Cheesecake is an amazingly tasty, delicate and airy delicacy known since ancient times. It is delicious in all cooking options, whether with cottage cheese or with cheese. You will be especially pleased with the Three Chocolates cheesecake, the recipe of which we will now show you.
Such a dessert will be a wonderful addition to a morning cup of coffee and will charge you with positive energy for the whole day. You have long wondered how to make a cheesecake - a recipe using all types of chocolate for you.
- Recipe posted: Alexander Lozier
- After cooking you will get: 8-12 servings
- Preparation: 25 minutes
- Cooking: 50 minutes
- Preparation: 1 hour 15 minutes
- Calorie content: 265 kcal per 100 g
Composition of ingredients
To prepare a cheesecake with chocolate, the recipe of which is simple, we stock up on the following products:
- crumbling cookies - 150 grams
- drain oil. – 80 gr
- mascorpone cheese - 600 gr (you can Philadelphia)
- powdered sugar - 100 grams
- heavy cream - 1/2 liter
- cinnamon - 0.5 tea l.
- White chocolate– 100 gr
- bitter chocolate - 100 gr
- milk chocolate - 100 gr
- gelatin - 1 table. the spoon
- cherry and chocolate chips for decoration.
The dessert is designed for approximately 12 servings, the cooking time is 50 minutes.
Cheesecake recipe "Three chocolates"
To do delicious cheesecake 3 chocolate recipe is presented, follow it.
First of all, we take out the baking dish and cover it with baking non-stick paper.
1. Mix crumbled cookies with melted butter and cinnamon. We mix everything until a homogeneous mass.
2. The resulting mixture is very tightly (!) Packed along the bottom of the mold. Now we put it in the refrigerator.
3. Measure out 200 ml of cream and put on fire. A little heating, add gelatin, diluted in 2 tablespoons of this warm cream. Stir everything until it starts to bubble and immediately remove from the stove.
4. Beat powdered sugar until foamy with 300 ml of cream.
Repeat the following steps for each chocolate to get the triple chocolate cheesecake recipe.
1. We put a bar of white chocolate in a small container and put it on water bath to melt.
2. Pour a third of the cream with gelatin into the liquid and mix everything with a mixer (if not, then with a whisk).
4. Pour in a third of the sweet cream and stir with a spoon.
5. We take out the form with the base from the refrigerator and fill it with the first white layer (we level it).
6. At the time of preparation of the second layer of milk chocolate, repeating steps 5-9, again put the mold in the cold to prevent mixing of the layers.
7. Repeat everything for dark chocolate.
8. Decorate the cake chocolate chips, melted chocolate or cherries, in perfect harmony with this wonderful delicacy.
The prepared chocolate cheesecake, the recipe of which we have presented for you, will delight anyone who tries it.
Also, our site will help you cook at home.
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I will not intrigue you, these three ingredients - cream cheese, eggs and chocolate. No cookies, no butter, no cream. Japanese minimalism in action!
Having cooked at home for the first time, I didn’t even think for a minute what to cook from it - of course, a Japanese cheesecake! Fortunately, there is always a bar of chocolate and a few eggs in the house. But he doesn't need more than that. Only three ingredients and a little patience while the cheesecake is languishing in the oven - that's all that separates you from this airy, incredibly tender and fragrant treat! Let's start?!
Prepare the ingredients.
Cream Cheese: Any unflavored cream cheese will do. I used cream cheese made at home from kefir. So the cheesecake turned out to be even more dietary than when using classic cream cheese - only 129 kcal / 100 g (calorie content of cheese is given).
Chocolate: high-quality white chocolate without additives. The chocolate in this dish is both a flavoring and a sugar substitute, so choose the chocolate that tastes good to you on its own.
Chicken eggs: the final volume and size of the cheesecake depends on the number of eggs used. Each egg should have 40 grams of cream cheese and chocolate. Based on these proportions, the number of components can be reduced or increased, respectively changing the size and volume of the cheesecake.
Melt the chocolate in microwave oven or in a water bath.
Separate the yolks from the whites.
Mix melted chocolate and cream cheese.
When the mixture has cooled slightly, stir in the egg yolks one at a time.
Be sure to add the yolks to the slightly chilled mixture. If the mixture is too hot, the yolks will curdle and the cheesecake will taste like an egg omelet.
Beat the egg whites with a pinch of salt until stiff peaks form.
In batches, fold the beaten egg whites into the main mixture, mixing from the bottom up to keep their fluffy texture.
Grease one side of the baking paper with a little vegetable oil. Line the sides and bottom of a baking dish with baking paper, “sticking” it with the oily side to the surface of the form.
Pour the mixture into the mold.
Set the dish in a larger bowl or baking dish. Fill it with warm water so that the cheesecake pan is halfway submerged in water.
Bake a three-ingredient Japanese cheesecake in an oven preheated to 170 degrees for 15 minutes. Then another 15 minutes at a temperature of 160 degrees. Turn off the oven and leave the cheesecake in the cooling oven for another 15 minutes.
I used a ceramic baking dish, so I placed the cheesecake in a cold oven, extending the first section by 10 minutes. I immediately covered the form with foil and only removed it for a few minutes at the end of baking to brown the top of the cheesecake.
Remove cheesecake from oven and cool. When it cools down, remove the baking paper.
Three-ingredient Japanese cheesecake is ready! Bon appetit!
I used a 19 cm diameter baking dish. The cheesecake turned out to be about 3 centimeters high and 19 cm in diameter. If you use a smaller diameter, the cheesecake will be taller.
This cake is genius. Seductively soft and incredibly delicate in taste, it amazes the whole world with its simplicity. All you need is 3 ingredients.
Ingredients
✓ 120 gr white chocolate (can be replaced with milk chocolate)
✓ 120 gr cream cheese(mascarpone)
Recipe
Break the chocolate into small pieces and place in a bowl.
Melt in a water bath.
Separate the eggs and beat the egg whites with a mixer until firm peaks (the beaten proteins should not spill out when the bowl is tilted).
Mix melted chocolate with butter cream and mix thoroughly at room temperature.
Add yolks to chocolate and cream, mix thoroughly.
Whipped proteins are best added in parts. So your cake will turn out even softer and more airy.
Independently make a form of baking paper (diameter 20 cm, height - 15 cm).
Pour the dough into the mold.
Put the mold on a baking sheet and pour about 1/4 liter of boiling water.
Bake the cake in a preheated oven at 170°C for 15 minutes. Then reduce the temperature to 160° and bake for another 15 minutes. Turn off the oven and leave the cake to cool inside for another 15 minutes.
Cool the cake and sprinkle with powdered sugar on top.
Bon appetit!
This dessert is the invention of a Japanese girl who cannot imagine her life without sweets. The regular one is made with a lot of ingredients, but her recipe contains only 3 ingredients! The cake turns out simply charming - airy, melting in your mouth, so attractive!
The basis of this recipe is soft cream cheese. Choose Philadelphia, good for cheesecake and mascarpone. It is important to pay attention to chocolate - only quality product will guarantee perfect results. I can’t help but prepare such a miracle, I feel I’ll arrange a holiday ...
cheesecake
Ingredients
- 3 eggs
- 120 g white chocolate
- 120 g cream cheese
Cooking
Enjoy this video in which a nimble Japanese woman shows you how to make her favorite dessert.
I really liked that the recipe does not contain flour and sugar - just lovely! There is another option that is suitable for housewives who do not recognize overseas cream cheese. To prepare it, you need 3 eggs, a can of condensed milk and half a kilogram of ordinary cottage cheese. Mix all the ingredients in a blender and bake the cheesecake for 40 minutes at 200 degrees. Easier than you can imagine!
From such easy prescription do not expect such an amazing result ... Be sure to treat your friends to them!
Cheesecake three chocolates from Tatiana Litvinova - a great delicacy that any hostess can cook. A simple recipe and the most common products - real gift for every woman. No need to stand at the stove for several hours, worrying whether the dough will fit or not.
Since the three-chocolate cheesecake is prepared without baking, you can save a lot of time and spend it on cooking other dishes or relaxing.
Cheesecake recipe three chocolates from Tatyana Litvinova can be used for any occasion - to prepare a dessert for festive table or for family dinner.
Cheesecake recipe "Three Chocolates" from Tatyana Litvinova
You will need:
- Shortbread cookies - 200 g
- Butter - 80 g
- Cinnamon - 1/2 tsp
- Agar-agar - 1 tsp, l (you can take gelatin)
- White chocolate - 100 g
- Milk chocolate - 100 g
- Dark chocolate - 100 g
- Cream (30-33%) - 50 ml
- Cream cheese (or fatty cottage cheese) - 500 g
Look at the three chocolate cheesecake recipe with a photo and you will see how easy this dessert is to prepare.
Crush the cookies with a rolling pin or grind in a blender until fine crumbs are obtained.
Add to cookies butter and stir well to make it thick. shortbread dough. Lay a sheet of parchment paper on the bottom of the mold. Put the sand base in the dessert mold and tamp well with your hand. Can be prepared in a cake or cupcake pan, or paper cupcake liners can also be used. Put the sand mixture in the refrigerator for 10 minutes to solidify.
Pour half the cream into a saucepan and heat over medium heat. Mix the other part of the cream with agar-agar and carefully add to the warm cream. If you use gelatin, it will need to be pre-filled with water and allowed to swell for 20-30 minutes. Bring the cream mixture to a boil, cook for 1 minute and immediately remove from heat. Cool the butter mixture to room temperature.
Grate dark chocolate or break into small pieces and melt in a bath. When the chocolate has melted, it will need to be cooled slightly, then mixed with half of the creamy mass.
Gently pour the chocolate layer over the cookie base and refrigerate for 5-10 minutes to set.
During this time, prepare the milk layer.
Put white chocolate in a bowl or saucepan, add a little cream or milk and melt in a bath - do not bring to a boil!
Add remaining cream to butter cream or fat cottage cheese, stir well - the mass should be homogeneous without lumps!
Mix the buttercream with white chocolate - carefully pour into the mold on top of the dark chocolate layer and refrigerate again for a few minutes.
When the dessert hardens, it can be served at the table.
With this three chocolate cheesecake recipe, you can make a dessert for 6 servings. If you want to cook a large portion, increase the amount of food proportionally.
Decorate the top of the cheesecake with grated milk chocolate. Serve chilled dessert. Bon appetit!
