Chocolate Cheesecake
This amazingly delicious and easy chocolate cheesecake recipe is a perfect combination of light fluffy cream cheese and rich chocolate on an Oreo crust! It's everything you want in a chocolate cheesecake, a perfectly rich and creamy dessert that just melts in your mouth! And by the by, that CHOCOLATE whipped cream is the best thing ever, you might want to use it on every dessert you make.
Recipe:
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Chocolate CheeseCake [Without Gelatin, No Bake]
How To Make NoBake Chocolate Cheese Cake Recipe [ASMR]
チョコレートチーズケーキ の作り方 [Eating sound]
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●● Recipe (レシピ):
- 14 Oreo Cookies
(オレオ)
- 40g Melted butter
(溶かしバター)
- Refrigerate for 20 minutes
(冷蔵庫で20分)
- 200g Dark chocolate
(ダークチョコレート)
- Hot water
(お湯)
- 300g Creamcheese
(クリームチーズ)
- 1Tsp Vanilla extract
(バニラエッセンス)
- 40g Sugar
(グラニュー糖)
- 200g Whipping cream
(生クリーム)
- Refrigerate for 4 hours
(冷蔵庫で4時間)
- 100g Whipping cream
(生クリーム)
- 100g Dark chocolate
(ダークチョコレート)
- Cool off
(冷やす)
#ShopeeTetSale #TetVanGiaoHang #NinosHome #ASMR #OhNino #Chocolate
Trans:
1. [노오븐&노젤라틴] 초콜릿 치즈케이크 만들기
2. [KO CẦN LÒ] Bánh Phô Mai Sicula siêu ngon béo ngậy nhức nách nhưng cực dễ làm nèeee
3. Chocolate Cheesecake [Tanpa oven, tanpa gelatin]
4. ช็อกโกแลตชีสเค้ก(ไม่อบ)
5. [免焗] 朱古力芝士蛋糕
6. चॉकलेट चीज़केक [कोई सेंकना नहीं]
7. تشيز كيك سهل وسريع بدون فرن (ولا جيلاتين )
No Bake Chocolate Cheesecake | No Gelatin, No Oven, No Egg | Cheesecake | Homemade Cream Cheese
No Bake Chocolate Cheesecake | No Gelatin, No Oven, No Egg | Cheesecake | Homemade Cream Cheese
#cheesecake #chocolatecheesecake #nobakecheesecake
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#Nogelatincheesecake #nobakechocolatecheesecake #Staysafe #bakewithme #stayindoor
Homemade Cream Cheese Recipe
Chocolate Ganache
Malai cake
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Ingredients:
For cheesecake
Oreo Biscuits - 15
Butter - 5 tbsp
Dark chocolate - 100 gm
Cream cheese - 225 gm
Powdered Sugar - 1/4 cup (45 gm)
Cream - 1/2 cup (120 ml)
For chocolate Ganache
Dark Chocolate - 75 gm
Cream - 1/2 cup (120 ml)
Chocolate Cheesecake Recipe!
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Easy Chocolate Cheesecake Recipe - No Bake Chocolate Cheesecake
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➤ Easy Mini Cheesecake Recipe:
Easy Chocolate Cheesecake (for the crust - 8 inch pan ):
- 85g ( 3 ounces) Oreo Cookies (Remove the inside)
- 30g (2 1/2 tbsp ) Melted Butter
For the filling:
- 600 (22 ounces) Philadelphia Cream Cheese
- 500g (18 ounces) Nutella
- 100g (3/4 cup) Powdered Sugar ( You can add more or less to your liking)
NOTE: This is a rich creamy cheesecake. If you prefer a lighter mousse texture you can lighten this cheesecake by folding in some whipped cream.
Optional, ganache glaze recipe:
➤ My WEBSITE with written recipes:
Enjoy!
♥
Copyright © 2020 Emma Fontanella. All rights reserved.
No part of this video (including thumbnail images or written recipe) may be reproduced or transmitted in any form or by any means, electronic or mechanical, without the written permission of the copyright holder.
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Anna's Triple Chocolate Cheesecake Recipe UNCUT!
Anna Olson shows you her incredible Triple Chocolate Cheesecake recipe from start to finish. Watch along and bake with Anna!
Special thanks to Rolling Meadow for sponsoring this video!
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Recipe
Serves 12 to 16 (Makes one 9-inch/23 cm cheesecake)
Prep Time: 25 minutes, plus chilling
Cook Time: 75 minutes
Ingredients
Crust
1½ cups (210 g) chocolate cookie crumbs
¼ cup (60 g) unsalted butter, melted
Cheesecake
12 oz (360 g) semisweet couverture/baking chocolate, chopped
24 oz (750 g) cream cheese, room temperature
¾ cup (150 g) granulated sugar (divided)
½ cup (100 g) packed light brown sugar
3 Tbsp (22 g) cocoa powder
½ tsp fine salt
¾ cup (175 mL) full-fat sour cream
1 tsp vanilla extract
4 large eggs, room temperature
2 large egg yolks, room temperature
Ganache Topping
¾ cup (175 mL) whipping cream
3 Tbsp (45 g) unsalted butter
6 oz (180 g) semisweet couverture/baking chocolate, chopped
Directions
1. Preheat the oven to 325°F (160°C). Grease the bottom and sides of a 9-inch (23 cm) springform pan and wrap the outside of the pan in foil.
2. For the crust, stir the chocolate cookie crumbs and melted butter together until evenly blended. Press into the bottom of the prepared pan. Bake for 10 minutes to set it (there will be no visible change once baked), then cool while preparing the filling.
3. For the cheesecake, melt the chocolate by placing it in a metal bowl set over a pot filled with 1 inch (2.5 cm) of barely simmering water, stirring gently with a spatula until smooth. Set aside while preparing the cheesecake batter.
4. Using electric beaters or a stand mixer fitted with the paddle attachment, beat the cream cheese at medium-high speed until smooth, scraping down the bowl once or twice. Add half of the granulated sugar, then beat at medium-high and scrape down the bowl again. Add the remaining granulated sugar and the brown sugar and beat again, once again scraping down the bowl. Beat in the cocoa powder and salt at low speed, then beat in the sour cream and vanilla, again scraping the bowl to ensure the batter is smooth (it will be quite fluid now).
5. Add the eggs and egg yolks one at a time, while mixing at medium-low speed, until fully combined. Pour in the melted chocolate (still warm is OK) and beat at medium-low until smooth.
6. Place the springform pan in a large roasting pan and pour the batter into the pan. Fill the roasting pan with boiling water so that the water comes to at least halfway up the sides of the pan (this is easiest done at the oven). Bake the cheesecake for about 65 minutes until it loses its surface shine and jiggles in the centre.
7. Transfer the pan from the water bath to a cooling rack. After letting the cake cool for 10 minutes, run a palette knife around the inside edge of the springform pan (this helps prevent cracks from developing while the cake cools). Let the cheesecake cool completely (cooling can take up to 2 hours) before chilling, uncovered, overnight.
8. Release the sides of the springform pan and transfer the chilled cheesecake to a platter or cake stand.
9. For the ganache, heat the cream and butter in a saucepan over medium-high heat until it just begins to bubble. Pour this mixture over the chopped chocolate, let it sit for a minute and then gently stir with a spatula until the chocolate has melted and the ganache is smooth.
10. Pour the ganache over the centre of the cheesecake. Using an offset spatula, quickly but gently spread the ganache to the edges of the cake, coaxing it just over the top edge to drip down the sides a little (the chilled cheesecake will set the ganache relatively quickly). Chill the cheesecake, uncovered, until ready to serve. Once cut, cover the cut surface directly with parchment or plastic wrap and it will keep in the fridge for up to 4 days.
Notes
You know you have a serious chocolate-lover’s dessert when it calls for over a pound of chocolate!
The smooth, satiny ganache top to this cheesecake leaves you open to decorate it as you wish. Write a greeting in melted white chocolate, add a few berries or edible flowers, or even add more chocolate by using a vegetable peeler to grate curls from a block of chocolate.
From Baking Day with Anna Olson, Appetite by Random House, 2020.
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#AnnaOlson #Chocolate #Cheesecake
2가지맛 치즈케이크 만들기 : 2-layer Cheesecake Recipe | 4K | Cooking tree
폭신한 치즈케이크를 2가지 맛으로 구운 코튼 치즈케이크를 만들었어요~
♥더 자세한 레시피와 설명은 밑에 더보기 버튼 눌러 확인 해 주세요♥
♡For more detailed recipes, please click on the down below♡
폭신한 치즈케이크를 2가지 맛으로 구운 코튼 치즈케이크를 만들었어요~
한번에 구워 자연스러운 그라데이션이 생겨 멋스럽고 색다른 느낌이 나는 것 같아요.
저는 구운 뒤 뜨거울 때 바로 잘랐는데 냉장실에서 차갑게 식혀 자르면 단면이 더 예쁘게 잘리고 치즈의 풍미도 더 느낄 수 있답니다.
폭신하고 가벼운 식감이라 부담 없이 먹을 수 있어요.
윗면에 구움색이 많이 나지 않아 살구 잼을 발랐는데 상큼한 맛이 더해져서 좋은 것 같아요~
즐겁게 시청하세요~♬ Enjoy~
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▶틀 사이즈 Mold size : 15cm
▶재료
크림치즈 150g
무염버터 20g
우유 60g
달걀노른자 4개
박력분 70g
코코아파우더 10g
달걀흰자 4개
설탕 85g
레몬즙 5g
▶레시피
1. 뜨거운 물이 담긴 냄비 위에 볼을 올리고 크림치즈, 무염버터, 우유를 넣고 매끄러워질 때까지 저으며 녹인다.
2. 냄비에서 볼을 내리고 달걀노른자를 1개씩 넣고 섞은 뒤 박력분을 체 쳐 넣고 섞는다.
3. 반죽을 반으로 나누고 1곳에 코코아파우더를 체 쳐 넣고 섞는다.
4. 달걀흰자에 레몬즙을 넣고 휘핑하다가 큰 거품이 올라오기 시작하면 설탕을 3번에 나눠 넣고 휘핑해 부드럽게 뿔이 서는 머랭을 만든다.
5. 머랭을 반씩 2가지 반죽에 나눠 넣고 섞는다.
6. 분리형 틀을 호일로 감싸고 초코 반죽을 틀에 붓고 그 위에 기본 반죽을 붓고 뜨거운 물이 담긴 팬 위에 올려 160도 예열한 오븐에서 20분을 굽고 120도로 온도를 내려 50분 정도 더 굽는다.
7. 틀에서 꺼내고 윗면에 살구잼을 바른다.
▶Ingredients
150g Cream cheese
20g Unsalted butter
60g Milk
4 Egg yolks
70g Cake flour
10g Cocoa powder
4 Egg whites
85g Sugar
5g Lemon juice
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시청해주셔서 감사합니다~♥
Thank you for watching~
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▶제 영상은 유튜브와 네이버TV에만 업로드 되고 있습니다~
트위치, 페이스북 등 다른 매체는 가입되어 있지 않습니다.
이 영상을 무단 도용하거나 2차 편집 및 재업로드를 금지합니다.
My video is only uploaded to YouTube and Naver TV.
Unauthorized theft of this video or 2nd edit and reupload is prohibited.
▶저는 한국인이고 여성입니다~
저는 쿠킹트리 채널만 운영하고 있으며 세컨 채널은 운영하지 않습니다.
I am South Korean and female~
I only run the Cooking Tree channel and I don't run the Second Channel.
#치즈케이크 #코튼치즈케이크