Recipe: Delicious 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. Melih Aydogan & Brenda Mullen I Don't Wanna (by Mario Winans). Monaldin, Emma Peters Femme Like U.

Chocolate & Carob Cheesecake With a thousand flavor components and hundreds of chemicals that affect mood, soothe the mind. Add chocolate to one of your lists below, or create a new one. Just Imagine lady version of Tony Ja in his various movies like Ong Bak, The Protector etc This is the same here in 'Chocolate'. You can have Chocolate & Carob Cheesecake using 9 ingredients and 6 steps. Here is how you cook it.

Ingredients of Chocolate & Carob Cheesecake

  1. You need 200 g of chocolate graham crackers.
  2. It’s 100 g of unsalted butter.
  3. You need 2 teaspoons of granulated sugar.
  4. You need 700 g of cream cheese.
  5. It’s 60 g of sour cream.
  6. It’s 50 g of powdered raw carob.
  7. Prepare 180 g of icing sugar.
  8. Prepare 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 instructions

  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 180Β°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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