Episode 24: No Bake Dark Chocolate Cheesecake (Requested Recipe)
Looking for a quick and easy dessert that doesn't called for the Oven, then this is the right Recipe!! This No Bake Cheesecake is Delicious, Creamy, Decedent, and so CHOCOLATY!!!!!!!!
Homemade Whipped Cream Recipe:
1 (8 oz) package cream cheese, softened
1/2 cup sour cream, room temperature
1 tsp pure vanilla extract
1 1/2 cups dark chocolate chips, melted
1 (14 oz) can sweetened condensed milk
2 cups fresh whipped cream
1 (9 inch) chocolate graham cracker crust
Whipped Cream and Dark Chocolate Chips, optional
In a large bowl with a hand mixer, add cream cheese and sour cream; beat until nice and creamy, then beat in vanilla extract. Pour sweetened condensed milk into the cream cheese mixture and blend it in until well incorporated. Next add in melted chocolate chips and mix it again until chocolate well blended it. Fold in whipped cream until nice and well combined. Pour filling into crust and put it in the Refrigerator until firm. (I recommend overnight) Garnish with whipped cream and dark chocolate chips, if optional.
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Check out my other Pie and Cheesecake Recipes and Videos
Sweet Potato Pie:
Pumpkin Cheesecake:
Pecan Pie
Buttermilk Pie:
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Soft n' Chewy Chocolate Chip Cookies:
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Episode 249: Oreo Cheesecake
#Oreo #OreoCheesecake #Cheesecake #ellenshomemadedelights
Hello my Friends!
Are you a fan of Oreo and Cheesecake like I am? Wait until you try this amazing and Decedent Oreo Cheesecake with a Oreo Crust; So rich, creamy and full of Oreo Goodness!! It is Heaven on a plate, everyone will Enjoy this and it will be gone in no time!!
Cheesecake Playlist:
Oreo Crust
26 Oreos
1/3 cup unsalted butter, melted
Cheesecake Filling
3 (8 oz) package cream cheese, softened
1 cup white sugar
1 cup sour cream, room temperature
4 jumbo eggs, room temperature
1 tsp vanilla extract
1 tsp cocoa extract
1 tsp cream cheese flavor (extract)
10 oreos, crushed
Oreos and whipped cream, for garnish
1 (9 inch) springform pan, lined with foil
Preheat Oven to 350 Degrees
For the Crust
Place oreos into a large sandwich bag, using a rolling pin, crush them until it reaches crumbs. If using a food processor, pulse until it reaches course crumbs. Place oreo crumbs into a bowl and add melted butter. Stir until well combined. Place crumbs into springform pan and press them on the bottom and the sides; set aside.
For the Filling
In a large bowl with a hand mixer or stand mixer with paddle attachment, add cream cheese and sugar; cream until fluffy. Next add sour cream, vanilla, cocoa, and cream cheese extract; cream again until well incorporated. Then add eggs one at a time: blend until well combined. Fold in oreos. Pour cheesecake batter into the crust. Place cheesecake into a large pan with hot boiling water. Bake for 55 minutes to 1 hour. (It will be a light golden brown on top, it won’t look completely set but it’s done). Remove from oven, gently remove from the hot water and foil and set on a wire rack to cool completely. After it’s cool, place cake into the refrigerator to cool and set overnight. The next day, take cheesecake out of the pan and place it on a cake stand and platter. Garnish with oreos and whipped cream (if desired), cut into slices and serve.
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Mixed Berry Pancakes:
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Cheesecake that melts in your mouth! You will be delighted!
Ingredients: (form diameter 18 cm)
Dough:
Egg - 1 pc
Sugar - 40 grams
Salt - a pinch
Butter - 90 grams
Baking powder - 1 tsp
Flour - 250 grams
Filling:
Cottage cheese - 400 grams
Sour cream - 100 grams
Sugar - 80 grams
Vanilla sugar - 1 tsp
Egg - 2 pcs
Cornstarch - 1 tbsp
Bake at 170°C 45 - 55 minutes
Southern Red Velvet Cake - Red Velvet Cake Recipe From Scratch - Ellen’s Homemade Delights ????
Hello my Friends, welcome to my Southern Kitchen!
Valentine’s Day and Galentine’s Day is right around the corner and I’ve got a treat for y’all, I am making a Southern staple and one of my favorite Cakes, Red Velvet Cake and it’s from scratch! Simple and easy, super moist, and frost with homemade Cream Cheese Frosting! Everyone will love and enjoy this dessert, even your Sweetheart and your Girlfriends also great for Christmas and Juneteenth.
Cake
2 1/2 cups all-purpose flour
1/2 tablespoon unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon table salt
2 cups white sugar
2 extra-large or jumbo eggs, room temperature
1 cup buttermilk, room temperature
1 cup canola or vegetable oil
1/3 cup full fat sour cream, room temperature
1/4 cup hot coffee, regular or decaf
1 teaspoon pure vanilla extract
1 teaspoon white distilled vinegar
1 fluid-ounce bottle red food coloring
Chopped pecans, for garnish (optional)
Cake crumbs, for garnish (optional)
Cream Cheese Frosting
16 ounces (2 8-ounce) packages cream cheese, softened
1 cup (2 sticks, 16 tablespoons) salted or unsalted butter, softened
1 teaspoon pure vanilla extract
Pinch salt (if using unsalted butter)
4 1/2 cups powdered sugar, sifted or whisked
Ellen’s Homemade Buttermilk recipe:
For the Cake
Preheat the oven to 350 degrees. Spray 3 (9-inch) round cake pans with baking spray or grease with butter and flour and set aside.
In a medium bowl, sift or whisk together the flour, sugar, baking soda, salt and cocoa powder and set aside. In a large bowl, add in the oil, buttermilk, coffee, eggs, red food coloring, vinegar, and vanilla extract; using a whisk or a handheld electric mixer, mix until well combined. Add the flour mixture into the wet mixture and mix until smooth and thoroughly combined. Pour the batter into even layers into the prepared cake pan, shake and bang the pans to get the air bubbles out. Bake for about 30 minutes or until toothpick in the center comes out clean. Remove the cakes from the oven and let them cool in the pan for 20 minutes then afterwards, remove them from the pan and let them cool completely on a wire rack or wax paper. Add a little dollop of the frosting in the middle of the cake stand, once the cakes are cooled, place one layer onto a cake stand; frost the top with the frosting, then add the second cake layer, frost the top then add the last cake layer on top then frost the top and sides. Sprinkle the top with some chopped pecans and cake crumbs (if desired). Cut them into slices, serve and enjoy!
For the Cream Cheese Frosting
Sift or together the powdered sugar and salt (if using). In a large bowl with hand mixer or stand mixer with paddled attachment, then add in the cream cheese, butter, and vanilla extract; cream on medium speed until fluffy (scrape the bowl occasionally). Then slowly gradually add and mix in the powdered sugar and salt mixture (start the mixer on low then increase the speed to medium and mix until well combined.
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Broccoli Cheddar Soup:
Southern Semi-Homemade Red Velvet Cake Using A Box Cake Mix:
#ellenshomemadedelights #redvelvetcake #cake #cakerecipe #cakes #southernfood #southern #valentinesday #galentinesday #dessert #dessertrecipe #redvelvet #redvelvetcakewithcreamcheesefrosting #southerncooking #southerncookingrecipes #baking #bakingfromstrach
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Episode 326: Southern Red Velvet Cheesecake
Hello and Happy Holidays my Friends!
Anything Red Velvet is a Staple down here in the South during the Holidays, from Red Velvet Cake to Red Velvet Cookies to Red Velvet Pancakes!
Today I am making a Delicious and Delightful Red Velvet Cheesecake! Rich, decedent, delicious, full of Red Velvet Goodness and topped with a homemade whipped cream frosting!! A beautiful, elegant dessert that will be perfect for the Holidays!
Ellen’s Red Velvet Recipes Playlist:
Ellen’s Christmas Treats Playlist:
Crust
17 chocolate creme oreo crumbs or 1 1/2 cups chocolate graham cracker crumbs
1 tbsp white sugar
1/4 cup (1/2 stick, 4 tbsp) unsalted butter, melted
Filling
2 (8 oz) packages cream cheese, softened (original)
1 (8 oz) container cream cheese spread, softened (original)
1 1/2 cups white sugar
4 jumbo eggs, room temperature and lightly beaten
1 cup sour cream, room temperature (full fat)
3 tbsp unsweetened cocoa powder
1/2 cup buttermilk, room temperature (whole)
1 tsp distilled white vinegar
1 tsp pure vanilla extract
1 tsp red velvet flavor (extract)
1 (1 oz) bottle red food coloring
Whipping Cream Frosting
1 cup cold heavy whipping cream
4 oz (1/2 package) cream cheese or 4 oz (1/2 carton) cream cheese spread, softened (original)
3 tbsp powdered sugar
1/2 tsp pure vanilla extract
Baker’s Note: You can find Red Velvet Flavor at your local Grocery Store or you can get it online.
Preheat Oven to 325 Degrees
Line a 9 inch springform pan with foil and spray the inside with cooking spray.
For the Crust
In a medium bowl, add oreo crumbs or chocolate graham cracker crumbs, melted butter and sugar, stir until well combined. Pour the mixture into the springform pan and press into the bottom and set aside.
For the Filling
In a large bowl with hand mixer or stand mixer with paddle attachment or whip attachment, add cream cheese, cream cheese spread, and sugar, cream until fluffy (Scrape the bowl occasionally). Next slowly add in beaten eggs and mix until well combined. Then add in sour cream, cocoa powder, buttermilk, vinegar, vanilla, red velvet flavor, and red food coloring to the cream cheese mixture and mix again until well incorporated. Pour cheese mixture on top of the crust and place it onto a pan lined with hot boiling water about a 1/2 inch. Bake for 10 minutes then reduce the temperature to 300 degrees and bake it for 1 hour and 15 minutes until the center is set. Run a knife along outer edge of the cheesecake, turn the oven off and let it stand in the oven for 30 minutes. Remove cheesecake from the oven, remove it from the water pan and foil and cool on a wire rack for 30 minutes. Then place it in the refrigerator and chill overnight until firm. The next day, place cheesecake on a platter or cake stand. Frost with whipped cream frosting all over the top and serve.
Whipped Cream Frosting
In a large bowl with hand mixer or stand mixer with whip attachment, add heavy whipping cream, cream cheese, powdered sugar, and vanilla, cream on medium/high speed until well incorporated and reaches stiffed white peaks.
#ellenshomemadedelights #cheesecake #redvelvetcheesecake #redvelvet #holidaybaking2019 #dessert #southern
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Episode 134: Sweet Potato Cheesecake ????
Hello my Friends!
Today I am making Sweet Potato Cheesecake and this is Amazing, if you don’t feel like making Sweet Potato Pie for Thanksgiving, please make this everyone will love this Recipe. So creamy and bursting with Sweet Potato Goodness!
For the Crust
1 1/2 cup cinnamon graham cracker crumbs
1 1/2 tbsp white sugar
6 tbsp unsalted butter, melted
Filling
4 (8 oz) packages cream cheese, softened
1 3/4 cups white sugar
1 pound (1 large) sweet potato, peeled, cooked, mashed, and cooled
5 jumbo eggs, room temperature
1 tsp sweet potato pie spice
1/2 tsp salt
1 tbsp vanilla extract
2 tbsp all purpose flour
Cook’s Note: Sweet Potato Pie Spice is the same thing as Pumpkin Pie Spice.
Preheat Oven to 350 Degrees
For the Crust
In a small-medium bowl, add graham cracker crumbs, sugar, and the melted butter. Stir until evenly mixed. Press the mixture into the bottom of a 9-inch foiled springform pan with 3-inch sides. Bake the crust for 8 minutes. Set aside and let it cool completely.
For the Filling
In a large mixing bowl, add the cream cheese and sugar and beat with an electric mixer until light and fluffy. Add the sweet potatoes and beat until incorporated. Beat in the eggs, 1 at a time, then add the sweet potato spice, salt, vanilla, and flour, beat until blended. Pour batter into cooled crust and place on a long baking pan filled with hot water. Bake for 1 hour and 20 Minutes at 350 Degrees (Same temperature you baked the crust on) Remove from oven, pan, and foil, cool completely at room temperature then chill in the refrigerator for 4 hours or overnight. Serve with whip cream.
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Down Home Southern Peach Pie:
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