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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White Chocolate Raspberry Cheesecake
Raspberry sauce:
1 tbsp white sugar
1 1/2 tsp cornstrach
1/3 cup cold water
1 1/2 cups fresh or frozen raspberries
Cheesecake:
12 cream cheese at room temperature
1/3 cups white sugar
1 whole egg + one egg white (it looks like just one egg in the video, but there was an extra egg white in the bowl, I forgot to mention this in the video)
1 tsp vanilla extract
1 1/2 tsp lemon juice
6 oz white chocolate (or one cup white chocolate chips)
1/4 cup heavy whipping cream or 1/2 and 1/2 cream.
Whisk together the sugar and the cornstarch in a small saucepan. Add 1/3 cups of old water and the raspberries.
Cook over medium heat until it begins to boil, reduce to a simmer and cook for 5 minutes (lower the heat more if it starts to splatter).
Strain out the seeds. Set aside.
Put the white chocolate and cream in a small bowl and microwave and cook for 30 seconds. Stir until white chocolate is melted and mixture is smooth. Return to microwave for ten second increments if necessary until all is melted.
Cream together the cream cheese and the white sugar until smooth and creamy.
Blend in egg, vanilla and lemon juice.
Blend in melted white chocolate (melted with the cream)
Pour 2/3 of a cup of the cheesecake batter mixture into a 9 regular or chocolate graham crust.
Pour 2 tbsp of the raspberry sauce over the filling and gently spread it around. Spoon remainder of filling over the raspberry sauce, covering it completely.
Gently swirl the cheesecake with a knife, being careful not to bring raspberry sauce to the surface.
Using a plastic syringe pipe little dots in a swirl pattern on the surface of the cheesecake. Pull a toothpick through the dots starting in the center.
Bake at 325 F for 45 minutes. Turn oven off and let pie stay in there for an additional 5 minutes.
Cool to room temperature.
Chill in refrigerator and slice when chilled.
Serve with additional raspberry sauce if desired.
Music by Jason Shaw
Recipe found here:
The one on this website is BEAUTIFUL and the hearts are amazing.
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MINI DESSERT SHOOTERS (RASPBERRY BROWNIE, STRAWBERRY CHEESECAKE, & LEMON MERINGUE)
WHERE TO BUY THE CUPS:
2.5 fl oz.
Raspberry, & Chocolate Mousse Recipe:
Yields: 10-11
Brownie Layer:
1/4 cup (60g) butter, melted
1/8 cup (15g) cocoa powder
1/2 cup (55g) flour, sifted
1/2 cup (100g) sugar
1 egg
1 tsp (5mL) vanilla extract
Mousse Layer:
6 oz semi sweet chocolate
1/2 cup (120mL) heavy cream
Raspberry layer:
12 oz. of raspberries, divided
Directions:
First start by making your brownies. Place your butter and cocoa powder in your mixer and mix on medium speed until well combined. Then add in your flour, sugar, egg, and vanilla extract to your mixer. Make sure to scrape down the sides and all the way to the bottom of the bowl, as the batter will not mix thoroughly. Then continue to mix until all of the ingredients are combined. Bake at 350F for 25 minutes
For the Raspberry layer, add 3/4 of your washed raspberries to a food processor or blender and blend and finely blend. Add them to a sauce pan and cook them on a low simmer for 10 minutes. Then add them to a bowl to chill. The rest of the raspberries will be used for garnish.
For the chocolate mousse, add your chocolate to your mixer. Then heat your heavy cream in a sauce pan until it comes to a simmer. Do not boil your cream. Add the simmering cream to your mixer and let sit for a few minutes. Once it's sat for a bit, take a rubber spatula and mix the chocolate and cream together until it's smooth and fully combined. Then let the mixture sit again, until it has completely cooled. This is an important step or your chocolate mixture will not whisk together and thicken up. You can add your mixing bowl to the refrigerator to speed up this process. Then whisk your mixture together for about ten minutes until it becomes the texture of whipped cream. Then dd your mousse to a piping bag, fitted with your desired tip.
Add your layers together, starting with the brownie, then raspberry, and lastly mousse. Garnished with a raspberry. Depending on your glass, you could add multiple layers if desired.
Strawberry Cheesecake Recipe:
Yields 10-11
1 1/2 packages (12oz.) cream cheese, room temperature
2 Tbsp (24g) sour cream
1/4 cup sugar
2 oz (50g) whipped cream (1/4 cup (60mL) of heavy cream & 1 Tbsp (13g) sugar)
About 10 vanilla wafers, finely chopped
1 lb strawberries, divided
Directions:
Prepare your whipped cream and set it aside in a bowl.
Add your cream cheese, sugar, and sour cream to your mixer. Mix on medium speed until all the ingredients are well combined. Make sure to scrape down the sides of the bowl and mix again. Then remove the bowl from the mixer and add in your whipped cream. With a rubber spatula, gently fold in your whipped cream into the cream cheese mixture. Once everything is well combined, add it to a piping bag fitted with any tip you like.
Then add your vanilla wafers to a food processor and finely going them up until they are the consistency of sand. Place about a teaspoon at the bottom of your cups and then pip a layer of your cheesecake mousse. Next add your strawberries and another layer of cheesecake mousse. Then garnish with a strawberry that has been cut in half and still has the stem attached for a pop of color.
Lemon Meringue Recipe:
Lemon custard:
3 large eggs
1 egg yolk
1 cup (200g) sugar
2/3 cup (160mL) lemon juice, FRESH
6 Tbsp (90g) butter, cubed
zest of 1 medium lemon
About 10 vanilla wafers, finely chopped
Meringue:
2 egg whites
1/2 cup (100g) sugar
1/8 tsp (2.5g) cream of tartar
1/2 tsp (5mL) vanilla extract
Directions:
Custard:
To a double boiler, add in your eggs, egg yolk, sugar, and lemon juice. Whisk your ingredients together for at least 15 minutes, consistently. If you don't consistently whisk the mixture, the bottom will get too hot and the eggs will cook too much and scramble in the mixture. Bring the mixture up to 170F and it has thickened up. If you don't have a candy thermometer, do not worry about it. Once the liquid has thickened up, it has reached the desired temperature.
Add your custard through a sieve to get out any lumps. Then whisk in your butter, a few cubes at a time, until all the butter has been melted into the custard. Next add in your lemon zest.
Add some plastic wrap to the bowl, making sure to push it all the way down to the custard, so a layer does not form on the custard. Let chill in the refrigerator for at least 2 hours or in the freezer for 1.
Then place your custard in a piping bag.
For the meringue, add in all of your ingredients to your mixer. Make sure there is no oil in the bowl of the mixer otherwise your egg whites will not come together. A trick to making sure there is no oil residue in your bowl, is to take a paper towel, and lightly dash some vinegar on to it. Wipe the bowl with the paper towel and vinegar.
Beat your ingredients for about 10-15 minutes until stiff peaks have formed from your egg whites. Once that has happened, place the meringue into a piping bag.
The Easiest Chocolate Cheesecake in the World | Big Little Recipes
Fudgy, tangy cheesecake with a two-ingredient filling and two-ingredient crust. Yes, it’s possible. Most of the chocolate is melted and beaten into soft cream cheese until billowy and the rest is chopped and stirred in so that each bite has a little crunch. This no-bake approach makes the recipe as simple as mix, scrape, refrigerate, and done. GET THE RECIPE ►►
Check out the Big Little Recipes cookbook:
Also featured in this video
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Five Two Wooden Spoons:
Five Two Essential Kitchen Knives:
Five Two Bamboo Double Sided Cutting Board:
PREP TIME: 15 minutes
COOK TIME: 5 minutes
MAKES: 1 9-inch cake
INGREDIENTS
7 ounces Ritz or graham (classic or chocolate) crackers
4 ounces (8 tablespoons/1 stick) salted butter, melted, plus more for greasing
1/4 teaspoon kosher salt, plus flaky salt for sprinkling (optional)
10 ounces (1⅔ cups) semisweet chocolate chips, divided
12 ounces (1½ cups) cream cheese, at a cool room temperature
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