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Mini chocolate cheese cake

Mini chocolate cheese cake

Mini chocolate cheese cake recipe by of 07-07-2010 [Updated on 09-11-2012]

You can't miss this chocolate cheese cake recipe. I improvised these mini chocolate cheesecake this Sunday to bring a sweet to mom's house, one word to define them ... divine !!! For the base I used the classic one, made with dry biscuits, melted butter and the addition of a handful of chocolate chips, the filling instead is a very delicate cream cheese given the presence of philadelphia and cream obviously enriched with chocolate. I have prepared 12 mini cheesecakes, if you do not have the cocottine you can use the single-portion aluminum molds or with these doses you can prepare a single cheesecake using a 24 cm mold, but the single portions are more chiccose to serve to guests;)
This chocolate cheese cake recipe is very simple to make and does not require cooking in the oven so it is ideal for this period, try it and then say.

Method

How to make chocolate cheesecake

Chop the biscuits in the mixer together with the melted butter and 20 grams of dark chocolate.

Line the molds with plastic wrap then pour the biscuits on the bottom and compact the surface. Then put in the fridge to rest for half an hour.

Meanwhile, prepare the cream for the cheesecake
Melt the chocolate in a saucepan in a bain marie. Aside, whip the cream.
Prepare the cream cheese by working the philadelphia together with the sugar and the melted chocolate.

Once the cream is obtained, add the whipped cream and chocolate chips, leaving a handful apart for the cheesecake decorations.
(if you use a single mold and want a more compact cheesecake, add the gelatin sheets that you have softened first and then dissolve in 2 tablespoons of milk)

Mix the chocolate and cheese cream gently with a wooden spoon

Now take the molds with the biscuit base from the fridge and pour the cream into them, then level the surface as much as possible.

Place the mini chocolate cheese cakes in the fridge for two hours and in the freezer for one hour.
Lift the mini cheese cakes from the molds, remove the foil, decorate them with the chocolate chips and serve.


The Cat In The Kitchen

And here we are, a super delicious treat. with chocolatey and pleasantly yogurty notes: Cheesecake! I made them for my birthday dinner as a sweet, I got the recipe from her
And so I glue it to you para para)

* MINI CHOCOLATE CHEESECAKE
Ingredients for 12 mini cheese cakes:
250 gr of dry biscuits
90 gr of butter
20 gr of dark chocolate

300 gr of philadelphia
200 gr of fresh cream
100 gr of dark chocolate
80 grams of powdered sugar
50 grams of chocolate chips
6 gr of isinglass (optional)

Method:
Chop the biscuits in the mixer together with the melted butter and 20 grams of dark chocolate.
Line the molds with plastic wrap then pour the biscuits on the bottom and compact the surface. Then put in the fridge to rest for half an hour.
Meanwhile, prepare the cream for the cheesecake
Melt the chocolate in a saucepan in a bain marie. Aside, whip the cream.
Prepare the cream cheese by working the philadelphia together with the sugar and the melted chocolate.
Once the cream is obtained, add the whipped cream and chocolate chips, leaving a handful apart for the cheesecake decorations.
(if you use a single mold and want a more compact cheesecake, add the gelatin sheets that you have softened first and then dissolve in 2 tablespoons of milk).
Mix the chocolate and cheese cream gently with a wooden spoon.
Now take the molds with the biscuit base from the fridge and pour the cream into them, then level the surface as much as possible.
Place the mini chocolate cheese cakes in the fridge for two hours and in the freezer for an hour.
Lift the mini cheese cakes from the molds, remove the foil, decorate them with the chocolate chips and serve. *

I had prepared them the night before and left them in the freezer remember to take them out half an hour, forty-five minutes before (I should have taken them out earlier that evening, in fact, hehe they were ice cubes! And I almost solved them by putting them in the microwave for a few seconds) then I kept those left over in the freezer (until tonight, when I eat them with a friend of mine))

And of course I refer you to his blog to see his recipe, his blog is really nice where his recipes are very easy to understand thanks to all his step by step photos) as well as tasty! Check it out :)


Mini cakes

Hello everyone! Today we cooked single-portion version of layered cakes: mini cakes!

Hi everyone! Today we & # 8217ve made some single portion layered cakes: the mini cakes!

Ingredients for the sponge cake:
3 eggs
90 grams of flour 00
120 grams of granulated sugar
30 grams of unsweetened cocoa powder
1/2 sachet of yeast dissolved in 1 tablespoon of milk

Ingredients for the cocoa cheesecream:
150 gr of fresh liquid cream
125 grams of mascarpone
90 grams of powdered sugar
30 gr of bitter cocoa

Ingredients for the cheesecream:
150 gr of fresh liquid cream
125 grams of mascarpone
40 grams of powdered sugar

To make the sponge cake, beat the eggs well with the sugar. Combine the sifted flour and cocoa, with a spatula, mixing from top to bottom so as not to disassemble the eggs. Finally add the yeast dissolved in the milk, stirring just enough time to mix it. Put the mixture in the baking sheet lined with parchment paper, spread it well until it is all the same thickness, and bake at 180 degrees for about 10 minutes. Once taken out of the oven, let it cool completely and cut it with pastry rings of the shape you prefer to make your cakes (for the classic round ones, use a round pastry cutter of 8 cm in diameter). To make the white cheesecream, mix the mascarpone with the sugar, add the cream and whip until it becomes firm, then put in a pastry bag with a smooth nozzle. For the cocoa cheesecream, add the mascarpone, icing sugar and cocoa, once mixed, add the cream and whip until it becomes firm. Put this in a piping bag with a smooth nozzle. On a first disc of sponge cake, make tufts of cocoa cheesecream, place on another disc of sponge cake by pressing lightly, make tufts of white cheesecream on top and put the last disc of sponge cake by pressing this too lightly. Repeat the operation for all the mini cakes. Put the leftover cheesecream in a pastry bag with a star nozzle and make a tuft on the top of each cake. Finally, decorate with colored sprinkles and enjoy your meal!

Ingredients for the spongecake:
3 eggs,
120 gr of granulated sugar,
30 gr of unsweetened cocoa powder,
1/2 bag of yeast melted in a spoon of milk

Ingredients for the cocoa cheesecream:
150 gr of fresh liquid cream,
125 gr of Mascarpone cheese,
90 gr of icing sugar,
20 gr of unsweetened coca powder

Ingredients for the cheesecream:
150 gr of fresh liquid cream,
125 gr of Mascarpone cheese,
40 gr of icing sugar

To make the spongecake whip the eggs with the sugar, add the sifted flour and cocoa mixing with a putty knife from the bottom to the top. Then, add the yeast melted in the milk and mix it until it amalgamates properly. Put the mixture in a baking tray covered with wax paper, spread it properly and put in the oven at 180 C for about 10 minutes. When it & # 8217s ready, let it cool down completely and cut it using some dough cutters of the shape you like (it you prefer rounded ones, they must be 8 cm wide). To make the white cheesecream, mix the Mascarpone cheese with the sugar, add the cream and whip everything until it gets quite solid, then put it in a sac à poche with a smooth ending. To make the cocoa cheesecream, add the Mascarpone cheese, the icing sugar and the cocoa, and when they & # 8217re amalgamated add the cream too, and whip until it gets quite solid. Put it in a sac à poche with a smooth ending. Put some cocoa cheesecream on the first layer of the spongecake, then put another one on top and press gently put some white cheesecream on top of the second layer and cover it with the last layer of the spongecake, always pressing gently. Do it for all the mini cakes. Put the remaining cheesecream on a sac à poche with a star-shaped ending and put a little bit on top of every cake. At last, garnish with some colored sugary. Bon appetit!


Carrot Cake

Hello everyone! Today we made a cake full of vegetables but still very tasty: the carrot cake!

Hi everyone! Today we & # 8217ve made a cake with vegetables, but don & # 8217t worry, it & # 8217s still delicious: the carrot cake!

Ingredients for a 20 & # 21520 pan:
200 gr of carrots
150 grams of granulated sugar
50 grams of brown sugar
2 eggs
150 ml of seed oil
175 grams of flour 00
1 teaspoon of yeast
A pinch of cinnamon
A pinch of nutmeg

Ingredients for the cheesecream:
30 grams of powdered sugar
100 gr of mascarpone
200 gr of philadelphia
120 grams of fresh liquid cream
Walnut kernels to taste to decorate

To make the carrot cake, start by chopping the carrots, then whip the eggs with the two sugars, continuing to whip and add the seed oil. Add the carrots, flour, baking powder and spices, mixing gently with a spatula, from top to bottom, after each addition. Pour the dough into the square shaped hinged pan with the bottom lined with parchment paper. Bake at 180 degrees for about 30-35 minutes. To make the cheesecream, mix the philadelphia with the icing sugar, then add the cream and whip everything until it solidifies. Spread the cheesecream on the now cold cake, cut into squares and decorate each with a walnut kernel. Enjoy your meal!

Ingredients for a 20 & # 21520 baking tray:
200 gr of carrots
150 gr of granulated sugar
50 gr of brown sugar
2 eggs
150 ml of seed oil
175 gr of flour 00
1 little spoon of yeast
A bit of cinnamon
A bit of nutmeg
Ingredients for the cheesecream:
30 gr of icing sugar
100 gr of Mascarpone cheese
200 gr of Philadelphia cheese
120 gr of fresh liquid cream
Nutmeats to garnish
To make the carrot cake, start mincing the carrots, then whip the eggs with the two types of sugar while whipping, add the seed oil. Add the carrots, the flour, the yeast and the two spices mixing gently with a putty knife from the bottom to the top every time you add a new ingredient. Pour the mixture on the squared springform pan after covering its bottom with wax paper. Put it in the oven at 180 C for about 30-35 minutes. To make the cheesecream, mix the Philadelphia cheese with the icing sugar, then add the cream and whip everything until it gets solid. Spread the cheesecream on the cold cake, cut it in little squares and garnish each with a nutmeg. Bon appetit!


Mini Cheesecake with chocolate

Ingrediants:

  • Round chocolate cookies,
  • 250 grams of cream cheese (like philadelphia),
  • 100 grams of white yogurt,
  • 50 grams of sugar,
  • a pinch of ground cinnamon,
  • 100 grams of dark chocolate to decorate.

Preparation: In a bowl, mix the cheese with the yogurt, sugar and cinnamon. Place the chocolate biscuits on the work surface and on each of them place a high and uniform layer of cream cheese. For this operation I helped myself with some cardboard strips closed in a circle of the same diameter as the biscuits, I placed them around the biscuits, put the cream and then gently lifted. Put them in the fridge for about an hour to make them slightly firm. Melt the dark chocolate in a bain-marie and with the help of a small syringe or a small cone of parchment paper, decorate your Mini Cheesecake as your fantasy suggests.

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Scacciapensieri kitchen

Friend congratulations on the cover! The photo is beautiful and you are more and more good. (Did I already tell you right?: D) the magazine is full of ideas and ideas. in fact I have already marked something) and your little cheesecakes are delicious. I have never made them salty even though I have always inspired a lot, I still have 1/2 cabbage in the fridge and if I can, I prepare them for dinner in the afternoon. I send you a hug full of affection: * tvb

ps I can't participate in the contest, I'm not that good but I like to follow you!

Yeeee !! You really deserve the cover with this recipe !! I run to read !! D.

Very pleasant post and you really have burned all the stages, you are very good :). Your photos are always very enveloping and catch the eye. Sincere congratulations.
Delicious recipe. I love cabbage in all ways.
Big kiss

The wonderful cover, treasure, is really an enchantment so I can only congratulate you on your skill and this great satisfaction. Now I just have to browse the magazine and enjoy your delicious chee cakes at least for now. A big hug, Imma

Maddy congratulations! and beautiful recipe!
Hello
elisa

.. truly unmissable .. manage to surpass yourself again with this number! congratulations .. I will try this recipe very soon.

Bellisisme the photos and congratulations for the well-deserved cover :)
Hello
Michi

You deserved the cover! A fantastic shot! Very good Maddy, thank you & lt3

Today was a messy day but I couldn't finish it without coming to you and complimenting you. the cover is beautiful and could only be yours. that photo sent me emotion and I'm clapping your hands. Then the magazine is very interesting. many recipes and many ideas for new posts! Really good. really good. But then you have to explain something to me. Tomino from us is not what I see or at least it seems to me. what is the consistency of the photo? Soft like ricotta or compact like first salt? Tomorrow you will tell me why the recipe is really nice. I leave you friend with a smile and a very strong hug! Night.

The cover of Taste is delicious, congratulations! And these savory cheesecakes are a great Easter lunch idea. I take note. big kisses!

super congratulations for the cover darling, the photo is spectacular but also the chees!
I go calmly now to leaf through the magazine
happy 8 March!
Alice

I liked your recipe so much, not to mention the photos. and in fact you have earned the cover, my friend!
A big kiss and good weekend


Preparation of Mini Chocolate Cheesecakes

Base: blend the biscuits with the brown sugar together until you get a powder. Add the melted butter in the microwave and mix it with a spoon. Take some steel ringer and distribute the mixture obtained, more or less a spoon. Flatten and level the bases with the back of a teaspoon. Place the ringers to cool in the refrigerator for at least half an hour.

Cream: Soften the gelatin in a small bowl with cold water for 10 minutes.
Heat 50 g of cream taken from the total in a saucepan, squeeze the softened gelatin and dissolve it in the hot cream carefully.
In a bowl, pour the icing sugar, the remaining cream, the cheeses and whisk for about 10 minutes. Add the cream with the melted gelatin and mix thoroughly. Melt the two chocolates in a bain-marie or in the microwave. Once cooled, mix them carefully with the cream cheese. Pour the cream obtained into the ringers, leveling it well, put it in the fridge for at least 3 hours, covering them with cling film.

When ready to serve, gently unmold and decorate as desired, with chocolate chips, chocolate decorations, chopped dried fruit or fresh fruit sprinkled with non-hygroscopic powdered sugar.

How about trying the Lemon Mini Cheesecake too? And the strawberry one? Delicious.

Strawberry Mini Cheesecake Lemon Mini Cheesecake


How to prepare: Chocolate cheesecake

Start preparing the chocolate cheesecake from the base: collect the biscuits in the mixer and chop finely. Transfer them to a bowl, add the melted butter and mix well. Transfer the mixture into a hinged pan with high sides, 22 cm in diameter, well greased. Press it and level it very well with the back of a spoon. Place in the refrigerator while you dedicate yourself to the filling.

Melt the two types of chocolate in a bain-marie or in the microwave and leave to cool. Combine the cheese, yogurt, cream and sugar in a bowl. Work with an electric mixer until you get a homogeneous cream. Then add the eggs, one at a time, always working.

Add the melted and warmed chocolate, mixing well with a spatula. Finally add the sifted cornstarch and mix until perfectly incorporated. Transfer the mixture into the mold directly on the biscuit base and level.


LaFataGolosa


blend the shortbread biscuits until they are powdered, add the softened butter and brown sugar
mix well
in a muffin pan put the paper cups and insert a spoonful of the dough made in the point above
mash well with a teaspoon or a small glass
put the pan in the fridge for at least 30 minutes

mix sour cream with powdered sugar
whip 200 ml of cream
heat 50 ml of cream, squeeze the isinglass, add it and mix well
add this to the sour cream, mixing well
add the whipped cream taking care not to deflate it, mixing well (once again.)

cover the biscuit base with the cream, but not to the edge of the paper cup (in fact, in the end you will have to put the jam of your choice pureed)

cover with cling film and leave in the fridge for at least 2 hours

remove the cups and cover the cheese cakes with the jam e. serve!


Argiolas Cheese Stories

Well yes this time we tempt you with a full-blown gluttony, how can you give up the magical encounter between ricotta and chocolate?

Well this time we will try a full-blown sin of gluttony, how can you give up the magical mix between ricotta and chocolate?

Ingredients for 4 cheese cakes
400g ricotta
18 chocolate chip cookies
100 g sugar
50g butter
1 vial of vanilla essence


Ingredients for 4 cheese cake

400g (2 cups) ricotta
18 chocolate chip cookies
100 g (4 teaspoons) sugar
50g (2 teaspoons) butter
1 vial vanilla essence


1) Break up 8 biscuits with a mixer


Chop 8 cookies with a mixer

2) Melt the butter in a small saucepan

Melt the butter in a small pot

3) mix the melted butter with the biscuits and place in a cup


Mix the melted butter with the biscuits and place in a baking cups

4) Mix the ricotta, vanilla, 8 shredded biscuits and sugar






Mix the ricotta, vanilla, chopped 8 biscuits and sugar

5) Put the cream obtained in the cup and keep in the fridge for at least 2 hours