Double Fromage Cheesecake Chocolate

author Risa Baking Days   4 weekly ago
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르타오 초코 더블 프로마쥬 치즈케이크 만들기:LeTAO Choco Double Fromage Cheesecake Recipe-Cooking tree쿠킹트리*Cooking ASMR

초콜릿을 넣어 더 진한 초코 더블 프로마쥬 치즈케이크를 만들었어요! ▼▽▼▽구독하고~ 좋아요!누르고 공유 부탁드려요!^^▼▽▼▽ 더 자세한 레시피와 설명은 밑에 더보기 버튼 눌러 확인 해 주세요♥For more detailed recipes, please click on the down below. 초콜릿을 넣어 더 진한 초코 더블 프로마쥬 치즈케이크를 만들었어요! 일반 더블 프로마쥬 케이크는 두 층이 모두 치즈 맛으로 가득하다면 초코 더블 프로마쥬는 치즈 맛과 초코 맛을 함께 느낄 수 있는 것 같아요~ 초코 케이크 시트를 체에 내려 포슬포슬 뿌려주니 더블 프로마쥬의 느낌이 딱 완성되네요~^^ 그냥 먹어도 얼려 먹어도 맛있는 케이크랍니다~ 즐겁게 시청하세요~♬ Enjoy~♪ ----------------------------------------------------------------- ▶틀 사이즈 Mold size : 15cm x 4.5cm ▶재료 15cm 초코 스펀지 케이크 시트 (레시피 : https://youtu.be/JfuJy-R9i5k) 크림치즈 140g 설탕 20g 달걀 1개 생크림 40g 녹인 다크 초콜릿 50g 박력분 4g 마스카포네 치즈 60g 설탕 20g 물 25ml 달걀노른자 1개 판젤라틴 4g 휘핑한 생크림 140g ▶레시피 1. 볼에 크림치즈를 넣고 부드럽게 풀고 설탕을 넣고 섞은 뒤 달걀을 넣고 섞는다. 2. 생크림, 녹인 다크 초콜릿을 넣고 섞은 뒤 박력분을 넣고 섞는다. 3. 무스 틀에 초코 스펀지케이크 시트를 깔고 (2)를 체에 걸러 넣고 150도 예열된 오븐에서 25~28분간 굽고 식힌다. 4. 뜨거운 물이 담긴 냄비 위에 볼을 올리고 달걀노른자, 물, 설탕, 마스카포네 치즈를 넣고 섞는다. 5. 찬물에 10분 이상 불린 판젤라틴을 넣고 젤라틴이 완전히 녹을 때까지 섞은 뒤 냄비에서 내린다. 6. 휘핑한 생크림을 넣고 섞은 뒤 식힌 케이크 위에 붓고 냉동실에서 2시간 정도 굳힌다. 7. 스펀지케이크 시트를 체에 비벼 가루로 만든다. 8. 조금 남겨둔 무스 크림을 케이크 윗면과 옆면에 바른 뒤 케이크 가루를 묻힌다. ▶Ingredients 15cm Choco sponge cake sheet (Recipe: https://youtu.be/JfuJy-R9i5k) 140g Cream cheese 20g Sugar 1 Egg 40g Whipping cream 50g Melted dark chocolate 4g Cake flour 60g Mascarpone Cheese 20g Sugar 25ml Water 1 Egg yolk 4g Leaf gelatine 140g Whipped cream ---------------------------------------------------------------- 시청해주셔서 감사합니다~♥ Thank you for watching~

Castella Chocolate ( Taiwanese Castella with chocolate flavour, Jiggly and fluffy )

Ingredients: 1.195gr Cake Flour 2.75gr Chocolate powder 3.270ml Milk 4.150gr Vegetable oil 5.15pc Egg yolks Meringue: 1.15pcs Egg whites 2.195gr Sugar Additional: 1.200gr Choc grated 2.100gr Choc chip How to make: Prepare 12" baking pan and line with baking paper and cardboard to avoid uneven baking. Preheat the oven for 150c and prepare the water bath. 1.Heat the vegetable oil for2 minutes in the microwave 2.Mix in the flour, mix well. 3.Add the milk, stir and add the egg yolks one by one. 4.Whisk the egg whites, salt and sugar until soft peak. 5.Gently fold the meringue to the egg yolks. Pour half of the cake batter in the pan, sprinkle with Chocolate grated as a filling, cover with the rest of the cake batter and sprinkle again with Chocolate chip over the top. 6.Tap three times to release bubbles. 7.Steam bake in 150c for 60minutes. 8.When its done, take out the pan from the oven, bang it twice to avoid shrinking. 9.Take the castella out of the pan and cooled down before cutting. 10.Enjoy ^^

No-Bake Mango Cheesecake Recipe

This no bake mango cheesecake is so delicate, rich and delicious. Perfect summer cake! More No bake Cheesecakes: Peanut Butter Cheesecake: http://bit.ly/PeanutCheesecake No-Bake Nutella Cheesecake: http://bit.ly/NBNutellaCheesecake No-Bake Strawberry Cheesecake: http://bit.ly/StrawberryCheesecakeTCF Tiramisu Cake: http://bit.ly/AmazingTiramisu More Cakes and Desserts: Giant Oreo Cake: http://bit.ly/GiantOreoCookie Strawberry Mousse Mirror Glaze Cake: http://bit.ly/StrawberryMirrorGlaze Tiramisu Truffles: http://bit.ly/TiramisuTruffles Flourless chocolate cake: http://bit.ly/GlutenFreeCake FOLLOW ME: Instagram: https://www.instagram.com/thecookingfoodie/ Facebook: https://www.facebook.com/thecookingfoodie My favorite kitchen equipment: https://www.amazon.com/shop/thecookingfoodie Ingredients: For the base: 8 oz (225g) biscuits/Graham crackers 7 tablespoons (100g) butter, melted For the filling: 2¼ cups (500g) cream cheese 1 cup (240ml) heavy cream 2 cups (500g) mango puree/pulp (fresh or canned) 330g (11.6oz) white chocolate 2 tablespoons lemon juice Zest of one lemon 1 teaspoon vanilla extract 14g gelatin powder + 70ml cold water For the topping: 10g gelatin powder + 50ml cold water 300g mango puree/pulp 3 tablespoons (37g) sugar 100ml water Directions: 1. In a food processor or a ziploc bag crush the biscuits into fine crumbs. Add melted butter and pulse until combined. Press into bottom of 9-inch (23cm) springform pan. Refrigerate while making the filling. 2. Mango puree: (if you using canned mango skip to the nest step): cut mango into cubes and place in a food processor or a blender. Blend until completely smooth. Divide into 2 portions, 500 grams (17.6oz) and 300 grams (10.6oz). Set aside. 3. In a small bowl stir gelatin powder and water. Let bloom for 10 minutes. 4. In a large bowl beat cream cheese until soft and smooth, add heavy cream, vanilla extract and beat to soft peaks. 5. Melt the white chocolate in the microwave, stirring after every 20 seconds until completely melted and smooth. 6. Pour melted white chocolate into the bowl, and the bigger portion of mango pulp (500g), lemon juice, lemon zest and beat until combined and smooth. 7. Melt the gelatin in the microwave for 15 seconds. Temper the gelatin: Gradually add few tablespoons of the cheesecake mixture into the dissolved gelatin and stir until combined. Pour back to the cheesecake mixture and mix until combined. Pour into the springform pan and freeze while making the topping. 8. Mango jelly: In a small bowl stir gelatin powder and water. Let bloom for 10 minutes. In a small sauce pan place 300g mango pulp, water and sugar. Cook over medium-high heat, stirring occasionally until the sugar is dissolves. Remove from heat and add bloomed gelatin. Stir until the gelatin is melted and incorporated. Let cool to room temperature and pour over the cake. 9. Refrigerate the cake overnight. Notes: • If you using fresh mango, make sure the mango is sweet. • Instead of making fresh mango puree, you can use canned. Kitchen Equipment: Chef Knife: https://amzn.to/2taoKv4 Cutting Board: https://amzn.to/2NNme6i Hand mixer: https://amzn.to/2Ks2mUy Spatula: https://amzn.to/2yJr1T3 Digital Kitchen Scale: https://amzn.to/2Kpx6oZ Cake Stand: https://amzn.to/2N30bID 9-Inch Spring Form Pan: http://amzn.to/2sJTVPV Food Processor: https://amzn.to/2rCA4PO Camera Gear: Canon EOS 80D: http://amzn.to/2CkSMOr Sigma 17-50mm f/2.8 Lens: http://amzn.to/2HbPUHf Tripod: http://amzn.to/2BsTHPP *some links provided above are affiliate links

Moist Chocolate Cheese Cake | Kek Coklat Cheese Kukus

Thank you for watching. If you like it, please subscribe and press the bell button on the side to get notification every time I upload new video. Help me by pressing the like button too. Have a nice day 😊 FULL RECIPE: http://www.gulasage.com/pastry/moist-chocolate-cheese-cake Facebook: https://www.facebook.com/gulasage/ Website: http://www.gulasage.com/ Instagram: https://www.instagram.com/gulasage/ Email: gulasage@outlook.com

🌿녹차 치즈케이크 만들기, 말차 무스케이크 : Green tea cheesecake Recipe,Matcha Mousse cake : 緑茶チーズケーキ -Cookingtree...

진한 크림치즈와 녹차의 맛을 함께 즐길 수 있는 녹차 치즈케이크를 만들었어요! ▼▽▼▽구독하고~ 좋아요!누르고 공유 부탁드려요!^^▼▽▼▽ 더 자세한 레시피와 설명은 밑에 더보기 버튼 눌러 확인 해 주세요♥For more detailed recipes, please click on the down below. * cooking ASMR 볼륨 (volume) UP!UP!* 보다 더 생생한 소리를 청취하시려면 이어폰을 착용해주세요. To listen to the sound more vivid, Please wear earphones. 진한 크림치즈와 녹차의 맛을 함께 즐길 수 있는 녹차 치즈케이크를 만들었어요! 녹차 스펀지 시트를 가루로 만들어 묻혀 주었더니 옆면은 속이 살짝 비쳐서 은은한 느낌이 나는 것 같네요~ 잘라보면 화이트와 그린의 투톤이 정말 사랑스러워요~^^ 부드럽게 스르르 녹는 식감에 연유를 넣어 더 진한 맛이 나고, 그린색의 색감이 봄을 알려주는 것 같네요^.^ 즐겁게 시청하세요~♬ I made a green tea cheesecake to enjoy the taste of deep cream cheese and green tea together! Cut the cake, the two-tone white and green are really lovely ~ ^^ Enjoy~♪ ----------------------------------------------------------------- *크림치즈, 연유, 레몬즙은 차갑지 않게 준비해주세요. ---------------------------------------------------------------- ▶틀사이즈 : 15cm x 4.5cm ▶재료 판젤라틴 4g 크림치즈 220g 설탕 30g 레몬즙 30ml 연유 150g 휘핑한 생크림 250ml 녹차파우더 2ts + 우유 4ts 녹차 스펀지 케이크 시트 1장 (레시피 : https://youtu.be/HkBzJRs8uS0) ▶레시피 1. 볼에 크림치즈를 넣고 부드럽게 풀고 설탕, 레몬즙을 넣고 섞는다. 2. 연유를 넣고 섞은 뒤 녹인 젤라틴을 넣고 섞는다. 3. 휘핑한 생크림을 넣고 섞는다. 4. 틀에 스펀지 케이크 시트를 깔고 그 위에 반죽의 반을 부어 냉동실에서 30분간 굳힌다. 5. 남은 반죽에 녹차파우더와 우유 섞은 것을 넣고 섞는다. 6. 굳은 반죽 위에 녹차 반죽을 붓고 냉동실에서 2시간 동안 굳힌다. 7. 스펀지 케이크 시트를 체에 걸려 가루로 만든다. 8. 케이크를 틀에서 빼내고 옆면과 윗면에 케이크 가루를 묻힌다. ▶Ingredients 4g Leaf gelatine 220g Cream cheese 30g Sugar 30ml Lemon juice 150g Condensed milk 250ml Whipped cream 2ts Green tea powder + 4ts Milk 1 Green tea sponge cake sheet (Recipe : https://youtu.be/HkBzJRs8uS0) ▶Recipe 1. Put cream cheese in the bowl, gently loosen and add sugar, lemon juice and mix. 2. Add the condensed milk and mix. Add the melted gelatin and mix. 3. Add whipped cream and mix. 4. Place a sponge cake sheet on the frame, pour half of the dough on top of it, and set in the freezer for 30 minutes. 5. Add the mixture of green tea powder and milk to the remaining dough and mix. 6. Pour the green tea dough onto the hard dough and set in the freezer for 2 hours. 7. Powder the sponge cake sheet. 8. Take the cake out of the mold, and coating cake powder to the sides and top. ---------------------------------------------------------------- 시청해주셔서 감사합니다~♥ Thank you for watching~ ----------------------------------------------------------------- Kevin MacLeod의 Meditation Impromptu 03은(는) Creative Commons Attribution 라이선스(https://creativecommons.org/licenses/by/4.0/)에 따라 라이선스가 부여됩니다. 출처: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1100161 아티스트: http://incompetech.com/

Bake cheese cake Chocolate
Ingredients :

1. 150gr Cream Cheese
2. 20gr Sugar
3. 1 egg
4. 40gr Whip cream
5. 5gr Chocolate paste
6. 50gram chopped dark chocolate



Unbake Cheese cake
Ingredients :

1. 1pc Egg yolk
2. 25ml Water
3. 20gr Sugar
4. 60gr Mascarpone
5. 5gr leaf gelatin
6. 140gr Whipped cream


1. Heat the whip cream in the microwave and pour into the dark chocolate, stir until tha chocolate melt. Beat the cream cheese until smooth, add the granulated sugar and beat until smooth.
Pour the whipping cream and chocolate mixture into the bowl and beat until combine.
2. Put the egg and chocolate paste into the bowl, beat to combine
3. Sift the flour into the bowl.
4. Beat until smooth.
5. Pour into the prepared pan.
6. Bake in 150 C preheated oven for 20-25 minutes or until the side of the cake set but the center still movable slightly.
Let it cool completely.
7. Run a thin knife around the edge of the cake.
8. Set aside while preparing the mousse.
9. Mix sugar, water , yolk, mascarpone and soften gelatine over water bath to melt it.
10. Once it done, stir in mascarpone cheese till incorporate
11. Sift the mixture to remove any lumps
12. Fold the mixture into the whipped cream and then pour the mixture into the mould.
13. Sent to freezer to freeze 1 night. But I just put in the fridge. It turn out alright but the mousse layer melted pretty fast.
14. The next day, warm the side of the pan, and remove the cake from the pan.
15. Spread thin layer of the mousse over the top and side of the cake.
16. Crumb the rest of the genoise or sponge cake by passing it through a sieve.
17. Press the crumbs over the top and side of the cake.
Refrigerate until it soften enough to eat.

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