inthekitchen
5 . Pour the crumb mixture , approx . 1 cup , into the springform pan and press down firmly . This can also be baked in the oven at 225 ° F for 2 1 / 2 minutes .
White / Dark Chocolate Ganache Drizzle 1 . Put white chocolate chips into a glass bowl and set aside . 2 . Bring cream to a boil , stirring constantly . 3 . Pour cream over chocolate chips and stir with a whisk until well blended . 4 . Pour into a squeeze bottle when still hot and fluid . 5 . Repeat for dark chocolate ganache . 5 . Keep refrigerated when not in use .
Assembly 1 . Pour the batter into the prepared crust and spread evenly using a spatula . 2 . Gently push down and tap the batter with a spatula , then gently shake the pan to get rid of any bubbles . 3 . Add toppings before the cheesecake is set . Sprinkle brownie crumbs and chocolate chips all over the cake . 4 . Starting with the white chocolate ganache , turn the squeeze bottle upside down over the edge of the cake and gently squeeze out the white chocolate ganache drizzle , drawing straight lines from one end to the other . Make sure the ganache is fluid . Heat in microwave for 5 second increments if it is too stiff . 5 . In a perpendicular direction , gently squeeze the dark chocolate ganache drizzle in the same way . Heat in microwave if consistency is too thick , cool at room temperature if too watery . 6 . Refrigerate for at least 4 hours for the cheesecake to set .
7 . Keep the cheesecake frozen ; removing it 10 minutes before serving to thaw and soften at room temperature .
Yield 1 cake or 10 mini
Chocolate Raspberry No-Bake Cheesecake
This pretty pink chocolate cake is perfect for special occasions .
INGREDIENTS Cheesecake Filling 1 cup Philadelphia cream cheese , softened 3 / 4 cup icing sugar 1 1 / 3 cups whipped cream ( see recipe on page 14 ) 1 / 3 cup skim milk 1 / 4 cup dark chocolate chips or chopped dark chocolate bar 2 Tbsp raspberry Jello powder 1 / 4 cup fresh or frozen raspberries ( if frozen , place in a strainer , thaw out completely , discard juice ) 1 1 / 2 cups chocolate crust ( see recipe on page 14 )
METHOD Filling 1 . In a small , microwave safe bowl , melt the dark chocolate in 30 second
increments , stirring each time until chocolate is completely melted . 2 . In a separate bigger bowl , beat the cream cheese until completely smooth . 3 . Add the icing sugar and raspberry Jello powder and continue beating until smooth . 4 . Add the melte d dark chocolate , beating until combined . 5 . Add raspberries and beat until all raspberries are in small pieces . 6 . Slowly fold in whipped cream until smooth .
Assembly 1 . Pour the batter into the prepared crust and spread evenly using a spatula . 2 . Gently push down and tap the batter with a spatula , then gently shake the pan to get rid of any bubbles . 3 . Refrigerate for at least 4 hours for the cheesecake to set . 4 . Remove cake to thaw at room temperature 10 mintues before serving . 4 . Garnish with leftover raspberries and chopped chocolate if desired .
Yield 1 cake or 10 mini
ciao ! / apr / may / two thousand twenty-four 15