Chocolate Fudge Cheesecake Recipe

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Chocolate Fudge Cheesecake Recipe

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Chocolate Fudge Cheesecake Recipe Crust: 1 1/2 cups (about 22 cookies) cream-filled chocolate cookie crumbs (such as Oreos), including the filling 3 tablespoons butter, melted Preheat oven to 350 degrees F. and position rack in center of oven (too high or too low of rack placement will cause baking problems). Lightly grease (butter) a 9-inch springform pan. In a food processor, whirl cookie crumbs to fine crumbs. Add butter; whirl 5 to 10 seconds more. Put crumb mixture onto bottom of prepared pan, being careful not to get crumbs on sides of pan. Press crumb mixture firmly and evenly over the bottom. Bake 10 minutes. Remove from oven and cool crust completely on a wire rack. Maintain oven temperature. Filling: 4 (8-ounce) packages cream cheese, room temperature* 1 1/2 cups granulated sugar 5 eggs, room temperature 1/4 cup all-purpose flour 1/2 teaspoon salt 1/4 cup whipping cream 1 tablespoon pure vanilla extract 3 (1-ounce) squares semisweet chocolate, melted and cooled**1/2 cup semisweet chocolate chips* To quickly bring cream cheese to room temperature, place unwrapped package(s) in a microwaveable bowl. Microwave on HIGH for 30 to 45 seconds or until slightly softened. Do not let it melt or get warm. Refrigerate if it does.** Learn different techniques for How To Melt Chocolate.NOTE: Use a conventional (regular) oven rather than a convection oven in baking your cheesecake. The forced hot air from the convection oven causes too much browning and can often causethe center of the cheesecake to collapse.In a large bowl, combine cream cheese and sugar; cream just until light and fluffy. Add eggs, one at atime, beating after each addition. NOTE: Do not over beat the mixture. You want to avoid beating air into the mixture. Too much air will make the cheesecake fall. Beat in flour, salt, whipping cream, and vanilla extract; set aside. In a medium bowl, place 1 1/2 cups of the cream cheese mixture. Gradually add melted chocolate; stir until well combined. Stir in chocolate chips; set aside. Pour all but 2 cups of remaining cream cheese mixture over prepared cookie crust. Spoon chocolate filling in a 2-inch wide ring onto the cream cheese mixture (approximately 1 1/2 inches from the edge of pan). Using the back of a spoon, carefully press chocolate mixture down until top is level. Spoon reserved cream cheese mixture evenly over all; smooth top with the back of a spoon (this helps get rid of any extra air bubbles).Place cheesecake in center of middle oven rack. Position a baking pan filled halfway with hot water on lower rack. Bake 15 minutes. Reduce heat to 300 degrees F. Bake another 1 hour or until edges are light brown and center is almost set. NOTE: There should be no wet spots or liquid areas in the center of the cheesecake. Remember that a cheesecake continues to cook when it is removed from the oven. See How To Prevent Cracks In Your Cheesecake in the left column.Turn oven off. Let cake stand in oven, with door ajar, 30 minutes or until center is completely set. remove from oven and cool completely on a wire rack. Prepare Chocolate Sour Cream Topping. Spread topping over top of cooled cheesecake. Sprinkle grated chocolate in a 2-inch band around the outer edge of top. Cool cheesecake completely on a wire rack before refrigerating. Cover with plastic wrap and refrigerate 12 to 24 hours before cutting (the cheesecake will solidify to a perfect consistency during this time).To serve, slide a small knife around edge of cake to loosen it and remove sides of the springform pan; transfer onto a cake plate. Makes 10 to 12 servings.Chocolate Sour Cream Topping: 3 tablespoons powdered (confectioners) sugar 2 teaspoons unsweetened cocoa powder 1 cup sour cream 1 teaspoon pure vanilla extract 2 (1-ounce) squares semisweet chocolate, grated (for top of cheesecake)In a medium bowl, combine sugar, cocoa, sour cream, and vanilla extract. Bahan-bahan ( Saiz kek 22 cm )

KULIT

150g biskut digestive

90g mentega, dicairkan

INTI

120g coklat gelap - suhu bilik

125ml krim (whipping cream atau fresh cream)

500g keju krim (saya pakai 2 kotak Philadelphia creamcheese) suhu bilik

180g gula halus (castor sugar)

2 sudu teh parutan kulit oren

Secubit garam

3 biji telur

1 sudu besar jus oren

Cara-cara

1. Griskan acuan springform (loyang cheesecake) berukuran 22 cm dengan sedikit mentega. Panaskan oven pada 160 darjah Celcius.

2. Hancurkan biskut (gambar tu brand yg I gunakan) hingga menyerupai serbuk roti, kemudian masukkan butter cair, kacau rata (sy guna food processor, blitz 2-3 kali, masuk butter cair n blitz lagi sampai rata).

3. Tekan kulit biskut ke dalam loyang sampai padat (macam dalam gambar nih). Masukkan dalam peti sejuk sementara menyediakan inti.

4. Cairkan coklat samada menggunakan cara double boiler ( dalam mangkuk atas periuk berisi air mendidih dimasak guna api kecil) atau pakai microwave. Jika guna microwave, anggaran 1-2 minit, mesti jenguk selalu takut hangus. Keluarkan dan campur sedikit butter untuk bantu coklat tu cair.

5. Bila coklat dah cair, masukkan krim, kacau hingga sebati. Ketepikan hingga sejuk.

6. Pukul keju krim hingga lembut dan gebu. Masukkan gula, kulit oren dan garam, pukul sebati. Masukkan pula adunan coklat sikit demi sikit, akhir sekali masuk jus oren, pukul rata.

7. Tuang adunan inti ke dalam acuan yang berisi kulit kek yang dah disejukkan tadi. Bakar dalam oven selama 50-60 minit sehingga bahagian tengahnya agak keras tapi masih bergoyang (wobbly).

8. Tutup api oven, dan biarkan sejuk di dalamnya dengan pintu oven terbuka sedikit. Kemudian, sejukkan dalam peti sejuk selama dua jam atau semalaman (for best results).

9. TIPS 1 : Resepi asal kata kena pakai coklat gelap. I hentam pakai cooking chocolate Vochelle je, bila siap I rasa terlebih manis, walaupun gula dah ikut sukatan. So, moral of the story, coklat gelap tu bukan le cooking/baking chocolate yang biasa didapati di supermarket kita ni. Mesti jenis bittersweet yang ada at least 70% cocoa solids. If nak pakai jugak cooking chocolate biasa, saya sarankan kurangkan sukatan gula kepada 150-160 gram sahaja sebab cooking chocolate tu agak manis.

10. TIPS 2 : Hasil cubaan kali ni agak lembik (terlebih creamy) sebabnya I sayang nak buang whipping cream (sekotak 200ml, resepi cuma perlukan 125ml je), so I masuk semua hehe...again, moral of the story, kena ikut sukatan resepi betul-betul ya puan-puan:-)

11. TIPS 3 : Kalau pakai loyang kecil, boleh cuba separuh sahaja sukatan bahan dalam resipi ini.

Blueberry CheestatSumber : Alex GohSweet PastryBahan A200 g mentega100 g gula aising1/4 sudu teh esen vanillaBahan B1 biji telurBahan C420 g tepung1 sudu besar tepung susuCara-cara1. Putar (A) hingga lembut dan tambahkan (B). Putar lagi hingga gebu.2. Masukkan (C) dan gaul sehingga sempurna.* Tat akan bewarna keemasan dan rangup jika dibakar di rak bawah ketuhar (lebih kurang 1/2 inci dari bahagian bawah ketuhar.

FillingBahan A250 g cream cheese50 g gula 25 g mentega

Bahan B1 biji telur

Bahan C25 g whipping kream

Bahan D20 g tepungBlueberry filling

Cara-cara1. Tekankan pastri manis ke dalam acuan tat. Tusukkan lubang di kulit pastri dan bakar pada suhu 190 darjah Celcius selama 15 minit atau sehingga kuning perang. Ketepikan.2. Inti : Pukul (A) sehingga licin dan gebu. Masukkan (B) dan pukul hingga sebati. Tambahkan (C) dan sebatikan hingga sempurna. Campurkan (D) dan ratakan dengan sempurna.3. Tuangkan inti keju ke dalam kulit pastri yang telah dibakar tadi. Bubuhkan sedikit jem beri biru di permukaan atas dan bentukkan corak olakan.4. Bakar pada suhu 200 darjah Celcius selama 10-12 minit.

Nota :-* Jika inti keju dibakar terlalu lama, permukaannya akan menjadi retak.* Untuk menjadikan permukaan atas tat lebih menarik, sapukan apricot glaze supaya ia kelihatan berkilat. (Apricot glaze + sedikit air dan panaskan di atas dalam periuk kecil di atas dapur hingga campuran tersebut cair)Cara membuat kek coklat mudah & enak!!!

Ikuti langkah2 mudahmenyiapkan kek coklat yang pasni moistttttt....!!!

Nyum...Nyum...Nyum...

Sumber: akizila@myresipi.com Edited by : Farin

Bahan-bahan ( tuk saiz loyang 9 inchi )

375 gram mentega - dicairkan (atas api biasa)

1 tin susu cair ideal

2 cawan gula castor

2 cawan tepung gandum -diayak

1 cawan serbuk koko - diayak

1 sudu kecil baking powder

1 sudu kecil soda bikrbonat

4 biji telur

Cara-cara

1. Cairkan mentega. kemudian masukkan susu cair.(pastikan mentega cair sepenuhnye sebelum masukkan susu)

2. Masukkan gula. kacau sehingga gula cair dan sebati. biarkan mendidih sebentar. kemudian tutup api. Biarkan aduan suam sedikit.

3. Ayak tepung gandum, serbuk koko, baking powder dan soda bikarbonat.

4. Kacau telur sehingga berbuih.(kacau guna garfu je)

5. Masukkan telur sedikit demi sedikit ke dalam aduan yang telah disuamkan tadi. Kacau hingga sebati. (pastikan telur tidak berketul)

6. Kemudian, masukkan bahan2 yang di ayak td sedikit demi sedikit ke dalam aduan. kacau sebati.(pastikan aduan tidak berketul)

7. Panas kan oven. Isikan aduan ke dalam loyang. Bakar dalam suhu 170 darjah celcius selama lebih kurang 30-40 minit. Kek ini juga boleh dikukus. kalau kukus , perlu dikukus selama satu setengah jam. (kek yang dikukus biasanya lebih lembab) . :)

* Suhu bergantung pada oven jugak tau.