How To make German Chocolate Cheesecake Squares
1 package active dry yeast
1/4 oz.
1/2 cup warm water
1/4 cup sugar
1/2 teaspoon salt
1 egg
1/2 cup butter or margarine :
softened
2 to 2 1/2 c. flour
-FILLING- 19 ounces cream cheese -- softened
1/3 cup baking cocoa
1 cup sugar
3 eggs
2 teaspoons vanilla
-TOPPING- 1/2 cup sugar
1 egg
1/2 cup evaporated milk
1/4 cup butter or margarine
1 teaspoon vanilla
2/3 cup flaked coconut
1/2 cup chopped pecans
In a large mixing bowl, dissolve yeast in water. Add sugar, salt, egg, butter and 1 cup of the flour. Beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured board. Knead until smooth and elastic, about 3-5 minutes. Place in a greased bowl, turning once to grease top. Cover and let rest for 20 minutes. Punch dough down. Press into the bottom and up the sides of a greased 15x10x1" baking pan. In a large mixing bowl, beat cream cheese until smooth. Gradually add cocoa and sugar. Beat until fluffy. Beat in eggs, one at a time. Add vanilla. Pour into crust. Bake at 350 F. for 20-25 minutes or until crust is golden brown. Cool. In a saucepan, combine first four topping ingredients. Cook over Low heat until thick, about 8-10 minutes, stirring constantly. Remove from the heat, stir in vanilla, coconut and nuts. Spread over cooled cake. Chill at least 1 hour. Store in refrigerator.
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In this Video I want to show you how easy it is to make a Chocolate Cheesecake at Home by yourself.
My Name is Tony and I want show you that Cooking and Baking can be really easy, fun and relaxing.
'Russian' Chocolate Cheesecake is a Cheesecake out of Germany.
It combines the BEST of 2 worlds: delicious Chocolate Cake with a creamy and tasty Cheesecake filling on top.
The ingredients that I use in this Video:
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Make my rich, Chocolatey, and decadent German Chocolate Cake!
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Hi Bold Bakers! This cake is loved by all that taste it and has been highly requested, so I’m so excited to be sharing my recipe — my tips and tweaks on this classic means it’s not your grandma’s recipe anymore, it’s my Rich German Chocolate Cake. Let’s get baking!
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My chocolate cheesecake bars are made with just 8 ingredients (including the crust!) and NO water bath! They’re perfectly chocolatey, with real melted chocolate in the batter and an Oreo cookie crust.
Recipe:
Ingredients
Oreo Crust
24 Oreo cookies
4 Tablespoons butter melted (56g)
Chocolate Cheesecake
8 oz dark chocolate 60-75% (226g)
24 oz cream cheese softened to room temperature (680g)
1 cup sugar (200g)
1 teaspoon vanilla extract
½ cup sour cream (120g)
3 eggs room temperature
Instructions
00:00 Introduction
Oreo Crust
00:24 Preheat oven to 350F (175C) and line a 9x9 baking pan with parchment paper or foil.
00:28 Place your Oreo cookies in a food processor and process until pulverized to fine crumbs.
01:00 Add melted butter and pulse again until well-combined.
01:15 Pour cookie crumb mixture into prepared baking pan and use the back of a spoon to press the crumbs firmly into an even layer. Set aside.
Chocolate Cheesecake
01:50 Chop your chocolate bars into small pieces (if using chocolate chips, you do not need to chop) and place in a medium-sized bowl. Microwave for 30 seconds, stir well. Microwave again for 15 seconds and stir again, repeat until chocolate is smooth and completely melted.
02:31 In a stand mixer (or in a large bowl with a hand-mixer), beat together softened cream cheese and sugar, scraping down the sides with a spatula occasionally to ensure ingredients are mixed well. (beat on medium-speed about 1-2 minutes, scraping down side occasionally).
02:54 Add sour cream and stir well, pausing once to scrape down the sides and bottom of the bowl.
02:59 Stir in vanilla extract.
03:07 Stir in melted chocolate until completely combined.
03:57 Add eggs, one at a time, beating until just mixed after each addition (and scraping down the sides after each addition).
04:38 Spread cheesecake batter evenly over prepared cookie crust.
04:49 Bake on 350F (175C) for 40 minutes or until cheesecake is just set and slightly jiggly to the touch.
05:09 Allow cheesecake to cool to room temperature, and then transfer to refrigerator and chill at least 6 hours before slicing and serving.
05:19 Top with whipped cream, strawberries, and chocolate sauce, if desired.
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