Up next in Cake Baking, Frosting, & Icing (35 videos)
Your next cake will be tasty AND beautiful if you follow the baking, frosting, and icing tips and tricks in this Howcast video series.
You Will Need
- 1¼ c. graham cracker crumbs
- ⅓ c. butter, melted
- 2 tsp. sugar
- ¼ oz unflavored gelatin
- ⅔ c. water
- 16 oz. cream cheese, softened
- 2 c. chocolate chips
- 14 oz. condensed milk
- 1 c. heavy whipping cream
- Chocolate shavings
- 9" springform pan
- A small saucepan
- A mixer
- A large bowl
- 2 9" graham cracker crusts (optional)
- ⅔ c. orange juice (optional)
- Finely grated orange peel (optional)
Mix crumbs, butter, and sugar
Mix the graham cracker crumbs, melted butter, and sugar in the ungreased springform pan. Press the mixture firmly into the bottom of the pan to form the cheesecake crust.
Melt the gelatin in water over low heat
Combine the gelatin and water in a small saucepan, and let it sit for 1 minute. Then place it over low heat, stirring constantly until the gelatin melts completely. Then remove it from the heat.
Melt chocolate chips
Melt the chocolate chips in a small saucepan, stirring constantly.
Mix cream cheese, chocolate, and milk
Mix the melted chocolate with the cream cheese in a large bowl until it's fluffy. Then add the condensed milk and beat until the mixture is smooth.
Stir in gelatin and whipping cream
Stir the gelatin into your cream cheese mixture and fold in the whipping cream.
Pour into pan and refrigerate
Pour the mixture into the graham cracker crust and refrigerate your cheesecake for 3 hours.
Run knife around edge, and remove from pan
Run a knife around the edge of your cheesecake to loosen it. Remove the side of the springform pan, garnish the cake with chocolate shavings, and serve.