How to make this Valentines Day Raspberry Chocolate Amaretto Cheesecake!
Our wonderful supporter and award winning celebrity chef, Sean Paul Redding has put together this step by step guide, to show you how you can create your very own #ValentinesDay sweet treat, for the one you love!
To donate to Clatterbridge and #ShareTheLove that little bit further you can also follow this link –
The Clatterbridge Cancer Charity is the only dedicated charity for patients and research at The Clatterbridge Cancer Centre. We are so often told that The Clatterbridge Cancer Centre is unlike any other hospital. We pride ourselves on providing an environment in which patients receive the best possible experience, with the special touches that mean so much. It is so important to us that we can do this for our patients, at our centres in Liverpool, Wirral and Aintree along with our network of chemotherapy clinics in hospitals across the region, and it is something that we certainly aim to bring to our new hospital in the heart of Liverpool.
Thank you to the fantastic Sean - we are completely in love ????????????
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
Amaretti Cheesecake Recipe - Laura Vitale - Laura in the Kitchen Episode 695
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Jamie's Quick and Easy Christmas | Chocolate Torte
Christmas wouldn't be Christmas without an amazing dessert - and it definitely wouldn't be Christmas without chocolate; so Jamie's here to make sure you've got all boxes ticked with this amazing and super easy Chocolate Torte.
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Crystelle Pereira's Simple Secret to Coffee & Amaretto Cheesecake Bliss - No Water Bath Needed!
AMARETTO COFFEE BASQUE CHEESECAKE:
On this episode of In The Food52 Kitchen With, Crystelle Pereira makes a recipe from her brand new cookbook, Flavor Kitchen: Vibrant Recipes with Creative Twists!
I recently discovered the beauty of Basque cheesecakes, which are nowhere near as daunting as making a regular baked cheesecake because there is no need for a water bath. They are usually flavored with vanilla, but here, coffee, amaretto, and a hint of maple syrup create a mellow, slightly earthy and caramelized flavor profile. And because I want the coffee and amaretto in this recipe to really shine, we will be dividing the cheesecake mix in half and flavoring them both separately, before swirling them together. With individual bursts of coffee and almond flavors running throughout, this couldn't be more delicious. ~Crystelle Pereira
CHAPTERS:
00:00 - Intro
00:57 - Make the Coffee Infusion
01:58 - Make The Cheesecake Base
05:29 - Flavoring the Basque Cheesecake
10:19 - Let's Eat Some Cake
GET THE RECIPE:
Amaretto Coffee Basque Cheesecake:
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