How To make Chocolate Velvet Cheesecake2
BASE:
1 c Vanilla wafer crumbs
1/2 c Chopped pecans
3 tb Granulated sugar
1/4 c Margarine, melted
BODY:
2 pk 8-ounce cream cheese, soften
1/2 c Packed brown sugar
2 ea Eggs
1 pk 6-ounce semi-sweet chocolate
3 tb Amaretto
TOPPING:
2 c Sour cream
2 tb Granulated sugar
BASE: Combine crumbs, pecans, granulated sugar and margarine; press onto bottom of 9-inch springform pan. Bake at 325, 10 minutes. BODY: Combine cream cheese and brown sugar, mixing at medium speed until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate and liqueur; pour over crust. Bake at 325, 35 minutes.
TOPPING: Increase oven temperature to 425. Combine sour cream and granulated sugar; carefully spread over cheesecake. Bake at 425, 10 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with chocolate leaves, if desired.
How To make Chocolate Velvet Cheesecake2's Videos
The Easiest New York Cheesecake 2 Ways
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NYC Cheesecake is the easiest and most delicious dessert you can make at home. With a few simple techniques and a topping of homemade strawberry jam, you can have one of the smoothest and creamiest desserts in the game. Not to mention, you can have your cake with no cracks using this simple technique. Love u .
Recipe:
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Red Velvet Cake With Cream Cheese Frosting | Red Velvet | Cheesecake Factory Red Velvet Cheesecake
Red Velvet Cake With Cream Cheese Frosting | Red Velvet Cake Cheesecake | Cheesecake Factory Red Velvet Cheesecake
Ingredients:
For Cheesecake:
2 Cups (450g) Cream Cheese
1/2 Cup (115g) Sour Cream
1/3 cup (80ml) Heavy Cream
2/3 cup (133g) Sugar
2 Eggs
1 Teaspoon Vanilla Extract
Pinch of Salt
For the red velvet cake:
2.5 Cups (310g) Plain Flour
2 Tablespoons (16g) Cocoa Powder
1 Teaspoon Baking Soda
1 Teaspoon Salt
1.5 Cups (300g) Sugar
1 Cup (240ml) Buttermilk
3/4 Cup + 1 Tbsp (200ml) Vegetable Oil
1 Teaspoon Vinegar
2 Eggs
1/2 Cup (115g) Butter
1-2 Tablespoons Red Food Coloring
2 Teaspoons Vanilla Extract
For the frosting:
1/2 Cup (120ml) Heavy Cream, cold
1/2 Cup (115g) Butter
2 Cups (450g) Cream Cheese, Room Temperature
1.25 Cups (160g) Powdered Sugar
1 Teaspoon Vanilla Extract
Topping:
Sugar Coated Cranberries
Fresh Rosemary Twigs
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Music Credit:
#RedVelvetCake
# RedVelvetCheesecake
#CheesecakeFactoryRedVelvetCheesecake
RED VELVET CHEESECAKE CAKE | BEST DESSERT EVER!
Hey my foodies! Today on Lisa’s Food Addiction we are making RED VELVET CHEESECAKE CAKE!! This dessert is decadent, rich, and delicious! The perfect combination of two delicious desserts! ????
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Banana Pudding Cheesecake Cake:
Red Velvet Cake:
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 cups sugar
1 cup vegetable oil
1 cup buttermilk
2 eggs
1 fl oz red food coloring
1 teaspoon white distilled vinegar
2 teaspoons vanilla extract
Cheesecake:
2 8 oz blocks cream cheese
1/3 cup sour cream
1 cup sugar
2 eggs
1 teaspoon vanilla
1/3 cup heavy cream
1/2 teaspoon salt
Frosting:
2 sticks salted butter
2 8 oz blocks cream cheese
3 tablespoons milk
4 cups powdered sugar
1/2 tablespoon vanilla
1/2 tsp salt
You will need:
Sifter
Hand held mixer
2 9-inch baking pans
Springform pan
Parchment paper
Aluminum foil
Nonstick spray
Red Velvet Cheesecake Recipe | Easy and yummy Red Velvet Cheesecake Recipe
Red Velvet Cheesecake Cake Recipe. A soft and moist cake, filled with a creamy cheesecake, and topped with whipped cream. Tasty and delicious!
Easy recipe of red velvet cheesecake same like The cheesecake factory
#red velvet cheesecake #red velvet cake recipe #how to make red velvet cake
=====================
INGREDIENTS
=====================
For cheesecake:
- 2 cups cream cheese
- 3/4th cup sugar
- 2 eggs
- Vanilla extract 1 t-spoon
- sour c ream 1/3rd cup
- heavy cream 1/3rd cup
- corn flour 2 tb-spoon
For red velvet:
- All-purpose flour 2 cups
- Cocoa powder 2tb-spoon
- baking powder 1 t-spoon
- baking soda 1 t-spoon
- salt 1/2 t-spoon
- Butter 1/2 cup
- Sugar 1 and 1/2 cup
- 2 eggs
- 1 cup oil
- 1 cup buttermilk
- Apple cider vinegar 1 t-spoon
#howtomakeredvelvetcheesecake #redvelvetcake #howtomakeacheesecake
#cheesecakefactory #moistredvelvetcake #cheesecake
#cheesecakerecipe #easycheesecake #softcheesecakerecipe
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The Best New York Cheesecake Recipe | Emojoie Cuisine
▼Ingredients
Ø18cm
120g biscuits
60g melted butter
400g creamcheese (Full fat)
120g granulated sugar
200g sour cream or 100g heavy cream + 100g yogurt
150ml heavy cream
2 eggs
2tbsp corn starch
1.5tbsp vanilla extract
1/4 lemon juice
200g raspberres
40g granulated sugar
1tbsp water
Conversion guide
18 cm (7 inch) → 21 cm (8.2 inch) Ingredients 1.5 times
180 ° C for 30 min, 150 ° C ”40 to 45 min”, then turning off the oven and wait for 60 min.
18 cm (7 inch) → 24 cm (9.4 inch) Ingredients 2 times
180 ° C for 30 min, 150 ° C ”50 to 60 min”, then turning off the oven and wait for 60 min.
18 cm (7 inch) → 15 cm (6 inch) Ingredients 0.66 to 0.7 times
180 ° C for 30 min, 150 ° C ”20 to 25 min”, then turning off the oven and wait for 60 min.
--------------------------------------------------------------------
-Français
Ø18cm
Biscuits 120g
60g de beurre fondu
400g de à cream cheese 30% de MG (
KIRI ou M&S Full Fat Soft Cheese)
120g de sucre
200 g de crème fraîche épaisse ou sour cream
150ml de crème liquide entière
2 oeufs
2 cuillères à soupe d'amidon de maïs
1,5 cuillère à soupe d'extrait de vanille
1/4 jus de citron
200g de framboises
40g de sucre cristallisé
1 cuillère à soupe d'eau
----------------------------------------------------------------------------------------------
-Español
Ø18cm
120g de galletas
60g de margarina derretida
400 g de queso crema
120g de azucar blanca
200g de crema agria
150g de crema espesa
2 huevos
2 cucharadas de maizena
1 1/2 cucharada de vainilla
1/4 de jugo de limon
200g de frambuesas
40g de azúcar blanca y 1 cucharada de agua.
----------------------------------------------------------------------------------------------
■18cmケーキ型の分量
ビスケット 120g
溶かしバター 60g
クリームチーズ 400g
グラニュー糖 120g
サワークリーム 200g
又は 生クリーム100mlとヨーグルト100gで代用可
生クリーム 150ml(植物性生クリーム不可)
卵 2個
コーンスターチ 大さじ2
バニラエクストラクト大さじ1.5 又はバニラエッセンス数滴
レモン汁 1/4個分
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Emojoie Cuisine Recipe Book(In Japanese)
Rich And Creamy CLASSIC CHEESECAKE DRIZZLED IN CHOCOLATE | Recipes.net
Go back to the classics and prepare this rich and creamy classic cheesecake drizzled in chocolate. It's a simple and no-fuss dessert that has only 8-ingredients. Best of all, you don't need an oven to satisfy your cheesecake cravings!
???? Check the full recipe on how to make Classic Cheesecake Drizzled in Chocolate here:
Ingredients:
Crust:
1½ cups graham cracker crumbs
⅓ cup unsalted butter, melted
½ tsp ground cinnamon
Filling:
16 oz cream cheese at room temperature
2 cups chilled heavy cream
⅓ cup granulated sugar
2 tsp lemon juice
Topping:
¾ cup milk or dark chocolate chips, melted
⬇️ How to make Classic Cheesecake Drizzled in Chocolate ⬇️
Crust:
0:10 Combine all the ingredients in a large mixing bowl. Mix until the texture resembles wet sand
0:28 Press the mixture onto the bottom and along the sides of an 8-inch springform cake tin and set aside in a chilled area. Allow to firm up, at least an hour.
Filling:
0:44 In a mixing bowl attached to a hand beater, add cream cheese and lemon juice. Cream until pale and light, roughly 5 to 7 minutes.
1:00 Add heavy cream and sugar into another mixing bowl. Beat until stiff, roughly 6 to 8 minutes, then fold into your cream cheese and lemon mixture until evenly incorporated.
Assembly:
1:42 Pour the filling into the firm crust and spread evenly.
2:02 Set aside in a chilled and allow to firm up, anywhere from 6 hours to overnight.
2:12 Once firm, remove the springform brace from the cheesecake.
2:18 Drizzle melted chocolate all over the cheesecake, in a pattern per your preference.
2:29 Return once more in a chilled area and allow the chocolate drizzle to firm up for at least 30 minutes.
2:38 Once firm, portion accordingly and serve.
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