Double Chocolate & Oreo Cheesecake | Mirror Glaze
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This recipe for No Bake Chocolate Oreo Cheesecake makes a decadent, tempting chocolate cheesecake that’s loaded with Oreo goodness! This Double chocolate & Oreo cheesecake will blow your mind. Its so delicate and mouth watering. Make this Halloween extra special by serving it with Black mirror glaze and hidden Oreo cookies in the middle.
Double Chocolate Cheesecake recipe
TÜRKÇE TARİF İÇİN SAYFAYI AŞAĞI KAYDIRABİLİRSİNİZ
Ingredients
Makes about 12 servings
Crust:
24 oreo cookies
70g butter,melted
Cream Cheese Filling:
900g cream cheese
4 eggs (room temperature)
160g sugar
30g flour
1 tsp vanilla extract
210g dark chocolate
Bake at 140C for 45 minutes
Malzemeler:
900g krem beyaz peynir
4 yumurta (oda ısısında)
3 paket bitter çikolata %60 kakao (210g)
1 bardak şeker (180g)
2 kaşık un (30g)
1 çay kaşığı vanilya ekstresi
Tabanı İçin
24 adet oreo veya negro
70 g erimiş tereyağı
Yapılışı
Biskuvileri mutfak robotunda toz haline getirin, erimiş tereyağı ile harmanlayın.
Çikolatayı küçük parçalar halinde kesin, bir kaseye aktarın.Kaynayan su buharı üzerinde eritin ve ılınmaya bırakın.
Yaklaşık 30 cm kalıbın tabanını yağlı kağıt ile kaplayın, biskuvili taban karışımını bardak veya kaşık yardımıyla baskılayarak tabanı oluşturun.
Peynir,şeker, un ve vanilyayı pürüzsüz olana kadar 1 dakika mikserleyin.
Erimiş çikolatayı ilave edin 1 dakika daha mikserleyin.
Son olarak yumurtaları birer birer ekleyin, her eklemede karışıma yedirin ardından kalıba dökün.Kalıbı 1/3 sıcak su dolu bir fırın tepsisine yerleştirin 140° fırında 45 dakika pişirin.Oda ısısına geldiğinde hava almayacak şekilde kapatarak buzdolabında 5-6 saat dinlendirin.
Afiyet olsun..
Kevin MacLeod sanatçısının At Rest - Romance adlı şarkısı, Creative Commons Attribution lisansı ( altında lisanslıdır.
Kaynak:
Sanatçı:
Double Chocolate Cheesecake Muffins
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Ingredients:
1/2 cup butter, at room temperature
2/3 cup brown sugar
1 large egg
2 tsp vanilla extract
2/3 cup sour cream
1 tsp ground cinnamon
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 cup unsweetened cocoa powder
2 cups all-purpose flour
2/3 cup milk
1 cup chocolate chips
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1 package (8 oz) cream cheese, softened
1/2 cup sugar
1 large egg
Bake at 190°C for 20 minutes in the oven
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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
Mini Triple Chocolate Cheesecake Recipe tutorial #Shorts
How to make No Bake Triple Chocolate Mini Cheesecakes!
Hey, Eloise here from Fitwaffle! I make simple recipe tutorials across my social media
My main YouTube Channel is: @Fitwaffle
If you’re a chocolate lover, you need to try these mini cheesecakes ????
A buttery Oreo base, creamy chocolatey cheesecake, topped with chocolate whipped cream, melted chocolate and chocolate chips! ????
Sound on for full instructions ????
All you need is????
Base:
200g Oreo’s, finely crushed
60g Unsalted butter, melted
Cheesecake:
400ml double cream, cold
5 tsp cocoa powder
350g cream cheese, room temp
100g icing sugar
100g milk or dark chocolate, melted & cooled slightly
Optional topping:
Melted milk or dark chocolate
Chocolate chips
Makes 9 ????
Tip: If you prefer the chocolate whipped cream a bit sweeter, add 50g of icing sugar with the cocoa powder ????
Happy Friday everybody! Enjoy ❤️
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#shorts #tutorial #recipe #cheesecake #baking