Easiest Way to Cook Tasty Chocolate & Carob Cheesecake

Chocolate & Carob Cheesecake. Chocolate is a preparation of roasted and ground cacao seeds that is made in the form of a liquid, paste, or in a block, which may also be used as a flavoring ingredient in other foods. Перевод слова chocolate, американское и британское произношение, транскрипция, словосочетания, однокоренные слова, примеры использования. Chocolate.com brings you the most mouth-watering content. Find the tasty, sweet, and bold flavors.

Chocolate & Carob Cheesecake With a thousand flavor components and hundreds of chemicals that affect mood, soothe the mind. Boilers Kiss Me (by Sixpence None the Richer). Flaremode, Klaas Genie In A Bottle (by Christina Aguilera). You can have Chocolate & Carob Cheesecake using 9 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Chocolate & Carob Cheesecake

  1. You need 200 g of chocolate graham crackers.
  2. It’s 100 g of unsalted butter.
  3. It’s 2 teaspoons of granulated sugar.
  4. You need 700 g of cream cheese.
  5. You need 60 g of sour cream.
  6. Prepare 50 g of powdered raw carob.
  7. It’s 180 g of icing sugar.
  8. It’s 10 g of vanilla sugar (or caster sugar + 1 teaspoon vanilla extract).
  9. You need 260 g of dark chocolate.

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Chocolate & Carob Cheesecake step by step

  1. Prepare the base: put graham crackers in a food processor and blitz up into fine crumbs.
  2. Melt butter in a microwave at 30 second blasts. Pour over cookie crumbs. Add granulated sugar to the mixture.
  3. Press the crust in a round 26cm springform pan. Bake in a 180°C oven for 10-15 or until crust has hardened. Leave to cool.
  4. Prepare the filling: meanwhile, add cream cheese and sour cream to a large bowl. Whisk with an electric beater for 1-2 min or until fluffy.
  5. Sift icing sugar, carob and vanilla sugar in the filling. Beat until combined.
  6. Finally, melt chocolate over a pan of simmering water or in the microwave at 30 second blasts. Leave to cool until chocolate doesn't feel hot to the touch (mildly warm is fine). Pour in the filling mixture and fold using a spatula. Transfer mixture to the cooled crust and refrigerate overnight (or for 4-5 hours if you're in a hurry).

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