Easy Hack to PERFECT Chocolate Cheesecake
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Instant Pot Chocolate Malt Cheesecake ~ 1st Place Winner !!!
This video is about Instant Pot ~ Chocolate Malt Cheesecake, Cheesecake, chocolate cheesecake, instant pot cheesecake
Cheesecake pan
Instant pot
Chocolate malt powder
Affiliate links
* Instant Pot 6 Qt Duo
Recipe
Crust ~ 15 whole oreos & 3 tbsp butter
Cheesecake ~ 2 bricks cream cheese, 1/4 cup brown sugar,1/4 cup white sugar, 2 eggs, 1/4 cup sour cream, 1 cup chocolate, 1 tsp vanilla, 1 tbsp flour, 1 tbsp cocoa, 1/2 cup chocolate malt milk powder
Topping ~ 1 cup chocolate, 1/2 cup heavy whipping cream
To cook ~ Add 1 cup water to instant pot, place cheesecake on trivet, pressure cook on high for 28 minutes, rest 10 minutes, break seal, put in refrigerator for a minimum of 4 hours ( preferably overnight ), Then enjoy :)
#Cheesecake, #InstantPot, #InstantPotCheesecake
Ultimate CHOCOLATE Cheesecake ???????? Enjoy! ????
This is the ultimate chocolate cheesecake recipe for chocolate lovers just like me????
Chocolate Cheesecake
Ingredients
For the crunch
24 chocolate sandwich cookies
60 gr butter
For the cheesecake
1/4 cup heavy whipping cream
1 cup semi-sweet chocolate chips
8 oz cream cheese
1/2 cup sour cream
1/2 cup mascarpone
1 cup granulated sugar
3 eggs
2 tbsp cocoa powder
Orange zest or extract
Vanilla
For the ganache
1 cup chocolate chips
3/4 cup heavy whipping cream
Instructions
Preheat the oven to 340F.
In a food processor, add the sandwich cookies and melted butter and process until well blended.
Wrap a 7 springform pan with two layers of heavy-duty aluminum foil. Make sure to cover the underside of the pan and around the sides of the pan.
Then transfer the mixture to the springform pan and press the crumbs into the pan.
Bake for about 8 min. Remove from the oven and set aside.
Preparing the cheesecake
In a small bowl, add chocolate and heavy cream and microwave for a few seconds until melted and stir.
In a large bowl, add room temperature cream cheese, sour cream, mascarpone, sugar, and whisk.
Add eggs one at a time and mix well. Add cocoa powder, vanilla, and orange zest and stir.
Pour the melted chocolate and mix until combined well.
Pour the mixture into the springform pan.
Bake for about 60-70 min in a water bath (bain-marie), and chill at least 4-5 hours or better overnight.
The next day, transfer the cheesecake to a serving plate.
In a small bowl, add the chocolate and heavy cream and microwave for a few seconds until melted and stir.
Pour the ganache over the chilled cheesecake. Serve with raspberry.
Bon Appétit, Buen Provecho, and Afiyet Olsun!
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Chocolate Cheesecake
This amazingly delicious and easy chocolate cheesecake recipe is a perfect combination of light fluffy cream cheese and rich chocolate on an Oreo crust! It's everything you want in a chocolate cheesecake, a perfectly rich and creamy dessert that just melts in your mouth! And by the by, that CHOCOLATE whipped cream is the best thing ever, you might want to use it on every dessert you make.
Recipe:
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Chocolate Turtle Cheesecake Pops Tutorial
A food truck in Toronto serves cheesecake on a stick, dipped in chocolate. What a fabulous idea! I just had to try them, but Canada is far away. What’s a girl to do. Here's my version: Chocolate Turtle Cheesecake Pops are pieces of cheesecake on a stick, dipped in chocolate and topped with caramel and pecans. Yum! Get the recipe here:
The Best New York Cheesecake Recipe | Emojoie Cuisine
▼Ingredients
Ø18cm
120g biscuits
60g melted butter
400g creamcheese (Full fat)
120g granulated sugar
200g sour cream or 100g heavy cream + 100g yogurt
150ml heavy cream
2 eggs
2tbsp corn starch
1.5tbsp vanilla extract
1/4 lemon juice
200g raspberres
40g granulated sugar
1tbsp water
Conversion guide
18 cm (7 inch) → 21 cm (8.2 inch) Ingredients 1.5 times
180 ° C for 30 min, 150 ° C ”40 to 45 min”, then turning off the oven and wait for 60 min.
18 cm (7 inch) → 24 cm (9.4 inch) Ingredients 2 times
180 ° C for 30 min, 150 ° C ”50 to 60 min”, then turning off the oven and wait for 60 min.
18 cm (7 inch) → 15 cm (6 inch) Ingredients 0.66 to 0.7 times
180 ° C for 30 min, 150 ° C ”20 to 25 min”, then turning off the oven and wait for 60 min.
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-Français
Ø18cm
Biscuits 120g
60g de beurre fondu
400g de à cream cheese 30% de MG (
KIRI ou M&S Full Fat Soft Cheese)
120g de sucre
200 g de crème fraîche épaisse ou sour cream
150ml de crème liquide entière
2 oeufs
2 cuillères à soupe d'amidon de maïs
1,5 cuillère à soupe d'extrait de vanille
1/4 jus de citron
200g de framboises
40g de sucre cristallisé
1 cuillère à soupe d'eau
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-Español
Ø18cm
120g de galletas
60g de margarina derretida
400 g de queso crema
120g de azucar blanca
200g de crema agria
150g de crema espesa
2 huevos
2 cucharadas de maizena
1 1/2 cucharada de vainilla
1/4 de jugo de limon
200g de frambuesas
40g de azúcar blanca y 1 cucharada de agua.
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■１８cmケーキ型の分量
ビスケット 120ｇ
溶かしバター 60ｇ
クリームチーズ 400ｇ
グラニュー糖 120ｇ
サワークリーム 200ｇ
又は 生クリーム100ｍｌとヨーグルト100ｇで代用可
生クリーム 150ｍｌ(植物性生クリーム不可)
卵 2個
コーンスターチ 大さじ2
バニラエクストラクト大さじ1.5 又はバニラエッセンス数滴
レモン汁 １/4個分
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Emojoie Cuisine Recipe Book(In Japanese)