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Royal Chocolate Cheesecake

Royal Chocolate Cheesecake


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Andreea and Andrei celebrated three years of marriage. How fast a year has passed. When they were in London they ate a cake that they really liked, Royal Chocolate Cheesecake. They searched the net for the Chocolate Cheesecake Royale Recipe and placed an order with me.
I prepared it exactly as the recipe was, but next time I will make some changes and it will come out much better. I can't say that it wasn't great, a delight, but it needs some improvements on the counter.

  • a cup and a half of crushed Oreo biscuits
  • 1/4 cup butter
  • 3 packets of Philadelphia (cream cheese) of 250 gr each
  • or sugar cane
  • 3 eggs
  • 1/4 cup liqueur (optional)
  • 8 squares (or 225 gr) of semi-sweet (melted) chocolate, melted and cooled
  • 12 tablespoons whipped cream (or a tube)

Servings: 6

Preparation time: over 120 minutes

RECIPE PREPARATION Royal Chocolate Cheesecake:

Mix the oreo biscuits with the butter and place them in a 20 cm (round) tray.

Beat the cream cheese with the sugar until it melts. Add eggs, one at a time and mix until well blended then add melted chocolate mixed with liqueur (if using).

The mixture is placed in the tray and put in the oven, at 180 degrees C, for 45-50 minutes. Allow to cool completely, then refrigerate for 3 hours or overnight.

Garnish with candy, whipped cream and possibly fruit and refrigerate for 3-4 hours or until the next day.

Tips sites

1

This was the recipe I received from the children. It was very good, but not exactly as I would have liked, the top was too hard (biscuits fried in butter).

2

It needed a little more liquid, eggs and a growth agent. It could be better prepared without a countertop, I will try to prepare it, improving the countertop.


Recipe Summary

  • 1 ½ cups chocolate cookie crumbs
  • ⅓ cup confectioners' sugar
  • ⅓ cup unsweetened cocoa powder
  • ¼ cup butter
  • 3 (8 ounce) packages cream cheese, softened
  • 1 ¼ cups white sugar
  • ¼ cup unsweetened cocoa powder
  • 3 tablespoons all-purpose flour
  • 3 eggs
  • ½ cup sour cream
  • ¼ cup Irish cream liqueur

Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix together the cookie crumbs, confectioners' sugar and 1/3 cup cocoa. Add melted butter and stir until well mixed. Pat into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes set aside. Increase oven temperature to 450 degrees F (230 degrees C).

In a large bowl, combine cream cheese, white sugar, 1/4 cup cocoa and flour. Beat at medium speed until well blended and smooth. Add eggs one at a time, mixing well after each addition. Blend in the sour cream and Irish cream liqueur mixing on low speed. For filling over baked crust.

Bake at 450 degrees F (230 degrees C) for 10 minutes. Reduce oven temperature to 250 degrees F (120 degrees C), and continue baking for 60 minutes.

With a knife, loosen cake from rim of pan. Let cool, then remove the rim of pan. Chill before serving. If your cake cracks, a helpful tip is to dampen a spatula and smooth the top, then sprinkle with some chocolate wafer crumbs.


Can You Serve Warm Cheesecake?

You do want to make sure it & rsquos not hot or you won & rsquot be able to slice it.

In fact, your safest bet is to cool, chill, and then gently warm each slice in the microwave right before serving.

The interior texture was absolutely smooth and dreamy. Like pudding. If that & rsquos your thing, I highly suggest you serve this cheesecake slightly warm, at about 90-100F in the center.

Worry not, though. After chilling overnight in the fridge, I sampled the cake again. Still smooth and dreamy, but firmer since it was completely chilled.

I & rsquom providing the method for baking this cake in a conventional oven, but I & rsquoll also add the how-to for baking it in a pressure cooker for those of you who don & rsquot care that the formula isn & rsquot perfected for that method. Just call it Old Rocky Top!

I mean to tell you, this is one fine cheesecake, and one I & rsquoll be making again and again for special occasions.

I truly hope you enjoy it as much as we did and as much as Neighbor Thomas and his work friends did. See how they massacred devoured it?

Don & rsquot worry, I saved a piece for you guys, too.

If you dig the sound of a double chocolate cheesecake, please consider rating and / or commenting. I love to hear from readers! And if you make it, and I hope you do, please share a photo with me on instagram by tagging @onlinepastrychef and using the hashtag #pcorecipe or in the Pastry Chef Online Facebook group. I can & rsquot wait to see your version!


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Maria Mela, November 11, 2015

it looks insane, I will definitely try it!

Luminita Domintean, December 3, 2014

it is very good and it is prepared in a short time

Teodora Constantin, April 28, 2014

Alex Stolniceanu, December 28, 2013

Aneta Barbu, October 7, 2013

Boboc Milu, August 27, 2013

Cartianu Ruxandra, August 20, 2013

It looks great, congratulations! But can't we just use cocoa instead of semi-sweet, melted and cooled chocolate?

Czompa (Chef de cuisine), May 23, 2012

It leaves my mouth watering. I don't know how it tasted but it looks delicious! You are a true master of culinary art!

emadina (Chef de cuisine), September 17, 2010

I think it would be great if you opened a restaurant with all your dishes because it would be something very special. your culinary style is especially refined baroque.

cory (Chef de cuisine), September 9, 2010

Andi's stone house. Congratulations!

vera (Chef de cuisine), September 8, 2010

I like the way it looks, there must be a contrast between the chocolate and the countertop! looks great!

marta gabriela abdelhafiz (Chef de cuisine), September 8, 2010

How good is this recipe, Doina.

Mihaela11 (Chef de cuisine), September 8, 2010

Very fine and appetizing! ***** I made it with Amaretto biscuits (they are softer than Oreo biscuits) and the top comes out very good.

Doina Varga (Chef de cuisine), September 7, 2010

So it was with my countertop. It has softened, but I will try something else anyway, but with the same cream. It really is very good.

burdulea maria elena (Chef de cuisine), September 7, 2010

I wish I could have been on a slice, it's very appetizing, thanks for the recipe and advice.

Adelina Damian-Fekete (Chef de cuisine), September 6, 2010

The cookie sheet is usually more problematic. I did something similar, but another cream and I didn't really like the countertop. The next day it softened and became more compact. I think an ordinary pandispan is better. Anyway, the cream is terrible!


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17 Ingredients and Directions of Royal Chocolate Cheesecake Recipe.

This recipe wasn’t all that hard & ampamp it turned out a cheesecake that was better than any bakery. Just take your time & ampamp follow the recipe & ampamp it will come out fine. You can use peanut butter cream-filled sandwich cookies for the crust and the peanut butter will give you a hint that will be enjoyed by all. You can garnish it with whipped cream and chocolate swirls to help balance the rich flavors of the cheesecake. It has a wonderfully creamy texture and is very rich, great for huge crowd because just small piece of this sweet treat will be enough to satisfy one’s palate.
Ingredients of Royal Chocolate Cheesecake:
CRUST

• 1 1/2 cups chocolate sandwich cookie crumbs
• 2 tablespoons butter or margarine, melted

• 4 pkgs. (8 oz. Each) cream cheese, softened
• 1 cup granulated sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon vanilla extract
• 4 bars (8-oz. Box) NESTL? ® TOLL HOUSE® Semi-Sweet Chocolate Baking Bars, melted per pkg. instructions and cooled slightly
• 1/4 cup hazelnut liqueur
• 4 large eggs

• 1/2 cup NESTL? ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
• 1 cup whipped cream

Directions of Royal Chocolate Cheesecake:
Preheat oven to 325 ° F. Tightly wrap outside bottom and side of 9-inch spring form pan with 2 pieces of foil to prevent leakage. Lightly grease inside of pan.

• FOR CRUST: Combine crumbs and butter in small bowl. Press onto bottom of prepared pan. Bake for 10 minutes. Cool on wire rack.
• FOR CHEESECAKE: Beat cream cheese, sugar, flour and vanilla extract in large mixer bowl until well blended. Beat in melted chocolate and liqueur. Add eggs, one at a time, beating well after each addition. For onto crust. Place pan in large roasting pan fill roasting pan with hot water to 1-inch depth.
• Bake for 60 to 70 minutes or until edge is set but center still moves slightly. Remove cheesecake from water bath to wire rack. Run knife around edge of cheesecake. Cool completely. Refrigerate for 4 hours or overnight.
• TO GARNISH AND SERVE: Line baking sheet with wax paper.
• Place morsels in heavy-duty plastic bags. Microwave on HIGH (100%) power for 30 to 45 seconds knead. Microwave at 10- to 15-second intervals, kneading until smooth. Cut tiny corner from bag. Drizzle 12 to 16 circular designs about 2 inches high and wide onto prepared baking sheet. Refrigerate for 5 to 10 minutes or until chocolate is firm.
• Remove side of pan. Place cheesecake on serving platter. Spoon (or use pastry bag fitted with fluted tip) dollops of whipped cream around edge of cheesecake. Remove chocolate drizzle designs from refrigerator. With tip of knife, gently remove designs from wax paper and insert, standing up, into dollops. Serve immediately.


I prepared the base of brownies like this: I mixed the eggs well with the sugar, then I added the melted chocolate before together with the butter.

I incorporated vanilla essence, flour mixed with salt and baking powder. I obtained a creamy composition, which I poured into a tray (22 & # 21530) covered with baking paper.

I then mixed the cheesecake ingredients in a bowl and placed over and over the composition in the pan.

I drew traces with the fork on the whole surface so as to create a marbled effect.

Preheat the oven to 180 ° C and bake the cake for 25 minutes, no more, it should remain slightly moist and fluffy.

Let it cool completely and portion as desired. Wonderful! Enjoy!

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".


Royal Chocolate Cheesecake

Adorn your table with this stunning, show-stopping chocolate cheesecake. The sparkle, sophistication and touch of class in this recipe will turn a celebration into an extravaganza!

Recipe Ingredients:

Crust:
1 1/2 cups chocolate sandwich cookie crumbs
2 tablespoons butter or margarine, melted

Filling:
4 (8-ounce) packages cream cheese, softened
1 cup granulated sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
8 ounces NESTL & Eacute & reg TOLL HOUSE & reg Semi-Sweet Chocolate Baking Bar, melted per label instructions and cooled slightly
1/4 cup hazelnut liqueur
4 large eggs

Garnish:
1/2 cup NESTL & Eacute & reg TOLL HOUSE & reg Semi-Sweet Chocolate Morsels
1 cup whipped cream

Cooking Directions:

  1. Preheat oven to 325 & degF (160 & degC). Tightly wrap outside bottom and side of 9-inch springform pan with 2 pieces of foil to prevent leakage. Lightly grease inside of pan.
  2. For Crust: Combine crumbs and butter in small bowl. Press onto bottom of prepared pan. Bake for 10 minutes. Cool on wire rack.
  3. For Filling: Beat cream cheese, sugar, flour and vanilla extract in large mixer bowl until well blended. Beat in melted chocolate and liqueur, if desired. Add eggs, one at a time, beating well after each addition. For onto crust. Place pan in large roasting pan fill roasting pan with hot water to 1-inch depth.
  4. Bake for 60 to 70 minutes or until edge is set but center still moves slightly. Remove cheesecake from water bath to wire rack. Run knife around edge of cheesecake. Cool completely. Refrigerate for 4 hours or overnight.
  5. To Garnish and Serve: Line baking sheet with wax paper.
  6. Place morsels in heavy-duty plastic bag. Microwave on HIGH (100%) power for 30 to 45 seconds knead. Microwave at 10- to 15-second intervals, kneading until smooth. Cut tiny corner from bag. Drizzle 12 to 16 circular designs about 2 inches high and wide onto prepared baking sheet. Refrigerate for 5 to 10 minutes or until chocolate is firm.
  7. Remove side of pan. Place cheesecake on serving platter. Spoon (or use pastry bag fitted with fluted tip) dollops of whipped cream around edge of cheesecake. Remove chocolate drizzle designs from refrigerator. With tip of knife, gently remove designs from wax paper and insert, standing up, into dollops. Serve immediately.

Nutritional Information Per Serving (1/12 of recipe): Calories: 600 Calories from Fat: 390 Total Fat: 43 g Saturated Fat: 26 g Cholesterol: 175 mg Sodium: 350 mg Carbohydrates: 47 g Dietary Fiber: .5 g Sugars: 34 g Protein: 11 g.


No-bake chocolate cheesecake

Butter and line a 23cm springform cake tin. Blitz the biscuits in a food processor to form fine crumbs, then add the butter and blitz again. Tip the biscuit mixture into the tin and press down firmly with the back of a spoon. Chill in the fridge while you make the filling.

In separate bowls, melt the milk and dark chocolate over pans of gently simmering water. Alternatively, melt in the microwave in 30-second bursts, stirring between each interval until melted. Set aside to cool.

Use a hand whisk to mix the mascarpone, cream cheese, icing sugar, malted milk drink powder, hot chocolate powder and vanilla extract until smooth. In a separate bowl, whisk the cream, then fold into the mascarpone mixture. Add half the mixture to each of the chocolate bowls, stirring until well combined. Stir half the chopped Maltesers, whole Maltesers and buttons into the milk chocolate mixture stir the rest into the dark chocolate mixture.

Spoon the dark chocolate mixture onto the biscuit base. Top with the milk chocolate mixture and smooth over the top. Chill overnight. Decorate with Maltesers before serving.



Comments:

  1. Kaage

    Exactly you are right

  2. Shar

    I apologize for interfering ... I am here recently. But this topic is very close to me. Ready to help.

  3. Jiro

    And did you try like that?



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