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!
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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
4 Easy No-Bake Cheesecake Recipes
These 4 easy no-bake cheesecake recipes are perfect for beginners to make their first cheesecake. You don't need an oven and the result is a creamy and delicious cheesecake, just pick your favorite flavor or make them all!
???? Make cheesecakes like a pro, learn the secrets and get all our recipes ➡️
What are digestive biscuits?
RECIPES:
Chocolate cheesecake:
Mango cheesecake:
Vanilla cheesecake:
Strawberry cheesecake:
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⏱ Timestamps:
Vanilla cheesecake - 0:21
Chocolate cheesecake - 3:46
Mango cheesecake - 8:44
Strawberry cheesecake - 13:13
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Decadent Orange Chocolate Cheesecake / Easy and Delicious Orange Chocolate Cheesecake #recipe #food
Indulge in the heavenly combination of zesty oranges and rich chocolate with our irresistible Orange and Chocolate Cheesecake. This creamy and decadent dessert will captivate your taste buds and leave you craving for more. Our easy-to-follow recipe will guide you through the steps, ensuring a flawless creation. Perfect for any occasion, this orange-infused cheesecake is a showstopper that will impress both family and friends. Get ready to experience the ultimate dessert sensation with our mouthwatering Orange and Chocolate Cheesecake recipe????
Orange Chocolate Cheesecake????????????
Crust Ingredients:
- 250g powdered chocolate biscuits
- 125g butter
Orange Filling Ingredients:
- 200g whipping cream
- 200g cream cheese,
- 2 tablespoons powdered sugar (adjust according to taste)
- 1 pack orange gelatin powder
- 3/4 cup boiling water
Chocolate Filling Ingredients:
- 200g whipping cream
- 200g cream cheese
- 1/3 cup powdered sugar (adjust according to taste)
- 1/2 cup cold milk
- 2 teaspoons standard-sized gelatin powder
- 3 tablespoons standard-sized cocoa powder
Ganache Ingredients:
- 100g dark chocolate bar
- 100g whipping cream
Instructions:
1. Line the bottom of a springform pan with parchment paper and lightly grease it with oil.
2. Crush the chocolate biscuits into a fine powder.
3. Add melted butter to the crushed biscuits while it's still hot. Mix well until the mixture is evenly combined.
4. Press the biscuit mixture onto the bottom of the greased pan, spreading it out to form an even layer. Use the back of a spoon to press it firmly.
5. Place the pan in the refrigerator for 30 minutes to allow the crust to firm up.
6. In a separate bowl, dissolve the orange-flavored jelly packet in hot water. Place it over a steamer until completely dissolved.
7. Take out the cream cheese and whipping cream from the refrigerator one hour to reach room temputer.
8. In a mixing bowl, cream cheese, whipping cream, and powdered sugar. Mix well using an electric mixer until smooth and creamy.
9. Add the dissolved orange jelly mixture to the cream cheese mixture while it's still hot. Mix again with the electric mixer for a few minutes until well combined.
10. Remove the pan from the refrigerator and make sure the crust layer is completely firm.
11. Pour the prepared cream cheese mixture onto the crust, spreading it out evenly.
12. Place the pan back in the refrigerator for 30 minute.
13. Dissolve the gelatin in cold milk and mix well until there are no lumps.
14. Place the gelatin mixture over a steamer and stir until the gelatin is completely dissolved.
15. In a separate bowl, combine the cream cheese, whipping cream, powdered sugar, and cocoa powder. Mix well using an electric mixer.
16. Add the warm gelatin mixture to the cream cheese mixture and continue mixing with the electric mixer until well combined.
17. Remove the pan from the refrigerator and gently pour the chocolate mixture onto the set cream cheese layer. Spread it out evenly.
18. Place the pan back in the refrigerator and let it set completely, preferably overnight.
19. For the ganache topping, combine the whipping cream and chocolate in a bowl and place it over a steamer. Stir continuously until the ganache is smooth and melted.
20. Pour the warm ganache over the cheesecake, rotating the pan to ensure even coverage(as showen in video)
21. Place the pan back in the refrigerator for 30-40 minutes until the ganache sets.
22. Finally, remove the cheesecake from the refrigerator, carefully release it from the springform pan, and garnish with orange slices as desired.
23. Slice and serve chilled. Enjoy your delicious Orange and Chocolate Cheesecake!????
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Classic Cheesecake Recipe | How Tasty Channel
Creamy, rich and decadent…there’s nothing more to say about this classic baked cheesecake recipe! Once you taste it, you won’t stop ‘till the end!
The tips to get a perfect cheesecake are three:
- don't over-beat the batter, specially when you add eggs
- bake at low temperature and don't over-baking
- cool down gradually
????PRINTABLE RECIPE AND TIPS:
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Crunch Chocolate Cheesecake #shorts
#dessert #cheesecake #crunch
RECIPE
Crust:
• 15 crushed graham cracker sheets
• 6 tbsp unsalted butter, melted
• 1 1/2 tbsp cocoa powder
• 6 full Crunch chocolate bars (to place around the cheesecake)
Cheesecake
• 32oz softened cream cheese
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup melted milk chocolate
• 1 cup heavy cream
Ganache
• 8oz (about 250g) milk chocolate
• 3/4 cup heavy cream
• Rice Krispies cereal
Preparation
• Line the sides with Crunch chocolate bars
• Prepare your crust by mixing crushed grahams, cocoa powder and melted butter, and shape it in you pie pan, then refrigerate
• Mix your cheesecake filling ingredients in a large bowl until well combined! Mix should be smooth and silky
• Pour your mix into the prepared pie crust and refrigerate for 2 hours
• Melt your chocolate and heavy cream to form the ganache, and mix in the Rice Krispies, top your cheesecake.
• Slice, serve and enjoy!
Philly Double Chocolate Cheesecake
Prep Time: 20 min | Total Time: 5 hr 35 min | Makes: 32 servings
What You Need!
24 OREO Cookies, crushed (about 2 cups)
1/4 cup (1/2 stick) butter or margarine, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
2 Tbsp. flour
1 tsp. vanilla
1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate, melted, slightly cooled
4 eggs
1/2 cup blueberries
Make It!
HEAT oven to 325ºF.
MIX crumbs and butter; press onto bottom of 13x9-inch foil-lined pan. Bake 10 min.
BEAT cream cheese, sugar, flour and vanilla with mixer until well blended. Add chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
BAKE 45 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil to lift cheesecake from pan. Top with berries.
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