Double Chocolate Cheesecake recipe
TÜRKÇE TARİF İÇİN SAYFAYI AŞAĞI KAYDIRABİLİRSİNİZ
Ingredients
Makes about 12 servings
Crust:
24 oreo cookies
70g butter,melted
Cream Cheese Filling:
900g cream cheese
4 eggs (room temperature)
160g sugar
30g flour
1 tsp vanilla extract
210g dark chocolate
Bake at 140C for 45 minutes
Malzemeler:
900g krem beyaz peynir
4 yumurta (oda ısısında)
3 paket bitter çikolata %60 kakao (210g)
1 bardak şeker (180g)
2 kaşık un (30g)
1 çay kaşığı vanilya ekstresi
Tabanı İçin
24 adet oreo veya negro
70 g erimiş tereyağı
Yapılışı
Biskuvileri mutfak robotunda toz haline getirin, erimiş tereyağı ile harmanlayın.
Çikolatayı küçük parçalar halinde kesin, bir kaseye aktarın.Kaynayan su buharı üzerinde eritin ve ılınmaya bırakın.
Yaklaşık 30 cm kalıbın tabanını yağlı kağıt ile kaplayın, biskuvili taban karışımını bardak veya kaşık yardımıyla baskılayarak tabanı oluşturun.
Peynir,şeker, un ve vanilyayı pürüzsüz olana kadar 1 dakika mikserleyin.
Erimiş çikolatayı ilave edin 1 dakika daha mikserleyin.
Son olarak yumurtaları birer birer ekleyin, her eklemede karışıma yedirin ardından kalıba dökün.Kalıbı 1/3 sıcak su dolu bir fırın tepsisine yerleştirin 140° fırında 45 dakika pişirin.Oda ısısına geldiğinde hava almayacak şekilde kapatarak buzdolabında 5-6 saat dinlendirin.
Afiyet olsun..
Kevin MacLeod sanatçısının At Rest - Romance adlı şarkısı, Creative Commons Attribution lisansı ( altında lisanslıdır.
Kaynak:
Sanatçı:
Double D's Cheesecake
Drew went out with the BT Live Eye to Double D’s Cheesecake and Coffee House and chatted with owner, Darlene Landino, about cheesecakes and her shop.
CHOCOLATE CHEESECAKE PIE, No Bake 5 Ingredient Dessert
CHOCOLATE CHEESECAKE PIE, No Bake 5 Ingredient Dessert
Today's Recipe:
2 Ingredient Chocolate Cookie Crumb Crust
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MOIST CHOCOLATE CAKE
MOIST CHOCOLATE CAKE
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INGREDIENTS:
For batter:
Sugar 2 cups
Flour 1 3/4 cups
Cocoa 3/4 cup
Baking Soda 1 1/2 tsp
Baking Powder 1 1/2 tsp
Salt 1 tsp
2 eggs
Milk 1 cup
Oil 1/2 cup
Vanilla Extract 2 tsp
Boiling Water 1 cup
For icing:
Butter 1 cup
Cocoa 1 1/2 cup
Powdered Sugar 2 cups
Milk 2/3 cup
Vanilla Extract 1 tsp
STEP-BY-STEP INSTRUCTIONS:
Preheat oven to 360F / 180C. Grase and flour two 9-in baking pans. Set aside.
In the large bowl of a standing mixer, stir together flour, sugar, cocoa, baking soda, baking powder and salt.
Add eggs, milk, vegetable oil and vanilla extract. Beat until smooth about 3 minutes.
Stir in boiling water. You can use rubber spatula to stir. Batter will be very runny.
Pour batter evenly between the two pans and bake on middle rack of oven for about 30-35 minutes, until toothpick inserted in centre comes out clean with just a few moist crumbs attached.
Let it cool about 10 minutes before removing from pans. Than cool completely.
In the meantime, prepare a chocolate buttercream frosting. Use a standing mixer to beat the butter until fluffy.
Finely add in cocoa, powdered sugar, milk and vanilla extract. Mix until smooth.
Cut each cake horizontally.
Smear evenly 2-3 heaped tbsp buttercream frosting over the first layer of cake, cover with second layer and buttercream frosting and continue that process with remaining layers of cake and buttercream frosting. Spread buttercream frosting evenly with a spatula all over the cake.
Enjoy!
PRO TIP
You can also line baking pans with parchment paper circles.
It's good idea to substitute water for 1 cup of hot coffee!
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Super Easy No-Bake Cheesecake (No Egg, No Gelatine, No Condensed milk)
This no-bake vanilla cheesecake is with smooth creamy filling, perfectly combined with a biscuits base that has a slight salty touch to it. Great combo! Super easy and doesn't require gelatine. Do try!
Prep time: 15 minutes
Refrigerate: 8 hours
Total time: 8 hours 15 minutes
Servings: 8 portions
---------------------------------- RECIPE ------------------------------------
✨Ingredients✨
***For the Crust***
125g (4 oz) cookies crumbs (Leibniz Butterkeks, Oreo, digestive bisquits etc.)
1/4 cup (50g) butter, melted
***For the Cheese filling***
1+1/3 cups (300 g) Full fat Cream cheese, room temperature
5.3 oz (150g) white chocolate
3/4 cup (200ml) Heavy cream
1 teaspoon Vanilla extract
????????Instructions
✅Line the sides and the bottom of 7-inch (18 cm) springform pan.
✅To make the crust: crush cookies into fine crumbs (using a food processor or a Ziploc bag). Add melted butter and mix until combined. Press into bottom of 7-inch (18 cm) springform pan. Refrigerate while making the filling.
✅Melt a white chocolate over the water bath. Allow to cool down slightly.
✅Add cream cheese and vanilla mix until everything is combined and smooth and there are no lumps in the mixture.
✅In a separate bowl whip heavy cream to medium peaks. Gradually fold into the cheesecake mixture.
✅Pour the filling into the pan.
❄️Refrigerate overnight
✅Decorate the top of the cake with cookies crumbs or with fresh fruits if desired
**Storage:**
✅Store in the fridge up to 3 days or freezer up to 1 month
❗️Measurements Note: All recipes have been developed using weight measurements. Although US volume measurements have been included for your convenience, it is highly encouraged that you weigh your ingredients using a kitchen scale to get the best possible results. Due to the sensitive nature of baking, kitchen scales are proven to yield more accurate and consistent results than measuring cups. Enjoy!
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Double chocolate cheesecake - panos Kitchen
Ingredients
300 gr oreo biscuits
70 gr butter -
300 gr cream cheese --
150 gr sugar --
250 gr yoghurt ----
250 gr whipping cream ----
2 tbsp cake flour ----
3 eggs ----
200 gr dark chocolate 65%cocoa -
Bake at 180 c at resistors for 30 min
and then close the oven and leave it in for
an other 30 min.
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