How To make Chocolate Amaretto Cheesecake 2
6 ea Chocolate wafers, finely
-crushed 1 1/2 c Light process cream cheese
-product 1 c Sugar
1 c 1% low-fat cottage cheese
1/4 c + 2 tablespoons Unsweetened
-cocoa 1/4 c All-purpose flour
1/4 c Amaretto
1 t Vanilla extract
1/4 ts Salt
1 ea Egg
2 tb Semisweet chocolate mini-
-morsels x Chocolate curls (optional)
* Use an 8-inchpan for this cheesecake recipe, if desired. The larger cheesecake requires only 45 to 50 minutes baking time. Sprinkle chocolate wafer crumbs in bottom of a 7-inch springform pan. Set aside. Postion knife blade in food processor bowl; add cream cheese and next 7 ingredients, processing until smooth. Add egg, and process just until blended. Fold in chocolate morsels. Slowly pour mixture over crumbs in pan. Bake at 300 degrees F. for 65 to 70 minutes or until cheesecake is set. Let cook in pan on wire rack. Cover and chill at least 8 hours. Remove sides of pan and transfer cheesecake to a serving platter. Garnish with chocolate curls, if desired.* * To make chocolate curls, melt 3 squares semisweet chocolate. Pour the melted chocolate onto wax paper, and spread to 3-inch wide strip. Let stand until cool but not firm. Pull a vegetable peeler across the chocolate, and transfer curls to a plate. Store chocolate curls in the freezer. Calories 200 / Protein 6.8 / Fat 7.9 / Carbohydrate 26.1 / Cholesterol 36 / Iron 0.8 / Sodium 293 /
Calcium 59 Source: "Light & Easy Cooking Collection," 1992, Oxmoor House.
How To make Chocolate Amaretto Cheesecake 2's Videos
Almond Amaretto Cheesecake Recipe | Cake recipe ???? | Cheesecake Recipe????
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Amaretto cheesecake
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No-Bake Chocolate Cheesecake Recipe (Without Gelatin)
New no-bake cheesecake recipe and for this time: No-bake chocolate cheesecake (without gelatin). This cake is super creamy, rich, chocolaty, delicate and very easy to make. Special cheesecake recipe for chocolate lovers.
Printable Version:
More No-Bake Cheesecake Recipes:
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Ingredients:
For the crust:
200g (7oz) Oreo cookies
1/4 cup (60g) butter, melted
For the filling:
2 cups (450g) Full fat Cream cheese, room temperature
9oz (250g) Dark chocolate
1 cup (240ml) Heavy cream
2/3 cup (83g) Powdered sugar
1 teaspoon Vanilla extract
For the ganache:
140g (5oz) milk chocolate
1/2 cup (120ml) Heavy cream
Directions:
1. To make the crust: In a food processor or a Ziploc bag, crush Oreo cookies into fine crumbs. Add melted butter and pulse until combined. Press into bottom of 8-inch (20cm) springform pan. Refrigerate while making the filling.
2. Chop the chocolate, melt in the microwave in 30 second pulses or over a double boiler.
3. In a large bowl beat cream cheese, powdered sugar and vanilla extract until smooth, add melted chocolate beat until combined and smooth.
4. In a separate bowl whip heavy cream to medium peaks. Gradually fold into the cheesecake mixture.
5. Pour the filling into the pan. Place in the freezer while making the topping.
6. 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. Pour over the cheesecake.
7. Refrigerate for at least 6 hours.
Crystelle Pereira's Simple Secret to Coffee & Amaretto Cheesecake Bliss - No Water Bath Needed!
AMARETTO COFFEE BASQUE CHEESECAKE:
On this episode of In The Food52 Kitchen With, Crystelle Pereira makes a recipe from her brand new cookbook, Flavor Kitchen: Vibrant Recipes with Creative Twists!
I recently discovered the beauty of Basque cheesecakes, which are nowhere near as daunting as making a regular baked cheesecake because there is no need for a water bath. They are usually flavored with vanilla, but here, coffee, amaretto, and a hint of maple syrup create a mellow, slightly earthy and caramelized flavor profile. And because I want the coffee and amaretto in this recipe to really shine, we will be dividing the cheesecake mix in half and flavoring them both separately, before swirling them together. With individual bursts of coffee and almond flavors running throughout, this couldn't be more delicious. ~Crystelle Pereira
CHAPTERS:
00:00 - Intro
00:57 - Make the Coffee Infusion
01:58 - Make The Cheesecake Base
05:29 - Flavoring the Basque Cheesecake
10:19 - Let's Eat Some Cake
GET THE RECIPE:
Amaretto Coffee Basque Cheesecake:
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Flavor Kitchen by Crystelle Pereira:
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Maison Plus Heavyweight Gold Measuring Cups & Spoons Set:
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RELATED VIDEOS:
How to Make Cheesecakes | Bake It Up a Notch with Erin McDowell:
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The Best Chicken Tikka Nachos with Crystelle Pereira:
The Best New York Cheesecake Recipe | Emojoie Cuisine
▼Ingredients
Ø18cm
120g biscuits
60g melted butter
400g creamcheese (Full fat)
120g granulated sugar
200g sour cream or 100g heavy cream + 100g yogurt
150ml heavy cream
2 eggs
2tbsp corn starch
1.5tbsp vanilla extract
1/4 lemon juice
200g raspberres
40g granulated sugar
1tbsp water
Conversion guide
18 cm (7 inch) → 21 cm (8.2 inch) Ingredients 1.5 times
180 ° C for 30 min, 150 ° C ”40 to 45 min”, then turning off the oven and wait for 60 min.
18 cm (7 inch) → 24 cm (9.4 inch) Ingredients 2 times
180 ° C for 30 min, 150 ° C ”50 to 60 min”, then turning off the oven and wait for 60 min.
18 cm (7 inch) → 15 cm (6 inch) Ingredients 0.66 to 0.7 times
180 ° C for 30 min, 150 ° C ”20 to 25 min”, then turning off the oven and wait for 60 min.
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-Français
Ø18cm
Biscuits 120g
60g de beurre fondu
400g de à cream cheese 30% de MG (
KIRI ou M&S Full Fat Soft Cheese)
120g de sucre
200 g de crème fraîche épaisse ou sour cream
150ml de crème liquide entière
2 oeufs
2 cuillères à soupe d'amidon de maïs
1,5 cuillère à soupe d'extrait de vanille
1/4 jus de citron
200g de framboises
40g de sucre cristallisé
1 cuillère à soupe d'eau
----------------------------------------------------------------------------------------------
-Español
Ø18cm
120g de galletas
60g de margarina derretida
400 g de queso crema
120g de azucar blanca
200g de crema agria
150g de crema espesa
2 huevos
2 cucharadas de maizena
1 1/2 cucharada de vainilla
1/4 de jugo de limon
200g de frambuesas
40g de azúcar blanca y 1 cucharada de agua.
----------------------------------------------------------------------------------------------
■18cmケーキ型の分量
ビスケット 120g
溶かしバター 60g
クリームチーズ 400g
グラニュー糖 120g
サワークリーム 200g
又は 生クリーム100mlとヨーグルト100gで代用可
生クリーム 150ml(植物性生クリーム不可)
卵 2個
コーンスターチ 大さじ2
バニラエクストラクト大さじ1.5 又はバニラエッセンス数滴
レモン汁 1/4個分
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Emojoie Cuisine Recipe Book(In Japanese)
Amaretti and Prune Cheesecake
Full recipe available at
Enjoy the irresistible prune flavor by adding them into a cheesecake. They’re known to be good for digestion and much more. Before using them, soak them in white rum. Make the buttery base from amaretti cookies and flavor further with espresso and vanilla. You’ll have to be patient though, but it’ll worth the wait.
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