No Bake Nutella Cheesecake! Recipe tutorial #shorts
How to Make a No Bake Nutella Cheesecake!
Eloise here! I make simple recipe tutorials across my social media
My main YouTube Channel is: @Fitwaffle
Check out this simple no bake cheesecake! This Nutella cheesecake has a tasty Oreo base and is absolutely delish!
Check out my recipe tutorial playlist if you like this video, and don't forget to subscribe ;)
#shorts #tutorial #cake #recipe #cheesecake
Chocolate Cheesecake | No Bake Cake Recipe | Divine Taste With Anushruti
Watch how to make Eggless Chocolate Cheesecake, a mouth watering recipe by Anushruti.
Here is a guilt trip down the chocolate cheesecake lane. Sinfully sweet and easy to make, no bake chocolate cheesecake, which you should definitely try for this Christmas. It is amazingly sweet and serves best to satisfy the chocolaty craving of chocolate addicts!
Note : You can either make this in a deep dish 8″ springform pan or a 9″ regular pan. Garnishing is optional and you could leave it plain, sprinkle some grated chocolate over it or make some pretty decorations.
Ingredients:
For the base:
- 125 gm (8 large or 10 regular) digestive biscuits
- 1 tbsp cocoa powder
- 60 gm (1/4 cup) butter at room temperature
For the cake filling:
- 5 gm agar agar or chinagrass
- 250 ml (1 cup) water
- 500 gm (2 cups) mascarpone cheese
- 160 gm (1 cup) icing sugar or confectioners sugar
- 200 gm (3/4 cup) thick yogurt
- 1 tbsp pure vanilla extract or vanilla paste
- 250 gm dark chocolate (1 1/2 cups) chopped or semi sweet chocolate chips + 2 tbsp butter
Method:
Prepare the base:
- Place the biscuits in a zip loc pouch, seal and with the help of a rolling pin, crush the biscuits to a fine powder. Alternatively, process the biscuits in a food processor until they turn into a fine powder.
- Put the biscuit powder in a mixing bowl, add the cocoa powder and the room temperature butter and mix with your finger tips until the mixture resembles bread crumbs and the butter is well mixed into the biscuit powder. Alternatively, make this in a food processor.
- Press this mixture over a the base of a deep 8” (20 cm) or regular 9” (23 cm) springform pan or a pan with a detachable base.
- Refrigerate for half an hour or place in the deep freezer for 10 min.
Prepare the filling:
- If the china grass is in bars, process it into flakes in a blender. Place the chinagrass in a bowl of water (1 cup, 250 ml) and allow it to soak while you prepare the other ingredients for the filling.
-In a large bowl or the bowl of a stand mixer if using one, beat the mascarpone, sugar & yogurt until smooth and creamy, with a wire whisk or a hand blender or the paddle attachment if using a stand mixer. Stir in the vanilla, mix well and keep aside.
-Melt the chocolate with the butter in a double boiler. Allow to cool slightly and then slowly stir it into the mascarpone mixture and mix well.
-Place the chinagrass with the water and allow it to melt, stirring all the while, over a low flame. Once it melts completely pour it over a strainer into the cheese-chocolate mixture, stirring the cheese mixture all the while.
-It is important to keep stirring the cheese mixture as china grass sets very fast and we need to prevent the formation of tiny lumps.
Immediately pour the prepared mixture into the prepared crust.
-Allow to set in the refrigerator for 3 to 4 hours before serving.
Garnish with grated chocolate if desired.
Makes one deep 8” or regular 9” cheesecake.
*For a gluten free version, use gluten free cookies!
Host: Anushruti RK
Copyrights: Rajshri Entertainment Private Limited
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The Easiest Chocolate Cheesecake in the World | Big Little Recipes
Fudgy, tangy cheesecake with a two-ingredient filling and two-ingredient crust. Yes, it’s possible. Most of the chocolate is melted and beaten into soft cream cheese until billowy and the rest is chopped and stirred in so that each bite has a little crunch. This no-bake approach makes the recipe as simple as mix, scrape, refrigerate, and done. GET THE RECIPE ►►
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Five Two Wooden Spoons:
Five Two Essential Kitchen Knives:
Five Two Bamboo Double Sided Cutting Board:
PREP TIME: 15 minutes
COOK TIME: 5 minutes
MAKES: 1 9-inch cake
INGREDIENTS
7 ounces Ritz or graham (classic or chocolate) crackers
4 ounces (8 tablespoons/1 stick) salted butter, melted, plus more for greasing
1/4 teaspoon kosher salt, plus flaky salt for sprinkling (optional)
10 ounces (1⅔ cups) semisweet chocolate chips, divided
12 ounces (1½ cups) cream cheese, at a cool room temperature
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As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
#chocolatecheesecake #cheesecake #nobakecheesecake
Mini Triple Chocolate Cheesecake Recipe tutorial #Shorts
How to make No Bake Triple Chocolate Mini Cheesecakes!
Hey, Eloise here from Fitwaffle! I make simple recipe tutorials across my social media
My main YouTube Channel is: @Fitwaffle
If you’re a chocolate lover, you need to try these mini cheesecakes ????
A buttery Oreo base, creamy chocolatey cheesecake, topped with chocolate whipped cream, melted chocolate and chocolate chips! ????
Sound on for full instructions ????
All you need is????
Base:
200g Oreo’s, finely crushed
60g Unsalted butter, melted
Cheesecake:
400ml double cream, cold
5 tsp cocoa powder
350g cream cheese, room temp
100g icing sugar
100g milk or dark chocolate, melted & cooled slightly
Optional topping:
Melted milk or dark chocolate
Chocolate chips
Makes 9 ????
Tip: If you prefer the chocolate whipped cream a bit sweeter, add 50g of icing sugar with the cocoa powder ????
Happy Friday everybody! Enjoy ❤️
Check out my recipe tutorial playlist if you like this video, and don't forget to subscribe ;)
#shorts #tutorial #recipe #cheesecake #baking
チョコレート・チーズケーキの作り方 Chocolate Cheesecake|HidaMari Cooking
HidaMari Cooking(ひだまりクッキング)へようこそ。
このチャンネルでは、チョコレートや抹茶、季節のフルーツを使ったお菓子のレシピを中心に投稿しています。
▷チャンネル登録はこちら:
If you like it, please click 'Like' and Subscribe.
ベルマークを押すと毎回通知が届くようになります。
動画の評価やコメントをいただけるととても嬉しいです♪
ーーーーーー
おはようございます????動画を見ていただきありがとうございます♪
今日は、ドゥーブルフロマージュ風・チョコレートチーズケーキのレシピです。
前回プレーンなドゥーブルフロマージュを作ったときに
チョコバージョンも見たい!とコメントが有ったので作ってみました。
動画最後の「バニラエクストラクト 小さじ2」は
「バニラエクストラクト 小さじ1」の間違いです。
申し訳ありません。
▷Ingredients(15cm round mold):
■Baked chocolate cheesecake
60g Couverture bitter chocolate
70ml heavy cream
100g cream cheese
40g sugar
100g Mascarpone cheese
1 egg
10g flour
■No-bake cheesecake
100g cream cheese
10g sugar
15ml heavy cream
2g gelatin
A 90ml heavy cream
A 6g sugar
70g whipped cream
1 tsp Vanilla extract
▷材料(15cm丸型1台分):
■ベイクドチョコレートチーズケーキ
クーベルチュールビターチョコレート 60g
生クリーム 70ml
クリームチーズ 100g
グラニュー糖 40g
マスカルポーネチーズ 100g
全卵 1個
薄力粉 10g
▶作り方:
1.クーベルチュールチョコレート60gを溶かし生クリーム70mlを加えて混ぜる。
2.クリームチーズ100gを練り、グラニュー糖40gを加えて混ぜる。
3.マスカルポーネチーズ100gを加えて混ぜる。
4.①を加えて混ぜ、全卵1個を割り入れて混ぜる。
5.薄力粉10gをふるい入れて混ぜる。
6.ココアスポンジを1cmの厚さにスライスし15cmの型に入れて底をアルミホイルで覆う。
7.湯煎焼きで150℃に予熱したオーブンで50分焼き、冷ます。
■レアチーズケーキ
クリームチーズ 100g
グラニュー糖 10g
生クリーム 15ml
粉ゼラチン 2g
A生クリーム 90ml
Aグラニュー糖 6g
ホイップした生クリームのうち70gを使用
バニラエクストラクト 小さじ1
▶作り方:
1.クリームチーズ100gを練り、グラニュー糖10gを加えて混ぜる。
2.生クリーム15mlに粉ゼラチン2gをふりかけて湯煎で溶かす。
3.クリームチーズに加えて混ぜる。混ざりきらなければ湯煎に当てて滑らかになるまで混ぜる。
4.生クリーム90mlにグラニュー糖6gを加えてゆるく泡立て、クリームチーズに70g加えて混ぜる。
5.バニラエクストラクト小さじ1を加えて混ぜる。
6.ベイクドチーズケーキの上から流して表面を整える。余った生クリームと一緒に冷蔵庫で5時間以上冷やす。
7.型を蒸しタオルで温めて型から外す。生クリームを表面に薄く塗る。
8.ココアスポンジをフードプロセッサーで細かくし、チーズケーキの周りにくっつける。
9.温めたナイフでカットして完成。
ーーーーーー
道具や材料の道具先:
▽Amazon
口径25cmの耐熱ガラスボウル:iwaki 2.5L
口径20cmの耐熱ガラスボウル:HARIO 3個セット
直径18cmの耐熱スポンジ型:iwaki スポンジ型
赤い耐熱シリコンヘラ:COLIN 3個セット
ハンドミキサー:dretec(ドリテック)
ケーキスライサー(検索するといろいろな出品者が出てきます
フードプロセッサー:BRUNO(ブルーノ)
6個取りマフィン型
▽富澤商店(通販または実店舗)
シリコンの泡立て器
持ち手が木のふるい
クーベルチュールチョコレート:大東カカオのスイートチョコレート
その他製菓材料
▽Cotta (通販専門)
450gのバター(よつ葉、高千穂、明治、森永などいろいろなメーカーが揃ってます)
クーベルチュールチョコレート
その他製菓材料
ーーーーーー
よく頂く質問などについて。
Q.バターは無塩ですか?有塩ですか?
お菓子には基本的に無塩バターのみ使用しています。
今後は字幕に「無塩バター」と表記するよう心がけますが、
それ以前の字幕に「バター」としか書かれていなくても
「無塩バター」を使用しています。
Q.オーブンは予熱しますか?
焼成温度に合わせて予熱しています。
家庭用オーブンは庫内が小さく扉を開けた時に熱が逃げやすいため、
焼成温度+10〜20℃で予熱し、焼くものを入れてから焼成温度に合わせて焼いています。
こちらも今後は字幕で「〇〇℃に予熱したオーブンで□□分焼く」といった形で表記するように心がけます。
Q.倍量で作りたいのですが。
12cm丸型を15cm丸型に→1.5倍
12cm丸型を18cm丸型に→2.2倍
12cm丸型を21cm丸型に→3倍
15cm丸型を12cm丸型に→0.6倍
15cm丸型を18cm丸型に→1.5倍
15cm丸型を21cm丸型に→2倍
12cm(4.7inch)→15cm(6inch) =×1.5
12cm(4.7inch)→18cm(7inch) =×2.2
12cm(4.7inch)→21cm(8.2inch)=×3
15cm(6inch)→12cm(4.7inch) =×0.6
15cm(6inch)→18cm(7inch) =×1.5
15cm(6inch)→21cm8.2(inch)=×2
▷Youtube:
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もし私のレシピでお菓子を作ってくださったときは、
#hidamaricooking をつけて投稿してもらえると嬉しいです♪
またインスタグラムでは、YouTubeで公開していない写真も
公開していますので、よかったらフォローしてください。
▷Twitter:
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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