How To make Chocolate Orange Supreme Cheesecake2
BASE:
1 c Chocolate wafer crumbs
1/4 ts Cinnamon
3 tb Margarine, melted
BODY:
4 pk 8-ounce cream cheese, soften
3/4 c Sugar
4 ea Eggs
1/2 c Sour cream
1 t Vanilla
1/2 c Semi-sweet chocolate pieces,
2 tb Orange flavored liqueur
1/2 ts Grated orange peel
BASE: Combine crumbs, cinnamon and margarine; press onto bottom of 9-inch springform pan. Bake at 325, 10 minutes. BODY: Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and vanilla. Blend chocolate into 3 cups batter; blend liqueur and peel into remaining batter. Pour chocolate batter over crust. Bake at 350, 30 minutes. Reduce oven temperature to 325. Spoon remaining batter over chocolate layer; continue baking 30 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with chocolate curls, if desired.
How To make Chocolate Orange Supreme Cheesecake2's Videos
Chocolate Orange Tart Recipe | Cupcake Jemma | #AD
Happy New Year you guys! It’s good to be back in the kitchen after the Christmas break, especially now that I have my very own snazzy new #Thermomix to make things a little quicker and easier!
I wanted to share my favourite bake that I made with it over the holidays, this Chocolate Orange Tart. Don’t worry though, you can make every element of this recipe without a snazzy machine, just search my channel and you’ll find all the ways!
BUT, if you are interested to find out more, head to vorwerk.co.uk to book an online
cooking experience.
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For the Chocolate Shortcrust Pastry
225g plain flour
20g cocoa powder
30g icing sugar
150g very cold butter, chopped Pinch of salt
3 tbs ice water
For the Orange Custard Filling
4 eggs + 2 yolks
Zest of 1 1⁄2 oranges
Juice of 1 lemon (about 45g) Up to 135g with Orange juice 150g double cream
195g caster sugar
Pinch of salt
For the Chocolate Ganache
200g 50% dark chocolate (plus extra to decorate) 200g double cream
Melted chocolate to decorate
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TRIPLE Chocolate Cheesecake - Layered Cheesecake Recipe!! With Dark, Milk & White Chocolate!
FULL RECIPE HERE:
The ultimate chocolate cheesecake with a chocolate crust, dark chocolate cheesecake and two no-bake cheesecake layers: milk and white chocolate!
Chocolate Ganache Recipe:
Chocolate Garnishes:
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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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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!!!
Dulce de Leche Chocolate Cheesecake with Theo Chocolate - made by Ana Pozo
Watch our friend Ana (@inspiredwithatwist on Instagram) make our Caramel Chocolate Cheesecake recipe — using Theo Chocolate's organic 70% dark chocolate, our organic AP flour, and a few unique changes of her own! Her adorable kid makes a cameo as well.
See the Tips in this recipe to make it like Ana does, with hazelnuts and dulce de leche:
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!!!