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How To make German Chocolate Cheesecake
1 1/4 lb OREOS, crushed
6 tb BUTTER
Mix and pat into bottom of -10" springform pan. Bake at 350 Degrees for 10 minutes.
After removing crust from -the oven, place a pan of -water on The bottom oven shelf. CAKE 2 lb CREAM CHEESE, unwrapped and
-warmed in The microwave 2 minutes on -high 1 c SUGAR
1/3 c COCOA
1 tb VANILLA
5 JUMBO EGGS, out of the shell
-and warmed in Microwave 25 seconds 1/2 c HEAVY CREAM
1/4 c CORNSTARCH
How To make German Chocolate Cheesecake's Videos
German Chocolate Cheesecake Recipe - Rich, Delicious Cheesecake!
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If you love chocolate and coconut, this delicious German Chocolate Cheesecake recipe is for you! Inspired by the famous German Chocolate Cake! This rich and decadent chocolate and coconut cheesecake is topped with chocolate buttercream and the iconic German Chocolate Cake filling, made with custard, coconut, and pecans. The cheesecake crust is made with a graham cracker and coconut for even more coconut flavor. And the cheesecake itself is so rich, silky smooth and delicious! The perfect cheesecake for the chocolate lover!
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How to make a German chocolate cheesecake and decorate that will melt in your mouth????
German Chocolate Cupcakes
What could be better than German chocolate cupcakes piled high with coconut pecan frosting? Oh yeah, probably filling them with a delicious chocolate ganache. Mouth watering already? Just wait until they’re fresh out of the oven!
Full Recipe:
Remember the these treats are named after Samuel German, not the country! Also if you're filling the cupcakes with that ganache, recipe is on the blog post linked below.
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German Chocolate Cheesecake Cake | Southern Sassy Mama
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This recipe is fantastic! Take a moment and watch how to make it.
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Chocolate Cheesecake Recipe | No Bake Cheesecake Recipe
This No Bake Chocolate Cheesecake is a simple and easy no bake cheesecake recipe. It's rich, decadent and indulgent and doesn't require an oven. Make this no bake dessert recipe next time you have people around. SUBSCRIBE for new videos every Sunday
So if you would like to learn how to make cheesecake then just follow this Chocolate Cheesecake Recipe. Let me know if you would like to see more no bake dessert or no bake recipes!
Get the full recipe
More No Bake Cheesecake Recipes
If you like this video and found it helpful don't forget to thumbs it up and subscribe for more recipe videos! I am always on the lookout for more ideas so if you have any requests please leave me a comment below letting me know what you would like to see.
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ABOUT
Hi I'm Carina, thank you for watching one of my videos! I'm a professionally trained Chef, amateur food photographer, and a lover of creating videos! Food, cooking, and baking is my passion, time spent in the kitchen is my favourite thing to do. I love creating recipes just as much as making old classics. If you're wanting to learn how to cook I'm here to teach you, from easy and simple recipes to others that are more advanced. If you have any requests for recipes you would like to see on my channel let me know. Happy cooking!
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EQUIPMENT FOR THIS RECIPE
Food Processor
Mixing Bowl
Cake Tin
Chopping Board
Saucepan
Whisk
Offset Spatula
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NO BAKE CHOCOLATE CHEESECAKE RECIPE
Ingredients
25 Oreo Cookies
½ Stick | ¼ Cup | 55g Butter
9oz | 250g Dark Chocolate
1⅔ Cup | 400ml Heavy Cream
9oz | 250g Cream Cheese
½ Cup Powdered Sugar | Icing Sugar
1 Cup | 250ml Cream
9oz | 250g Dark Chocolate
Instructions
Place the Oreo cookies into a food processor and run the machine until there is only crumbs.
Melt the butter in the microwave for about 30 seconds or in a saucepan.
Pour the cookie crumbs and melted butter into a medium sized mixing bowl and mix together with a wooden spoon until well combined.
Pour the mixture into an 8inch or 20cm lined cake tin and press down with the back of a spoon until firmly packed and even.
Place the cheesecake base into the fridge to set.
Cut the chocolate into small pieces with a serrated knife and place into a heat proof bowl.
Melt the chocolate over a saucepan of simmering water, stirring occasionally until completely smooth and leave to cool.
Pour the heavy cream into a medium sized mixing bowl and beat with a whisk until softly whipped, set to the side.
In a large mixing bowl combine the cream cheese and sugar and beat with a whisk until well combined.
Pour the softly whipped cream and cooled melted chocolate into the bowl with the cream cheese and sugar.
Mix the ingredients together with a whisk for a few minutes until well incorporated.
Pour the cheesecake filling into the cake tin and use an offset spatula to smooth out the top.
Bang the cake tin on the counter a few times to remove any air bubbles and place into the fridge to firm.
To make the topping for the chocolate cheesecake cut the second lot of chocolate into small pieces and place in a heat proof bowl.
Pour the cream into a small saucepan and heat over medium heat until it just starts to boil.
Remove the cream from the heat and pour over the chocolate and leave to stand for about 5 minutes.
Mix the chocolate and cream together until completely smooth and pour over the cheesecake.
Refrigerate or freeze the cheesecake for at least 4-6 hours or overnight before slicing and serving.
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MY FAVORITE COOKING EQUIPMENT
Chopping Board
Chefs Knife
Piping Bag
Piping Tips
Stand Mixer
Hand Mixer
Blender
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CAMERA EQUIPMENT I USE
CAMERA
LENS
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EDITING SOFTWARE
Raw German Chocolate Cheesecake
Free of refined sugar, grains, gluten, dairy, and eggs, it contains no tricky ingredients and really consists of only two components: a crust made from nuts and cocoa, and a creamy center made from...nuts and cocoa. The entire recipe can be made in a high-speed blender and it's kind of magical to see the way the ingredients transform into something that tastes so distinctly like German chocolate cheesecake. I won't deny that this is an incredibly rich cake, so make sure to be mindful of portion sizes!
Ingredients
Crust:
1¾ cups raw almonds
¼ cup raw cacao powder
¾ cup Medjool dates, pitted
1 teaspoon pure vanilla extract
⅛ teaspoon salt
2 tablespoon agave nectar
Filling:
3 cups raw cashews
1½ cups almond or soy milk
1 cup agave nectar
5 tablespoons raw cacao powder
2 teaspoons pure vanilla extract
¼ teaspoons salt
3 tablespoons soy lecithin
1¼ cups coconut butter or oil, melted
Instructions
To make the crust:
Add all crust ingredients to a food processor.
Process until the crust begins to rise on the sides of the processor's bowl.
Stop the machine and use a spatula to mix the crust. Repeat a few times until the mixture is smooth and consistent. The final result should be a mixture that holds together with gentle pressure.
Wash your hands so the crust doesn't stick, then use your knuckles to lightly and evenly press the mixture into the bottom portion only of a 9-inch cheesecake pan. Set aside.
To make the filling:
Blend all filling ingredients except the soy lecithin and coconut oil, until the mixture is completely creamy. Then, add the lecithin and melted coconut oil. Blend on high until well mixed.
Pour the filling over the crust and tap the cheesecake pan on the counter several times to remove air bubbles in the filling. Refrigerate overnight or in the freezer for 2 hours. To store, cover and place in the fridge. The cheesecake keeps well for at least 4 days.
Ready in about 2½ hours
Makes 24 servings