Simple New York Style Cheese Cake | Cheesecake Recipe Easy
This is an easy to make Newyork style cheese cake recipe for beginners with minimal ingredients, yet tasty.
Basic cheesecake recipe at home
For printable written Recipe :
New York Cheese Cake Recipe
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Biscuits 15 to 20 Nos ( Gram Crackers or any other biscuit)
Butter 4 tbsp melted (1/4 cup or 57 g)
Cream Cheese 800 g (3 Cups )
Sugar 1 Cup (200g)
Egg 4 Nos
Vanilla Extract 1 tsp
Bake over a water bath at 350 F / 180 C for 1 hr
If you do not have cream cheese , this is how to make at home.
1 liter whole milk
2 teaspoons salt
4 tablespoon lemon juice or white vinegar
In a saucepan, heat the milk on medium heat, stirring gently .One the milk start to boil reduce heat and Add lemon juice one tbsp at a time while stirring the milk . When The milk curdles strain it , add salt and blend it to a cream consistency.
In this video I am using cream cheese spread which always gives me lighter and creamier textured cake.
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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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Triple Chocolate Cheesecake - What's For Din'? - Courtney Budzyn - Recipe 3
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Osiyo my dudes!!!
I warned you that I was going to share a fattening recipe...haha! But hey, everyone has a cheat day every once in a while. So when you do decide that it's cheatin' time, do it with this insanely rich New York Style Triple Chocolate Cheesecake. PHEW, that's a mouth full!
Hope you enjoy and thanks for watching!
| Ingredients |
1 1/2 Cups of Chocolate Cracker Crumbs
1 Cup plus 3 Tablespoons of Sugar
3 Tablespoons of Melted Butter
2 1/2 (8 oz.) Packages of Cream Cheese
2 Teaspoons of Vanilla Extract
3 Tablespoons of All-Purpose Flour
3 Eggs
1 Cup Sour Cream
10 oz. of Melted Semisweet Chocolate
| Ganache Topping |
1 Cup of Heavy Whipping Cream
10 oz. of Semi Sweet Chocolate Chips (You can use Milk Chocolate Chips here as well)
Music:
The easiest no-bake chocolate cheesecake recipe - Allrecipes.co.uk
This double chocolate cheesecake could not be easier - watch how to make this no-bake cheesecake in just a few simple steps, without heating the oven!
Cream cheese, whipped cream, cocoa powder and melted chocolate are poured over a no-bake biscuit base and then chilled till set. This cheesecake is the perfect make-ahead dessert! For the biscuit base you can use the usual digestives, or try shortbread biscuits. Go for crushed chocolate biscuits if you are looking for a TRIPLE dose of chocolate!
Top the cheesecake with an array of fresh fruit - strawberries work a treat - or the true chocolate addicts may wish to drizzle over a little chocolate ganache.
Find this chocolate cheesecake recipe on Allrecipes.co.uk, the UK and Ireland's largest online community of home cooks:
Find loads more cheesecake recipes here:
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TIPS:
Use a springform cake tin if you have one, which will make removing the cake from the tin much easier. You can line the bottom with a round piece of baking parchment to ensure that the biscuit base does not stick to the bottom of the tin.
If you don't have a springform cake tin, use a regular cake tin. After freezing, you can cover the cheesecake with clingfilm, then invert it onto a plate. Gently tap the bottom of the tin so that the cake comes out of the tin. Remove the tin and then place your serving plate on top of the cheesecake, and flip again so that the cake is now right side up on your serving plate. Peel off the clingfilm and you're set!
This cheesecake recipe calls for dark chocolate, but if you would like a milder chocolate flavour, feel free to use milk chocolate, or a dark chocolate with a lower percentage of cacao. You can even use a mixture of milk and dark chocolate - whatever you have to hand! (Perfect for leftover Easter chocolates.)
How to Make Easy Homemade Chocolate Cheesecake No Fuss Recipe
How to Make Easy, Delicious Homemade Chocolate Cheesecake No Fuss Recipe
Do you love “New York Style” cheesecake? What about chocolate? You're about to make a simple and delicious homemade chocolate cheesecake that combines them in a dessert, with an Oreo Cookie Crust, that is going to be your new favorite. This chocolate cheesecake recipe is perfect for Valentine's Day, any holiday party or just a romantic dinner. Once you make this, I think you'll agree this is one of the best and simplest cheesecake dessert recipes you can find. You'll blow your family and friends away with a dessert favorite you can make in just a few easy steps.
This Chocolate Oreo Cookie Crust Cheesecake is super easy to prepare and I guarantee you can make this taste better than anything you'll find in any restaurant. Serve this with pride, knowing it's not store bought, but made with love. Watch this video, make your own and send me some pictures of your own chocolate cheesecake.
Ingredients:
Crust
20 OREO Cookies, finely crushed (about 1-1/2 cups)
3 tablespoons butter, melted
Filling
4 (8 oz) packages of cream cheese, softened
1-1/2 cup sugar
1 tablespoon vanilla
2 pkg. (4 oz. each) Semi-Sweet Chocolate, broken into pieces, melted and cooled
1 tsp. instant coffee granules or espresso powder
5 eggs
2 tablespoons of flour
Optional: Chocolate syrup and homemade whipped cream for topping, strawberries.
Preparation Instructions:
HEAT oven to 325°F
In a bowl mix cookie crumbs and butter, press onto bottom and slightly up the sides of 10-inch spring-form pan.
Bake in oven for 10 minutes.
While crust is baking, make the filling by beating the cream cheese, sugar and vanilla with electric mixer until smooth and well blended, about 5 minutes. Stop mixer to scrape the bowl and the beater occasionally.
Melt chocolate in microwave in a small microwave-safe bowl along with the instant coffee powder. It might take a minute or two. Be sure to watch it and stir it if you need to, to avoid burning. Add the melted chocolate / melted coffee mixture. Mix. Then add eggs, 1 at a time, mixing at medium speed after each egg is added, until all is blended making sure to scrape down the batter with a spatula. Add flour and mix until smooth.
Remove crust from oven, but keep the oven on and let the crust cool for 5 minutes then pour the filling over crust.
Bake for about 60 minutes or until the cake is cooked but still has a slight jiggle in the center.
Remove from oven and loosen cake from rim of pan by running a knife around the inside of the pan. Cool for at least one hour before refrigerating. Leave rim on the pan and cover and refrigerate at least 3 hours or over night.
Before serving, remove rim from pan and decorate as desired.
Cooks notes:
Wrapping foil around the bottom of the pan helps to keep anything from dripping out while baking.
It is best to store the cheesecake in the spring-form pan until ready to serve. The pan will protect it from getting bumped in the refrigerator.
Slice cake using a hot, wet knife, wiping knife blade clean in between slices.
Store leftover cheesecake in the refrigerator.
Whipped Cream Cheese can be replaced for half of the recipe. I sometimes like to use 2 whipped and 2 regular 8 oz. packages.
For the semi-sweet chocolate, I have found that Ghirardelli is one of the best for flavor.
The Easiest Chocolate Cheesecake in the World | Big Little Recipes
Fudgy, tangy cheesecake with a two-ingredient filling and two-ingredient crust. Yes, it’s possible. Most of the chocolate is melted and beaten into soft cream cheese until billowy and the rest is chopped and stirred in so that each bite has a little crunch. This no-bake approach makes the recipe as simple as mix, scrape, refrigerate, and done. GET THE RECIPE ►►
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PREP TIME: 15 minutes
COOK TIME: 5 minutes
MAKES: 1 9-inch cake
INGREDIENTS
7 ounces Ritz or graham (classic or chocolate) crackers
4 ounces (8 tablespoons/1 stick) salted butter, melted, plus more for greasing
1/4 teaspoon kosher salt, plus flaky salt for sprinkling (optional)
10 ounces (1⅔ cups) semisweet chocolate chips, divided
12 ounces (1½ cups) cream cheese, at a cool room temperature
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As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
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