How To make Chocolate Orange Supreme Cheesecake2
BASE:
1 c Chocolate wafer crumbs
1/4 ts Cinnamon
3 tb Margarine, melted
BODY:
4 pk 8-ounce cream cheese, soften
3/4 c Sugar
4 ea Eggs
1/2 c Sour cream
1 t Vanilla
1/2 c Semi-sweet chocolate pieces,
2 tb Orange flavored liqueur
1/2 ts Grated orange peel
BASE: Combine crumbs, cinnamon and margarine; press onto bottom of 9-inch springform pan. Bake at 325, 10 minutes. BODY: Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and vanilla. Blend chocolate into 3 cups batter; blend liqueur and peel into remaining batter. Pour chocolate batter over crust. Bake at 350, 30 minutes. Reduce oven temperature to 325. Spoon remaining batter over chocolate layer; continue baking 30 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with chocolate curls, if desired.
How To make Chocolate Orange Supreme Cheesecake2's Videos
The Best Low Fat No- bake Cheese Cake | Japanese Yuzu Flavor | Yuzu Curd for Spring Mood!
Today I'm going to be making no-bake cheesecake with Yuzu Flavor.
Easy but delicious, perfect dessert for a warm spring day.
No-Bake Yuzu Cheese Cake
Two 15cm (6 inch) cake or One 21cm(8inch) cake
Crust
450g(1lb) Graham cracker
200g (8oz) unsalted butter
50g (2oz)toasted walnut
Filling
450g(1lb) Cream Cheese
250g (10oz) Greek Yogurt
150g (6oz)condensed milk
1/4 cup(60ml) Yuzu juice
or Lemon juice
Yuzu Curd
100g(1/2cup) Sugar
1/4 ts salt
1 large egg
3 large egg yolks
1/3 cup Yuzu juice
or Lemon juice
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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
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New York Cheese Cake Cooked on Z Grills
See Mick's cheese cake and start your Z Grills! For the best results, bake the cake in a water bath.
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Dulce de Leche Chocolate Cheesecake with Theo Chocolate - made by Ana Pozo
Watch our friend Ana (@inspiredwithatwist on Instagram) make our Caramel Chocolate Cheesecake recipe — using Theo Chocolate's organic 70% dark chocolate, our organic AP flour, and a few unique changes of her own! Her adorable kid makes a cameo as well.
See the Tips in this recipe to make it like Ana does, with hazelnuts and dulce de leche:
Rich And Creamy CLASSIC CHEESECAKE DRIZZLED IN CHOCOLATE | Recipes.net
Go back to the classics and prepare this rich and creamy classic cheesecake drizzled in chocolate. It's a simple and no-fuss dessert that has only 8-ingredients. Best of all, you don't need an oven to satisfy your cheesecake cravings!
???? Check the full recipe on how to make Classic Cheesecake Drizzled in Chocolate here:
Ingredients:
Crust:
1½ cups graham cracker crumbs
⅓ cup unsalted butter, melted
½ tsp ground cinnamon
Filling:
16 oz cream cheese at room temperature
2 cups chilled heavy cream
⅓ cup granulated sugar
2 tsp lemon juice
Topping:
¾ cup milk or dark chocolate chips, melted
⬇️ How to make Classic Cheesecake Drizzled in Chocolate ⬇️
Crust:
0:10 Combine all the ingredients in a large mixing bowl. Mix until the texture resembles wet sand
0:28 Press the mixture onto the bottom and along the sides of an 8-inch springform cake tin and set aside in a chilled area. Allow to firm up, at least an hour.
Filling:
0:44 In a mixing bowl attached to a hand beater, add cream cheese and lemon juice. Cream until pale and light, roughly 5 to 7 minutes.
1:00 Add heavy cream and sugar into another mixing bowl. Beat until stiff, roughly 6 to 8 minutes, then fold into your cream cheese and lemon mixture until evenly incorporated.
Assembly:
1:42 Pour the filling into the firm crust and spread evenly.
2:02 Set aside in a chilled and allow to firm up, anywhere from 6 hours to overnight.
2:12 Once firm, remove the springform brace from the cheesecake.
2:18 Drizzle melted chocolate all over the cheesecake, in a pattern per your preference.
2:29 Return once more in a chilled area and allow the chocolate drizzle to firm up for at least 30 minutes.
2:38 Once firm, portion accordingly and serve.
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