Chocolate Lover's Cheesecake From MY New Book!
Learn how to make my Chocolate Lover’s Cheesecake recipe with Strawberry Compote, an exclusive from the Weeknight Family Favorites chapter of my new cookbook, Bigger Bolder Baking Every Day: Easy Recipes to Bake Through a Busy Week! This cheesecake is a decadent but simple recipe that can be made any time, or even in advance! ????????
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More about Bigger Bolder Baking Every Day
In this must-have for any home baker, master pastry chef Gemma Stafford shares an all-new collection of 125 simple yet irresistible recipes for every baking opportunity—from breakfast, brunch, and teatime to dinner party desserts, holiday treats, leisurely weekend projects, and sweets for the everyday. For every time of day and every occasion, you’ll find the perfect recipe for you.
GET THE FULL RECIPE with Measurements & Instructions below:
Makes one 9-inch cheesecake (10 servings)
INGREDIENTS
Chocolate Cheesecake
* 27 Oreo cookies (10 ½ oz/300 g), crushed
* 2 cups (12 oz/340 g) chopped bittersweet chocolate
* 3 cups (1 lb 8 oz/680 g) full-fat cream cheese, at room temperature
* 1 cup (8 oz/225 g) granulated sugar
* 3 large eggs, at room temperature
* 1 cup (8 oz/225 g) sour cream
* 2 teaspoons vanilla extract
Strawberry Compote
* Makes 2 cups (282 grams)
* 3 ½ cups (17 ½ oz/497 g) fresh strawberries, quartered
* ¼ cup (2 oz/ 57 g) granulated sugar
* 2 tablespoons water
* 2 teaspoons fresh lemon juice
INSTRUCTIONS
To make the cheesecake:
1. Preheat the oven to 350°F (180°C). Firmly press the crushed Oreos into an even layer over the bottom of a 9-inch springform pan. Set aside.
2. Place the chocolate in a medium microwave-safe bowl. Microwave in 30-second intervals, stirring after each, until melted and smooth, then set aside to cool slightly. (Alternatively, melt the chocolate using a double boiler.)
3. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using a handheld mixer, beat the cream cheese and sugar together until smooth. Pour in the melted chocolate and mix until combined.
4. Add the eggs one at a time, beating each until incorporated before adding the next. Add the sour cream and vanilla and mix until evenly combined.
5. Pour the batter over the Oreo crust and smooth the top.
6. Bake for 50 to 60 minutes, until the cheesecake looks firm yet still jiggles a little in the middle.
7. Remove from the oven and carefully run a knife or spatula around the inside edge of the pan to loosen the cheesecake (this helps prevent the surface from cracking as it cools). Let cool in the pan to room temperature, then cover and refrigerate for at least 4 hours or up to overnight.
8. When ready to serve, remove the springform ring, then slice and top with the whipped cream and strawberry compote. Store leftovers, covered, in the fridge for up to 3 days
To make the strawberry compote:
1. In a medium saucepan, combine the strawberries, sugar, water, and lemon juice and bring to a very gentle simmer over medium-low heat. Cook until the berries have softened and the liquid has thickened slightly, 4 to 5 minutes. Remove from the heat and let cool completely.
2. Once cooled, use straight away or store in an airtight container in the fridge for up to 4 days.
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ABOUT GEMMA
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and the host of Bigger Bolder Baking. I’m passionate about sharing my years of baking expertise to show you how to bake with confidence anytime, anywhere! Join millions of other Bold Bakers in the community for new recipe videos at 8:30am Pacific Time every Thursday and YouTube Shorts featuring my best baking tips throughout the week!
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#chocolatecheesecake #cheesecakerecipe #biggerbolderbaking
NO-BAKE CHOCOLATE CHEESECAKE Recipe (Without Gelatin) | DIY Dessert | Yummy & Tasty | Baking Cherry
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???? You may also like:
→ Chocolate Truffle Cupcake Recipe:
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#dessert #yummy #cheesecake
Ingredients:
- Crust:
7oz (200g - About 18) Regular Oreos
1/4 cup (55g) Unsalted Butter
- Filling:
10oz (280g) Semi-Sweet Chocolate, chopped
10oz (280g) Cream Cheese, softened but still cold
1/2 cup (65g) Powdered Sugar
1 cup (240ml) Heavy Whipping Cream, cold
- Ganache:
7oz (200g) Milk Chocolate
3 Tbsp Milk at room temperature
- Cocoa Whipped Cream:
1/2 cup (65g) Powdered Sugar
3 Tbsp Unsweetened Cocoa Powder
4oz (115g) Cream Cheese, softened but still cold
1 cup (240m) Heavy Whipping Cream, cold
No-Bake Chocolate Cheesecake Recipe (without gelatin). Learn how to make this creamy and delicious dessert with an Oreo crust and a rich chocolate filling. Topped with milk chocolate ganache and cocoa whipped cream.
Baking Cherry is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com.
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:
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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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As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
#chocolatecheesecake #cheesecake #nobakecheesecake
Chunky Chocolate Cookie Dough Cheesecake | Everyday Gourmet S5 E15
Trish Mckenzie of Cadbury Kitchen is back with another great chocolatey treat! The name of this recipe speaks for itself.
Full recipe available here:
Beth's No-Bake Chocolate Cheesecake Mousse Recipe
Learn how to make my No-Bake Chocolate Cheesecake Mousse Recipe. An easy cheesecake recipe that is the perfect special occasion dessert idea!
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Wilton Decorating Set (with 2D Tip)
BETH'S NO-BAKE CHOCOLATE CHEESECAKE MOUSSE RECIPE
Serve 6
INGREDIENTS:
2 cups (475 ml) heavy cream or whipping cream
½ cup (50 g) unsweetened cocoa powder
¾ cup (75 g) powdered sugar
8 oz (230g) whipped cream cheese or regular brick cream cheese will work too
¼ cup (25 g) powdered sugar
1 tsp (5 ml) vanilla
Garnish:
5-6 plain chocolate wafer cookies
METHOD:
In an electric mixer whip together the heavy cream, unsweetened cocoa powder and sugar until stiff peaks form.
Then transfer to a bowl and set aside.
Then don’t even bother to clean out your mixing bowl. This is what makes this so easy!
Then beat the cream cheese until soft, slowly add the powdered sugar, in stages, mixing in-between additions. Once combined, add the vanilla and beat to combine.
The remove the bowl from your mixer, and fold in the cream cheese mixture into to the chocolate whipped cream mixture, combining the two well.
Transfer to a pastry bag, fitted with a Wilton 2D tip, and pipe mousse into your serving glasses. Refrigerate until chilled.
Put cookies into Ziploc bag and crush with a rolling pin until fine crumbs form. Top each mousse with a sprinkle of crushed cookie crumbs and serve!
The Ultimate No-Bake Chocolate Cheesecake MADE 100% FROM SCRATCH!
Indulge in the ultimate chocolate delight with my Easy No-Bake Chocolate Cheesecake recipe. This show-stopping dessert is made entirely from scratch, with straightforward methods that anyone can follow. Each slice is a heavenly combination of rich, decadent, and smooth chocolate cheesecake filling, perfectly complemented by a sweet and slightly crumbly Oreo cookie crust. Serve it cold for a truly indulgent experience that will leave your taste buds craving more.
Chapters:
0:00 On this episode of Bigger Bolder Baking...
0:14 Creating the Cookies for My Oreo Cookie Crust
3:38 Making Cream Cheese
7:24 Making the Base
9:02 Making the Filling
11:01 Assembling the Cheesecake
11:31 Into the Fridge to Set!
11:40 Plating and Garnishing the Cheesecake
12:50 Time to Taste!
???? Full Written Recipe Here????
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????ABOUT GEMMA & BIGGER BOLDER BAKING????
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, two time cookbook author, and the host of Bigger Bolder Baking. I’m passionate about sharing my years of baking expertise to show you how to bake with confidence anytime, anywhere! Join millions of other Bold Bakers in the community for new videos at 7:00am Pacific Time every Thursday!
????FOLLOW ME HERE, BOLD BAKERS!????
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#nobake #cheesecake #chocolatedesserts