How To make Mocha Chocolate Chip Cheesecake

Mocha Swirl Vegan Cheesecake

This dreamy vegan cheesecake is made with a spicy ginger snap crust topped with a creamy cashew based swirled with a decadent mix of chocolate and coffee.

Caramel Chocolate Chip Cookie Cheesecake Bowls ready in in under 5 minutes!

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Ina Garten's 5-Star Mocha Chocolate Icebox Cake | Barefoot Contessa | Food Network

Ina adds sophisticated flavor with Kahlua and creamy mascarpone in this luscious, layered dessert that requires no baking!
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Mocha Chocolate Icebox Cake
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 12 hr 20 min
Prep: 20 min
Inactive: 12 hr
Yield: 8 servings

Ingredients

2 cups cold heavy cream
12 ounces Italian mascarpone cheese
1/2 cup sugar
1/4 cup coffee liqueur, such as Kahlua
2 tablespoons unsweetened cocoa powder, such as Pernigotti
1 teaspoon instant espresso powder
1 teaspoon pure vanilla extract
3 (8-ounce) packages chocolate chip cookies, such as Tate's Bake Shop
Shaved semisweet chocolate, for garnish

Directions

In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, coffee liqueur, cocoa powder, espresso powder, and vanilla. Mix on low speed to combine and then slowly raise the speed, until it forms firm peaks.

To assemble the cake, arrange chocolate chip cookies flat in an 8-inch springform pan, covering the bottom as much as possible. (I break some cookies to fill in the spaces.) Spread a fifth of the mocha whipped cream evenly over the cookies. Place another layer of cookies on top, lying flat and touching, followed by another fifth of the cream. Continue layering cookies and cream until there are 5 layers of each, ending with a layer of cream. Smooth the top, cover with plastic wrap, and refrigerate overnight.

Run a small sharp knife around the outside of the cake and remove the sides of the pan. Sprinkle the top with the chocolate, cut in wedges, and serve cold.

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Ina Garten's 5-Star Mocha Chocolate Icebox Cake | Barefoot Contessa | Food Network

Keto Chocolate Chip Cheesecake Bars

If you love cheesecake and chocolate chip cookies then these Chocolate Chip Cheesecake Cookie Bars are a dream come true for you. Layers of chocolate chip cookie dough and creamy, dreamy cheesecake baked to perfection. It’s a quick and easy dessert to make and eat! ????

Pan size: 8 x 8 inch (20 x 20 cm) square pan

INGREDIENTS
2 ½ cups (250g) blanched almond flour
½ cup (100g) powdered erythritol
1 teaspoon (4g) baking powder
½ cup (115g) melted salted butter
1 large egg at room temperature
1 teaspoon (5mL) vanilla extract
3 ounces (85g) sugar-free chocolate chips

8 ounces (225g) cream cheese at room temperature
⅓ cup (65g) powdered erythritol
1 large egg at room temperature
1 teaspoon (5mL) vanilla extract
¼ cup (60mL) heavy whipping cream

Bake the cookie crust at 325°F (163°C) for 10-12 minutes.
Bake at 325°F (163°C) for 25-30 minutes or until top is light brown.
Let it cool then refrigerate for at least 2 hours.

Yields 16 bars (macros per bar)
NET CARBS: 3.1g
FIBER: 4.0g
PROTEIN: 5.9g
FAT: 22.9g
CALORIES: 242

#ketoserts #lowcarbchocolatechipcheesecakebars #ketocheesecakebars
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Si te encanta el pastel de queso y las galletas con chispas de chocolate, estas barras de galleta con pastel de queso y chispas de chocolate son un sueño hecho realidad para ti. Capas de masa de galleta con chispas de chocolate y pastel de queso cremoso y de ensueño horneado a la perfección. ¡Es un postre rápido y fácil de preparar y comer! ????

Tamaño del recipiente: recipiente cuadrado de 20 x 20 cm (8 x 8 pulgadas)

INGREDIENTES
2 ½ tazas (250 g) de harina de almendras blanqueada
½ taza (100 g) de eritritol en polvo
1 cucharadita (4 g) de levadura en polvo
½ taza (115 g) de mantequilla salada derretida
1 huevo grande a temperatura ambiente
1 cucharadita (5 ml) de extracto de vainilla
85 g (3 onzas) de chispas de chocolate sin azúcar

225 g (8 onzas) de queso crema a temperatura ambiente
⅓ taza (65 g) de eritritol en polvo
1 huevo grande a temperatura ambiente
1 cucharadita (5 ml) de extracto de vainilla
¼ de taza (60 ml) de crema batida espesa

Hornea la base de las galletas a 163 ° C (325 ° F) durante 10-12 minutos.
Hornee a 325 ° F (163 ° C) durante 25-30 minutos o hasta que la parte superior esté marrón claro.
Déjelo enfriar y luego refrigérelo durante al menos 2 horas.

Rinde 16 barras (macros por barra)
CARBOHIDRATOS NETOS: 3.1g
FIBRA: 4.0g
PROTEÍNA: 5.9g
GRASA: 22,9g
CALORÍAS: 242


Se ami la cheesecake ei biscotti al cioccolato, queste barrette al cioccolato cheesecake sono un sogno che diventa realtà per te. Strati di pasta per biscotti con gocce di cioccolato e torta di formaggio cremosa e sognante cotta alla perfezione. È un dessert facile e veloce da preparare e da mangiare! ????

Dimensioni padella: padella quadrata 20 x 20 cm (8 x 8 pollici)

INGREDIENTI
2 ½ tazze (250 g) di farina di mandorle sbollentate
½ tazza (100 g) di eritritolo in polvere
1 cucchiaino (4 g) di lievito per dolci
½ tazza (115 g) di burro salato fuso
1 uovo grande a temperatura ambiente
1 cucchiaino (5 ml) di estratto di vaniglia
85 g di gocce di cioccolato senza zucchero

8 once (225 g) di crema di formaggio a temperatura ambiente
⅓ tazza (65 g) di eritritolo in polvere
1 uovo grande a temperatura ambiente
1 cucchiaino (5 ml) di estratto di vaniglia
¼ di tazza (60 ml) di panna da montare

Infornare la crosta di biscotti a 163 ° C per 10-12 minuti.
Infornare a 163 ° C per 25-30 minuti o finché la parte superiore non è marrone chiaro.
Lasciate raffreddare poi mettete in frigo per almeno 2 ore.

Resa 16 barre (macro per barra)
CARBOIDRATI NETTI: 3,1 g
FIBRA: 4.0g
PROTEINE: 5,9 g
GRASSI: 22,9 g
CALORIE: 242


Si vous aimez le gâteau au fromage et les biscuits aux pépites de chocolat, ces barres de biscuits au gâteau au fromage aux pépites de chocolat sont un rêve devenu réalité pour vous. Des couches de pâte à biscuits aux pépites de chocolat et un gâteau au fromage crémeux et de rêve cuit à la perfection. C’est un dessert rapide et facile à préparer et à manger! ????

Taille de la casserole: casserole carrée de 8 x 8 pouces (20 x 20 cm)

INGRÉDIENTS
2 ½ tasses (250 g) de farine d'amande blanchie
½ tasse (100 g) d'érythritol en poudre
1 cuillère à café (4g) de poudre à pâte
½ tasse (115 g) de beurre salé fondu
1 gros œuf à température ambiante
1 cuillère à café (5mL) d'extrait de vanille
3 onces (85g) de pépites de chocolat sans sucre

8 onces (225 g) de fromage à la crème à température ambiante
⅓ tasse (65g) d'érythritol en poudre
1 gros œuf à température ambiante
1 cuillère à café (5mL) d'extrait de vanille
¼ tasse (60 ml) de crème à fouetter épaisse

Cuire la croûte de biscuits à 325 ° F (163 ° C) pendant 10 à 12 minutes.
Cuire au four à 325 ° F (163 ° C) de 25 à 30 minutes ou jusqu'à ce que le dessus soit brun clair.
Laisser refroidir puis réfrigérer au moins 2 heures.

Donne 16 barres (macros par barre)
GLUCIDES NETS: 3,1 g
FIBRE: 4,0 g
PROTÉINES: 5,9 g
GRAISSE: 22,9 g
CALORIES: 242

Mini Chocolate Cheesecakes Recipe

If you loved our easy mini cheesecakes recipe then you'll love these beauties also because they're the chocolate version of it! These easy mini chocolate cheesecakes are easy to make (yes, really) and this is an improved recipe to help you even more. Creamy chocolaty cheesecakes, who doesn't love that right? Do try!

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MOIST MOCHA CAKE! That Melts in Your Mouth! Simple and very tasty!

Hello everyone ,today I'm sharing with you MOIST MOCHA CAKE! That Melts in Your Mouth. How to Make MOCHA CAKE step by step. Do you like MOCHA CAKE? Leave me a comment if you make chocolate mocha cake recipe, and tell me what other cookies or desserts recipes you would like to see.


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Let's Make MOCHA CAKE

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???? Ingredients

the cake
80 g cake flour
1/2 tsp baking powder
10 g cocoa powder
1 tbsp instant coffee
4 egg yolks (L)
50 g granulated sugar
1/4 teaspoon salt
60 g milk
50 g vegetable oil
1 tsp vanilla extract

4 egg whites
50 g caster sugar
1/2 teaspoon vinegar

Syrup
80 g milk
15 g sugar

The whipped cream
100 g Whipping cream (1)
50 g semi-sweet chocolate (57.7%)
2 g instant coffee

300 g Whipping cream (2)
50 g icing sugar
a pinch of salt

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Tray size 9 x 9 inch
-------------

How to bake

-Bake preheated oven at the 160 C for 20-22 minutes


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Make sure you pre-heat your oven
======================

❤️Thank you for watching ❤️

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????ส่วนผสม
ตัวเค้ก
แป้งเค้ก 80 กรัม
ผงฟู 1/2 ช้อนชา
ผงโกโก้ 10 กรัม
ผงกาแฟ 1 ช้อนโต๊ะ
ไข่แดง 4 ฟอง (เบอร์2)
น้ำตาล 50 กรัม
เกลือ 1/4 ช้อนชา
นมสด 60 กรัม
น้ำมันพืช 50 กรัม
กลิ่นวานิลลา 1 ช้อนชา

ไข่ขาว 4 ฟอง
น้ำตาล 50 กรัม
น้ำส้มสายชู 1/2 ช้อนชา

น้ำเชื่อมพรมเค้ก
นมสด 80 กรัม
น้ำตาล 15 กรัม

วิปปิ้งครีมแต่งหน้าเค้ก
วิปปิ้งครีม 100 กรัม (1)
ดาร์กช็อกโกแลต 50 กรัม (57.7%)
ผงกาแฟ 2 กรัม

วิปปิ้งครีม 300 กรัม (2)
น้ำตาลไอซิ่ง 50 กรัม
เกลือเล็กน้อย



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ในคลิปใช้พิมพ์ขนาด 9x9 นิ้ว
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วิธีการอบ
- อบไฟบน-ล่าง 160 C ไม่เปิดพัดลม 20-22 นาที หรือกระทั่งสุก
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**เช็คสุก โดยเอานิ้วแตะไปที่หน้าเค้ก หากไม่มีรอยนิ้วมือก็ใช้ได้ค่ะ **
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