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
How To make Chocolate Lover's Cheesecake Microwave's Videos
Chocolate Cheesecake (Instant Pot) - For chocolate lovers !!
Welcome Back!!
Chocolate Cheesecake. What more can I say!?? This is another cheesecake recipe for the Instant Pot. I am a big fan of making cheesecake in the instant pot, because it comes out with the perfect consistency and I don't have to use the oven!! Of course, you have to get the Fat Daddy pan on Amazon for this recipe so it fits in your Instant Pot. Here is the affiliate link for this pan on Amazon:
This pan is 3 inches deep and I really like the size of the cheesecake. You could easily serve at least 8 people with this size cheesecake.
About this recipe : It calls for graham cracker crust OR Oreos. I had graham crackers on hand so that's what I used! But I have had this recipe with Oreos and it is so good - especially if you want it to be an ALL chocolate cheesecake. You could also incorporate Oreos in the garnish to complete the cheesecake. This recipe uses melted chocolate chips and espresso powder. I use Ghirardelli semi-sweet and Bustelo espresso powder (which I keep on hand mainly for baking chocolate recipes). You could play with different types of chocolate chips - for example, use milk chocolate instead of semi-sweet if you want a less dark chocolate flavor. I wondered what it tastes like with some peanut butter (Reese's) chips mixed in too - YUM. I also have a recipe for Nutella Cheesecake that I will post one day!! Here's the recipe:
For the Crust:
1 pack graham crackers or 16 oreos
4 T Melted Butter
3 T Sugar
Prep the pan by wrapping the removable disc with aluminum or parchment paper. Mash up crackers or cookies and combine with butter. Mix until it looks like coarse sand. Pour into pan - make sure to PAM the sides of the pan. Compress to form crust. I use the bottom of a cup to help compress the crumbs evenly and then I finish it with my hands. Put pan in freezer for at least an hour.
For the cheesecake batter:
In stand mixer or mixing bowl, mix the following - all these ingredients need to be room temperature or you will have problems!!!!!!:
BATTER INGREDIENTS
2 8 ounce cream cheese
1 T Vanilla
2 T Flour
2/3 C powdered sugar
2 pinch salt
2 eggs
On the stove or microwave, heat on medium and stir until melted consistently, allow to cool 15 minutes before mixing with batter:
1/4 C Milk
2 C Semi-Sweet Chocolate Chips
1 t Espresso Powder
Add melted chocolate to the batter and mix until creamy and batter is uniform in consistency. Make sure to thoroughly scrape bowl with spatula. Mix until all the chocolate swirls are gone.
Fill cheesecake pan with batter. Put pan on trivet. Smooth over the top and then wrap tightly with aluminum foil. Add 1 Cup water to the bottom of Instant Pot or 2 Cups if you have the bigger Instant Pot. Put the cheesecake on top of the trivet on the kitchen counter, and then lower pan and trivet into the Instant Pot. The water should not be touching the bottom of the pan which is why we use the trivet.
Pressure cook in Instant Pot for 25 minutes and let natural release for 15 minutes. Remove trivet and pan, check the cheesecake, cover it again with foil and then put in fridge for at least 8 hours or overnight. This is the hardest part, waiting for it to set overnight!! But I have made it in the morning and served it for dinner before!!!
The next day, remove the foil, and get an upside down juice glass or mug - I put it on the counter and then put the cheesecake pan on top, then pull the pan down and it should slide off. If you forget to spray the sides of the pan like I did, then you may want to run a knife around the edges of the pan. Either way, it should slide off. Remove disc or leave it on the disc and then put on a serving platter. You can garnish this with chocolate curls, strawberries or raspberries, whipped cream and oreos. You could also make a ganache and pour it over the cheesecake. Go crazy with the garnish!!! This cheesecake (and cheesecake in general) freezes very well so if you want to cut up and then freeze some portions for later, it always freezes well!! ENJOY!
Timecodes
0:00 - Introduction
0:03 - Ingredient List
0:22 - Making the Crust
1:13 - Making the Cheesecake Batter
2:40 - Cooking Cheesecake in Instant Pot
3:52 - Garnish and Serve
#cookbakelearn,#chocolatecheesecake,#chocolatelovers
Do you like Toblerone? #easyrecipe #cheesecake
If you're a cheesecake lover, give this a go ????
Yogurt Cheesecake ???? if you have a sweet tooth, but want something a little healthier, you need to try this Healthy Cheesecake ????
Ingredients:
- 3 eggs
- 250g yogurt
- 1tbsp cornstarch
- 50ml agave syrup
- Frozen Berries
Bake at 180c for 40 min
Save this for your next dessert!
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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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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 LOVERS CHEESECAKE CUPCAKES - The Scran Line
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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.