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chefann said:The trick to getting the lumps out of the cream cheese when you're making cheesecake is to soften it by leaving it on the counter for at least an hour or microwaving on low for 30 seconds to 1 minute and then beating just the cream cheese on low for several minutes before adding any other ingredients. Once you add anything wet, the lumps that are there will stay there.
To make a chocolate cheesecake using Pampered Chef products, you will need our springform pan, mixing bowls, and a food processor. You can find our delicious chocolate cheesecake recipe on our website or in our recipe book.
Yes, you can use any type of chocolate for the chocolate cheesecake. We recommend using high-quality chocolate for the best flavor.
Yes, we recommend using a water bath when baking the chocolate cheesecake to ensure a smooth and creamy texture. You can find instructions on how to set up a water bath in our recipe book.
The preparation time for our chocolate cheesecake recipe is about 30 minutes, and the baking time is around 1 hour. However, please allow extra time for cooling and chilling the cheesecake before serving.
Yes, our chocolate cheesecake can be made ahead of time. You can make it up to 2 days in advance and store it in the refrigerator. Just make sure to cover it with plastic wrap to prevent it from drying out.