Chocolate Cheesecake Recipe
Learn how to make chocolate cheesecake. Rich, delicate and super delicious chocolate cheesecake.
Printable Version::
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Recipe:
Ingredients:
For the crust:
240g (8.5oz) chocolate biscuits/graham crackers
7 tablespoons (100g) butter, melted
For the filling:
325g (11.5oz) dark chocolate 60%
3 cups (675g) cream cheese
1 cup (220g) sour cream
2 tablespoons (15g) cocoa powder
1 teaspoon vanilla extract
1¼ cups (250g) sugar
4 eggs
1/4 teaspoon salt
For the ganache:
150g (5.3oz) dark chocolate 60% (or milk chocolate)
2/3 cup (160ml) heavy cream
1 tablespoon (15g) butter
Directions:
1. Preheat oven to 320F (160C).
2. In a food processor, process biscuits until crumbs are formed. Add melted butter and process again until combined. press into bottom of 9-inch (23 cm) springform pan. Bake for 10 minutes. Let cool while making the filling.
3. Filling: chop the chocolate and place in a heat proof bowl. set over pot with simmering water and melt completely (you can do this step in the microwave: 20 seconds pulses until melted). Set aside.
4. In a large bowl beat cream cheese, sugar, salt and vanilla extract, beat until smooth. And sour cream and beat again until smooth. Add cocoa powder and beat again, scrape the sides of the bowl if needed.
5. Add the eggs, one at the time, beating to combine after each one. add the melted chocolate, mix until combined and smooth.
6. Wrap the bottom of the pan with aluminum foil. Pour the filling over the crust. place in a roasting pan. Place roasting pan in oven. Pour in boiling water to come halfway up side of springform pan
7. Bake for 55-60 minutes, or until center is almost set. Turn off the oven, slightly open the oven door, and allow the cake to cool in the oven for 1 hour. Remove from oven, run a thin knife around the edge of the pan, let cool to room temperature and refrigerate overnight.
8. For the ganache: chop the chocolate, place in a large bowl. In a saucepan bring the heavy cream to a simmer. Pour over the chocolate. Let sit for 1-2 minutes. Stir until smooth. Let cool slightly.
9. Pour over the cheesecake, let set and serve.
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The most perfect chocolate-chip cookies you will ever see
Recipe can be found at:
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Pumpkin Cheesecake Truffles // vegan + date-sweetened
FULL POST:
Ingredients
1/2 cup pumpkin purée
8oz vegan cream cheese
1/4 cup Natural SunButter
1/2 cup (100g or about 6) pitted medjool dates
6 tbsp coconut flour
2 tsp pumpkin pie spice
1 cup dark chocolate chips
Instructions
1. In a food processor combine dates, pumpkin, cream cheese, and SunButter.
2. Process until dates are completely broke down and mixture is smooth.
3. Add the flour and spice.
4. Process again until well combined.
5. Scoop or roll into balls. Freeze for 1-2 hours.
6. Melt the dark chocolate chips.
7. Dip/coat each ball in dark chocolate, and refrigerate until chocolate is set.
8. Enjoy! Keep leftovers in the fridge.
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The BEST Pumpkin Cheesecake
This pumpkin cheesecake is a classic dessert to serve at any gathering with family and friends. It is packed with pumpkin flavor, a crunchy Graham cracker crust and a whipped cream cheese frosting! Bake this easy make ahead treat for Thanksgiving, the Holidays or just any fall day!
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Beth's Pumpkin Cheesecake with Chocolate Swirl | ENTERTAINING WITH BETH
Learn how to make my pumpkin cheesecake with chocolate swirl recipe. One of my favorite Thanksgiving desserts! This chocolate pumpkin cheesecake is so rich and creamy and with its swirly chocolate design always makes a huge impression!
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WATCH MORE FALL RECIPES!
S'More Pie
Goat Cheese Tartelette Appetizers
Vegetarian Butternut Squash Soup
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Pumpkin Bread
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HOW-TO MAKE PUMPKIN PIE SPICE:
BETH’S CHOCOLATE PUMPKIN CHEESECAKE RECIPE
Serves 8
PRINT RECIPE HERE:
INGREDIENTS:
For the Crust
1 (9 0z) package of famous chocolate wafers or another dark chocolate cookie
5 tbsp (75 ml) melted butter
For Filling
2 (8 oz) containers (460g) of whipped cream cheese
2 whole eggs
3 egg yolks
¾ cup (150 g) of sugar
1 (15 oz) can (420g) of pure pumpkin puree
¼ tsp (1.25 ml) salt
1 tsp (5 ml) pumpkin pie spice
1 tsp (5 ml)vanilla extract
¼ cup (30 g) of flour
2 oz (56 g) melted bittersweet chocolate
METHOD:
Preheat oven to 325F/162 C.
Process cookies in a food processor until fine or better yet place in a zip lock plastic bag, seal and crush with a rolling pin until finely ground (then you won't have to clean the food processor!). Combine with the melted butter, until a lose meal develops.
Grease a 9 (23 cm) spring form pan. Place the crumbs into the center of the pan, working your way up the sides at least 2 inches. Use the side of a measuring cup to help adhere crust to the sides.
Bake at 325 F/ 162 C for 10-12 mins and then set aside and allow to cool.
Beat together the cream cheese, eggs, and egg yolks until smooth. Add the sugar , beat until combined, then the pumpkin. Then add the salt, pumpkin pie spice, and vanilla, beat to combine, and lastly add the flour.
Pour the filling out into a slightly cooled crust. And then spoon the melted chocolate on top creating 2 rings of small circles (about the size of a grape) then run a skewer through the chocolate creating a swirled design.
Bake at 325 F/ 162 C for at least 1 hour. At the 50 mins mark, check it. At this point, it should giggle slightly but not too wildly. Just don’t over bake or you will get cracks.
Allow to cool for at least 30-40 mins and then place in the fridge for at least 4 hours, or overnight is even better.
Keep refrigerated until ready to serve. Then release from the spring form pan, place on a cake stand and Enjoy!
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Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my channel, Entertaining with Beth, to learn holiday entertaining ideas, party planning tips and reliable weeknight meals that will become your new favorites! New Videos post every Saturday! SUBSCRIBE HERE!
Mango-Pumpkin-Chocolate Cheesecake Recipe ????
Mango-Pumpkin-Chocolate Cheesecake Recipe ????
Chocolate Cheese Layer Ingredients:
-cream cheese (125g)
-sugar (15g)
-eggs (25g)
-dark chocolate 54,5% (50g)
-cream 33-35% (50g)
How to make Chocolate Cheese Layer:
1️⃣Mix room???? cheese and sugar until smooth using a spatula
2️⃣Add eggs, mix until smooth
3️⃣Bring cream to near-boil.Mix with the chocolate until smooth. Combine with the cheese mass
4️⃣Pour into the prepared crust (in 16cm ⌀ and 6cm h cake ring);refrigerate
Pumpkin Cheese Layer Ingredients:
-cream cheese (290g)
-sugar (65g)
-eggs (50g)
-pumpkin puree (190g)
-cornstarch (5g)
-cream 33-35% (25g)
How to make Pumpkin Cheese Layer:
1️⃣Start heating the puree. Mix cornstarch with 2 tbsp of cold water. Add to the puree and, while stirring continuously with a whisk, cook until thickened.Ensure it boils for at least 2min
TIP☝️To cook pumpkin puree, remove the skin and seeds from the pumpkin, cut it into medium-sized pieces, and bake at 150°C for about 1 hr until it becomes soft. Afterward, blend it until smooth
2️⃣Mix room???? cheese and sugar until smooth using a spatula
3️⃣Add eggs, mix until smooth
4️⃣Add puree, mix until smooth
5️⃣Add cream, combine
6️⃣Using a confectionery bag, pour the pumpkin layer onto the chocolate layer in a spiral motion, from the center and to the edges
7️⃣Bake at 100-110°C for 2-2,5hrs (top-bottom heat). To check for readiness, gently tap the edge of the cake ring; the center should have a slight jiggle while the edges are set
8️⃣Turn off the oven, and leave cheseecake inside for 30min. Then, cool at room???? ; refrigerate for at least 12hrs
9️⃣Heat the ring with a hairdryer, remove the cheesecake
Mango Compote Ingredients:
-mango puree (120g)
-fresh mango pieces (120g)
-sugar (40g)
-pectin NH (5g)
-lemon juice (8g)
How to cook Mango Compote:
1️⃣In saucepan, heat the puree to about 40°C
2️⃣Mix sugar and pectin, and gradually add to the puree, stirring constantly with a whisk. Let it boil for 10-15sec
3️⃣Incorporate mango pieces and lemon juice
4️⃣Cool slightly and pour over the stabilized cheesecake
5️⃣Refrigerate for 1hr to allow the compote to set. Enjoy!❤️
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