Chocolate Orange Cheesecake [NO BAKE] - Terry's Chocolate Orange
#Cheesecake #Chocolate #Scrummy
How to make a Terry’s Double Chocolate Orange Cheesecake. [NO BAKE]
TIMINGS:
Prep Time 30 mins.
Chilling Time 7 hours.
Total Time 7 hours 30 mins.
SERVES:
Up to 12 slices.
INGREDIENTS:
2 cups (200g/7oz) bourbon biscuits or biscuit of your choice.
7 tablespoons (100g/3.5oz) butter.
1 tablespoon of brown sugar.
2 sheet of leaf gelatine.
1 orange.
2 tablespoons of sugar.
7.4floz/220ml double cream.
2 x 157g Terry’s Chocolate Orange or orange flavoured chocolate.
½ cup/75g dark chocolate.
2 cups/450g full-fat cream cheese.
METHOD:
1. Line the sides of a 20cm round loose bottom tin with greaseproof paper.
2. To make the base, place the bourbon biscuits in a food processor and blitz until you have fine crumbs.
3. Add the melted butter and sugar and blitz again until everything is mixed in.
4. Press into the base of the tin.
5. Chill in the refrigerator while you are making the cheesecake filling.
6. Soak the two sheets of gelatine in a bowl of water.
7. Zest the orange and reserve ½ the zest for decorating.
8. Put the other ½ in a bowl with two tablespoons of orange juice, sugar and half the double cream.
9. Heat gently until it starts steaming.
10. Squeeze the excess water from the gelatin and add to the gelatin sheets to the hot cream.
11. Stir through and mix in the remaining double cream.
12. Allow it to cool to room temperature.
13. Set aside 12 of the best chocolate orange segments for decorating.
14. Place the dark chocolate and the remaining chocolate orange segments in a bowl and melt over simmering water for 10 minutes.
15. Allow it to cool for a few minutes.
16. In a medium-size bowl whisk the cream cheese to soften it.
17. Add the cooled cream mixture and the melted chocolate.
18. Whisk again until all the ingredients are well combined.
19. Pour the mixture over the crumb base and smooth with a scraper if you have one otherwise, use the back of a spoon dipped in cool water.
20. Chill in the fridge for 7 hours or overnight.
21. To serve carefully remove the cheesecake from the tin and remove the paper from the sides.
22. Place a knife a little under the base and move onto your serving plate.
23. Sprinkle the remaining orange zest on the top of the cheesecake.
24. Arrange the 12 reserved chocolate orange segments on top of the cheesecake, spaced evenly so there is one per portion.
STORAGE:
This cheesecake will keep in the fridge for 3 days.
Or it and can be frozen for up to 1 month.
Defrost it in the fridge.
Mmm Scrummy!!!
Amazing Mini Cheesecakes Recipe
These delicious mini cheesecakes with a crunchy graham cracker pecan crust bake up in no time and are almost too easy to make! You can top them with whipped cream, berries, pie filling, melted chocolate, chopped nuts or serve plain!!
Recipe:
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Super Easy No-Bake Cheesecake (No Egg, No Gelatine, No Condensed milk)
This no-bake vanilla cheesecake is with smooth creamy filling, perfectly combined with a biscuits base that has a slight salty touch to it. Great combo! Super easy and doesn't require gelatine. Do try!
Prep time: 15 minutes
Refrigerate: 8 hours
Total time: 8 hours 15 minutes
Servings: 8 portions
---------------------------------- RECIPE ------------------------------------
✨Ingredients✨
***For the Crust***
125g (4 oz) cookies crumbs (Leibniz Butterkeks, Oreo, digestive bisquits etc.)
1/4 cup (50g) butter, melted
***For the Cheese filling***
1+1/3 cups (300 g) Full fat Cream cheese, room temperature
5.3 oz (150g) white chocolate
3/4 cup (200ml) Heavy cream
1 teaspoon Vanilla extract
????????Instructions
✅Line the sides and the bottom of 7-inch (18 cm) springform pan.
✅To make the crust: crush cookies into fine crumbs (using a food processor or a Ziploc bag). Add melted butter and mix until combined. Press into bottom of 7-inch (18 cm) springform pan. Refrigerate while making the filling.
✅Melt a white chocolate over the water bath. Allow to cool down slightly.
✅Add cream cheese and vanilla mix until everything is combined and smooth and there are no lumps in the mixture.
✅In a separate bowl whip heavy cream to medium peaks. Gradually fold into the cheesecake mixture.
✅Pour the filling into the pan.
❄️Refrigerate overnight
✅Decorate the top of the cake with cookies crumbs or with fresh fruits if desired
**Storage:**
✅Store in the fridge up to 3 days or freezer up to 1 month
❗️Measurements Note: All recipes have been developed using weight measurements. Although US volume measurements have been included for your convenience, it is highly encouraged that you weigh your ingredients using a kitchen scale to get the best possible results. Due to the sensitive nature of baking, kitchen scales are proven to yield more accurate and consistent results than measuring cups. Enjoy!
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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
Dulce de Leche Cheesecake Recipe with Jemma! | Cupcake Jemma Channel
BASE BASE BASE, THAT BUTTERY BISCUIT BASE! Will that ever get boring? Probably not. ANYWAAAAYYY in todays recipe video Jemma will be showing you how to make possibly the most indulgent cheesecake known to man: The Dulce De Leche Cheesecake! 2 layers of light and creamy cheesecake, injected with Dulce De Leche, all encased in an Oreo buttery biscuit case (that's a base but with sides too).
If you've not heard of Dulce De Leche before it is essentially sweet caramelised milk. You can buy it from the store or you can easily make it yourself, all you need is a can of condensed milk...and about 4 hours. Follow the link below for a full tutorial on this.
How to make Dulce De Leche:
We love seeing what you guys are baking so keep sharing your photos with us on Instagram using #cupcakejemma
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8 Springform or loose bottom pan
For the Pie Crumb
Preheat oven to 170C fan assisted (190C non fan)
60g Melted Butter
85g Plain Flour
35g Cocoa
¼ tsp Sea Salt
½ tbsp Water
20g Caster Sugar
For the Buttery Biscuit Base
275g Oreos
Pinch of Salt
75g Melted Butter
For the Cheesecake
700g Cream Cheese
¼ tsp Sea Salt
1 tsp Vanilla (get yours here:
85g Icing Sugar
210g Double Cream
1 Can Condensed Milk
For the Ganache Topping
100g Dark Choc
100g Double Cream
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CAKESTAGRAM: @crumbsanddoilies
New York Style Cheesecake With Graham Cracker Crust | And Apricot Glazed Fruit Topping
This NY Style Cheesecake Recipe is the CREAMIEST you will ever have! The cripsy Graham Cracker Crust plus Fruit Topping with Apricot Glaze brings this easy cheese cake recipe to a whole new level.
0:00 Line the Pan
2:00 Make Graham Cracker Base
3:20 Mix Cream Cheese, Sugar, and Corn Starch
4:20 Add Eggs and Vanilla Gradually
6:00 Spray Pan and Pour in Cheesecake Mix
7:20 Place in Oven in Water Bath at 250F
9:25 Cool Cake and Decorate with Fruit
10:20 Make Apricot Glaze
11:25 Plating and Tasting
Ingredients:
Graham Cracker Crust- Yields 1 -10 inch Cheese Cake
1 1/4 Cups Grahams Crackers
4 Tablespoons Sugar
3 1/2 Tablespoons melted Butter
Cheese Cake
2 1/2 Pounds Cream cheese
12 Ounces Sugar
2 Ounces Corn Starch
5 large Eggs
2 Yolks
2 ounces Vanilla
1 Ounces Lemon Juice
5 Ounces Heavy Cream
For Decorations on Top
Strawberries, Kiwi, Orange Segments and Blueberries as Needed
Apricot Jam for Glaze-2-3 Tablespoons
Happy Cooking!!!