How To make Supreme Chocolate Cheesecake
3 pk (8-oz ea) cream cheese,
Softened 1 cn (14-oz) sweetened condensed
Milk 3 Eggs
1 pk 12-oz semi-sweet chocolate
Chips 16 Crushed cream filled
Chocolate cookies 1/4 c Margarine, melted
1/3 c Margarine
1/2 c Powdered sugar
1 pk (6-oz) semi-sweet chocolate
Pieces, melted 2 tb Orange-flavored liqueur
Combine cookie crumbs and 1/4 cup margarine; press into bottom of 9" springform pan. Combine cream cheese and milk, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate and vanilla; pour over crust. Bake at 300 degrees for 1 hour and 10 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Beat 1/3 cup margarine and sugar until light and fluffy. Add chocolate and liqueur, mixing well. Frost top and sides of cheesecake. Chill.
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Makes 16 slices
Preheat oven 350 F
To make crust:
1. With a food processor or ziploc bag, crush the pretzels until fine crumbs.
2. Stir in melted butter.
3. Press into springform pan.
4. Bake at 350F for 10 minutes.
5. Let cool.
To make Cheesecake:
Before mixing, melt the chocolate chips in a microwave safe bowl. Add 1/4 Cup hot coffee or milk and stir. Then at 30 second intervals, melt and stir until melted. Let cool.
In a large bowl, beat the cream cheese until creamy.
Slowly beat in sugar.
Add in sour cream.
Add in cocoa powder.
Beat in one egg at a time, mixing well.
Add in melted chocolate chips. Mix well, scraping down the sides.
Pour into springform pan.
Bake at 350 F for 60 minutes. Put a pan of water under the pan while baking.
Check for doneness in the middle - it should be firm. Bake at 10 minute intervals if it is not baked.
Turn off oven. Let cheesecake stay in oven for 1 hour longer.
Let cool before releasing the springform pan.
Refrigerate until serving.
Philadelphia Double-Chocolate Cheesecake
For all the chocolate and cheesecake lovers out there, we've got you covered! This recipe is super simple to make and combines some of our favorite flavors, learn how to make it now!
Recipe:
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Chocolate Cheesecake Recipe (New York Style)
This amazingly rich and smooth Chocolate cheesecake is topped with the silkiest chocolate ganache and has a crunchy OREO cookie base. Everything you will want in a perfect chocolate cheesecake recipe!
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No Bake Double chocolate cheesecake cake | ultimate chocolate cheesecake | easy cooking with das
No Bake Double chocolate cheesecake cake | ultimate chocolate cheesecake | easy cooking with das |
Chocolate cake recipe | super soft chocolate cake | cheesecake recipe |
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#cakerecipe
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Easy Homemade Cheesecake recipe
ingredients:-
100gm Biscuits
50gm melted butter
150gm dark chocolate
100ml whopping cream
200gm cream cheese
1/4 cup honey
1tbsp Greek yogurt
1tsp vanilla essence .
( optional- 1tsp gelatin+3tbsp water)
~~~~~×××××~~~~~~~
150gm white chocolate
100gm whopping cream
200gm cream cheese
1/4 cup honey
1tbsp greek yogurt
1tsp vanilla essence
(optional- 1tsp gelatin+3tbsp water)
~~~~~~~~~~~××××××~~~~~~~~
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The Best Chocolate Cheesecake Recipe
RECIPE:
This is the BEST Chocolate Cheesecake! It's perfectly rich, creamy (with the help of Greek yogurt), and bakes up with no cracking and no water bath needed. This is the easy way to perfect baked cheesecake!
THE ULTIMATE CHOCOLATE CHEESECAKE RECIPE | SUPER CREAMY CHOCOLATE CHEESECAKE | INTHEKITCHENWITHELISA
The recipe for this delicious and super creamy Ultimate Chocolate Cheesecake is available here
Hi lovelies, are you ready to be seduced? Because this cheesecake will drive you crazy with how creamy, soft and deeeelicious it is! I am in love and I now you will be ????Without saying more, just watch the video until the very end for some real proof of the creaminess and I know you will not need to think no further???? I hope you will also like this recipe and if you try it out, please let me know what you think about it????
It was a closed start nozzle that I used for piping the cream, like I said, I never remember which is which ???? But here is the one I used:
Closed Star Nozzle
SveBake Piping Bags (38cm) (these are the best quality that I have used and a good size for piping frosting)
If you have any questions on the equipment or the technique please comment below and I will be happy to help.
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