How To make Chocolate Chip Cheesecake

Chocolate Chip Cheesecake 巧克力粒芝士蛋糕

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Ingredients for sponge cake （蛋糕材料）:
2 large eggs （鸡蛋）- grade A
50g caster sugar （细砂糖）
50g plain floor （普通面粉）
1 1/2 tbsp cocoa powder （可可粉）
1/8 tsp baking soda （苏打粉）
1/8 tsp salt （盐）
30ml milk （鲜奶）
30ml corn oil （玉米油）

Filling （芝士馅）：
500g cream cheese (奶油芝士)
100g （细砂糖）
3 large egg（鸡蛋）- grade A
20g corn starch （玉米粉粉)
150g vanilla Greek yoghurt (优格）
1 grated orange zest （橙皮屑）
60ml fresh orange juice （鮮橙汁）
100g semi-sweet chocolate chips （苦甜巧克力粒）

Bake in water bath at 160°C for 70minutes.
用水浴法，以160°C烤70分钟

THE BEST gluten free chocolate chip cookies #chocolatechipcookies #glutenfree #glutenfreecookies

Say goodbye to dry, crumbly gluten free chocolate chip cookies. These cookies are soft and chewy with a gooey center and pools of melted chocolate. They’re the best gluten free chocolate chip cookies you’ll ever eat!
Recipe:

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 ❤️

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#shorts #tutorial #recipe #cheesecake #baking

how to make stracciatella cheesecake - easy no-bake chocolate chip cheesecake recipe

how to make stracciatella cheesecake; light and creamy no-bake cheesecake with Italian-style biscuit base and shards of bittersweet dark chocolate.

Original recipe posted on my site:

#baking #recipes #cheesecake

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* ~ STRACCIATELLA CHEESECAKE RECIPE ~ *
INGREDIENTS

For the biscuit base:
- 100g (3 ½ oz) savoiardi biscuits, or other plain sweet biscuits
- 50g (3 tbsp) salted butter, melted

For the stracciatella cheesecake:
- 200g (7 oz) cream cheese
- 200g (7 oz) mascarpone
- 2 rounded tbsp icing sugar
- 150ml (½ cup) double or whipping cream
- 30g (1 oz) dark chocolate (at least 60% cocoa solids), plus extra for decoration

For the biscuit base:
1) Look out a springform tin (18cm or 7in) and line it with a circle of greaseproof paper.
2) If using a food processor, blitz your biscuits into crumbs. If you don’t have a food processor, simply place your biscuits into a freezer bag and bash them with a rolling pin until you reach a coarse crumb consistency.
3) Add the melted butter to your crumbs and mix together until you have a clumpy wet-sand texture.
4) Tip this mixture into your springform tin and press it down into a neat, flat circle. Pop this in the fridge for at least 30 minutes to firm up while you prepare your cheesecake mix.

For the stracciatella cheesecake:
1) In a mixing bowl, beat together your cream cheese, mascarpone, and sugar until smooth.
2) Whip the cream until it forms stiff peaks and then fold it gently into the cheese mixture until combined.
3) Chop your chocolate into little shards, as small as you have the patience for. The tinier the better!
4) Fold the chocolate shards through your cheesecake mixture.
5) Remove your tin from the fridge and top your biscuit base with the cheesecake mixture, smooth it out as neatly as you can.
6) Pop the cheesecake in the fridge for at least 3 hours to firm up.
7) Once chilled, top the stracciatella cheesecake with more chopped chocolate or some extra whipped cream.
8) Enjoy!

BE A MAVERICK: why not try making the base with dark chocolate biscuits instead?

This Stracciatella Cheesecake will keep well in the fridge for up to 3 days but is best enjoyed fresh!


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Cheesecake or cookies… why not both?

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