How To make Chocolate Lover's Cheesecake Microwave
3 tbsp Margarine
1 c Fine crush chocolate wafers
8 oz Cream cheese
softened
1/2 c Sour cream
1/3 c Sugar
1/4 c Milk
1 Egg :
beaten
2 oz Semisweet chocolate; melted
Cooled 1/2 tsp Vanilla
1 oz Semisweet chocolate opt.
1 tsp Shortening :
opt.
For Crust: Place margarine in the microwave pan. Cook, uncovered, on HIGH for 45-60 seconds or until melted. Stir in crushed chocolate wafers until all is moistened. Press mixture firmly against bottom and sides of pan. Cook, uncovered, on HIGH for 1- 1 1/2 minutes or until set, rotating pan a half-turn after 30 seconds.
For Filling: In medium mixing bowl combine cream cheese, sour cream, sugar, milk, and egg; beat with an electric mixer on medium speed just until smooth. Stir in 2 oz. melted chocolate and vanilla. Pour cream cheese mixture into crust. Cook, uncovered, on MEDIUM for 11-14 minutes or until a knife inserted 2 inches from edge comes out clean, giving dish a quarter-turn every 3 minutes. (Center will be slightly set, but not firm.) Cool slightly, then
refrigerate at least 4 hours or until set.
For Topping: (optional) In a 1 3/4 quart casserole cook remaining 1 oz. chocolate and shortening, uncovered, on HIGH for 2-3 minutes or until melted; stir until smooth. Drizzle chocolate mixture on top of cheesecake.
Per serving: 405 cal, 30 g fat, 86 mg chol
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Chocolate Cheesecake Recipe | No Bake Cheesecake Recipe
This No Bake Chocolate Cheesecake is a simple and easy no bake cheesecake recipe. It's rich, decadent and indulgent and doesn't require an oven. Make this no bake dessert recipe next time you have people around. SUBSCRIBE for new videos every Sunday
So if you would like to learn how to make cheesecake then just follow this Chocolate Cheesecake Recipe. Let me know if you would like to see more no bake dessert or no bake recipes!
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Hi I'm Carina, thank you for watching one of my videos! I'm a professionally trained Chef, amateur food photographer, and a lover of creating videos! Food, cooking, and baking is my passion, time spent in the kitchen is my favourite thing to do. I love creating recipes just as much as making old classics. If you're wanting to learn how to cook I'm here to teach you, from easy and simple recipes to others that are more advanced. If you have any requests for recipes you would like to see on my channel let me know. Happy cooking!
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EQUIPMENT FOR THIS RECIPE
Food Processor
Mixing Bowl
Cake Tin
Chopping Board
Saucepan
Whisk
Offset Spatula
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NO BAKE CHOCOLATE CHEESECAKE RECIPE
Ingredients
25 Oreo Cookies
½ Stick | ¼ Cup | 55g Butter
9oz | 250g Dark Chocolate
1⅔ Cup | 400ml Heavy Cream
9oz | 250g Cream Cheese
½ Cup Powdered Sugar | Icing Sugar
1 Cup | 250ml Cream
9oz | 250g Dark Chocolate
Instructions
Place the Oreo cookies into a food processor and run the machine until there is only crumbs.
Melt the butter in the microwave for about 30 seconds or in a saucepan.
Pour the cookie crumbs and melted butter into a medium sized mixing bowl and mix together with a wooden spoon until well combined.
Pour the mixture into an 8inch or 20cm lined cake tin and press down with the back of a spoon until firmly packed and even.
Place the cheesecake base into the fridge to set.
Cut the chocolate into small pieces with a serrated knife and place into a heat proof bowl.
Melt the chocolate over a saucepan of simmering water, stirring occasionally until completely smooth and leave to cool.
Pour the heavy cream into a medium sized mixing bowl and beat with a whisk until softly whipped, set to the side.
In a large mixing bowl combine the cream cheese and sugar and beat with a whisk until well combined.
Pour the softly whipped cream and cooled melted chocolate into the bowl with the cream cheese and sugar.
Mix the ingredients together with a whisk for a few minutes until well incorporated.
Pour the cheesecake filling into the cake tin and use an offset spatula to smooth out the top.
Bang the cake tin on the counter a few times to remove any air bubbles and place into the fridge to firm.
To make the topping for the chocolate cheesecake cut the second lot of chocolate into small pieces and place in a heat proof bowl.
Pour the cream into a small saucepan and heat over medium heat until it just starts to boil.
Remove the cream from the heat and pour over the chocolate and leave to stand for about 5 minutes.
Mix the chocolate and cream together until completely smooth and pour over the cheesecake.
Refrigerate or freeze the cheesecake for at least 4-6 hours or overnight before slicing and serving.
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Chopping Board
Chefs Knife
Piping Bag
Piping Tips
Stand Mixer
Hand Mixer
Blender
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EDITING SOFTWARE
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.
Printable Recipe:
More Chocolate Recipes:
Chocolate Cupcakes:
Chocolate Pancakes:
Gluten free chocolate cake:
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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TRIPLE CHOCOLATE LOVERS CHEESECAKE CUPCAKES - The Scran Line
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To convert grams into US cups, please follow this link:
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About The Scran Line
Oh hey there! My name is Nick. I’m a pastry chef and graphic designer. Combine these two passions together and you get The Scran Line! Join me on my baking adventures twice a week I post every Tuesday and Friday.
No Bake Chocolate Cheesecake (for chocolate lovers)
Exact ingredients for chocolate cheesecake:
For the crust:
10 single packs of Chocolate flavor grahams
50 gram unsalted melted butter
Creamcheese filling
300ml whipping cream
250 grams room temp. creamcheese
2 bars chocolate / 1/4 cup milk
4 tsp unflavored gelatin / 8 tbsp warm water
Chocolate sauce topping
2 bars chocolate
1/4 cup milk (sugar optional)
Double Chocolate Cheesecake For The Chocolate Lovers - تشيزكيك بشوكولاتة مضاعفة لعشاق الشوكولاتة
Double Chocolate Cheesecake
Ingredients:
For the base: (1463 calories)
16 oreo biscuit /160 g (728 cal)
5 Digestive biscuit /75 g (362 cal)
(you can use only Oreo biscuit / 24 piece)
Half a stick of butter/ 50g (373 cal)
2 Tbsp of water
For cheese layer: (4283 calories)
1 Kg Kiri cream cheese block / or any cream cheese block, it must be full fat (3090 cal)
1 cup of sour cream / 250 g (482 cal)
Cup of sugar / 330 g (1275 cal) 1 ½
1 Tbsp vanilla
5 eggs (390 cal)
2 Tbsp cacao powder / 35g (80 cal)
150 g Dark Chocolate 70% (819 calories)
½ cup of whipping cream / 125 g (402 calories)
For the Topping: (539 calories)
4 Tbsp of Nutella / 100 g (539 calories)
For the Decorating: (464 calories) Optional
½ cup of whipping cream / 125 g (402 calories)
1 dream whip sachet / 37 g (62 calories)
• Enjoy and be aware of calories
• This cheesecake has 7737 calories, it is a lot but it’s worth it and you can make it in your open day or have it as a breakfast.
• You can cut this cheesecake to 20 pieces (386 calories)
• The calories of cheesecake may be different according to the brand of cream cheese that you are using , the good quality block cheese has normally more than 300 calories per 100 grams
• Bake the cheesecake in an oven at a temperature of 180c for an hour. It is necessary to put a tray with water under the oven grate, and there is no need to preheat the oven - we do not want the cheesecake to puff, because when it cools, it will fall and the surface may crack. You can reduce the tempreture of oven to 170c after half an hour.
• The cheesecake can be shaken to see if it is ready. It should be shaken slightly in the middle, and then left to cool for an hour in the oven. Then cool down at room temperature for two hours, then in the refrigerator for 8 hours or overnight before serving.
• Cheesecake should be kept in the fridge and be consumed within 5 days. It can be kept for up to a month in the freezer.
• Stay tuned for a new dish every Thursday
تشيزكيك بشوكولاتة مضاعفة
المكونات:
للقاعدة: (1463 سعرة حرارية)
16 بسكويت أوريو / 160 جرام (728 كالوري)
5 بسكويت دايجستيف / 75 جرام (362 كالوري)
(يمكنك استخدام بسكويت أوريو فقط / 24 قطعة)
نصف اصبع زبدة / 50 غ (373 كالوري)
2 ملعقة كبيرة ماء
لطبقة الجبن: (4283 سعرة حرارية)
علبة جبنة كيري 1 كجم / أو أي قالب جبنة كريمية ، يجب أن يكون كامل الدسم (3090 كالوري)
1 كوب قشطة حامضة ( يمكن استبدالها بالقشطة العادية أو القيمر)/ 250 جرام (482 سعرة حرارية)
كوب سكر ونصف/ 330 جم (1275 كالوري) 1
1 ملعقة طعام فانيليا
5 بيضات 390 كالوري
2 ملعقة طعام مسحوق كاكاو سادة/ 35 جم (80 كالوري)
150 جرام شوكولاتة داكنة 70٪ (819 سعرة حرارية)
نصف كوب كريمة خفق / 125 جرام (402 سعرة حرارية)
للتغطية: (539 سعرة حرارية)
4 ملاعق كبيرة نوتيلا / 100 جرام (539 سعرة حرارية)
للتزيين: (464 سعرة حرارية) اختياري
نصف كوب كريمة خفق / 125 جرام (402 سعرة حرارية)
1 كيس دريم ويب / 37 جرام (62 سعرة حرارية)
• استمتعوا وراقبوا السعرات الحرارية
• تحتوي كعكة الجبن هذه على 7737 سعرة حرارية ، وهي كثيرة لكنها تستحق العناء ويمكنك تحضيرها في يومك المفتوح أو تناولها كوجبة إفطار.
• يمكنك قطع كعكة الجبن هذه إلى 20 قطعة (386 سعرة حرارية)
• قد تختلف السعرات الحرارية الموجودة في كعكة الجبن وفقًا للعلامة التجارية للجبن الكريمي الذي تستخدمه ، حيث تحتوي كتلة الجبن ذات النوعية الجيدة عادةً على أكثر من 300 سعر حراري لكل 100 جرام
• اخبز كعكة الجبن في فرن على درجة حرارة 180 درجة مئوية لمدة ساعة. من الضروري وضع صينية بها ماء تحت شبكة الفرن ، ولا داعي لتسخين الفرن مسبقًا - لا نريد أن تنتفخ كعكة الجبن ، لأنها عندما تبرد ، وتهبط قد يتشقق السطح. يمكنك تقليل درجة حرارة الفرن إلى 170 درجة مئوية بعد نصف ساعة إذا ارتفعت حرارته كثيرا.
• يمكن هز كعكة الجبن لمعرفة ما إذا كانت جاهزة. يجب أن تهتز قليلاً من المنتصف ، ثم تترك لتبرد لمدة ساعة في الفرن ثم تبرد بدرجة حرارة الغرفة لمدة ساعتين ثم بالثلاجة لمدة 8 ساعات أو طوال الليل قبل التقديم.
• تحفظ الشيزكيك في الثلاجة وتكون صالحة للاستهلاك خلال 5 أيام. يمكن حفظها لمدة شهر في الفريزر
يمكنكم متابعتي عل حسابي في الانستغرام @mammydeserts
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• ترقبوا طبق جديد كل يوم خميس
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!
Music Courtesy of Audio Network