Recipe: Yummy 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. Музыка: Максим Фадеев/ Слова: Ольга Серябкина Directed by Irma Po DOP: Savv a Fadeev, Eugene Kuritsin, Nikolay Slobodchikov Скачать трек: iTunes.

Chocolate & Carob Cheesecake Add chocolate to one of your lists below, or create a new one. Then buy it online today from our chocolate selection & enjoy the taste of your favorite chocolate. 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 achieve that.

Ingredients of Chocolate & Carob Cheesecake

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