Mini Biscoff Cheesecakes Recipe tutorial #Shorts
How to make No Bake Mini Biscoff Cheesecakes! So fun and only 6 Ingredients!
Hey, Eloise here from Fitwaffle! I make simple recipe tutorials across my social media
My main YouTube Channel is: @Fitwaffle
I'm a big fan of no bake cheesecakes so check out these Mini Biscoff Cheesecakes! Lotus Biscoff is the same thing as Speculoos cookie butter, its so good!
Check out my recipe tutorial playlist if you like this video, and don't forget to subscribe ;)
#shorts #tutorial #recipe #chocolate #baking
Chocolate Cheesecake Recipe
Learn how to make chocolate cheesecake. Rich, delicate and super delicious chocolate cheesecake.
Printable Version::
More Cake Recipes:
No-Bake Nutella Cheesecake:
Peanut Butter Cheesecake:
Medovik - Russian Honey Cake:
Strawberry Mousse Mirror Glaze Cake:
No-Bake Strawberry Cheesecake:
Tiramisu Cake:
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Recipe:
Ingredients:
For the crust:
240g (8.5oz) chocolate biscuits/graham crackers
7 tablespoons (100g) butter, melted
For the filling:
325g (11.5oz) dark chocolate 60%
3 cups (675g) cream cheese
1 cup (220g) sour cream
2 tablespoons (15g) cocoa powder
1 teaspoon vanilla extract
1¼ cups (250g) sugar
4 eggs
1/4 teaspoon salt
For the ganache:
150g (5.3oz) dark chocolate 60% (or milk chocolate)
2/3 cup (160ml) heavy cream
1 tablespoon (15g) butter
Directions:
1. Preheat oven to 320F (160C).
2. In a food processor, process biscuits until crumbs are formed. Add melted butter and process again until combined. press into bottom of 9-inch (23 cm) springform pan. Bake for 10 minutes. Let cool while making the filling.
3. Filling: chop the chocolate and place in a heat proof bowl. set over pot with simmering water and melt completely (you can do this step in the microwave: 20 seconds pulses until melted). Set aside.
4. In a large bowl beat cream cheese, sugar, salt and vanilla extract, beat until smooth. And sour cream and beat again until smooth. Add cocoa powder and beat again, scrape the sides of the bowl if needed.
5. Add the eggs, one at the time, beating to combine after each one. add the melted chocolate, mix until combined and smooth.
6. Wrap the bottom of the pan with aluminum foil. Pour the filling over the crust. place in a roasting pan. Place roasting pan in oven. Pour in boiling water to come halfway up side of springform pan
7. Bake for 55-60 minutes, or until center is almost set. Turn off the oven, slightly open the oven door, and allow the cake to cool in the oven for 1 hour. Remove from oven, run a thin knife around the edge of the pan, let cool to room temperature and refrigerate overnight.
8. For the ganache: chop the chocolate, place in a large bowl. In a saucepan bring the heavy cream to a simmer. Pour over the chocolate. Let sit for 1-2 minutes. Stir until smooth. Let cool slightly.
9. Pour over the cheesecake, let set and serve.
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노오븐&노젤라틴! 트리플 초콜릿 치즈케이크 만들기 : No-Bake & No-Gelatin Triple Chocolate Cheesecake Recipe | Cooking tree
3가지의 초콜릿으로 젤라틴 없이 노오븐 치즈케이크를 만들었어요~
♥더 자세한 레시피와 설명은 밑에 더보기 버튼 눌러 확인 해 주세요♥
♡For more detailed recipes, please click on the down below♡
3가지의 초콜릿으로 젤라틴 없이 노오븐 치즈케이크를 만들었어요~
3가지 초콜릿의 색조합이 예쁘고 각각의 맛이 달라 여러가지 맛을 함께 즐길 수 있는 것 같아요~
다크 초콜릿 층은 색이 연해 코코아파우더를 추가 넣었는데 다크 코코아파우더가 없으시면 일반 코코아파우더를 사용하셔도 된답니다~
다크 초콜릿 층을 틀에 넣을 때 점도가 너무 뻑뻑하면 전자레인지에 10초 정도 씩 돌려 점도를 살짝 물게 만들어 부어야 더 쉽게 만들 수 있는 것 같아요~
석류가 있어서 윗면에 알맹이만 올려 장식했는데 치즈케이크 한조각 다 먹고 석류로 마무리하면 개운하고 좋더라구요~
저는 빨리 굳히기 위해 냉동실에서 굳혔는데 조금 더 부드럽게 드시고 싶으시면 냉장실에서 시간을 늘려 굳히시면 될 것 같아요~
즐겁게 시청하세요~♬ Enjoy~
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▶틀 사이즈 Mold size : 15cm x 7cm
▶재료
크림치즈 90g
녹인 밀크 초콜릿 60g
생크림 50g
크림치즈 90g
녹인 화이트 초콜릿 60g
생크림 50g
부순 오레오 (크림 x) 80g
녹인 무염버터 30g
크림치즈 170g
무염 버터 15g
코코아파우더 7g
다크 코코아파우더 3g
녹인 다크 초콜릿 100g
생크림 100g
▶레시피
1. 크림치즈를 부드럽게 풀고 녹인 밀크 초콜릿을 넣고 섞은 뒤 생크림을 50%정도 묽게 휘핑해 반죽에 넣고 섞는다.
2. 밑면에 랩을 붙인 12cm 틀에 넣고 평평히 한 뒤 냉동실에서 굳힌다.
3. 크림치즈를 부드럽게 풀고 녹인 화이트 초콜릿을 넣고 섞은 뒤 물게 휘핑한 생크림을 넣고 섞과 12cm 틀에 넣고 평평히 한 뒤 냉동실에서 1시간 정도 굳힌다.
4. 부순 오레오에 녹인 무염버터를 넣고 섞고 15cm 틀에 넣고 꾹꾹 눌러 평평하게 하고 냉장실에서 굳힌다.
5. 크림치즈를 부드럽게 풀고 무염버터를 넣고 섞은 뒤 코코아파우더와 다크 코코아파우더를 넣고 섞는다.
6. 녹인 다크 초콜릿을 넣고 섞은 뒤 묽게 휘핑한 생크림을 넣고 섞는다.
7. 15cm 틀에 12cm 틀에 굳힌 치즈케이크를 틀에서 꺼내 올린 뒤 다크 초콜릿 치즈케이크를 넣고 평평히 한 뒤 냉동실에서 1시간 정도 굳힌다.
8. 스팀타월로 틀 겉면을 감싸 살짝 녹인 뒤 틀을 제거하고 위에 석류를 올려 장식한다.
▶Ingredients
90g Cream cheese
60g Melted milk chocolate
50g Heavy cream
90g Cream cheese
60g Melted white chocolate
50g Heavy cream
80g Crushed oreo (without cream)
30g Melted unsalted butter
170g Cream cheese
15g Unsalted butter
7g Cocoa powder
3g Dark cocoa powder
100g Melted dark chocolate
100g Heavy cream
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시청해주셔서 감사합니다~♥
Thank you for watching~
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▶제 영상은 유튜브와 네이버TV에만 업로드 되고 있습니다~
트위치, 페이스북 등 다른 매체는 가입되어 있지 않습니다.
이 영상을 무단 도용하거나 2차 편집 및 재업로드를 금지합니다.
My video is only uploaded to YouTube and Naver TV.
Unauthorized theft of this video or 2nd edit and reupload is prohibited.
▶저는 한국인이고 여성입니다~
저는 쿠킹트리 채널만 운영하고 있으며 세컨 채널은 운영하지 않습니다.
I am South Korean and female~
I only run the Cooking Tree channel and I don't run the Second Channel.
#노오븐치즈케이크 #초콜릿치즈케이크 #치즈케이크
Chocolate Cheesecake Bars Recipe – Triple Chocolate Cheesecake
These chocolate cheesecake bars are the ultimate dessert for chocolate lovers. The cake made with easy Oreo crust, creamy, rich and decadent chocolate cheesecake filling and topped with dark chocolate ganache. Follow this easy recipe to learn how to make the best chocolate cheesecake.
Printable Recipe:
More Chocolate Recipes:
Chocolate Cupcakes:
Chocolate Pancakes:
Gluten free chocolate cake:
No-Bake Chocolate Peanut Butter Oatmeal Bars:
Chocolate Crinkle Cookies: Chocolate Crinkle Cookies
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Ingredients:
For the crust:
26 Oreo cookies
4 tablespoons (60g) butter, melted
For the filling:
2½ cups (560g) cream cheese
2/3 cup (160g) sour cream
3 eggs
250g (8.8oz) Dark chocolate
3/4 cup +2 tbsp (175g) sugar
1/4 teaspoon salt
For the topping:
125g (4.4oz) Dark chocolate
2/3 cup (160ml) heavy cream
Directions:
1. Preheat oven to 325F (160C).
2. Make the crust: In a food processor or Ziploc bag crush Oreo cookies to fine crumbs. Add melted butter and pulse until combined.
3. Press into 9X9-inch (22X22cm) square pan or 20X25cm rectangle pan baking lined with parchment paper. Bake for 10 minutes. Set aside while making the filling.
4. Make the filling: Chop the chocolate and place in a heat proof bowl. Set over pot with simmering water and melt completely (you can do this step in the microwave: 20 seconds pulses until melted). Set aside.
5. In a large bowl beat cream cheese, sugar and salt, beat until smooth. And sour cream and beat again until smooth. Scrape the sides of the bowl if needed.
6. Add the eggs, one at the time, beating to combine after each one. Add the melted chocolate, mix until combined and smooth.
7. Pour over the crust and bake for 35-40 minutes or until center is almost set. Let cool to room temperature for one hour, then refrigerate for at least 4 hours.
8. Make the topping: chop the chocolate, place in a large bowl. In a saucepan bring the heavy cream to a simmer. Pour over the chocolate. Let sit for 1-2 minutes. Stir until smooth.
9. Release the cheesecake from the pan. Pour chocolate ganache over the cheesecake, spread evenly.
10. Refrigerate for 30 minutes. Trim the edges and cut into bars.
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Triple Chocolate Cheesecake Recipe | BETTER THAN CHEESECAKE FACTORY!
#TripleChocolateCheesecake #Cheesecake #BakedCheesecake
Hey everyone! Welcome to another recipe video where we teach you how to make the perfect Triple Chocolate Cheesecake! A cheesecake that we can confidently say it's better than Cheesecake Factory, considering the fact that it's homemade, at the comfort of your home!
Video powered by: Swan Shopping App -
Triple Layered No Bake Oreo Cheesecake recipe:
• Directions:
1) Preheat oven to 163°C. Grease a springform and wrap the exterior in foil.
2) In a food processor blitz cookies to crumbs, then add melted butter and mix well.
3) Pat the crumbs into the springform and bake for 10 mins. Set aside to cool. (Leave the oven on)
4) In a bowl over a pot with simmering water add the chopped chocolate and allow to melt. Remove from heat and set aside.
5) In a large bowl whisk the cream cheese till smooth. Add sugars and cocoa powder and beat till smooth.
6) Add eggs, heavy cream and mix till combined.
7) Fold in the molten chocolate and vanilla till combined.
8) Pour batter into springform. Place the springform in a pan and add water upto 1 inch up the side of the springform.
9) Bake in the oven for 1 hour 10 min till the center is cooked but not fully set.
10) Remove the springform out of pan. Remove the foil carefully and run a knife around the side of the cheesecake. Allow to cool outside.
11) Fridge 6 hours to overnight.
12) In a medium bowl add the chocolate chips and hot whipping cream and whisk till fully combined and glossy.
13) Pour over cool cheesecake and set aside to set for 3 hours.
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Cheesecake triple chocolate | Receta #232 | GENTE DE FOOD
Hola a todos! Hoy os traigo un cheesecake triple chocolate, base, relleno y cobertura, todo con chocolate.
Para prepararlo vais a necesitar:
Base:
- 60 gr mantequilla sin sal
- Pizca sal
- 20 galletas Oreo
Relleno:
- 680 gr queso crema
- 235 gr crema agris (225 gr nata montar + 10 ml zumo limón)
- 250 gr azúcar
- 22 gr cacao en polvo
- 2 cucharaditas café soluble
- 4 huevos
- 5/6 gotas aroma de vainilla
- 225 gr chocolate para postres
Cobertura:
- 170 gr chocolate para postres
- 180 gr nata para montar
SUSCRÍBETE AL CANAL! ➜
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Música: Carefree Melody by Twin Musicom (twinmusicom.org)
#cheesecakechocolate #cheesecakedechocolate #tartadequesodechocolate #tartaquesochocolate #gentedefood