Mini Triple Chocolate Cheesecake Recipe tutorial #Shorts
How to make No Bake Triple Chocolate Mini Cheesecakes!
Hey, Eloise here from Fitwaffle! I make simple recipe tutorials across my social media
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If you’re a chocolate lover, you need to try these mini cheesecakes ????
A buttery Oreo base, creamy chocolatey cheesecake, topped with chocolate whipped cream, melted chocolate and chocolate chips! ????
Sound on for full instructions ????
All you need is????
Base:
200g Oreo’s, finely crushed
60g Unsalted butter, melted
Cheesecake:
400ml double cream, cold
5 tsp cocoa powder
350g cream cheese, room temp
100g icing sugar
100g milk or dark chocolate, melted & cooled slightly
Optional topping:
Melted milk or dark chocolate
Chocolate chips
Makes 9 ????
Tip: If you prefer the chocolate whipped cream a bit sweeter, add 50g of icing sugar with the cocoa powder ????
Happy Friday everybody! Enjoy ❤️
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???????? Triple Chocolate Cheesecake recipe: Rich, Moist, Dense and Super Chocolatey (ASMR)
Hi, everyone! Today we're going to show you how to make the richest, most chocolatey cheesecake you will ever taste!
If you love chocolate and also a fans of cheesecake, then say hello to this easy and delicious triple chocolate cheesecake. This cake is gonna make your day. :)
The gluten-free cheesecake is incredibly delicious, made with a cookie base and with a creamy chocolate cheesecake filling, topped with an amazing chocolate ganache frosting and decorated with chocolate curls. Or it can be topped with some fresh berries. But even without chocolate frosting, it’s enough yummy. Any chocolate lover will love this for sure. Hope you enjoy.
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This is an #ASMR ver, you can check out the other version that with BGM and Voices in Chinese if you like:
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Chocolate Cheesecake Recipes
????Pan Size: 7” cake pan (Ø 18cm)
✎ Ingredients
☞For the crust
Oreo cookies 120g, remove cream filling
melted unsalted butter 38g
☞For the cheesecake
65~70% bittersweet chocolate 170g
cream cheese 340g, at room temperature or soften in the microwave for 1 minute
granulated sugar 110g
unsweetened cocoa powder 10g
2 eggs and 1 egg yolk, at room temperature
whipped cream 85g, at room temperature
vanilla extract 4.5g
* For Garnish if needed
70% bittersweet chocolate 120g
whipped cream 132g
Instructions
1. Grease the bottom and sides of a 7-inch round pan and line a baking parchment in the bottom.
2. Remove the cream filling, just keep the oreo cookies, we need 120 grams of it.
3. Add the cookies to a food processor and grind into fine crumbs. Pour melted butter and pulse until well combined.
4. Pour cookie crumbs into the prepared pan and using the bottom of a cup to press the crumb mixture onto the bottom of the pan.
5. Preheat the oven to 165C, bake for 10 minutes. Let cool completely..
6. Pour 1/3 water into a saucepan and bring to a boil, then reduce the heat to low. Add chocolate in a medium, heat-safe bowl and place it on top of the saucepan, stir frequently and ensure all chocolate is completely melted. Leave to cool slightly.
7. In a large bowl, add the softened cream cheese, sugar and cocoa powder, beat on a low speed until well combined.
8. Add in two eggs, one egg yolk, whipped cream and vanilla extract, beat on low speed until just combined.
9. Pour the melted chocolate and beat on low speed until well mixed. Using a rubber spatula to stir the filling to ensure it's evenly mixed well.
10. To make the pan waterproof, carefully wrap the outside in two or three layers of aluminum foil, then place the baking pan in another large pan.
11. Pour the Cheesecake filling over the crust and pour enough hot water into the pan until it reaches halfway up the side of the pan.
12. Preheat the oven to 160C, and bake the cheesecake in the water bath for 50-55 minutes.
13. Once baked, remove the cake from the water and let cool on a wire rack. Remove the foil before chill in the fridge. Refrigerate for at least 6 hours. Topped with chocolate ganache frosting and decorated with chocolate curls if needed. Enjoy.
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Chapter:
00:00 Intro
00:33 Ingredients
01:25 how to make oreo cookie crust
04:20 how to make chocolate cheese filling
08:27 water bath bake the cake
10:24 enjoy the best ever chocolate cheesecake
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#ChocolateCheesecake
#ChristmasDessert
Triple Chocolate Cheesecake | no-bake
If you are a fan of chocolate than this 3 layers triple chocolate cheesecake has everything you want! It’s a rich, moist, creamy, super chocolatey and incredibly delicious.
To make this beauty you will need:
Pan Diameter 20 cm
- Base:
Digestive biscuits 180 g
Melted butter 50 g
- 1^ Layer - Dark Chocolate
Cream Cheese 150 g
Powdered sugar 45 g
Dark Chocolate 100 g (melt the chocolate in microwave for 20 seconds at med/low heat)
Heavy cream 150 ml
Vanilla extract 3 g
Gelatine 5 g
Water 2 tbsp (60 ml)
- 2^ Layer - Milk Chocolate
Cream Cheese 150 g
Powdered sugar 45 g
Milk Chocolate 100 g (melt the chocolate in microwave for 20 seconds at med/low heat)
Heavy cream 150 ml
Vanilla extract 3 g
Gelatine 5 g
Water 2 tbsp (60 ml)
- 3^ Layer - White Chocolate
Cream Cheese 150 g
Powdered sugar 45 g
White chocolate 100 g (melt the chocolate in microwave for 20 seconds at med/low heat)
Heavy cream 150 ml
Vanilla extract 3 g
Gelatine 5 g
Water 2 tbsp (60 ml)
- Chocolate ganache
Dark chocolate 100 g
Butter 5 g
HOT Heavy cream 100 ml
In the fridge overnight
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Make This Triple Chocolate Cheesecake At Home
????The ultimate triple chocolate cheesecake
This rich and decadent chocolate cheesecake has an Oreo cookie crust, creamy chocolate cheesecake filing and a final layer of velvety chocolate ganache.
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????Ingredients for the crust:
Oreos 160g
Melted butter 60g
????Ingredients for cheesecake filling:
Cream cheese at room temperature 400g
White granulated sugar ½ cup
Brown sugar 1/3 cup
Cacao powder 1 ½ tbsp
Vanilla Extract 1 tsp
Eggs 2
Greek yogurt ¼ cup
Heavy cream ½ cup
Melted chocolate ½ cup
????Ingredients for Chocolate ganache:
Heavy whipping cream ½ cup
Chocolate chips ½ cup
1:1
????Directions:
1. In a bowl, combine Oreo cookie crumbs and melted butter. Press the crumble into 24 cm greased cake pan and bake it in a preheated oven for 10-11 minutes at 180C/ 350F. Allow it to cool down completely. Then wrap the bottom of the spring-form pan with aluminium foil.
2. Add cream cheese to a bowl and beat until it is smooth.
3. Add sugar and beat for about 2 minutes on a medium high speed.
4. Now add cacao powder, vanilla extract and beat again until just combined.
5. Crack eggs into the same bowl one at a time and mix until just incorporated.
6. Lastly, mix in Greek yogurt and heavy cream. Avoid over mixing the filling because it could result in a cracked cheesecake.
7. Pour the filling onto the baked crust. Drop the pan on the counter a few times to get rid of any air bubbles.
8. Place the spring-form pan in the middle rack of the oven. On the bottom rack of the oven, place a roasting dish or baking tray with hot boiling water. You will be needing 1 inch of hot water in your roasting dish.
9. Bake it in a water bath for 1 hour. For the first 30 minutes, bake it at 175C/345F and then reduce the temperature to 150C/300F and bake it for another 30 minutes.
10. After 1 hour, turn off the oven, open the door and leave it in there until it has cooled down.
11. Once it has reached room temperature, cover with plastic wrap and chill overnight.
12. Now, pour the ganache over the top and refrigerate it for at least 15 minutes or until set.
13. Top with chocolate shavings and enjoy!
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????Music by Juan Sánchez - Luz de Luna -
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!
Special thanks to Rolling Meadow for sponsoring this video!
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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
Triple Chocolate Cheesecake in the Ninja Foodi or Instant Pot
Decadent and delicious, this cheesecake is a chocolate lovers dream! Every component of this cheesecake is simple to make and I walk you through it step-by-step. PLUS I make some cute little truffles with the leftover ganache. ???????????? CLICK FOR RECIPE & DETAILS ????????????
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You can find the written recipe on my website:
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7¼ Springform Pan:
Scoop and spread:
Meat tenderizer:
Mixing bowls:
Silicone covers:
Coconut emulsion:
Almond emulsion:
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