Layered Mocha Cheesecake: a very delicacy for chocolate addicted!
Coffee + cheesecake? This cake is heaven! INGREDIENTS
3 tbsp gelatin
3 tablespoons water
200g cream cheese
2 cups condensed milk
1 tablespoon vanilla
1 cup whipping cream
1 tablespoon milk
1 tablespoon coffee
½ cup melted chocolate
1 ½ cups chocolate chip cookie
4 tablespoons melted butter
Ganache:
1 cup whipping cream
1 cup of chocolate chips
1 tablespoon butter
METHOD
In a bowl mix together gelatin with water, microwave for 30 seconds.
In another big bowl blend together cream cheese with condensed milk and vanilla add in whipping cream and gelatin.
Divide mixture into 3 portions.
Add coffee in second and chocolate in third.
Blend the cookies and add melted butter into it, mix it well.
Into a prepared bowl pour the first mixture, put into the fridge for 20 minutes, repeat with the second and third mixture.
Sprinkle cookies on top. Let it rest in the fridge for 4 hours.
Pour the whipping cream into the pan, add in chocolate chips and butter. Let the mixture cool for 30 minutes and pour it over the cake.
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Mocha Cheesecake!
Mocha Cheesecake is one of those cheesecakes that you just can't resist. Especially if you love coffee and chocolate. Grab your mocha latte beverage and a slice of this Mocha Cheesecake and your day just got better. The rich flavors of dark chocolate and coffee blended with the traditional flavor profile of cheesecake makes this cheesecake a champion! Real coffee and chocolate flavorings were used in this cheesecake but any chocolate and coffee extract will work just fine. The crust of this Mocha Cheesecake is made with tea biscuits, melted butter, brown sugar and cocoa powder. This sets the stage for a show stopping performance in cheesecake theatre! I encourage to try this Mocha Cheesecake as I am sure that your friends and family will be delighted with this cheesecake.
Here is the recipe:
For the Crust:
192 g/ 1.5 cups crushed tea biscuits (crust)
42g/ 3 tbsp. cocoa powder
75g/ 1/3 cup melted unsalted butter (crust)
28g/ 2 tbsp. brown sugar
For the Filling:
680g/ 3-oz packets cream cheese (room temperature)
150g/ 2/3 cup granulated sugar or stevia sweetener
60g/ 1/4 cup sour cream
85g/ 2/3 cup melted unsweetened dark chocolate
171g/ 3 eggs
1g/ 1/4 tsp vanilla
2g/ ½ tsp chocolate flavoring
4g/ 1 tsp coffee flavoring
14g/ ¼ cup strong instant coffee
42g/ 3 tbsp. cornstarch
Preheat oven to 350F/176C
Crush tea biscuits using a food processor or by hand.
Combine tea biscuits, brown sugar, and melted butter until sand-like texture.
Line springform with parchment paper.
Form crust in spring form pan and press firmly into pan.
Bake crust in oven at 350 F/176C for 10 mins and remove to cool.
In a large bowl, combine cream cheese and sugars mix until creamy.
Add eggs and combine.
Add vanilla, chocolate, and coffee flavorings and combine.
Add instant coffee and combine.
Add sour cream and combine.
Add dark chocolate and combine.
Add cornstarch and combine.
Place a large sheet of foil between baking tray and springform pan.
Wrap foil around bottom and sides of springform pan.
Pour batter into spring form and spread evenly.
Place hot water into baking sheet till the surface is covered (water bath).
Bake 350F/ 176C for 50mins.
Turn off oven OFF and leave cheesecake in over for 30 mins.
Remove and allow to cool at room temperature for 1 hour.
Place cheesecake in refrigerator to chill/setup for 6 hours/overnight.
Top cheesecake with shaved dark chocolate and or chocolate curls.
Enjoy!
Keep refrigerated until ready to serve.
Coffee Chocolate Cheesecake Without Gelatin |No Gelatin, No Oven Mocha Cheesecake | Cheesecake
Coffee Chocolate Cheesecake Without Gelatin |No Gelatin, No Oven Mocha Cheesecake | Cheesecake
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Ingredients:
Oreo - 120 gm (13 )
Melted Butter - 5 tbsp
Dark Chocolate - 120 gm
Coffee powder - 2 tsp or to taste
Cream Cheese - 270 gm
Powdered Sugar - 5tbsp
Cream - 1/2 cup (100 ml)
Dark Chocolate - 50 gm
Cream - 40 ml
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모카 생크림 쉬폰케이크 만들기 (๑ˇεˇ๑) : Mocha Cream Chiffon Cake Recipe - Cooking tree 쿠킹트리*Cooking ASMR
폭신한 쉬폰케이크에 커피 크림을 가득 채운 모카 생크림 시폰케이크를 만들었어요~
♥더 자세한 레시피와 설명은 밑에 더보기 버튼 눌러 확인 해 주세요♥
♡For more detailed recipes, please click on the down belowa♡
폭신한 쉬폰케이크에 커피 크림을 가득 채운 모카 생크림 시폰케이크를 만들었어요~
커피 가루와 코코아파우더를 넣어 모카향이 솔솔 나는 쉬폰케이크에 커피 에센스를 섞은 생크림을 채워 더 부드럽게 먹을 수 있는 것 같아요~^^
폭신한 쉬폰의 느낌이 좋아서 아이싱은 따로 하지 않고 윗면에만 장식을해서 사랑스러운 느낌으로 만들어 봤어요~
심플하지만 맛이 너무 맛있어서 만족감이 높은 케이크랍니다~~
즐겁게 시청하세요~♬ Enjoy~
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▶틀 사이즈 Mold size : 15cm x 7.5cm
▶재료
따뜻한 우유 55g
코코아파우더 3g
인스턴트 커피가루 2g
달걀노른자 3개
설탕 30g
소금 조금
바닐라익스트랙 2g
식물성 오일 30g
박력분 75g
베이킹파우더 2g
베이킹소다 1g
머랭 (달걀흰자 3개 + 설탕 35g)
휘핑한 생크림 120g (+설탕 12g)
커피 에센스 3g
장식용 생크림 (생크림 80g + 설탕 8g + 커피 에센스 1g)
▶레시피
1. 따뜻한 우유에 인스턴트 커피가루와 코코아파우더를 넣고 섞는다.
2. 달걀 노른자에 설탕, 소금, 바닐라익스트랙을 넣고 섞은 뒤 식물성 오일을 조금씩 넣으며 섞고 (1)을 넣고 섞는다.
3. 박력분, 베이킹파우더, 베이킹소다를 체쳐 넣고 섞은 뒤 머랭을 나눠 넣고 섞는다.
4. 틀에 붓고 기포 정리를 한 뒤 170도 예열된 오븐에서 35분 정도 굽고 뒤집어 완전히 식힌다.
5. 생크림과 커피 에센스를 섞어 커피 크림을 만들고 식은 쉬폰에 구멍을 내고 크림을 채운다.
▶Ingredients
55g Warm milk
3g Cocoa powder
2g Instant coffee powder
3 Egg yolks
30g Sugar
a pinch of Salt
2g Vanilla extract
30g Vegetable oil
75g Cake flour
2g Baking powder
1g Baking soda
Meringue (3 egg whites + 35g sugar)
Whipped cream (+ 12g sugar)
3g Coffee essence
Decorative cream (80g whipping cream + 8g sugar + 1g coffee essence)
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시청해주셔서 감사합니다~♥
Thank you for watching~
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Unauthorized theft of this video or 2nd edit and reupload is prohibited.
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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Easy Dessert Recipes - Mocha Cream Cheesecake Recipe
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Mocha Cream Cheesecake Recipe Ingredients:
750gr cream cheese (3 packages)
1 cup sugar
3 eggs
1 tablespoon instant coffee
1 package of Italian lady fingers cookies