AMAZING cherry mirror glaze cheesecake recipe
Watch how to make this AMAZING mirror glaze cheesecake recipe. Plus, it's got a cherry on top.
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Video: Helen Cathcart
Recipe: Emily Jonzen
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FOR THE GLAZE: you will need
- 4 leaves platinum-grade gelatine
- 225g caster sugar
- 175ml double cream
- 100g white chocolate, finely chopped
- 1 tsp red food colouring gel
White Chocolate Glazed CheeseCake
Delicious Cheesecake
four 8-ounce blocks (904g) full-fat cream cheese, softened to room temperature
1 cup (200g) granulated sugar
1 cup (240g) full-fat sour cream, at room temperature
1 teaspoon pure vanilla extract
2 teaspoons fresh lemon juice (optional, but recommended)
4 large eggs, at room temperature
White Chocolate Glazed
1/2 cup White Chocolate Chips
1/4 cup Milk
2 tbsp White Powdered Sugar
bake crust for 8 minutes then add the filling and Bake for an hour in a half on 350°F
Chocolate Covered Cheesecake Bites Recipe
These chocolate covered cheesecake bites are very rich, creamy and decadent. They are pretty easy to make and they are perfect for any occasion. Follow this recipe to learn how to make cheesecake bites.
Printable Recipe:
More Cheesecake Recipes:
Lemon Cheesecake Bars:
Oreo Cheesecake Bars:
No Bake Mango Cheesecake:
No-Bake Blueberry Cheesecake:
Chocolate Cheesecake:
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Makes about 24 bars
Ingredients:
For the crust:
140g (5oz) Graham crackers/biscuits
75g (5 Tbsp) Butter, melted
3 tablespoons (20g) Ground almond
For the filing:
2½ cups (560g) Cream cheese
2/3 cup (160g) Sour cream
1/4 cup (60ml) Heavy cream
3/4 cup (150g) sugar
3 Eggs
Vanilla extract
For the chocolate glaze:
400g (14g) Dark chocolate
2½ tablespoons (35g) Coconut oil
Directions:
1. Preheat oven to 325°F (160°C).
2. In a food processor or Ziploc bag crush cookies to fine crumbs. Add melted butter and pulse until combined. Press into 9X9-inch (22X22cm) square pan or 20X25cm rectangle pan baking lined with parchment paper. Bake for 7-10 minutes. Set aside while making the filling.
3. In a large bowl beat cream cheese and sugar until smooth, add vanilla extract, sour cream, heavy cream and beat until smooth. Add eggs, one at the time, beating to combine after each addition.
4. Pour over the crust and bake for 35-40 minutes or until center is almost set. Let cool to room temperature for one hour, then refrigerate for at least 4 hours.
5. Release the cheesecake from the pan, trim the edges (optional), cut into 24 squares or bars. Freeze while making the chocolate glaze.
6. Prepare the chocolate glaze: chop the chocolate and place in a heat proof bowl, and coconut oil and set over a pot with simmering water (double boiler). Melt completely.
7. Dip cheesecake bars, one at the time, in the melted chocolate. Let the excess drip off and place on a parchment paper.
8. Refrigerate for 30 minutes or until ready to serve.
Notes:
• Make sure you are dripping off excess chocolate from the bars when you are dipping them, otherwise the chocolate layer will be to thick.
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Chocolate Glazed No Bake Vanilla Cheesecake
A delicious and thin chocolate-glazed no-bake vanilla cheesecake made with a California prune and graham cracker crust that is chewy and naturally sweet.
Full Recipe + Ingredients:
Graham Cracker Crust
1 cup pitted California prunes
¼ cup rolled oats
¼ cup pecans
½ cup crushed graham crackers
Pinch of sea salt
Vanilla Cheesecake Filling
16 ounces cream cheese, room temperature
2 tablespoons sugar
1 14-ounce can sweetened condensed milk
1 teaspoon vanilla extract
Chocolate Glaze
6 ounces chocolate chips
1 tablespoon vegetable oil
Add 1 cup California prunes, ¼ cup rolled oats, ¼ cup pecans, ½ cup crushed graham crackers, and a pinch of sea salt to the bowl of a food processor. Run the food processor until the mixture is even and sticks together when pinched. Prunes pair beautifully with rich complex flavors like the chocolate chips were going to top this baby with.
Transfer crumb mixture to a 9-inch springform pan, pressing it out until flat. Chill crust in the refrigerator.
Where you might typically use butter to create this no-bake crust, the California prunes not only hold the crust’s shape with their natural moisture, they’re also gut and heart-healthy. Obviously high in fiber but also potassium and other nutrients.
California grows 97% of the nation’s prune crop and 44% of the prunes in the world.
Oatmeal, once opened, should be transferred to an airtight container. Stored this way, in a cool dry place, the oats will keep for a year past the Best By date. Prunes, stored this way, will also keep for several months, and up to six months or longer if you keep them in the fridge.
Add 16 ounces of cream cheese, 2 tablespoons of sugar, 14 ounces of sweetened condensed milk, and 1 teaspoon of vanilla extract to a mixing bowl. Using a hand mixer, beat until smooth and whipped.
Pour filling over graham cracker crust and smooth out until even. Cover with plastic wrap and freeze until firm, about 1 hour.
Sugar will last indefinitely if kept in a cool dry place. Vanilla extract, the real stuff, will too. Much longer than its imitation counterpart.
Add the 6 ounces of chocolate chips to a microwave-safe dish and microwave in 10-second intervals until melted, stirring between each session. Add 1 tablespoon of vegetable oil to the chocolate and mix in until smooth. When chocolate is no longer hot, remove the cheesecake from the freezer.
Unclasp sides of the pan. Carefully spread chocolate glaze over the top of the cheesecake or drizzle it.
Serve immediately or refrigerate for later. I like to pop mine in the freezer for about 30 minutes before diving in, just to firm it up.
Enjoy!
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White chocolate Oreo cheesecake ASMR
Chocolate Cheesecake Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Chocolate Cheesecake. This Chocolate Cheesecake is a real showstopper. It has three chocolate layers, starting with a sandy textured chocolate crust made with crushed chocolate wafers. The chocolate cheesecake filling folds melted semi sweet or bittersweet chocolate into a delicious mixture of cream cheese, sugar, eggs, and sour cream. It's sinfully rich and chocolately yet with a delightfully tangy flavor. The texture will remind you of a silky smooth chocolate mousse. While some cheesecakes may have a sour cream topping, since this cheesecake is all about chocolate, we are covering it with a shiny smooth layer of chocolate ganache.
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