How To make Nancy's Best Chocolate Cheesecake
Crust: 1 C. sifted flour
1/4 C. granulated sugar
1/2 C. butter, very soft (semi-melted)
1 egg yolk, lightly beaten
1/4 tsp. vanilla
Filling: 3 8 oz. pkg. cream cheese, softened
1 1/2 C. sugar
2 T. flour
1/8 tsp. salt
4 eggs, lightly beaten
4 oz semisweet chocolate, melted
1/4 C. sour cream
1 tsp. vanilla
Top: 2 squares semi-sweet chocolate
2 T. butter. Drizzle in
design on to cheesecake. Chill till trim sets. Makes Store in frigerator.
Combine dry ingredients and cut in butter until well mixed. Add egg yolk and vanilla and blend thoroughly.
Dust fingers with flour and pat dough onto bottom and about 1" up on sides of 10" cheesecake pan. (I use 10" Kaiser springform pan with non-stick finish.)
Filling: Beat cream cheese in large mixer bowl until smooth and creamy. Combine dry ingredients; stir into cream cheese mixture. Add eggs and beat just until combined (do not overbeat). Stir in the chocolate, sour cream and vanilla, mixing until combined. Pour into crust-lined pan.
Bake in 325 degrees for 60-70 minutes or until center appears set or cracks. Remove from oven and cool 15 minutes. Run spatula around edge of pan to loosen cheesecake. Cool 30 minutes more. Remove sides of pan, cover and chill at least 2 hours.
Top: Melt semisweet chocolate and butter. Drizzle in lattice design on top cheesecake. Chill till trim sets. Makes 12 servings. Store in refrigerator.
Note: The crust can be used for any cheesecake; if it's used on a New York-style or plain cheesecake, I add 1 tsp. grated orange or lemon zest. Also, a chocolate crust can be used for the above filling: 1 1/2 C. finely crushed chocolate wafers mixed with 6 T. melted butter. Mix and pat into pan.
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Chocolate cheesecake | VEGAN | I used a springform pan for the 1st time...
EASY! DELICIOUS!! I used a springform pan for the 1st time...
Recipe ~ We encourage you to use organic produce/ingredients whenever possible.
If you want to see more easy healthy plant based recipes, as well as other holistic tips, please join our community by SUBSCRIBING now!
Ingredients
CRUST
* 1 cup raw almonds
* 1/2 cup pitted dates
* 2 tbs coconut oil
* Dash of salt
* 1 tbs cacao powder
* 1/8 tsp almond extract (optional)
CHOCOLATE FILLING
* 2 cups soaked cashews (soak them in water 4-8 hours, or overnight)
* 1/2 cup & 1 tbs of maple syrup (or agave)
* 1/2 cup coconut milk (full fat)
* 1/2 cup coconut oil (room temp/soft or melted)
* 5 tbs cacao powder
* Pinch of salt
VANILLA FILLING
* 1 cup raw cashews (no need to soak if using a vitamix/high speed blender)
* 1/2 cup water
* 1 tbs maple syrup or agave
* 2 tbs coconut oil
* 1/4 tsp vanilla extract
* 1 tbs full fat coconut milk
Directions
Set aside a 9 inch springform pan, or any other pan of your choice. This doesn't get cooked so any container is safe :)
* start by soaking your 2 cups of cashews in water for 4+ hours or overnight. Then drain the water out to use.
*Make the crust! In a food processor mix your almonds only, pulse a few times. You want this chunky/texture. Not powder. So just a few pulses. Add the dates, and pulse a few times, add the remaining ingredients and pulse a few times. Crust is done! Push it tightly to the bottom of your dish & put in the freezer while you prepare the rest.
* Chocolate filling. In your food processor add all your ingredients & blend until smooth. This can take up to 8/10 min!
* Vanilla filling. Add all ingredients into your high speed blender (THIIS WILL. NOT WORK IN A NORMAL BLENDER). Blend on high for about 3 min, until super smooth.
* Take crust out of the fridge and add you fillings how you prefer! I did all chocolate for one & one half & half. Then put it back in the freezer fo about 4 hours, until solid.
Enjoy!!
THE COMPANIES I USE ~ For years I constantly search for companies that are organic, plant based, little to no extra filler ingredient, & are striving to make the world a better place. Using glass, instead of plastic, actually caring about the impact their product makes etc. The less ingredients, the better! Help your body help itself. We need to put pure products into our bodies. Food is medicine. It is my goal to continue to find, use, & represent companies that do these things. With that said I will always share w/ you the products I use, love, & trust.
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ONION RINGS!!
DESSERT IDEA!! STRAWBERRY CHIA CREAM PUDDING
P l e a s e ~ s h a r e
If you have any products you think I would love please comment below! Or if you have any information I didn't mention, should be aware of, etc. We are all here to learn from one another. I strive to grow and learn daily. I only know what I know as of today… :) Lets learn together.
s p o n s o r s h i p s
This video is not sponsored. As always, I share w/ you only companies I have come to love, and want to share them w/ everyone!
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~ With gratitude & love,
Serenity
Simple New York Style Cheese Cake | Cheesecake Recipe Easy
This is an easy to make Newyork style cheese cake recipe for beginners with minimal ingredients, yet tasty.
Basic cheesecake recipe at home
For printable written Recipe :
New York Cheese Cake Recipe
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Biscuits 15 to 20 Nos ( Gram Crackers or any other biscuit)
Butter 4 tbsp melted (1/4 cup or 57 g)
Cream Cheese 800 g (3 Cups )
Sugar 1 Cup (200g)
Egg 4 Nos
Vanilla Extract 1 tsp
Bake over a water bath at 350 F / 180 C for 1 hr
If you do not have cream cheese , this is how to make at home.
1 liter whole milk
2 teaspoons salt
4 tablespoon lemon juice or white vinegar
In a saucepan, heat the milk on medium heat, stirring gently .One the milk start to boil reduce heat and Add lemon juice one tbsp at a time while stirring the milk . When The milk curdles strain it , add salt and blend it to a cream consistency.
In this video I am using cream cheese spread which always gives me lighter and creamier textured cake.
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TRIPLE LAYER CHOCOLATE MOUSSE RECIPE
THREE LAYERED CHOCOLATE MOUSSE
#valentinesdaycake #layermoussecake #chocolatemoussecake
Total time 35 minutes /prep time 35 minutes / Set time 4hours to over night
Ingredients
Graham crackers crust:
6-8 graham crackers
4 tbsp butter, melted
Dark Chocolate Mousse
5 oz (150g) semi-sweet chocolate
1/2 cup whipping cream
2/3 cup whipping cream chilled
1 tsp gelatin powder
1 tbsp +1 tsp cold water
Milk Chocolate Mousse
5 oz milk chocolate
1/2 cup whipping cream
2/3 cup whipping cream chilled
1 tsp gelatin powder
1 tbsp +1 tsp cold water
White Chocolate Mousse
5 oz white chocolate
1/2 cup whipping cream
2/3 cup whipping cream chilled
1 tsp gelatin powder
1 tbsp +1 tsp cold water
For decorating (optional)
Cocoa powder
Fresh berries
METHOD:
Prepare baking tin with the wax paper inside,and stick with tape to stay intact. Or simply grease the pan with oil if you prefer.
To make crust; Place the graham crackers into a food processor and process until crumbs form.
Add melted butter and process until evenly moistened.
transfer the mixture into the prepared tin and Press the mixture into the bottom of a greased pan with your fingers or back of the spoon.
Refrigerate the crust until the first layer of mousse is prepared.
To prepare milk chocolate mousse In a heat proof bowl add the semi-sweet chocolate and 1/2 cup whipping cream.
Place the bowl over a saucepan with simmering water, over low heat until all the chocolate is melted.
Meanwhile dissolve gelatin in cold water and let it swell for about 5 to 10 minutes.
Place the gelatin over low heat just until the gelatin dissolves and pour it over the melted chocolate mixture.
Let the chocolate mixture cool completely at room temperature.
Whip the remaining 2/3 cup cold whipping cream until stiff peaks form.
Add melted chocolate mixture and mix until well combined.
Pour the chocolate mousse over the crust and refrigerate for about 15-20 minutes to set slightly, until you prepare the next layer of chocolate mousse.
Repeat the same steps for preparing the milk and white chocolate mousse layers.
Refrigerate the cake for 4-5 hours or overnight to set.
When ready to serve, Remove the tape from the wax paper and remove the wax paper from the cake.
Before serving dust the top of the cake with cocoa powder and decorate with fresh berries if desired. Enjoy!
Notes: I mentioned in my video 15 gram chocolate (it's 150 grams)sorry about that.
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Ask Nancy - Springform Pans
Springform Pans -- Don't let them intimidate you. Watch this!