The Cheesecake Factory: Very Cherry Ghirardelli Chocolate, Coconut Cream Pie & Pumpkin Cheesecake
This is a taste test/review of The Cheesecake Factory Very Cherry Ghirardelli Chocolate Cheesecake, Coconut Cream Pie Cheesecake and Pumpkin Cheesecake. The total for all three was $27.51.
* Very Cherry Ghirardelli Chocolate Cheesecake - Cherry Cheesecake on a Layer of Fudge Cake, Loaded with Cherries and Ghirardelli Chocolate 1150 calories
* Coconut Cream Pie Cheesecake - Coconut Cheesecake, Vanilla Custard and a Layer of Chocolate all on a Coconut Macaroon Crust. 1370 calories
* Pumpkin Cheesecake - World Famous! Available From September 1040 calories
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White Chocolate Cheesecake With Chocolate Raspberry Sauce ~ Valentine's Day Dessert
Show your love with this decadent cheesecake. Creamy white chocolate filling on an Oreo cookie crust topped with a chocolate raspberry sauce. Creamy dreamy and oh so satisfying. The perfect Valentine's Day dessert.
For the crust:
36 Oreo cookies, crushed
4 T. butter, melted
For the filling:
4 8oz. bricks of cream cheese, softened to room temp.
3/4 c. sugar
1/2 c. heavy whipping cream
1/2 c. sour cream
8 oz. of white chocolate, melted and slightly cooled
1 T. vanilla
4 eggs
2 T. flour, optional
Chocolate Raspberry Sauce:
1/4 cup sifted unsweetened cocoa powder
1 Tbsp Ball®RealFruit™ Classic Pectin
2 1/4 cups crushed red raspberries
3 1/2 cups granulated sugar
2 Tbsp. bottled lemon juice
2 Tbsp. Chambord (optional)
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Chocolate Cheesecake
This amazingly delicious and easy chocolate cheesecake recipe is a perfect combination of light fluffy cream cheese and rich chocolate on an Oreo crust! It's everything you want in a chocolate cheesecake, a perfectly rich and creamy dessert that just melts in your mouth! And by the by, that CHOCOLATE whipped cream is the best thing ever, you might want to use it on every dessert you make.
Recipe:
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How to Make the Most Amazing Chocolate Cake
The Most Amazing Chocolate Cake is here. I call this my Matilda Cake because I swear it’s just as good as the cake that Bruce Bogtrotter ate in Matilda. Moist, chocolaty perfection. This is the chocolate cake you’ve been dreaming of!
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BUTTERMILK SUBSTITUTE:
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✅Ingredients
• butter and flour for coating and dusting the cake pan
• 3 cups all-purpose flour
• 3 cups granulated sugar
• 1½ cups unsweetened cocoa powder
• 1 tablespoon baking soda
• 1½ teaspoons baking powder
• 1½ teaspoons salt
• 4 large eggs
• 1½ cups buttermilk
• 1½ cups warm water
• ½ cup vegetable oil
• 2 teaspoons vanilla extract
✅Instructions
1️⃣ 00:00:17 - Preheat oven to 350 degrees. Butter three 9-inch cake rounds. Dust with flour and tap out the excess.
2️⃣ 00:01:19 - Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.
3️⃣ 00:01:44 - Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes.
4️⃣ 00:02:31 - Divide batter among the three pans. I found that it took just over 3 cups of the batter to divide it evenly.
5️⃣ 00:02:47 - Bake for 30-35 minutes until the cake meets the toothpick test (stick a toothpick in and it comes out clean).
6️⃣ 00:03:06 - Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely.
7️⃣ Frost with your favorite frosting and enjoy!
Notes
The better quality cocoa powder you use the better the cake will taste.
00:03:30 - CHOCOLATE CREAM CHEESE BUTTERCREAM FROSTING
✅Ingredients
• 1½ cups butter, softened
• 8 oz cream cheese, softened
• 1½ cups unsweetened cocoa powder
• 3 teaspoons vanilla extract
• 7-8 cups powdered sugar
• about ¼ cup milk (as needed)
✅Instructions
1️⃣ 00:03:38 - In a large bowl, beat together butter and cream cheese until fluffy. Use a hand mixer or stand mixer for best results
2️⃣ 00:03:57 - Add in cocoa powder and vanilla extract. Beat until combined.
3️⃣ 00:04:23 - Beat in powdered sugar, 1 cup at a time. Add milk as necessary to make a spreadable consistency. The frosting should be very thick and will thicken even more if refrigerated.
Notes
In the photos above, an extra dark cocoa powder was used in the frosting. Extra dark cocoa will result in a much darker, almost black frosting.
METRIC MEASUREMENTS
✅Ingredients
• butter and flour for coating and dusting the cake pan
• 450 grams all-purpose flour
• 650 grams granulated sugar
• 155 grams unsweetened cocoa powder
• 17 grams baking soda
• 8 grams baking powder
• 11 grams salt
• 4 large eggs
• 350 ml buttermilk
• 350 ml warm water
• 115 ml vegetable oil
• 10 ml vanilla extract
✅Instructions
1️⃣ Preheat oven to 176 degrees Celsius. Butter three 23 centimeter cake rounds. Dust with flour and tap out the excess.
2️⃣ Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.
3️⃣ Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes.
4️⃣ Divide batter among the three pans.
5️⃣ Bake for 30-35 minutes until the cake meets the toothpick test (stick a toothpick in and it comes out clean).
6️⃣ Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely.
7️⃣ Frost with your favorite frosting and enjoy!
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Brownie Cheesecake with Ghirardelli
Cheesecake brownies or brownie cheesecake however you call it is a super rich dessert! But have you tried topping it with Ghirardelli chocolate caramel squares? Oh you will forget your name in every bite! :)
Ingredients:
Brownie batter:
1 cup (180g) dark chocolate
2/3 c (135g) butter
1/2 c (180g) white sugar
1/2 c (100g) dark brown sugar
1 tsp instant coffee
1 tsp salt
3 eggs
1/2 c (80g) flour
1/4 c unsweetened cocoa powder
1 cup walnuts
1/4 cup white chocolate chips
Cheesecake mixture:
320 g cream cheese
1/4 c sugar
1 tsp vanilla
2 eggs
1 tbsp flour
Topping:
Ghirardelli milk chocolate caramel squares