TRIPLE CHOCOLATE OREO CHEESECAKE ???? #shorts
#food #chocolate
Crust:
• 32 crushed Oreo cookies
• 1/2 cup melted butter
Cheesecake
• 16oz softened cream cheese
• 1 cup white granulated sugar
• 1 teaspoon vanilla extract
• 1 cup melted milk chocolate
• 1 cup heavy cream
• 1 1/2 tbsp cocoa powder (I used dutch process)
• 1 tsp espresso powder
Ganache
• 2 cups (about 400g) dark chocolate
• 1 1/2 cups heavy cream
Preparation
• Prepare your crust by mixing crushed Oreos and melted butter, and shape it in you pie pan, then refrigerate
• Mix your cheesecake filling ingredients in a large bowl until well combined! Mix should be smooth and silky
• Pour your mix into the prepared pie crust and refrigerate for 2 hours
• Melt your chocolate and heavy cream to form the ganache, and top your cheesecake
• Slice, serve and enjoy!
Ina Garten's Chocolate Espresso Cheesecake with Ganache | Barefoot Contessa | Food Network
Ina Garten makes lunch for the original Barefoot Contessa store owner, including one of her classic dessert recipes: Chocolate Espresso Cheesecake with Ganache.
#InaGarten #BarefootContessa #FoodNetwork #Chocolate #Espresso #Cheesecake
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Chocolate Espresso Cheesecake with Ganache
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Yield: 12 to 15 servings
Ingredients
For the crust:
1 1/2 cups graham cracker crumbs (10 crackers)
5 tablespoons unsalted butter, melted
1 teaspoon ground cinnamon
For the filling:
5 ounces bittersweet chocolate
1 tablespoon instant espresso coffee
1 3/4 pounds cream cheese, at room temperature
1 cup granulated sugar
1/4 cup cornstarch
1 teaspoon pure vanilla extract
1/4 teaspoon almond extract
1/2 teaspoon kosher salt
3 extra-large eggs, at room temperature
1/2 cup sour cream, at room temperature
For the ganache:
1/4 pound semi-sweet chocolate
1/4 cup heavy cream
Directions
Preheat the oven to 350 degrees F.
To make the crust: Place the graham cracker crumbs, melted butter and cinnamon in a food processor fitted with a steel blade and pulse until combined. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan. Bake for 12 minutes. Cool to room temperature.
Meanwhile, chop the bittersweet chocolate and place it in a heat-proof bowl set over a pan of simmering water. Add the espresso and stir until just melted. Set aside until cooled to room temperature.
To make the filling: Cream the cream cheese, sugar, cornstarch, vanilla and almond extracts and salt in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy. Reduce the speed of the mixer to medium and add the eggs, 1 at a time, mixing well.
Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, and the cooled chocolate mixture. Mix thoroughly and pour into the cooled crust.
Bake for 1 hour. Turn the oven off and allow the cake to sit in the oven with the door opened wide for 1 1/2 hours. Take the cake out of the oven and allow it to sit at room temperature, until completely cooled.
For the ganache: Finely chop the semisweet chocolate and place it in a heat-proof bowl set over a pan of simmering water. Add the cream and stir until just melted. Set aside until cooled to room temperature.
Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving. Drizzle the ganache over the top of the cheesecake.
2007, Ina Garten, All Rights Reserved
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Ina Garten's Chocolate Espresso Cheesecake with Ganache | Barefoot Contessa | Food Network
Death by Chocolate Cheesecake | Delish
SO. MUCH. CHOCOLATE.
DIRECTIONS
1. Preheat oven to 350 degrees F and position an oven rack in the middle of the oven.
2. Make crust: In a large Ziploc bag or a food processor fitted with a metal blade, crush or blend Oreos until fine crumbs form. Transfer to a bowl and pour in melted butter. Add salt and stir until crumbs are completely coated and moist.
3. Make cheesecake: In a large bowl using a hand mixer (or in the bowl of a stand mixer using the paddle attachment), beat cream cheese, sugars, cocoa powder and salt until smooth. Add eggs one a time, beating well between each addition. Fold in melted chocolate.
4. Coat a 9 springform pan with cooking spray and press Oreo mixture into pan and 1/3 of the way up the sides, packing tightly. Pour cheesecake filling over crust.
5. Bake until cheesecake is only slightly jiggly in the center, 1 hour to 1 hour 15 minutes. (If you want to use a water bath to ensure cheesecake top does not crack, wrap the outside of the pan in aluminum foil and place in a baking dish. Place on oven rack and pour in enough boiling water to reach halfway up the pan. Follow baking instructions.) If using a water bath, remove pan from water and unwrap foil. Refrigerate cheesecake until totally chilled, at least 4 hours and up to overnight.
6. Make ganache: Place chocolate chips in a medium, heatproof bowl and set aside. Heat heavy cream in a small saucepan over medium heat. When bubbles begin to break the surface around the edges of the pan, turn off the heat. Pour the hot cream over chocolate chips, whisking constantly until the sauce is smooth.
7. Pour ganache on top of the cheesecake. Garnish with chocolate shavings. Return to the refrigerate for about 10 more minutes to let the ganache set.
INGREDIENTS
COOKIE CRUST
24 whole Oreo cookies
6 tbsp. melted butter
Pinch kosher salt
CHOCOLATE CHEESECAKE
4 (8-oz.) packages of cream cheese, softened to room temperature
3/4 c. granulated sugar
1/2 c. packed light brown sugar
4 large eggs
1/4 c. cocoa powder
9 oz. bittersweet chocolate, chopped and melted
1/4 tsp. kosher salt
CHOCOLATE GANACHE
1 1/2 c. chocolate chips
3/4 c. heavy cream
Chocolate shavings, for garnish
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CHOCOLATE CHEESECAKE - EASY NO BAKE Cheesecake Recipe | Recipes.net
Everyone loves a no-bake recipe! They're easy to make and taste just as good as their baked counterparts.
???? Check the full recipe on how to make No Bake Chocolate Cheesecake here:
Is baking not your forte? Not to worry, this chocolate cheesecake is super easy to make, with no baking involved at all. Expect the same rich creaminess of a regular cheesecake, using half the amount of effort. Make this the night before your big party and you’re all set!
Ingredients
24 crushed Oreos
3 tbsp butter, melted
20 oz cream cheese, softened
1/2 cup confectioner’s sugar
4 oz unsweetened baking chocolate ????
1 tbsp vanilla extract
8 oz whipped topping
⬇️ How to make No Bake Chocolate Cheesecake ⬇️
0:07 Combine crushed Oreo cookies and butter, mix well
0:15 Pour the mixture into a baking pan and flatten to create the base
0:29 Add cream cheese, sugar, and beat the mixture
0:43 Melt the chocolate over hot water bath
0:52 Add vanilla extract into the melted chocolate
0:59 Add chocolate mixture into the cream cheese mixture, and mix well
1:05 Add whipped topping, and mix well
1:14 Pour the mixture into the baking pan
1:25 Chill the cheesecake overnight, until firm
???? For more recipes:
???? For more dessert recipes:
#nobake #chocolate #cheesecake #dessert
Ginger Kisses | The Perfect Valentines Kisses |
The best Ginger Kisses are the perfect Valentines kisses as well. So today I'm going to make Ginger Kisses even easier and tastier than before. The only thing I had to go out and buy for this recipe was golden syrup. Most people will have all of the ingredients in their pantry.... so let's get cooking.......
#foodoflove @CookingAroundTheWorld
Ingredients: Ginger Kisses : The Perfect Valentines Kisses :
1 & 1/4 cups of self raising flour
3 tsp ground ginger
1/2 tsp of cinnamon
75 grams of butter
1/2 cup of sugar
2 tbsp golden syrup
2 eggs beaten
The filling:
65 grams of butter
3/4 cup of icing sugar (powdered sugar)
1 tbsp golden syrup
(Original recipe courtesy of wandercooks.com )
The Collaboration list for valentines:
1) Debbie Esplin Food: Savory & Sweet Gluten-Free Crepes (Premieres 8:30am Eastern Standard Time)
@DebbieEsplinFood
2) Cooking Around the World (John): Ginger Kisses (Premieres 8:45am Eastern Standard Time)
@CookingAroundtheWorld
3) Cooking Secrets for Men (Charlie): Pan-Seared Lamb Chops (Premieres 9am Eastern Standard Time)
@CookingSecretsforMen
4) Boris Backt Und Kocht: Pasta with Meatballs & Glass of Red Wine Premieres 9:15am Eastern Standard Time) @borisbacktundkocht
5) My Ajji's Kitchen (Sandee): Marry Me Chicken & Shrimp (Premieres 9:30am Eastern Standard Time)
@MyAjjisKitchen
6) In the Kitchen with Karen: Strawberry Cheesecake Parfaits (Premieres 10:15am Eastern Standard Time) @IntheKitchenwithKaren
7) Gloria's Platter: Love Cake with Pumpkin Preserve (Premieres 11am Eastern Standard Time)
@Gloriasplatter
8) The Sunday Dinner Chef (Tom): Love of my life Frutti di Mari (Premieres 11:30 am Eastern Standard Time) @The Sunday Dinner Chef
9) [코카키친]Quick Easy Eat 23: Romantic Meal for Two (Steak, Shrimp & Chocolate-Covered Strawberries) (Premieres 11:45am Eastern Standard Time) @quick.easy.eat23
10) Andrews Simple Cooking: Coconut Lime Chicken (Premieres 12:00pm Eastern Standard Time)
@AndrewsSimplecooking
11) Cooking With the Spicy Queen: Balsamic, Mushroom & Sausage Pasta (Premieres 12:15pm Eastern Standard Time) @cookingwiththespicequeen
12) Cooking with Anadi: Stuffed Shells (Premieres 12:30pm Eastern Standard Time)
@CookingwithAnadi
13) Lets Cook With Rozina: Persian Love Cake (Premieres 12:45pm Eastern Standard Time)
@rozinadinaa
14) Cooking with Lauralee: Valentine's Tea Party (Premieres 1pm Eastern Standard Time)
@CookingwithLauralee
15) Cooking with Denise 999: Lobster Risotto (Premieres 1:15pm Eastern Standard Time)
@cookingwithdenise999
16) Ginger Snap Kitchen (Stephanie): Raspberry Charlotte (Premieres 5pm Eastern Standard Time)
@GingerSnapKitchen
0:00 Intro
0:40 A look at our ingredients
1:42 Blending the sugar, butter, golden syrup and eggs
2:34 Blending dry ingredients till dough is formed
3:14 After chilling, form dough into balls
4:19 Bake until just turning golden
5:18 Turn out onto cooling rack
5:29 Making the filling
6:23 Applying the filling and plating
7:02 The tasting and outro
Crunch Chocolate Cheesecake #shorts
#dessert #cheesecake #crunch
RECIPE
Crust:
• 15 crushed graham cracker sheets
• 6 tbsp unsalted butter, melted
• 1 1/2 tbsp cocoa powder
• 6 full Crunch chocolate bars (to place around the cheesecake)
Cheesecake
• 32oz softened cream cheese
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup melted milk chocolate
• 1 cup heavy cream
Ganache
• 8oz (about 250g) milk chocolate
• 3/4 cup heavy cream
• Rice Krispies cereal
Preparation
• Line the sides with Crunch chocolate bars
• Prepare your crust by mixing crushed grahams, cocoa powder and melted butter, and shape it in you pie pan, then refrigerate
• Mix your cheesecake filling ingredients in a large bowl until well combined! Mix should be smooth and silky
• Pour your mix into the prepared pie crust and refrigerate for 2 hours
• Melt your chocolate and heavy cream to form the ganache, and mix in the Rice Krispies, top your cheesecake.
• Slice, serve and enjoy!