How To make Triple Chocolate Cheesecake
CRUST 3 tablespoons unsalted butter
melted
1 1/4 cups chocolate wafer cookies :
crushed fine
butter for greasing pan FILLING 32 ounces cream cheese :
softened
1 3/4 cups sugar
4 large eggs
3/4 cup heavy cream
4 ounces milk chocolate melted and cooled
4 ounces white chocolate :
melted and cooled
4 ounces bitter chocolate or semisweet chocolate :
melted and cooled CHOCOLATE GLAZE 1/2 cup heavy cream
4 ounces bitter chocolate or semisweet chocolate chopped
GARNISH sliced almonds :
toasted
Adapted from "A Capital Affair" by the Junior League of Harrisburg, Pa.
Crust: Preheat oven to 350F. In bowl, mix melted butter and crumbs. Press over bottom of 10-in. springform pan. Bake 8-10 minutes until set. Cool on rack. With unmelted butter, grease pan sides. Wrap outside of pan with heavy-duty foil; refrigerate. Reduce oven to 325F. Filling: In large bowl with electric mixer on medium-high speed, beat cream cheese 2-3 minutes until fluffy. Gradually beat in sugar until smooth. With mixer on medium speed, beat in eggs, 1 at a time, just until incorporated. Beat in cream. Divide batter evenly among 3 medium bowls (about 2 1/2 cups each) Stir melted milk chocolate into one bowl, white chocolate into next, and bittersweet chocolate into last.. Pour milk chocolate batter into prepared crust in even layer. Pour and spread white chocolate batter over milk chocolate layer; don't let batters run together. Top with bittersweet chocolate layer, carefully spreading evenly. Set springform pan in center of a large roasting pan: place on oven rack. Pour boiling water into roasting pan to reach halfway up springform pan. Bake 2 hours or until set. Turn off oven; let stand in oven 1 hour. Transfer springform pan to rack; let cool completely. Remove foil. Cover; refrigeratee at least 8 hours or overnight. Glaze: In saucepan, heat cream to a gentle boil. Place chocolate in bowl, add cream. Let stand 1 minute; whisk until smooth. Pour over top of cheesecake; spread to edges. Chill 15 minutes or until set. Run thin-bladed knife around edge of pan; carefully remove pan side. Transfer cake to serving plate. Let stand at room temperatur for 1/2 hour. Garnish top edge of cake with toasted slice almonds, if desired. Slice cake with large knife; between slices. wipe blade clean and dip blade in warm water.
How To make Triple Chocolate Cheesecake's Videos
Mini White Chocolate Cheesecake Recipe tutorial #Shorts
How to make No Bake White Chocolate Milky Bar Mini Cheesecakes!
Hey, Eloise here from Fitwaffle! I make simple recipe tutorials across my social media
My main YouTube Channel is: @Fitwaffle
If you love white chocolate you need to make these super cute white chocolate cheesecakes! ????
They’re sweet, creamy, and so quick and easy to make ????
Sound on for full instructions ????
All you need is:
Base:
150g Digestive biscuits, finely crushed
60g unsalted butter, melted
Cheesecake:
400ml double cream, cold
350g cream cheese
100g icing sugar
100g white chocolate, melted & cooled slightly
Optional topping:
Melted white chocolate
9 Milkybar chunks
Makes 9
Happy baking everybody!
Check out my recipe tutorial playlist if you like this video, and don't forget to subscribe ;)
#shorts #tutorial #recipe #cheesecake #baking
No-bake triple chocolate cheesecake: everyone will love this amazing dessert!
Ready in a few steps, no oven needed, this is the dessert of your dream! INGREDIENTS
White layer:
• 250ml milk
• 500ml cream 33%
• 100-150g sugar powder
• 18g gelatin
• 2 tsp vanilla extract
Chocolate layer:
• 250ml milk
• 100g dark chocolate
• 80-120g sugar powder
• 400ml cream 33%
• 100ml cream 33%
• 18g gelatin
• 2 tbsp Liquor Baileys (optional)
Chocolate glaze:
• 120g black chocolate
• 200ml cream 33%
• 20-40g sugar powder
• 5g gelatin
• 60ml milk
METHOD
White layer: Grease the mold with vegetable oil. Dissolve gelatin in milk. Add powdered sugar and vanilla to the cream. Beat with a mixer. Heat gelatin with milk in a microwave and pour it into whipped cream. Beat with a mixer. Pour into mold. Refrigerate for 20 minutes.
Chocolate layer: Dissolve gelatin in milk. Heat milk with gelatin in the microwave. Add 100g cream to chocolate. Microwave. Beat cream with powdered sugar. Add melted chocolate, liquor. Beat. Add milk with gelatin and mix. Pour into a mold on a white layer. Refrigerate for 20 minutes.
Chocolate coating: Pour gelatin over milk. Heat in the microwave. Add the icing sugar to the cream and heat in the microwave. Add chocolate and mix. Add milk with gelatin and mix. Pour into a mold and refrigerate for 20 minutes.
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No bake triple chocolate cheesecake
Welcome to our YouTube channel! Are you looking for a delicious dessert that's perfect for summer? Look no further than our triple chocolate no-bake cheesecake! This decadent dessert is sure to satisfy your sweet tooth without heating up your kitchen. With a creamy chocolate cheesecake filling and a rich chocolate ganache topping, this dessert is a chocolate lover's dream.
아이스크림 비주얼! 노오븐 트리플 초콜릿 치즈케이크 만들기 : No-Bake Triple Chocolate Cheesecake Recipe | Cooking tree
3가지 초콜릿이 들어간 트리플 초콜릿 치즈케이크를 아이스크림처럼 만들어 장식해 봤어요~
통에 굳혀 냉동실에 넣어두고 아이스크림처럼 한 스쿱씩 퍼먹어도 좋을 것 같더라구요.
초콜릿이 많이 들어가 진하고 맛있네요~^^
즐겁게 시청하세요~♬ Enjoy~
*여러분의 구독, 좋아요, 댓글로 오늘도 큰 힘을 얻습니다!
Your subscriptions, likes, and comments give me a lot of strength.♡
*자막이 준비되어 있습니다! Subtitles are prepared.
It's an automatic translation, so it might be a little wrong,
but I hope it helps a little bit.^^
-
- 틀 사이즈 Mold size : 15cm
[재료 Ingredients]
통밀쿠키 80g
코코아파우더 5g
녹인 무염버터 40g
젤라틴 8g
물 40g
크림치즈 450g
설탕 50g
바닐라빈 페이스트 4g
화이트 커버춰 초콜릿 100g
생크림 250g
밀크 커버춰 초콜릿 70g
다크 커버춰 초콜릿 70g
가나슈 (다크 초콜릿 20g + 생크림 20g)
80g Whole wheat biscuits
5g Cocoa powder
40g Melted unsalted butter
8g Gelatin
40g Water
450g Cream cheese
50g Sugar
4g Vanilla bean paste
100g White couverture chocolate
250g Whipping cream
70g Milk couverture chocolate
70g Dark couverture chocolate
Ganache (20g Dark chocolate + 20g Whipping cream)
[만드는 과정]
1. 부순 통밀 쿠키에 코코아 파우더를 넣고 섞는다.
2. 녹인 버터를 넣고 골고루 섞는다.
3. 무스 틀에 넣고 평평하게 하고 살짝 누른 다음 냉장실에서 굳힌다.
4. 차가운 물에 가루 젤라틴을 넣고 10분 이상 불린다.
5. 실온 상태의 크림치즈(전자레인지에 15초씩 두 번 정도 가열)를 부드럽게 섞는다.
6. 설탕과 바닐라빈 페이스트를 넣고 섞는다.
7. 녹인 화이트초콜릿(뜨거운 상태)을 넣고 섞는다.
8. 불린 젤라틴을 전자레인지에 30초 정도 가열해 녹여 넣고 골고루 섞는다.
9. 생크림을 약 50% 정도 휘핑해 넣고 골고루 섞는다.
10. 무스 틀에 300g을 넣고 평평하게 한 다음 냉장실에서 굳힌다.
11. 2개의 볼에 각각 150g씩 덜어 담는다.
12. 녹인 밀크초콜릿과 다크초콜릿을 각각의 볼에 넣고 섞는다.
13. 짤 주머니에 흰색의 치즈케이크 반죽, 밀크초콜릿 반죽, 다크초콜릿 반죽, 가나슈를 각각 담는다.
(가나슈는 다크초콜릿 20g + 생크림 20g을 가열해 녹여 사용했어요)
14. 길고 깊은 용기에 반죽을 교차로 섞어 짜고 냉장실에서 3~4시간 굳힌다.
15. 스쿱으로 치즈 케이크를 떠서 치즈 케이크 위에 올린다.
-
*제 영상은 유튜브와 네이버TV에만 업로드 되고 있고
트위치, 페이스북 등 다른 매체는 가입되어 있지 않습니다.
이 영상을 무단 도용하거나 2차 편집 및 재업로드를 금지합니다.
My video is only uploaded to YouTube and Naver TV.
Unauthorized theft of this video or 2nd edit and reupload is prohibited.
*멤버십에 가입해 월 2회 제공되는 선공개 영상의 혜택을 즐겨 보세요~
Join the membership and enjoy the benefits of the pre-released video
that is provided twice a month!^^
#초콜릿치즈케이크 #초콜릿케이크 #ChocolateCheesecake #ChocolateCake
Chocolate Cheesecake Recipe
Learn how to make chocolate cheesecake. Rich, delicate and super delicious chocolate cheesecake.
Printable Version::
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Recipe:
Ingredients:
For the crust:
240g (8.5oz) chocolate biscuits/graham crackers
7 tablespoons (100g) butter, melted
For the filling:
325g (11.5oz) dark chocolate 60%
3 cups (675g) cream cheese
1 cup (220g) sour cream
2 tablespoons (15g) cocoa powder
1 teaspoon vanilla extract
1¼ cups (250g) sugar
4 eggs
1/4 teaspoon salt
For the ganache:
150g (5.3oz) dark chocolate 60% (or milk chocolate)
2/3 cup (160ml) heavy cream
1 tablespoon (15g) butter
Directions:
1. Preheat oven to 320F (160C).
2. In a food processor, process biscuits until crumbs are formed. Add melted butter and process again until combined. press into bottom of 9-inch (23 cm) springform pan. Bake for 10 minutes. Let cool while making the filling.
3. Filling: chop the chocolate and place in a heat proof bowl. set over pot with simmering water and melt completely (you can do this step in the microwave: 20 seconds pulses until melted). Set aside.
4. In a large bowl beat cream cheese, sugar, salt and vanilla extract, beat until smooth. And sour cream and beat again until smooth. Add cocoa powder and beat again, scrape the sides of the bowl if needed.
5. Add the eggs, one at the time, beating to combine after each one. add the melted chocolate, mix until combined and smooth.
6. Wrap the bottom of the pan with aluminum foil. Pour the filling over the crust. place in a roasting pan. Place roasting pan in oven. Pour in boiling water to come halfway up side of springform pan
7. Bake for 55-60 minutes, or until center is almost set. Turn off the oven, slightly open the oven door, and allow the cake to cool in the oven for 1 hour. Remove from oven, run a thin knife around the edge of the pan, let cool to room temperature and refrigerate overnight.
8. For the ganache: chop the chocolate, place in a large bowl. In a saucepan bring the heavy cream to a simmer. Pour over the chocolate. Let sit for 1-2 minutes. Stir until smooth. Let cool slightly.
9. Pour over the cheesecake, let set and serve.
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Secret Recipe Hokkaido Triple Chocolate Cheese Cake
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