Chocolate Cheesecake Recipe
Learn how to make chocolate cheesecake. Rich, delicate and super delicious chocolate cheesecake.
Printable Version::
More Cake Recipes:
No-Bake Nutella Cheesecake:
Peanut Butter Cheesecake:
Medovik - Russian Honey Cake:
Strawberry Mousse Mirror Glaze Cake:
No-Bake Strawberry Cheesecake:
Tiramisu Cake:
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Recipe:
Ingredients:
For the crust:
240g (8.5oz) chocolate biscuits/graham crackers
7 tablespoons (100g) butter, melted
For the filling:
325g (11.5oz) dark chocolate 60%
3 cups (675g) cream cheese
1 cup (220g) sour cream
2 tablespoons (15g) cocoa powder
1 teaspoon vanilla extract
1¼ cups (250g) sugar
4 eggs
1/4 teaspoon salt
For the ganache:
150g (5.3oz) dark chocolate 60% (or milk chocolate)
2/3 cup (160ml) heavy cream
1 tablespoon (15g) butter
Directions:
1. Preheat oven to 320F (160C).
2. In a food processor, process biscuits until crumbs are formed. Add melted butter and process again until combined. press into bottom of 9-inch (23 cm) springform pan. Bake for 10 minutes. Let cool while making the filling.
3. Filling: chop the chocolate and place in a heat proof bowl. set over pot with simmering water and melt completely (you can do this step in the microwave: 20 seconds pulses until melted). Set aside.
4. In a large bowl beat cream cheese, sugar, salt and vanilla extract, beat until smooth. And sour cream and beat again until smooth. Add cocoa powder and beat again, scrape the sides of the bowl if needed.
5. Add the eggs, one at the time, beating to combine after each one. add the melted chocolate, mix until combined and smooth.
6. Wrap the bottom of the pan with aluminum foil. Pour the filling over the crust. place in a roasting pan. Place roasting pan in oven. Pour in boiling water to come halfway up side of springform pan
7. Bake for 55-60 minutes, or until center is almost set. Turn off the oven, slightly open the oven door, and allow the cake to cool in the oven for 1 hour. Remove from oven, run a thin knife around the edge of the pan, let cool to room temperature and refrigerate overnight.
8. For the ganache: chop the chocolate, place in a large bowl. In a saucepan bring the heavy cream to a simmer. Pour over the chocolate. Let sit for 1-2 minutes. Stir until smooth. Let cool slightly.
9. Pour over the cheesecake, let set and serve.
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4 Easy NO BAKE Dessert Cup Recipes. No Eggs, No Gelatine, No Alcohol!
Super easy and delicious dessert cup recipes everyone can make! No baking, no eggs, no gelatine and no alcohol! Perfect ideas for dessert tables. Everyone will love them! Choose your favourite or try them all, they’re all so delicious!
1. Oreo Dessert Cups Recipe: (makes 5 x 175ml / 6 oz cups)
Cups from
150g Oreo biscuits
200ml whipping cream
1 heaping tbsp milk chocolate spread OR 50g melted and cooled milk chocolate
250ml whipping cream
1 tbsp sugar
Vanilla flavouring
3 biscuits for decoration
2. Fruit Dessert Cups Recipe: (makes 5 x 220ml cups)
Cups from
Half of store bought Madeira cake (200g)
3 kiwis
Half of pineapple
300ml whipping cream
1 and half tbsp sugar
Vanilla flavouring
5 strawberries
Fresh mint leaves
3. Tiramisu Dessert Cups Recipe: (makes 7 x 175ml / 6oz cups):
Cups from
2 tbsp instant coffee
300ml boiling water
250g mascarpone cheese
250ml whipping cream
2 tbsp sugar
Vanilla flavouring
12 savoiardi / ladyfinger biscuits
Cocoa for dusting
4. Lotus Biscoff Dessert Cups: (makes 5 x 175ml / 6 oz cups)
Cups from
200 g Lotus Biscoff biscuits + 5 for decoration
300 ml milk
1,5 tbsp custard powder
1 tbsp sugar
300 ml whipping cream
1 tbsp sugar
Pinch of vanilla powder or essence
Other easy and yummy dessert cups ideas:
Enjoy ♥️
✴︎[ほっ]白のひととき~café au lait blanch~#84
白いひとときという飲料を覚えていますでしょうか？
今回はコーヒーとバニラのプチガトー
見た目以上にコーヒーが来るので
コーヒー好きにおすすめですね。
少しでも何かの参考になれば幸いです！
????目次/Chapter????
00:00 オープニング/Opening
00:40 下準備/Preparation
01:32 パートサブレ・ノワゼット/Hazelnuts sable
03:12 ムース・カフェ/Coffee Mousse
07:02 仕上げ/Finish
09:55 チュイル・カフェ/Coffee tuile
11:58 実食・栄養価/Actual meal•Nutritional value
[材料/Ingredients]シリコンフレックス ストーン8取り×6個
■パータサブレ・ノワゼット/Hazelnuts Sable
無塩バター/Butter 50.0g
薄力粉/Cake flour 108.0g
コーンスターチ/Cornstarch 21.0g
粉糖/Powdered sugar 40.0g
ヘーゼルナッツプードル/Powdered Hazelnuts 6.0g
全卵/Whole egg 15.0g
■ムース・バニーユ/Vanilla Mousse
牛乳/Milk 63.0g
バニラビーンズ/Vanilla beans 1/10本
卵黄/Egg yolk 1ヶ(20.0g)
グラニュー糖/Granulated sugar 31.0g
粉ゼラチン/Gelatin 2.3g
冷水/Water 11.5g
生クリーム/Fresh cream 107.0g
■ムース・カフェ/Coffee Mousse
牛乳/Milk 50.0g
コーヒー豆/Coffee beans 4.0g
→36g使用
粉ゼラチン/Gelatin 1.6g
冷水/Water 8.0g
卵黄/Egg yolk 2ヶ(40.0g)
グラニュー糖/Granulated sugar 15.0g
生クリーム/Fresh cream 180.0g
コーヒー豆/Coffee beans 15.0g
→171g使用
■チュイル・カフェ/Coffee tuile
薄力粉/Cake flour 5.0g
コーヒー/Coffee 40.0g
サラダ油/Oil 18.0g
■その他/Other
グラサージュ・ブラン
グラサージュ・ノワール
コーヒー豆(できれば既製品のチョコがけの物が良い)
[作り方]
■パートサブレ・ノワゼット
・バター、全卵を室温に戻しておく
・薄力粉、コーンスターチを合わせて3回タミゼしておく
・バターに粉糖、ヘーゼルナッツプードルを合わせて擦り混ぜる
・全卵を2回に分けて擦り混ぜる
・振るった粉類を一度に加えてさっくり混ぜる
・ラップに包み冷蔵庫で一晩休ませる
・翌日軽くまとめ直し3mm厚に延ばし、φ5.8cmに抜く
・170℃に予熱しておいたオーブンで15~20分焼成する
・常温で粗熱をとって置く
※めっちゃ余るので半量にするかはお好みで
■ムース・バニーユ
・ゼラチンと水をよく混ぜて冷蔵庫でふやかして置く
・卵黄とグラニュー糖を合わせブランシールする
・牛乳にバニラビーンズを加え軽く沸かし最低10分、できれば1時間アンフュゼする
・2つを合わせて82℃まで炊く
・火から下ろしふやかしておいたゼラチンを加え溶かしパッセする
・30℃くらいまで急冷する
・6分立てにした生クリームを2回に分けて混ぜ合わせる
・シリコマート フランモールド50×15 SF044にポシェする
・冷凍庫でしっかり冷やし固める
■ムース・カフェ
・牛乳とコーヒー豆、生クリームとコーヒー豆をそれぞれ合わせ冷蔵庫で一晩アンフュゼする
・ゼラチンと水をよく混ぜ冷蔵庫でふやかしておく
・卵黄とグラニュー糖を合わせる
・牛乳をパッセし合わせ82℃まで炊く
・火から下ろしふやかしておいたゼラチンを加え溶かしパッセする
・生クリームをアンフュゼし7分立てにし2回に分けて混ぜ入れる
■組み立て/Montage
・シリコンフレックス ストーン8ヶ取りにムースカフェをポシェする
・センターにムースバニラをセットし冷凍庫でしっかり冷やし固める
■チュイル・カフェ/Coffee tuile
・材料を混ぜ合わせ熱したフライパンで薄く焼く
・粗熱をとっておく
■仕上げ/Finish
・グラサージュを32℃くらいに調整する
・固まったムースをデムレし、グラサージュをいい感じにかける
・サブレの上に乗せ冷蔵庫で解凍しチュイルをぶっさす
NO-BAKE Mini Cheesecake Bites
No Bake Mini Cheesecake Bites with Strawberry Topping (MACROS BELOW)
It's that time of year! The sun is out, the tanning lotion is on, and my oven is OFF! As much as I love baking, there is nothing more annoying than having a hot oven on during a hot summer day. On that note, I wanted to share these delicious NO BAKE Mini Cheesecake Bites with a simple strawberry topping with you. They are sweetened using sweetened condensed milk...which I am extremely addicted to.These are soooo good. I could eat the whole pan in one sitting! Not only that, but they are so easy to make and look quite impressive! You can get really creative with the topping to make it extra pretty. This is something you and your guests with absolutely love.
Thanks for watching!
xoxo, Court.
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RING LIGHT:
LIGHTING:
CUPCAKE PAN:
MACROS PER CHEESECAKE:
28g Carbs
19g Fat
5 g Protein
290 Calories
NO BAKE Mini Cheesecakes with Strawberry Topping
*Makes 12 Mini Cheesecakes – Double the recipe for 24*
| Ingredients |
1 Package Graham Crackers (About 10 Sheets)
5 Tablespoons Butter, Melted
1 Tablespoon Sugar
2 8-Ounce Packages of Cream Cheese, Room Temperature
7 Ounces Sweetened Condensed Milk
3 Teaspoons Fresh Lemon Juice
1 Teaspoon Vanilla Extract
¼ Teaspoon Lemon Zest
Topping:
¼ Cup Fresh Strawberries, Chopped
¼ Cup Strawberry Preserves or Jam
| Instructions |
Prepare a cupcake pan with cupcake liners and spray with nonstick cooking spray.
In a food processor, blend graham crackers until they are a sand like consistency. Add sugar and melted butter and mix well. The consistency should be like wet sand and easily pack-able.
Add 1 Tablespoon of the mixture to each cupcake liner. Press down firmly using fingers or a measuring cup. Place in freezer for 10 minutes.
In the bowl of a standing mixer, beat room temperature cream cheese until smooth and light. Add sweetened condensed milk, lemon juice, vanilla, and lemon zest. Beat until well combined.
Pipe the filling into the mini crusts and smooth the tops with the back of a spoon.
Cover and refrigerate overnight to set.
Once set, remove the paper liners. (If they are not coming off, freeze the cheesecakes for 30 minutes to help the removal process.)
In a separate bowl, combine chopped strawberries and strawberry perseveres. Use a dollop to top the cheesecakes and garnish with a fresh strawberry.
Refrigerate until ready to enjoy!
Recette Cheesecake crémeux aux fruits rouges avec du Lait Concentré Sucré de Nestlé
No Oven Mango Cheesecake Recipe | Home-Made Cream Cheese | Eggless | No Gelatine | Chef Sanjyot Keer
This is one of the easiest No Bake Cheesecake recipes ever! No gelatine, No Agar Agar, No Oven, N Eggs & PERFECT BAKED TEXTURE!
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Full written recipe Steamed Mango Cheesecake
Prep time: 12-15 minutes
Cooking time: 1 hr 20 minutes
Serves: 6-7 people
Cream cheese
Ingredients:
MILK | दूध 1 LITRE (FULL FAT)
FRESH CREAM | फ्रेश क्रीम 250 ML
LEMON JUICE | निंबू का रस 1/2 - 1 NOS.
SALT | नमक A PINCH
Method:
To make homemade cream cheese add the milk & cream in a stock pot, then switch on the flame.
While stirring at regular intervals bring the milk to a simmer.
Once the milk starts simmering, switch off the flame & add the juice of half a lemon while stirring gently.
Keep stirring the milk gently until it curdles, if it doesn’t curdle add the juice of the remaining half lemon, you can also use vinegar instead of lemon juice.
Once the milk curdles completely & all the whey gets separated strain the curds using a muslin cloth & a sieve, the whey that drains out is very nutritious & can be used to knead doughs etc.
After straining the curds rinse it using cold water nicely, this will get rid of the sour lemon flavour & will also stop the cooking process.
Further squeeze out the excess water & let is rest for five minutes.
Add it into a mixer grinder jar after it has rested & add a pinch of salt, blend it until extremely smooth, if the cream cheese gets very dry you can add a few spoons of the whey & continue to blend it until smooth.
Transfer the finely blended paste into a bowl, your homemade cream cheese is ready, place it in the fridge & let it set until you make the further components of the cheesecake.
Cheesecake
Ingredients:
BISCUITS | बिस्कुट 140 GRAMS (GLUCOSE BISCUIT OR SALT CRACKERS)
BUTTER | मक्खन 80 GRAMS (MELTED)
CREAM CHEESE | क्रीम चीज़ 300 GRAMS
POWDERED SUGAR | पीसी हुई शक्कर 1/2 CUP
CORN FLOUR| कॉर्न फ्लोर 1 TBSP
CONDENSED MILK | कंडेंस्ड मिल्क 150ML
FRESH CREAM | फ्रेश क्रीम 3/4 CUP
CURD | दही 1/4 CUP
VANILLA ESSENCE | वैनिला एसेंस 1 TSP
MANGO PUREE | मेंगो प्युरी 100 GRAM (FRESH)
LEMON ZEST | निंबू का छिलका 1 NOS.
MANGOS | आम AS REQUIRED
Method:
To make the biscuit base add the glucose biscuits into a chopper, break them roughly with your hands while adding them, now using the chopper grind the biscuits into a fine powder, you can also do the same by adding the biscuits into a ziplock bag & then smashing them using a rolling pin.
Once you have grinded the biscuits into a fine powder, add the melted butter into it & mix it well.
Transfer the biscuit mixture into a springform pan & spread it evenly, now using a potato masher flatten out the mixture on the springform pan, you can also use a bowl with a flat surface.
Place the mould in the fridge until you make the batter for the cheesecake.
To make the batter for the cheesecake add the cream cheese into a large bowl.
Further sieve the powdered sugar & corn flour directly into the bowl, now using a beater or a whisk, cream the ingredients until the mixture softens & fluffs up a bit.
Further add the condensed milk & the remaining ingredients & beat it well until all the ingredients get combined, make sure you don’t over beat it.
Once the batter is ready pour it into the springform pan with the biscuit base & then tap it gently to get rid of any bubbles formed inside.
Further cover it with aluminium foil & then place it in a steamer, let it steam for an hour at least.
While the cheesecake is getting steamed you can cut the mango slices to decorate your cheesecake, cut two large slices of the mango from the sides of the seed, then using a spoon carefully scoop out the flesh of the mango, now place the scooped-out flesh on the chopping board & cut thin slices length wise, similarly cut as many mango slices as required.
Once steamed, remove the cheesecake carefully using tongs, the cheesecake will be a little wobbly, if you think that it’s not cooked yet you can steam it further for 5-10 minutes.
Now let the cheesecake cooldown & come to room temperature then place it in the fridge for 2-3 hours.
Once the cheesecake sets, take it out of the fridge & unmould it from the springform pan, now to decorate the cheesecake start placing the mango slices on the edge of the cheesecake from the top, making your way inwards in a circular motion.
Your mango cheesecake is ready to be cut & served.