How To make Image Chocolate Cheesecake
1/2 c Graham cracker crumbs
3 1/2 c Ricotta, low fat
16 oz Yogurt-drained to cheese
2 Egg whites
3/4 c Sugar
1/3 c Cocoa
2 tb Flour
2 ts Vanilla
Preheat oven to 325 degrees F. Spray spring form pan with non-stick spray. Cover bottom and sides with graham cracker crumbs. Put in blender: ricotta cheese, blend until smooth, add yogurt cheese and vanilla, blend till smooth. Add egg whites, sugar, cocoa, flour and vanilla. Whirl till mixed well. Pour into prepared pan. Bake for 50 minutes. Turn off oven, open door, let cheesecake cool for 1 hour in oven. Top with sliced strawberries and kiwi fruit. Per serving: 160 calories, 5 g fat (28%)
How To make Image Chocolate Cheesecake's Videos
Beth's No-Bake Chocolate Cheesecake Mousse Recipe
Learn how to make my No-Bake Chocolate Cheesecake Mousse Recipe. An easy cheesecake recipe that is the perfect special occasion dessert idea!
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Wilton Decorating Set (with 2D Tip)
BETH'S NO-BAKE CHOCOLATE CHEESECAKE MOUSSE RECIPE
Serve 6
INGREDIENTS:
2 cups (475 ml) heavy cream or whipping cream
½ cup (50 g) unsweetened cocoa powder
¾ cup (75 g) powdered sugar
8 oz (230g) whipped cream cheese or regular brick cream cheese will work too
¼ cup (25 g) powdered sugar
1 tsp (5 ml) vanilla
Garnish:
5-6 plain chocolate wafer cookies
METHOD:
In an electric mixer whip together the heavy cream, unsweetened cocoa powder and sugar until stiff peaks form.
Then transfer to a bowl and set aside.
Then don’t even bother to clean out your mixing bowl. This is what makes this so easy!
Then beat the cream cheese until soft, slowly add the powdered sugar, in stages, mixing in-between additions. Once combined, add the vanilla and beat to combine.
The remove the bowl from your mixer, and fold in the cream cheese mixture into to the chocolate whipped cream mixture, combining the two well.
Transfer to a pastry bag, fitted with a Wilton 2D tip, and pipe mousse into your serving glasses. Refrigerate until chilled.
Put cookies into Ziploc bag and crush with a rolling pin until fine crumbs form. Top each mousse with a sprinkle of crushed cookie crumbs and serve!
Dark Chocolate Cheesecake Recipe
A Cheesecake is one of our favorite desserts. The only thing that is missing is chocolate! That's why today we made a dark chocolate cheesecake for our cheesecake and chocolate lovers out there. It is creamy and dense and not too sweet! It is a must! Try baking this amazing double chocolate cheesecake and it will become a new family favorite!
???? RECIPE →
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???? Ingredients You Need
????The ingredients listed in the video are not all exact! We corrected them in this description :) *
- Crust
220g Oreo Crumbs
90g Butter
- Cream Cheese filling
750g Cream Cheese
150g Sugar
20g Cocoa Powder
120ml Whipping Cream
3 x Eggs
30g Sour Cream
115g Dark Chocolate
-White chocolate whipped cream
115g White Chocolate
250ml Whipping Cream
---------------------------------------------------------------
⚪️Instructions
Step 1 - Crust
1. Mix Oreo crumbs and melted butter together
2. It should have a wet sand texture
3. Keep about 50g of the crumbs for later use
Step 2 - Molding and Baking the crust
1. Add your mixture to an 8inch springform pan
2. Press hard and make it come up to about 1/3 of your mold!
3. Bake 10-15min at 350F
Step 3 - Cream Cheese Filling
1. Meanwhile, add the room-temperature cheese and sugar to a stand mixer fitted with a flat paddle
2. Mix until there are no more lumps of cheese
3. Add the cream, the sour cream
4. Add the eggs, one at a time, mixing in between
5. Don't over-mix! Stop when it is homogeneous!
6. Add the sifted cocoa powder and mix
7. Finally, slowly add the melted chocolate while the mixer is mixingà
8. Pour the mixture on your crust
Step 4 - Baking
1. Wrap up your mold with aluminum foil and put it in a water bath for baking
2. Bake at 325F for about 1h or until the internal temperature is 150F
3. Refrigerate overnight or 6-8h
Step 5 - White Chocolate whipped cream
1. Bring the cream to a boil
2. Pour over the chocolate
3. Wait 1min before mixing
4. Refrigerate overnight or 4h
Step 6 - Final Touches
1. Whip your cooled whipping cream until it gets nice peaks
2. Pour on your cake
3. Refrigerate 1 hour if you want the cream to set
4. Take out the mold
5. Cut nice slices!
5. Decorate with the leftover Oreo crumbs
------------------------------Contents of this video-----------------------------
0:00 Intro
0:16 Crust
0:56 Cream Cheese Filling
2:25 How to make White Chocolate Chantilly
2:58 Assembly
3:22 Final Touch
#Cheesecake #Whipped
No Bake KitKat Cheesecake! Recipe tutorial #shorts
How to Make a No Bake KitKat Cheesecake!
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Check out this simple no bake cheesecake! KitKats always have a home in our cupboard, if you are a KitKat fan give this one a try!
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#shorts #tutorial #cake #recipe #cheesecake
Mini White Chocolate Raspberry Cheesecake / No Bake / Easy Recipe
Mini White Chocolate and Raspberry Cheesecake Recipe / No Bake / Easy Recipe / ASMR cooking
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For 6 mini cheesecakes (8 x 4 cm)
The cookie base
110g cookies
30g almonds (chopped or processed)
50g white chocolate
3 tbsp milk
Cream cheese filling
200g cream cheese
150g white chocolate
210g heavy cream (50g warm to mix with white chocolate; and 160g cold heavy cream - whipped)
Raspberry jelly
150g raspberries
25g sugar
1 tbsp lemon juice
6g gelatine (bloomed)
Extra raspberries and blueberries for garnish
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Chocolate Cheesecake Recipe
This chocolate cheesecake is made with whole Oreo cookie crust, chocolate cheese cream filling, topped with an amazing spiral of chocolate frosting and decorated with chocolate curls. Any chocolate lover will love this for sure.
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 10-12 servings
Crust
7 oz (200g) oreo cookies
4 tbsp (60g) butter, melted
Cream Cheese Filling
1 pound (500g) cream cheese, room temperature
1/2 cup (120g) sour cream, room temperature
4 oz (120g) semisweet chocolate, melted
3 eggs, room temperature
1/2 cup (100g) sugar
1 tbsp (8g) unsweetened cocoa powder
1/4 tsp (1g) salt
Garnish
4 oz (120g) semisweet chocolate, cut in small pieces
1/3 cup (80g) whipping cream, hot
1/2 cup (120g) whipping cream, chilled
Chocolate curls, optional
1. Preheat oven to 350F (180C).
2. Prepare the crust. Place the oreo cookies into the bowl of a food processor and crush until crumbs form. Add melted butter and process until evenly moistened.
3. Press the mixture into the bottom of a greased 8 inch (20 cm) springform pan using the back of a spoon.
4. Bake for 10 minutes. Set aside to cool completely.
5. Prepare the chocolate cream cheese filling.
6. In a large bowl mix the cream cheese until smooth. Add sugar, cocoa and salt and mix until combined.
7. Add eggs one at a time until each egg is incorporated. Add sour cream and melted chocolate. Mix until well combined. Try to not overmix the batter to incorporate as little air as possible.
8. Pour the chocolate cream cheese mixture over the prepared crust.
9. Bake for 45 minutes. Turn off the heat and leave it another hour in the oven.
10. Remove and run a sharp knife around the inside edge of the pan. Let it cool completely at room temperature. Cover and refrigerate overnight.
11. Place chocolate in a heatproof bowl and pour hot cream over it. Let sit for 1 minute then stir until chocolate is completely melted.
12. In another bowl whip cream until stiff peaks form. Mix in the melted chocolate.
13. Place the frosting into a piping bag fitted with a 9 mm plain tip.
14. Pipe the frosting in a spiral over the cheesecake and refrigerate for another 30 minutes to set,
15. Decorate with chocolate curls or as desired and serve.
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Chocolate Cheesecake Drizzle Photo