Triple Chocolate Cheesecake
FULL RECIPE HERE:
Chocolate and cheesecake are a match made in heaven! This triple chocolate cheesecake is any chocolate lover's dream, made with three chocolate layers of melt-in-your-mouth goodness! This is one to try! Watch my video recipe for all the details!
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아이스크림 비주얼! 노오븐 트리플 초콜릿 치즈케이크 만들기 : No-Bake Triple Chocolate Cheesecake Recipe | Cooking tree
3가지 초콜릿이 들어간 트리플 초콜릿 치즈케이크를 아이스크림처럼 만들어 장식해 봤어요~
통에 굳혀 냉동실에 넣어두고 아이스크림처럼 한 스쿱씩 퍼먹어도 좋을 것 같더라구요.
초콜릿이 많이 들어가 진하고 맛있네요~^^
즐겁게 시청하세요~♬ Enjoy~
*여러분의 구독, 좋아요, 댓글로 오늘도 큰 힘을 얻습니다!
Your subscriptions, likes, and comments give me a lot of strength.♡
*자막이 준비되어 있습니다! Subtitles are prepared.
It's an automatic translation, so it might be a little wrong,
but I hope it helps a little bit.^^
-
- 틀 사이즈 Mold size : 15cm
[재료 Ingredients]
통밀쿠키 80g
코코아파우더 5g
녹인 무염버터 40g
젤라틴 8g
물 40g
크림치즈 450g
설탕 50g
바닐라빈 페이스트 4g
화이트 커버춰 초콜릿 100g
생크림 250g
밀크 커버춰 초콜릿 70g
다크 커버춰 초콜릿 70g
가나슈 (다크 초콜릿 20g + 생크림 20g)
80g Whole wheat biscuits
5g Cocoa powder
40g Melted unsalted butter
8g Gelatin
40g Water
450g Cream cheese
50g Sugar
4g Vanilla bean paste
100g White couverture chocolate
250g Whipping cream
70g Milk couverture chocolate
70g Dark couverture chocolate
Ganache (20g Dark chocolate + 20g Whipping cream)
[만드는 과정]
1. 부순 통밀 쿠키에 코코아 파우더를 넣고 섞는다.
2. 녹인 버터를 넣고 골고루 섞는다.
3. 무스 틀에 넣고 평평하게 하고 살짝 누른 다음 냉장실에서 굳힌다.
4. 차가운 물에 가루 젤라틴을 넣고 10분 이상 불린다.
5. 실온 상태의 크림치즈(전자레인지에 15초씩 두 번 정도 가열)를 부드럽게 섞는다.
6. 설탕과 바닐라빈 페이스트를 넣고 섞는다.
7. 녹인 화이트초콜릿(뜨거운 상태)을 넣고 섞는다.
8. 불린 젤라틴을 전자레인지에 30초 정도 가열해 녹여 넣고 골고루 섞는다.
9. 생크림을 약 50% 정도 휘핑해 넣고 골고루 섞는다.
10. 무스 틀에 300g을 넣고 평평하게 한 다음 냉장실에서 굳힌다.
11. 2개의 볼에 각각 150g씩 덜어 담는다.
12. 녹인 밀크초콜릿과 다크초콜릿을 각각의 볼에 넣고 섞는다.
13. 짤 주머니에 흰색의 치즈케이크 반죽, 밀크초콜릿 반죽, 다크초콜릿 반죽, 가나슈를 각각 담는다.
(가나슈는 다크초콜릿 20g + 생크림 20g을 가열해 녹여 사용했어요)
14. 길고 깊은 용기에 반죽을 교차로 섞어 짜고 냉장실에서 3~4시간 굳힌다.
15. 스쿱으로 치즈 케이크를 떠서 치즈 케이크 위에 올린다.
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*제 영상은 유튜브와 네이버TV에만 업로드 되고 있고
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.
*멤버십에 가입해 월 2회 제공되는 선공개 영상의 혜택을 즐겨 보세요~
Join the membership and enjoy the benefits of the pre-released video
that is provided twice a month!^^
#초콜릿치즈케이크 #초콜릿케이크 #ChocolateCheesecake #ChocolateCake
Anna's Triple Chocolate Cheesecake Recipe UNCUT!
Anna Olson shows you her incredible Triple Chocolate Cheesecake recipe from start to finish. Watch along and bake with Anna!
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Recipe
Serves 12 to 16 (Makes one 9-inch/23 cm cheesecake)
Prep Time: 25 minutes, plus chilling
Cook Time: 75 minutes
Ingredients
Crust
1½ cups (210 g) chocolate cookie crumbs
¼ cup (60 g) unsalted butter, melted
Cheesecake
12 oz (360 g) semisweet couverture/baking chocolate, chopped
24 oz (750 g) cream cheese, room temperature
¾ cup (150 g) granulated sugar (divided)
½ cup (100 g) packed light brown sugar
3 Tbsp (22 g) cocoa powder
½ tsp fine salt
¾ cup (175 mL) full-fat sour cream
1 tsp vanilla extract
4 large eggs, room temperature
2 large egg yolks, room temperature
Ganache Topping
¾ cup (175 mL) whipping cream
3 Tbsp (45 g) unsalted butter
6 oz (180 g) semisweet couverture/baking chocolate, chopped
Directions
1. Preheat the oven to 325°F (160°C). Grease the bottom and sides of a 9-inch (23 cm) springform pan and wrap the outside of the pan in foil.
2. For the crust, stir the chocolate cookie crumbs and melted butter together until evenly blended. Press into the bottom of the prepared pan. Bake for 10 minutes to set it (there will be no visible change once baked), then cool while preparing the filling.
3. For the cheesecake, melt the chocolate by placing it in a metal bowl set over a pot filled with 1 inch (2.5 cm) of barely simmering water, stirring gently with a spatula until smooth. Set aside while preparing the cheesecake batter.
4. Using electric beaters or a stand mixer fitted with the paddle attachment, beat the cream cheese at medium-high speed until smooth, scraping down the bowl once or twice. Add half of the granulated sugar, then beat at medium-high and scrape down the bowl again. Add the remaining granulated sugar and the brown sugar and beat again, once again scraping down the bowl. Beat in the cocoa powder and salt at low speed, then beat in the sour cream and vanilla, again scraping the bowl to ensure the batter is smooth (it will be quite fluid now).
5. Add the eggs and egg yolks one at a time, while mixing at medium-low speed, until fully combined. Pour in the melted chocolate (still warm is OK) and beat at medium-low until smooth.
6. Place the springform pan in a large roasting pan and pour the batter into the pan. Fill the roasting pan with boiling water so that the water comes to at least halfway up the sides of the pan (this is easiest done at the oven). Bake the cheesecake for about 65 minutes until it loses its surface shine and jiggles in the centre.
7. Transfer the pan from the water bath to a cooling rack. After letting the cake cool for 10 minutes, run a palette knife around the inside edge of the springform pan (this helps prevent cracks from developing while the cake cools). Let the cheesecake cool completely (cooling can take up to 2 hours) before chilling, uncovered, overnight.
8. Release the sides of the springform pan and transfer the chilled cheesecake to a platter or cake stand.
9. For the ganache, heat the cream and butter in a saucepan over medium-high heat until it just begins to bubble. Pour this mixture over the chopped chocolate, let it sit for a minute and then gently stir with a spatula until the chocolate has melted and the ganache is smooth.
10. Pour the ganache over the centre of the cheesecake. Using an offset spatula, quickly but gently spread the ganache to the edges of the cake, coaxing it just over the top edge to drip down the sides a little (the chilled cheesecake will set the ganache relatively quickly). Chill the cheesecake, uncovered, until ready to serve. Once cut, cover the cut surface directly with parchment or plastic wrap and it will keep in the fridge for up to 4 days.
Notes
You know you have a serious chocolate-lover’s dessert when it calls for over a pound of chocolate!
The smooth, satiny ganache top to this cheesecake leaves you open to decorate it as you wish. Write a greeting in melted white chocolate, add a few berries or edible flowers, or even add more chocolate by using a vegetable peeler to grate curls from a block of chocolate.
From Baking Day with Anna Olson, Appetite by Random House, 2020.
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#AnnaOlson #Chocolate #Cheesecake
No bake triple chocolate cheesecake
Welcome to our YouTube channel! Are you looking for a delicious dessert that's perfect for summer? Look no further than our triple chocolate no-bake cheesecake! This decadent dessert is sure to satisfy your sweet tooth without heating up your kitchen. With a creamy chocolate cheesecake filling and a rich chocolate ganache topping, this dessert is a chocolate lover's dream.
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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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.
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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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