Triple Chocolate Cheesecake Recipe || William's Kitchen
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For a 20 cm (8 inch) cheesecake:
For the crust:
200 g chocolate cookie crumbs
20 g pure cacao powder
60 g melted butter
For the dark chocolate filling
450 g cream cheese
140g granulated sugar
1 tsp pure vanilla extract
1 large egg + 1 egg yolk
20 g corn starch
15 g pure cocoa powder
100 g heavy cream
100 g dark baking chocolate (70% cocoa solids)
For the milk chocolate cheesecake mousse:
250 g cream cheese
125 g ricotta cheese
140 g milk baking chocolate
1 tsp pure vanilla extract
250 ml crème fraîche or heavy whipping cream
60 g icing sugar
1 tbsp agar agar powder + 2 tsp water
For the white chocolate cheesecake mousse:
200 g cream cheese
125 g ricotta cheese
220 g white baking chocolate
1 tsp pure vanilla extract
250 ml de crème fraîche épaisse 30% mg minimum
1 tbsp agar agar powder + 2 tsp water
For the decoration (optional):
70g milk chocolate
60g dark chocolate
60g white chocolate
+ whipped cream
Bake the crust for 10-15 min at 180C/350F
Bake the dark chocolate cheesecake layer for 15 min at 180C/350F and then 30-35 min at 150C/300F
Nyam Nyam | No Bake Chocolate Cheesecake - Amazing Triple Layer Cheesecake
Join Nyam Nyam as we take you on a cake decorating ideas adventure with easy cake decorating hacks this cake compilation will teach you how to make easy birthday cake ,chocolate cake,cake recipe, cake designs, cake art, princess cake, red velvet cake, lol cakes, lol surprise cake, cheesecake learn how make a cake with Nyam Nyam ➤ Subscribe to our channel for more recipes:
In this video we will show you how to make No Bake Triple Layer Chocolate Cheesecake. A three layered chocolate cheesecake with some chocolate ganache added with cocoa powder and pistachio.
To start with our No-Bake Chocolate Cheesecake we first need to prepare a mixture paste of heavy cream and chocolate. Next we prepare the base for that we need cream cheese, butter, milk, lemon juice and melted gelatin, mix it well then add heavy cream and make a proper mixture. Take a mold, add a little mixture and freeze it for 15 mins. Let It cool. Now take 2 bowls and add the base mixture in the bowl equally, add a little chocolate mixture in one bowl and the rest in another. Add the next layer over the base and freeze it. Later add the last layer and freeze again. Take a pan, add sugar, cocoa powder and heavy cream in it, mix it well and heat, later add a few chocolate chunks and heat. Now pour this chocolate ganache over the cheesecake, dust some cocoa powder and add pistachios over it. This three layer No-Bake Chocolate Cheesecake is ready to be served.
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Triple chocolate cheesecake
This is a delicious recipe for a Triple Chocolate Cheesecake with 3 types of chocolate and cream.
INGREDIENTS:
1 sachet gelatine for the second layer
1 sachet gelatine for the third layer
60g caster sugar for the third layer
60g caster sugar for the second layer
200 g. white chocolate for the third layer
200 g milk chocolate for the second layer
200g dark chocolate at least 70% cocoa for first layer
150g caster sugar for the first layer
200ml. cream for each layer
400g cream cheese for each layer
180 g of milk chocolate for glaze
1 teaspoon oil for glaze
120 ml cream for the icing
No Bake 3 Layer Chocolate Cheesecake | Chocolate Cheesecake | Easy Dessert
Ingredients
Oreo Biscuits 200g
Melted butter 60g
Cream cheese 500g
Whipping cream 250ml
Sugar 120g
Gelatin 15g
Cold water 30ml
Dark chocolate 200g
White Chocolate 50g
Vanilla Essence 2.5ml
For Chocolate glaze
Semi-sweet chocolate 75g
Cream 30ml
Steps
1.Grind the Oreo biscuits in a blender.
2.Add melted butter to it and mix together.
3.Transfer it into the setting mould and flatten it
4.Keep it in the freezer for 15minutes,
5.Beat the cream cheese and make it soft.
6.Add powdered sugar to it.
7.Beat whipping cream in another vessel until it gets thick.
8.Combine it with cream cheese.
9.Melt the gelatin using double boiling method.
10.Add vanilla essence and gelatin to the mixture.
11.Divide the mixture into three parts
12.In the first layer, add 100g of dark chocolate.
13.Pour it into the setting mould
14.Keep it in the refrigerator for 30minutes.
15.In the second layer, add 50g of dark chocolate.
16.Pour it into the setting mould
17.Keep it in the refrigerator for 30minutes.
18.In the third layer, add 50g of dark chocolate.
19.Pour it into the setting mould
20.Keep it in the refrigerator for 6hours or overnight
For chocolate glaze
21.Melt semi-sweet chocolate and add cream to it.
22.Pour on top of the cheese cake.
23.Keep it again in the refrigerator for 2 hours.
#no bake chocolate cheesecake #3 layer cheesecake #chocolate cheesecake #easy dessert recipe #homemade cheesecake #cookomania
Mirror Glaze Cake
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Inspired by -
How to make a shiny mirror glaze cake!
Here is what you'll need!
White Chocolate Mousse
Servings: 1
INGREDIENTS
8 egg yolks
¼ cup sugar
1½ cups heavy cream (for the eggs)
1½ cups white chocolate (over 30% cocoa butter)
2 cups heavy cream, chilled (for whipping)
PREPARATION
In a large bowl, beat the egg yolks with a hand mixer until frothy and airy, then mix in the sugar slowly. Beat until lemon-colored and fluffy.
Heat the cream in a pot over medium heat until steaming but not boiling, then slowly mix in half of the cream with the eggs – being sure to not cook the eggs by pouring too much cream inside before it’s mixed.
Pour the warm creamy egg mixture into the pot with the rest of the cream and cook over low heat, stirring constantly until the mixture has thickened enough to coat the back of a spoon without dripping off too much.
Mix in the white chocolate until smooth, then transfer the mix to a bowl and press cling film into the surface to prevent a skin from forming. Chill completely.
Once the white chocolate mixture is set, beat the cold cream in a large bowl until stiff peaks. Be careful not to overmix, it’s safer to undermix than the over mix.
Carefully fold in the white chocolate mixture into the cream, a little at a time, until folded in completely. Set aside for later use.
Mirror Glaze
Servings: 1
INGREDIENTS
300 milliliters water
1½ cups sugar
1 14-ounce can sweetened condensed milk
15 gelatin sheets
26 ounces white chocolate, chopped (over 30% cocoa butter)
Gel food coloring of choice
PREPARATION
Boil the water, sugar, and condensed milk in a pot for 1 minute, then remove from heat.
Bloom the gelatin in 8 cups of cold water for 5 minutes, then wring the gelatin sheets of excess water and mix into the sugar mixture.
Pour the liquid over the chocolate, letting it sit for 2-3 minutes to allow the chocolate to soften.
Using an immersion blender, carefully blend the chocolate and the liquid, making sure that you are not blending in air bubbles by lifting up the blender too high. It’s okay to go slow, just make sure it’s all blended with as little bubbles as possible, which will show up in the final product.
Sieve the mix into a large jug or vertical container to remove any excess bubbles. If there are still bubbles, continue to sieve back and forth. A trick to remove air bubbles from the surface is to manually pop them with a toothpick or to press cling film into the surface and remove the bubbles.
Separate the glaze into different containers and color them to your desire. We used red and white for this cake. Blend the coloring with the glaze until the color is distributed evenly, then cover each container with the cling film, pressing the film into the glaze to ensure that there is no skin when you are ready to use the glaze.
When you are ready to use the glaze, make sure each one is around 90-96°F, then pour the colored glazes back into one container. Swirl them if you’d like, then glaze your cake!
Mirror Glaze Cake
Servings: 8-10
INGREDIENTS
1 recipe White Chocolate Mousse
18 ounces strawberry jam, seedless
2 round vanilla cakes, prepared with box instructions and trimmed to 1 cm thick
1 recipe Mirror Glaze
PREPARATION
Spread the jam evenly into the bottom of a round 8-inch cake pan, then place one of the cake rounds on top. Freeze completely.
In a 9-inch by 3-inch silicone round cake mold, pour ⅔ of the chocolate mousse then tap the mold on the table to release any air bubbles.
Place the frozen cake & jam disc on top of the mousse, jam-side down. Press the cake down slightly, then cover it with the rest of the mousse. Place the 2nd cake round on top, pressing down until the mousse rises to the level of the cake. Carefully transfer to a freezer and freeze overnight. It is vital that the cake is 100% frozen through.
Place a can on top of a baking sheet, then carefully unmold the cake onto the can. Make sure to work quickly and that the glaze is already prepared.
When the mirror glaze i
Triple Layer Baileys Cheesecake | Cupcake Jemma
Another boozy one for you because...Christmas! But this time I'm using a classic Chrimbo tipple - Baileys. Sweet, creamy and delicious, this stuff is like a naughty milk shake (but please drink it responsibly!!!) This cheesecake uses the distinctive flavour of Baileys's to ramp up the Christmas vibes. Get involved!
Recipe-
For the BBB...
100g Hobnobs (or other crunchy oaty sweet biscuits)
50g Amaretti biscuits
50g melted buttter
For layer 1-
300g cream cheese
60g icing sugar, sifted
1 tbsp Baileys
150g melted dark choc, cooled slightly
120ml double cream
For layer 2-
300g cream cheese
60g icing sugar, sifted
2 tbsp Baileys
120ml double cream
For layer 3-
100g dark choc chips, finely chopped
100ml double cfream
1 tsp instant coffee
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