How to make Choco Truffle Cheesecake.
Choco Truffle Cheesecake is beyond the average food lover’s wildest dreams
Here’s the ingredients you’ll need
16 digestive biscuits
2 tbsp cocoa powder
100g butter, melted
200ml cream
150g caster sugar
100ml sour cream
500g cream cheese
2 tbsp cocoa
2 tbsp hot water
200g chocolate, melted
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Recipe: Fudge Truffle Cheesecake
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INGREDIENTS:
1 1/2 cups vanilla wafer crumbs
1/2 cup confectioners' sugar
1/3 cup unsweetened cocoa powder
1/3 cup butter, softened
2 cups semi-sweet chocolate chips
3 (8 ounce) packages cream cheese, room temperature
1 (14 ounce) can sweetened condensed milk
4 eggs
2 teaspoons vanilla extract
Directions
Preheat oven to 300 degrees F (150 degrees C).
In a large mixing bowl, mix together crushed vanilla wafers, confectioners' sugar, cocoa, and butter by hand. Press ingredients into a 9-inch springform pan.
In the top of a double boiler, melt the chocolate chips, making sure that they are very smooth.
In a large bowl, beat cream cheese until fluffy with an electric mixer. Gradually beat in condensed milk until smooth. Mix in melted chocolate, eggs, and vanilla. Beat with electric mixer on low speed until the ingredients are thoroughly blended. Pour the filling into the prepared crust.
Bake at 300 degrees F (150 degrees C) for 55 minutes. The cake will seem underbaked in the center, but will continue to cook after you remove it from the oven.
Allow to cool to room temperature, then refrigerate for several hours before serving.
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
The Easiest New York Cheesecake 2 Ways
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NYC Cheesecake is the easiest and most delicious dessert you can make at home. With a few simple techniques and a topping of homemade strawberry jam, you can have one of the smoothest and creamiest desserts in the game. Not to mention, you can have your cake with no cracks using this simple technique. Love u .
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Box Free with Stephanie - Fudge Truffle Cheesecake
Welcome to Box Free with Stephanie, a cooking show on ICTV that features simple and easy recipes that are fresh, nutritious, and delicious and most importantly, box free! This episode features Fudge Truffle Cheesecake.
RECIPE:
Filling:
2 c semi-sweet chocolate chips
24 oz. cream cheese, warmed to room temperature
14 oz. sweetened condensed milk
4 eggs
2 t vanilla
Nut crust:
1-1/2 c walnuts
1/4 c sugar
4 T butter, melted
Prepare crust by grinding walnuts in food processor. Add sugar and mix well. Pour into a bowl and add butter. Stir till combined. Press onto the bottom of a 9-inch springform pan. Bake at 350 for 12 minutes. Remove from oven and set aside. Turn oven down to 300. For filling, in saucepan over low heat, melt chips, stirring constantly. In large bowl, beat cream cheese until fluffy. Gradually beat in the milk until smooth. Add melted chips, eggs, and vanilla and mix well. Pour onto crust with a water bath if preferred. Bake 65 minutes or 85-90 if using a water bath, or until center is set. Cool 1-2 hours, then chill at least 2 hours or overnight before serving. Refrigerate any leftovers.
Water bath option: Wrap pan in heavy duty foil, then pour boiling water an inch deep into a large baking dish that can hold your springform pan. This will allow the cake to bake with even heat around the edges and give a crack-free cheesecake.
Condensed Milk Chocolate Truffles Easy Recipe [2 Ingredients]
How To Make Condensed Milk Chocolate Truffles Recipe [ASMR]
練乳トリュフチョコレート の作り方 [Eating sound]
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●● Recipe (レシピ):
- 240g Condensed milk
(練乳)
- 100g Cocoa powder
(ココアパウダー)
- Refrigerate for 2 hours
(冷蔵庫で2時)
- Cocoa powder
(ココアパウダー)
#ASMR #OhNino #NinosHome #trufflechocolate
Trans:
1. 2가지 식감의 연유 초콜릿 만들기 : Condensed milk Chocolate Truffles Recipe | Cooking tree - Nama chocolate oh nino
2. Cách Làm truffle chocolate socola
3. CUMA 2 BAHAN JADI CEMILAN COKLAT
4. วิธีทำโกโก้หนึบ ง่ายๆ ด้วยของแค่ 2 อย่าง
5.松露炼奶巧克力
6. الشوكولاته الكمأة
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