How To make Triple Layer Chocolate Cheesecake
(Crust): 3/4 c Sliced blanched almonds
(Filling): 4 oz Swiss milk chocolate
-finely chopped 4 oz Swiss white chocolate
-finely chopped 4 oz Swiss dark chocolate
-finely chopped 2 lb Neufchatel cheese softened
1 3/4 c Granulated sugar
4 lg Eggs - room temperature
3/4 c Heavy cream
(Glaze): 4 oz Semisweet chocolate,
-finely chopped 1/2 c Heavy cream
Foil wrap bottom of 10 x 3 springform pan. Generously butter bottom and sides of pan. Crush 1/4 cup almonds in your hand and press onto the bottom of the pan. Refrigerate. Melt chocolates separately. Beat cheese 3-5 minutes until smooth and creamy. Beat in sugar. Beat in eggs on medium speed one at a time, beating well after each addition. Beat in cream until well blended. Measure out a scant 2-1/3 cup of cheesecake batter and fold in milk chocolate just until combined. Pour into prepared pan. Divide remaining batter in half and add white chocolate to half and dark chocolate to half. Pour white mixture gently on top of milk chocolate layer. Gently top with dark chocolate layer. Place pan in roasting pan on middle rack of 325 degree F. oven. Pour boiling water in roaster halfway up springform. Bake for 1 hour and 45 minutes to 2 hours until set. Turn off oven and let cheesecake sit with door closed another hour. Remove and cool to room temperature. Refrigerate at least 5 hours. Bring cream to a boil. Pour over chocolate and let sit for 30 seconds until chocolate melts. Whisk smooth. Pour glaze on top of cake and use a small spatula to spread evenly. Refrigerate 10 minutes to set the glaze. Remove cake from pan and press remaining almonds around the sides. Edited to MM format by: Lois Flack, CYBEREALM BBS, Watertown, NY - Home of Kook-Net (315)782-1120 -
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Secret Recipe Hokkaido Triple Chocolate Cheese Cake
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Triple Chocolate Cheesecake - Topless Baker
Are you ready for chocolate cheesecake heaven?! I've got an absolute treat for you this week, triple chocolate cheesecake! It's got a brownie gooey base, then dark, milk & white chocolate cheesecake and topped off with a chocolate ganache!
This is SO decadent and definitely one of my favourite recipes yet! If you want to make this triple chocolate cheesecake here are the ingredients you will need:
Base Layer
100ml Water
1 Tsp Vanilla
70g Caster Sugar
70g Soft Brown Sugar
150g Unsalted Butter
340g 70% Dark Chocolate
4 Medium eggs
Cheesecake
12g Gelatin Powder + 75g Warm Water (heat the mixture in the microwave for 30-40s until it has dissolved!)
750g Cream Cheese
100g Sugar
300ml Double Cream
200g White Chocolate
200g Dark Chocolate
200g Milk Chocolate
Ganache
60ml Warm Cream
55g 70% Dark Chocolate
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Triple Layer Chocolate Cheesecake
Claire and Jesse from Scary Mommy cook up a delish Triple Layer Chocolate Cheesecake in the Instant Pot. Recipe link:
The ULTIMATE Triple Chocolate Cheesecake ???? No Bake Recipe | Live Tutorial
⭐️ One bite of this decadently delicious triple chocolate cheesecake and there's no going back!⭐️
⬇️⬇️ STEP BY STEP RECIPE
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Join Crumbs and Corkscrews for a live baking class as Lou teaches you how to make the ultimate triple chocolate cheesecake. With an Oreo base, three layers of white, milk and dark chocolate cheesecake filling and all covered in a glossy chocolate ganache, this really is chocolate heaven. And to make it even better, it's easy to make and no bake so no faffing with water-baths. Ready to try it?
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???????? VIDEO CHAPTERS
00:00 How to make no bake triple chocolate cheesecake
03:42 Recipe overview
07:06 Ingredients overview
11:36 Equipment overview
16:41 How to line the springform pan
18:18 Making the Oreo base
24:52 Making the cheesecake filling
35:09 Assembling the cheesecake
59:04 Making the chocolate ganache
1:04:45 Recipe recap
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#triplechocolate #cheesecake #chocolatecheesecake #chocolate #chocolateganache #nobakecheesecake #recipe #recipevideo #crumbscorkscrews #kitchenlive
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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
My main YouTube Channel is: @Fitwaffle
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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#shorts #tutorial #recipe #cheesecake #baking
No-Bake Triple Chocolate Mousse Cake Recipe
This triple chocolate mousse cake is rich, chocolaty and decadent, hardly not to fall in love with it from the first bite. Three airy layers of chocolate goodness on top of an Oreo crust, is simply hard to resist.
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 12 servings
Oreo Crust
7 oz (200g) oreo cookies
4 tbsp (60g) butter, melted
Dark Chocolate Mousse
5 oz (150g) semi-sweet chocolate
1/2 cup (120g) whipping cream
2/3 cup (160g) whipping cream (35% fat), chilled
1 tsp (4g) gelatin powder
1 tbsp +1 tsp (20ml) cold water
Milk Chocolate Mousse
5 oz (150g) milk chocolate
1/2 cup (120g) whipping cream
2/3 cup (160g) whipping cream (35% fat), chilled
1 tsp (4g) gelatin powder
1 tbsp +1 tsp (20ml) cold water
White Chocolate Mousse
5 oz (150g) white chocolate
1/2 cup (120g) whipping cream
2/3 cup (160g) whipping cream (35% fat), chilled
1 tsp (4g) gelatin powder
1 tbsp +1 tsp (20ml) cold water
For decorating (optional)
Cocoa powder
Fresh berries
1. Prepare the crust. Place the oreo cookies into the bowl of a food processor and crush until crumbs form. Add melted butter and process until evenly moistened.
2. Press the mixture into the bottom of a greased 8 inch (20 cm) springform pan using the back of a spoon. Refrigerate until the first layer of mousse is prepared.
3. Prepare dark chocolate mousse. In a heat proof bowl add the semi-sweet chocolate and 1/2 cup (120g) whipping cream. Place the bowl over a saucepan with simmering water, over low heat until all the chocolate is melted. Meanwhile dissolve gelatin in cold water and let it swell for about 5 to 10 minutes. Place the gelatin over low heat just until the gelatin dissolves and pour it over the melted chocolate mixture. Let the chocolate mixture cool completely at room temperature.
4. Whip the remaining 2/3 cup (160g) cold whipping cream until stiff peaks form. Add melted chocolate mixture and mix until well combined.
5. Pour the chocolate mousse over the crust and refrigerate for about 15-20 minutes to set slightly, until you prepare the next layer of chocolate mousse.
6. Repeat the same steps for preparing the milk and white chocolate mousse layers.
7. Refrigerate the cake for 4 hours or overnight to set.
8. Run a knife around the edges of the cake to remove the sides of the pan.
9. Before serving dust the top of the cake with cocoa powder and decorate with fresh berries if desired. Enjoy!
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