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.
How To make Nancy's Best Chocolate Cheesecake's Videos
Chocolate Cheesecake Tanpa Gelatin, Tanpa Telur & Tanpa Oven
Chocolate Cheesecake dengan lapisan bawah dari biskut oreo, dessert yang creamy..dan penuh dgn rasa coklat, sedap sgt kalau makan sejuk2. Siapa yg suka sgt coklat,oreo, dan juga cheese..boleh cuba resepi ni…gerenti tak cukup kalau makan sepotong. Coklat cheesecake ni tanpa telur, tak perlu guna oven dan juga tak perlu guna gelatin.
Untuk dapatkan GANACHE YG LICIN CANTIK, Che Nom suka guna Beryl's (kategori harga yg berpatutan) . Kalau boleh jgn guna coklat Van Houten, ganache tak cantik.
Coklat berjenama premium lain takda masalah.
***SAIZ LOYANG : 8 inci atau 20cm
*** lihat di bawah untuk resepi dalam BAHASA INDONESIA
_______________________________________
//Bahasa Melayu
Untuk lapisan kerak bawah:
1 1½ bungkus biskut oreo atau 21 keping oreo
60g /4 sudu besar mentega (garam atau tak bergaram)
Untuk adunan coklat cheesecake:
500g krim keju/cream cheese
2 sudu besar susu pekat manis
1 sudu kecil esen vanila
⅔ cawan / 65g gula ising
250g coklat gelap/dark chocolate(Che Nom guna Beryl's)
250ml dairy whipping cream
Untuk ganache:
150g coklat gelap/dark chocolate (Che Nom guna Beryl's)
150ml dairy whipping cream
½ sudu besar mentega
______________________________________
//English version
For crust:
1 ½ pack oreo or 21 pieces oreo cookies
60g /4 tablespoon butter (may use salted or unsalted)
For Chocolate Cheesecake Mixture:
500g cream cheese
2 tbsp sweetened condensed milk
1 tsp vanilla essence
⅔ cup or 65g icing sugar
250g dark chocolate
250ml dairy whipping cream
For Ganache:
150g dark chocolate (i use Beryl's)
150ml dairy whipping cream
½ tbsp butter (may use salted or unsalted)
//Bahasa Indonesia
------------------------------------------------------
Untuk lapisan kerak:
1 ½ bungkus oreo atau 21 potong cookie oreo
60g /4 sendok makan mentega (bisa menggunakan asin atau tawar)
Untuk Campuran Chocolate Cheesecake:
500g keju krim
2 sendok makan susu kental manis
1 sendok teh esen vanila
⅔ cawan atau 65g bubuk gula halus
250g dark chocolate (saya menggunakan jenama Beryl)
250ml UHT Whipping Cream atau krim kocok
Untuk Ganache:
150g dark chocolate (saya menggunakan jenama Beryl)
150ml UHT Whipping Cream atau krim kocok
½ sendok makan mentega (bisa menggunakan asin atau tawar)
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#dessert #cheesecake #chenomskitchen
How To Make The Best Super Moist Chocolate Cake Recipe | Cook With Naomi
Easy and simple chocolate cake recipe.
CHOCOLATE CAKE
220g all purpose flour
65g unsweetened cocoa powder
350g sugar
2tsp. baking soda
1tsp. baking powder
1 tsp. salt
120 ml canola or veg. oil
2 large eggs
2 tsp. vanilla extract
1 cup buttermilk
CHOCOLATE WHIPPING CREAM FROSTING
3 cups heavy whipping cream (cold)
1/2 cup cocoa powder
1/2 cup sugar
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How To Make The Blueberry Cheesecake Recipe | Cook With Naomi
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blueberry cheesecake
crust
1 cup graham
2 tbsp. sugar
1/4 cup butter
cheesecake mixture
500g cream cheese
1/2 cup sour cream
1/4 cup sugar
1 tsp. vanilla extract
2 tbsp. all purpose flour
2 eggs
1 cup blueberry filling
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Chocolate Cheesecake
For the crust:
- cookies 300 gr;
- cocoa 2 tablespoons;
- butter 100 gr.
Cheesecake:
- Mascarpone 250 g;
- cream cheese 350 gr;
- eggs 4 pcs;
- sugar 5 tablespoons;
- sour cream 100 g;
- chocolate 200 gr.
Glaze:
- chocolate 100 gr;
- butter 2-3 tsp
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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Todays SNACK IDEA!!
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!
~ Smile
~ With gratitude & love,
Serenity
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