Chocolate Cheesecake Recipe HOW TO COOK THAT Chocolate cheesecake Ann Reardon

Chocolate Cheesecake Recipe HOW TO COOK THAT Chocolate cheesecake Ann Reardon


Welcome to howtocookthat.net. I’m Ann Reardon.
Today I’m gonna show you how to make a triple chocolate cheesecake and I’m gonna show you
how to present that in a couple of different ways. This is one of the oldest recipes in
my recipe file. I wrote it out when I was about 7 years old from my neighbors house
when I went there and she made this amazing chocolate cheesecake. So to start with you need to choose a container
and line it with non-stick baking paper. I like to just put two staples in it, right
at the very top, not down the bottom because you don’t want them to go in the food and
then a circle of paper down the bottom. Choose a deep container because I like the cheesecakes
to look tall. For a printable copy of the recipes with all
the quantities just go the website, there’s a link just below in the description. You’ll need some biscuits and put them in
a plastic bag and then just gently roll them with a rolling pin to crush them. In a bowl
place your chocolate and just melt that in the microwave and then stir in the Nutella
into your melted chocolate, then tip in your biscuit crumbs that you crushed earlier. Stir
them all together and then what we’re going to do is pour that into our already lined
container and that will make a very chocolatey base for our cheese cake. Just spread it out.
I like to give a little bang on the bench just to make it level and even, so you get
that nice even edge. Put that in the fridge while we move on to the next step. Next we want to put our gelatin in a cold
water. Just sprinkle it over the top of cold water and we’re gonna leave that to sit and
the gelatin will swell up while it’s sitting there and absorbing all of that water, and
then when we’re ready to use it we’ll heat it up to melt it. Put your cream cheese in a mixing bowl and
turn it on and leave that to keep beating. While that’s beating, melt your chocolate
in a microwave, then add your sugar, your egg yolks and the chocolate that we’ve just
melted, pour it in, and then beat that up until it’s smooth and it’s starting to look
chocolaty delicious already. I get quite a few questions about cream, doesn’t
matter if it’s thick cream or pure cream, just look at the back it should be about 35%
fat so if it’s 35 grams per 100 fat and then just put it in your mixing bowl with electric
mixers and beat it until you get nice soft peaks. You don’t wanna over mix it or you’ll
get butter. We also need to whip our egg whites until we get nice soft peaks in those as well. Now our gelatin has swollen and absorbed the
water. Now put it in the microwave until it is liquidy and there are no lumps at all.
Now tip that into your cheese cake mixture and beat it well. Then we are going to fold
in our egg whites using a spatula. To fold you just go around the edge or down
to the bottom and then turn it over like you’re folding over a piece of paper it’s a bit different
to stirring. If you stir it you gonna get rid of all the air that even incorporated
to the egg white, so around and fold it over. Then the same again with your whipped cream.
Add that in and fold it in into your mixture. Going around and over until it’s combined
and looking absolutely beautiful. Then we are going to pour that into our lined
container and put that container in the freezer and allow it to freeze solid. To make your round cheesecakes, you need to
fill two half sphere silicon moulds and place them in the freezer also. To top it off now
that our cheesecake is frozen, we’re going to pour chocolate glaze over the top. You
could use ganache or you could use whipped cream if you don’t want another chocolate
layer but I like the real glossy sheen on the chocolate glaze and then again place it
back in the freezer to set. With your chocolate spheres you need to fill
any gap that you have between them. To do that just take a little bit of cheese cake
mixture and heat it up in the microwave so that you can melt it down and fill any gaps
that you have there. Then we’re going to place the whole sphere
inside a bowl of chocolate glaze and cover it over. Using two forks one on either side
you wanna gently lift it out, and I’m placing it on top of an upturned medicine measuring
cup. So something smaller than the sphere so that you have that nice chocolate glaze
going the whole way around. Take your frozen cheesecake, gently push on
the sides and ease it out of the container. Then once you’ve done that you need to peel
your paper off the base then stand it up on the plate or platter that you’re going to
be serving it on. And undo the staples at the top and peel it off around your cheese
cake. Make sure you know where both those staples
went so that they don’t accidentally go into someone’s plated desert, as that would not
be good. And you should have a beautiful looking cheesecake. But to finish it off, we’d like
to put some chocolate decorations on top. Place some tempered chocolate in a Ziploc
bag. If you are not sure what tempered chocolate is just click on the link. Then using the
back of a tea spoon drag it through the chocolate just to make a long tail. For your sphere cheesecake, take a spoonful
of you biscuit crumbs and place it on the plate. Gently lift up your chocolate cheesecake
and place it onto the plate. Again I’m just using two forks so that I can steady it on
one side. Then I’ve got some raspberry sauce that I’m using here. Just placing dots of
it on the plate of increasing size. Chocolate decorations have been in the fridge and are
set. Peel one off and place it on top. And that is our plated chocolate cheese cake sphere. For our tall cheesecake take the same chocolates
decoration and just place them around the edge.

100 thoughts on “Chocolate Cheesecake Recipe HOW TO COOK THAT Chocolate cheesecake Ann Reardon”

  1. Just a query, the cheese cake has both eggs and geletine. Can you cook it and not add the geletine I wonder?

  2. Is it possible to use something other than nutella? I have a pretty severe nut allergy but this sounds so delicious! I really want to try it.

  3. One small question Ann. What if you don't sprinkle the gelatin over water and just dump it in, will it affect the recipe? 😛

  4. Thank you for sharing this beautiful dessert Ann, it will be on the menu for my next dinner party. A quick question, do you serve it frozen or let it thaw? I will be making the individual spheres.

  5. Can we substitute the egg white with something else? I don't like using uncooked egg. Your recipes are great and I did the tiramisu twice .. I have it in my fridge now for some friends

  6. You are making all these yummy treats and I can't believe you are not obese you inspire me everyday because I want to own my own bakery with a friend and you just inspire me to keep following my dream of becoming a backer thank you so much and keep up your great work!

  7. 😭😢😭😩 why can't you be like my sister or something lol I would be your best friend everyday 🙊 your a real master dessert chef ☺️

  8. hi, ive tried your recipe and it taste super delicious. just wondering, if the cheesecake is brought into room temprarure, mine is melted like a melting ice cream. is that how suppose to set? if not, how will it set as a cake?

  9. Silly question maybe but once you glaze the sphere do you need to put it in the fridge? (im just thinking, if i were making it for a dinner party- could i make them before-hand or would i have to glaze and serve?)

  10. Instead of going to a 5star restaurant and pay 70 bucks for that. When I can make it myself at home for under 20. Thank you walmart

  11. hi Anne 🙂 your videos inspired me to start baking and I did. I want to make this on Christmas. Can I substitute the chocolate with cocoa powder? It's a bit costly in buying chocolates here on our country.

  12. I'm from the US & very rarely do we use gelatin in our recipes but you use it in a high percentage of yours. is it a cultural thing or is that just your preference as a baker? I'm really eager to try it now that I've seen the amazing things you make

  13. You are so ignorant! Using raw eggs doens't make u sick. If that was true we, in Italy, should be all died. Think how they do "mascarpone dessert" or "tiramisù "… Yes with raw eggs!

  14. Hi Ann! Lovely recipe as always, and fabulous presentation! But I wanted to ask what could I use as a substitute for the gelatin. I really want to make this for a friend of mine for her birthday, since she loves choco cheesecakes, but she's Muslim so she can't eat it with gelatin. Would I be able to make this with agar agar or omit it completely?

  15. Hi Ann! You are amazing! If I wrote that recipe when I was 7 and I was the same age as you, I would either forget about the recipe all together or I would spend like hours trying to find it. Lol. You can probably tell from this comment I'm not very organized. Lol. Love How To Cook That by the way!

  16. I can´t find the recipie for the glaze??:(
    Would be cool to learn how to make different glazes with different flavors!:)

  17. I couldn't help but notice that the egg yolks are raw and so was the egg whites.. Is this a no bake cheesecake with raw eggs?

  18. Hi Ann
    Do we not have to cook it? because it has raw eggs in it
    I was planning to make this for my mother this week on friday for her birthday so how would it be if i scaled it down to half? would the ingredients be half also?
    Please answer ASAP thank you!

  19. all the people who are wondering about the eggs you're just being stupid she ate it probably and wasn't sick she wouldn't post this video if u couldn't eat it afterwards she knows whats she is doing

  20. I am new to your page and I love your style of explaining step by step. I am a novice baker, but I am going to give this a go thanks to you Anne. Cheers, Tracy.

  21. Other guy:I cook everything I see on this channel

    Me:uhhh yeah so do I 😅

    Other guy: I have only seen one video

    Me: oh ok

    Other guy OMG autocorrect one million

    Me: uhhhhhhhhhhhhhhh

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