. Cut into 24 squares. tried, MC formatted and posted on TNT by bobbi744@sojourn.com
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Nutella Cheesecake Bars | Nutella Cheesecake Bars Recipe
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Nutella Cheesecake Bars
Servings - 4 - 5
INGREDIENTS
All purpose flour - 340 grams
Powdered sugar - 100 grams
Butter - 100 grams
Cream cheese - 220 grams
Powdered sugar - 80 grams
Egg - 1
Vanilla essence - 1/2 teaspoon
Nutella - 30 grams
PREPARATION
1. In a mixing bowl, add 340 grams all purpose flour, 100 grams powdered sugar, 100 grams butter and mix it well.
2. Transfer this mixture into a baking dish and spread it evenly to make a base.
3. Preheat the oven to 350°F/180°C. Bake for 15 - 20 minutes.
4. Remove it from oven and allow it to cool.
5. In a mixing bowl, add 220 grams cream cheese and whisk it well.
6. Add 80 grams powdered sugar and whisk it again.
7. Add 1 egg, 1/2 teaspoon vanilla essence and mix it well.
8. Add 30 grams nutella and mix it again.
9. Transfer this mixture on to the prepared base and spread it evenly.
10. Add some nutella over it and make a design with the help of a toothpick.
11. Preheat the oven to 350°F/180°C. Bake for 25 - 30 minutes.
12. Remove it from oven and allow it to cool.
13. Cut it into pieces.
14. Refrigerate for 30 minutes.
15. Serve.
????BLACK AND WHITE CHEESECAKE????
????BLACK AND WHITE CHEESECAKE????
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Shiny Mirror Glaze Lime and Blueberry Cheesecake Bars Entremet
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These delicious Lime and Blueberry Glazed Cheesecake Bars are easy to make and they look great! the perfect addition to you next dessert buffet.
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INGREDIENTS:
CHEESECAKE BAR:
1 Tablespoon Gelatine
3 Tablespoons Boiling Water
250g Cream Cheese
3/4 Cup Caster Sugar
300mL Whipping Cream
2 Teaspoons Queen Lime Baking Paste OR 1/3 Cup Lime Curd
SHINY MIRROR GLAZE:
100g Glucose Syrup
100g Caster Sugar
50mL Water
100g White Chocolate
70g Condensed Milk
1 Teaspoon Queen Lime Baking Paste (Optional)
3 Teaspoons Gelatine bloomed in 60mL cold water
White AmeriColor Gel Colour
AmeriColor Electric Green Gel Colour
CRUMB:
125g Crushed Crackers/Sweet Biscuits
3 Tablespoons softened/melted Butter
GARNISH:
Melted White Chocolate
chocolate Disc
INGREDIENTS CONVERSION LINK:
Link to convert Grams to Cups
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Pumpkin and Chocolate Cheesecake Bars - with yoyomax12
These cheesecake bars have lots of flavour but I found them a little light on the pumpkin flavour and very sweet. If you leave the sugar amount as is, I suggest cutting them into small pieces.
Where I found this recipe:
Black forest cheesecake recipe:
Ingredients:
Crust:
1 1/4 cups of gingersnap cookie crumbs (about 25 cookies), or whatever crust you like.
2 tablespoons granulated sugar
4 tablespoons butter
Filling:
2 8-ounce packages cream cheese
1 3/4 cup granulated sugar
3 eggs
2 tablespoons all-purpose flour
1 cup pumpkin puree (not pumpkin pie filling)
1/2 teaspoon pumpkin pie spice (I suggest doubling this amount because I like the flavour of it. If you can't find pumpkin pie spice, make your own, just google for a recipe)
1 teaspoon vanilla extract
pinch of salt (Omit if you use salted butter)
6 ounces semi-sweet chocolate chips or unsweetened chocolate
2 tablespoons butter
Prepare a 9x13 baking dish by lining it with foil and greasing the foil with cooking spray or butter. The foil allows you to easily lift out the dessert from the baking dish after you are done and makes it simple to slice and serve.
Crush ginger snap cookies with a food processor until they are fine crumbs, Crush enough cookies to make 1 1/4 cups of crumbs, about 25 cookies.
Place the crumbs in a bowl and add 2 tbsp sugar and 4 tbsp melted butter to crumbs. Mix well and press mixture into the bottom of the prepared baking dish. Set aside.
In a large bowl, place the two packages of cream cheese and blend them until smooth. Add the 1 3/4 cups sugar and blend until light and fluffy. Add eggs and blend. Add flour, pumpkin pie spice, vanilla and salt (if using) and mix on medium speed until combined.
Pour 1 1/2 cups of this mixture into a bowl and set aside.
Melt the chocolate and the 2 tbsps of butter together in the microwave or on low heat on the stove. Blend together until smooth and then pour it into the reserved 1 1/2 cups of cheesecake mixture. Blend together an pour over the cookie crumb crust.
Bake this at 325F for 15 mintues. The layer will not be cooked, just set a bit around the edges.
Pour the remaining plain cheesecake batter over the chocolate layer and then bake at 325F for 35-45 minutes until edges begin to separate from the foil and center is set and springs back slightly when touched.
Allow to cool an then refrigerate until cold before cutting and serving.
Keep refrigerated.INFO ABOUT ME :)
My name is Tammy and I live in Northeastern Ontario Canada. I am a married, full-time working mom of one teenaged son.
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The BEST No Bake Chocolate Cheesecake Bars
These creamy no-bake chocolate cheesecake bars are so rich, decadent, and ridiculously easy to make. The smooth cheesecake and Oreo crust are a match made in heaven!
__________⬇️⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️⬇️ ___________
???????????????????? INGREDIENTS ????????????????????????
* 24 Oreos
* 1/4 cup unsalted butter
* 2 8 oz bricks Cream cheese softened
* 1 cup granulated sugar
* 1/4 teaspoon salt
* 1/4 tsp vanilla extract
* 1/4 cup Dutched cocoa powder
* 12 oz semisweet chocolate 
* 3/4 cup cold heavy whipping cream
????FULL RECIPE HERE:
????????????TOOLS USED IN THIS VIDEO
➖Best semisweet chocolate chip-
➖Dutch processed cocoa-
➖Electric mixer-
➖Food processor-
????????????OUR FAVORITE KITCHEN TOOLS
➖Measuring cups-
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➖Mini prep bowls-
➖kitchen aid mixer-
➖Bosch mixer-
➖Spatulas-
➖zester-
➖Nonstick pan-
???????????? MORE DESSERTS TO ENJOY! ????????????
➖Oreo Cheesecake-
➖New York Style Cheesecake-
➖Old Fashioned Sour Cream Donut-
➖No Bake Mini Cheesecake-
➖Chocolate Cheesecake Bars-
➖Red Velvet Cake Balls-
➖Cottage Cheese Pancakes-
➖Fruit Pizza-
????????????????????INSTRUCTIONS ????????????????????????
1. Place 24 whole Oreos in a food processor and pulse until you get fine crumbs. Then add 1/4 cup of melted unsalted butter into the food processor and pulse again until the butter is well combined.
2. Line a 9x9 inch baking dish with parchment paper and press the Oreo crust into the bottom of the pan. You can use your hands or the bottom of a measuring cup in this step.
3. At this point, you can either refrigerate the crust for at least 4 hours or bake it at 350 degrees Fahrenheit for about 5 minutes. This is just to set the crust in place. 
4. In the meantime place 2 (8ounce) bricks of softened cream cheese into a large mixing bowl along with 1 cup of granulated sugar, 1/4 teaspoon salt, and 1/4 teaspoon vanilla extract. Using an electric hand mixer, beat everything together until well combined.
5. Now melt 12 oz of semisweet chocolate chips in a microwave-safe bowl and add it to the cheesecake batter making sure to scrape all the melted chocolate out of the. Bowl. Then add 1/4 cup of Dutch-processed cocoa powder. Give it another mix and set it aside. Be sure to use Dutched cocoa since it gives these cheesecake bars a rich chocolate flavor.
6. In a separate bowl whisk 3/4 cup cold heavy cream using an electric hand mixer until stiff peaks form.
7. Then add it to the cream cheese mixture. Mix just until well incorporated. Scrape down the sides and bottom of the bowl as needed.
8. Pour the cheesecake batter right over the Oreo crust and smooth it out with a spatula. Place in the refrigerator for at least 4 hours before serving.
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⏱ Time Slots ⏱
0:00 Intro
0:28 Making the Oreo Crust
1:15 The Cream Cheese Filling
2:55 Completing the Cheesecake
3:16 Conclusion