How to Make a Chocolate Cookie Crust
How to make a chocolate cookie crust 'from scratch'. The store bought ones are not very good to me and recipes on the net for this is scarce without the use of Oreo's (which is expensive and turns out greasy).
Since chocolate wafer cookies are not only hard to find but also expensive here, I have resorted to using chocolate animal crackers to make my crusts. They are the same texture, taste and ingredients as the wafer cookies but a LOT cheaper so I use them.
What you'll need:
2 cups cookie crumbs (about 3 cups of cookies make 2 cups of crumbs)
6 Tbsp butter or margarine, melted
Mix the crumbs and melted butter or margarine together until well mixed. Pat out into an un-greased glass pie plate. Bake at 350* for 8-10 minutes. Let cool before using. Enjoy!
Beth's Pumpkin Cheesecake with Chocolate Swirl | ENTERTAINING WITH BETH
Learn how to make my pumpkin cheesecake with chocolate swirl recipe. One of my favorite Thanksgiving desserts! This chocolate pumpkin cheesecake is so rich and creamy and with its swirly chocolate design always makes a huge impression!
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HOW-TO MAKE PUMPKIN PIE SPICE:
BETH’S CHOCOLATE PUMPKIN CHEESECAKE RECIPE
Serves 8
PRINT RECIPE HERE:
INGREDIENTS:
For the Crust
1 (9 0z) package of famous chocolate wafers or another dark chocolate cookie
5 tbsp (75 ml) melted butter
For Filling
2 (8 oz) containers (460g) of whipped cream cheese
2 whole eggs
3 egg yolks
¾ cup (150 g) of sugar
1 (15 oz) can (420g) of pure pumpkin puree
¼ tsp (1.25 ml) salt
1 tsp (5 ml) pumpkin pie spice
1 tsp (5 ml)vanilla extract
¼ cup (30 g) of flour
2 oz (56 g) melted bittersweet chocolate
METHOD:
Preheat oven to 325F/162 C.
Process cookies in a food processor until fine or better yet place in a zip lock plastic bag, seal and crush with a rolling pin until finely ground (then you won't have to clean the food processor!). Combine with the melted butter, until a lose meal develops.
Grease a 9 (23 cm) spring form pan. Place the crumbs into the center of the pan, working your way up the sides at least 2 inches. Use the side of a measuring cup to help adhere crust to the sides.
Bake at 325 F/ 162 C for 10-12 mins and then set aside and allow to cool.
Beat together the cream cheese, eggs, and egg yolks until smooth. Add the sugar , beat until combined, then the pumpkin. Then add the salt, pumpkin pie spice, and vanilla, beat to combine, and lastly add the flour.
Pour the filling out into a slightly cooled crust. And then spoon the melted chocolate on top creating 2 rings of small circles (about the size of a grape) then run a skewer through the chocolate creating a swirled design.
Bake at 325 F/ 162 C for at least 1 hour. At the 50 mins mark, check it. At this point, it should giggle slightly but not too wildly. Just don’t over bake or you will get cracks.
Allow to cool for at least 30-40 mins and then place in the fridge for at least 4 hours, or overnight is even better.
Keep refrigerated until ready to serve. Then release from the spring form pan, place on a cake stand and Enjoy!
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Mint Chocolate Cheesecake | How To Make Chocolate Cheesecake | Cheesecake Recipes - Recipe Videos
Mint Chocolate Cheesecake - Cheesecake - Cheesecake Recipe - How To Make Cheesecake
HOW TO MAKE Chocolate Cheesecake
Here is a cheesecake recipe for anyone who loves mint flavoured desserts! Find out how to make cheesecake with flavours of mint and chocolate combined!
MINT CHOCOLATE CHEESECAKE STEP BY STEP RECIPE ON OUR WEBSITE HERE ????
Mint Chocolate Cheesecake Recipe:
Step 1
Break the cookies into small bits with a blender. Add butter, sugar and salt, then blend them thoroughly to get a fine crust.
Step 2
Evenly press the crust into a baking sheet and bake it for 15 minutes at 350ºF in a preheated oven. When it’s done, let it cool.
Step 3
Mix 8 oz cream cheese, 4 oz sour cream and 4 oz sugar in a bowl with a hand mixer.
You can find the rest of the steps and detailed description with images here ????
INGREDIENTS:
For the crust:
20 chocolate wafer cookies
3 tbsp melted unsalted butter
3 tbsp sugar
1 pinch of salt
For the filling:
8 oz melted milk chocolate
8 oz cream cheese
4 oz sugar
4 oz sugar
4 oz sour cream
2 oz sour cream
2 large eggs
1/4 cup white Creme de menthe
3 drops of green food colouring
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The Best Technique for Classic Cheesecake | Tips for a Light and Creamy Recipe | Kitchen Conundrums
A dense yet not-heavy classic that can't be beat. For a silky-smooth batter, take care to bring the cream cheese, eggs, and sour cream to room temperature before blending. Using a water bath ensures the cake bakes evenly, so the center doesn’t crack.
INGREDIENTS:
-6 tablespoons unsalted butter, melted, plus more, room temperature, for pan
-15 graham crackers (each 3 by 5 inches), broken into pieces
-1⁄3 cup packed dark-brown sugar
-1 teaspoon packed finely grated lemon zest, plus 1 tablespoon fresh juice
-1 ¼ teaspoons kosher salt (we use Diamond Crystal)
-2 ½ pounds cream cheese (five 8-ounce packages), room temperature
-1 1⁄3 cups granulated sugar
-5 large eggs, room temperature
-1 cup sour cream, room temperature
-1 teaspoon pure vanilla extract
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
#Cheesecake #Dessert #CookingHacks
How to bake the perfect cheesecake crust
** UPDATE
The cheesecake filling recipe is now out!!
Who doesn't love cheesecake and to me one of the best things about cheesecake is the crust so I decided to devote an entire video on how to get a super tall crust which will make your cheesecake picture perfect
What I use in this video: (paid links)
food processor -
6inch springform from:
cake stand:
Crust
Enough for a 6-7-inch in diameter spring form pan (and 3 inch tall)
Ingredients
190g Digestive biscuits/graham crackers
1/2 cup (114g) unsalted butter (you can use 100g and that works too)
A pinch of salt
Chocolate Brownie Wafer Cheesecake
Ingredients:
400g brownie mix
4 Chocolate wafer bars
For The Cheese cake
450g Cream cheese
135g Sugar
2 Eggs
1 TSP Vanilla
1 TSP Lemon juice
Instructions:
Mix brownie as per instructions.
Line an 8” by 6” oven proof tray or casserole with baking parchment, baking spray helps with this.
Pour in the brownie mix and flatten.
Cover the top of the brownie with the chocolate wafer bars.
Mix all Cheese cake ingredients together .
Add the cheesecake mix.
Bake in oven at 180°C or 350°F for 40mins.
Allow to cool then refrigerate overnight.