easy chocolate cheesecake

Here's what you need: ripe bananas, large eggs, vanilla, granulated sugar, flour, baking powder, baking soda, salt, nonstick cooking spray, powdered sugar, packages of cream cheese, granulated sugar, vanilla, milk, semi-sweet chocolate chips, whipped cream, chocolate bar

Banana Bread Chocolate Cheesecake Swiss Roll Recipe by Tasty

bananas

eggs

vanilla

sugar

flour

baking powder

baking soda

salt

nonstick cooking spray, for greasing

sugar,

cheese,

milk

semi-sweet chocolate chips, melted

cream,

chocolate bar,

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Make the cake: Place the peeled bananas in a medium bowl and use a fork to mash them. Add the eggs, vanilla, and sugar and whisk until the mixture turns pale yellow.

Add the flour, baking powder, baking soda, and salt and whisk to combine.

Grease a baking sheet well and line with parchment paper.

Pour the batter onto the baking sheet and use a spatula to spread evenly.

Bake for 12 minutes, or until the bread is golden brown and springs back when gently pressed.

Cover a large, clean dish towel with powdered sugar (this will help keep the cake from sticking to the towel). While the cake is still warm, carefully flip the baking sheet onto the towel. Lift up the sheet and remove the parchment paper.

Starting from a short end, gently roll up the cake with the towel. Let cool for at least 1 hour.

Make the filling: Add the cream cheese to a medium bowl and whip with a fork until light and fluffy. Add the sugar, vanilla, and milk. Mix until the filling is silky and smooth.

Add the melted chocolate and fold with a spatula to combine.

Unroll the banana bread and spread the filling evenly over it. Roll the banana bread back up without the towel, wrap the outside with the towel or plastic wrap, and chill for 4 hours.

Remove the roll from the fridge and sift powdered sugar over the top. Top with whipped cream. Run a vegetable peeler across a chocolate bar to sprinkle chocolate curls over the whipped cream.

https://vid.tasty.co/output/105163/landscape_480/1534180472

A super fluffy and soft chocolate Japanese-style cheesecake. This easy version only needs 3 ingredients!

3 Ingredient Fluffy Chocolate Cheesecake

eggs, separated (straight from fridge)

(198 g) milk chocolate chips

oz (198 g) cream cheese (softened

Preheat oven to 325°F (163°C). Spray the inside of a 7 inch round cake pan with a cooking oil spray. Use a solid one-piece cake pan (no removable bottom).  Line with parchment paper. You will want to create handles along with lining the bottom and sides so that you can remove the cake easily after it is done. See notes and post for how to line the cake pan properly.

Separate egg yolks and whites. Place eggs whites into fridge until ready to use.

Add chocolate chips to a large mixing bowl. Melt either in the microwave or on the stove (using the double boiler method). I used the microwave. If using microwave, heat chocolate in 15 second intervals, stirring in between with a spatula, until chocolate is completely melted and smooth.

Add in cream cheese. Mix in the cream cheese with spatula until fully incorporated and no cream cheese streaks remain.

Add in egg yolks. Using a hand whisk, whisk in the egg yolks until no egg streaks remain and batter is smooth.

Remove egg whites from fridge. Place into a separate clean large mixing bowl. Beat at highest speed until stiff peaks form. I prefer to use a stand mixer but you can also use a hand mixer.

Add one third of the egg white mixture to your egg yolk batter. Fold it in gently with a spatula until no egg white lumps remain (it&#39;s okay if there are a few streaks of white in your batter). Make sure you scoop up batter from the very bottom of the bowl each time you fold to make sure all of the batter gets incorporated with the egg whites. Repeat with the next 1/3 and then remaining 1/3.

Pour batter into prepared baking pan. The cake will be baked in a water bath. To do this, place your cake pan into a slightly larger baking pan. I used a 9 x 9 inch baking pan. Place your cake pan into the bigger pan. Pour just enough cold tap water into the outer pan so that the water level reaches 1/2 inch. Make sure to add the water to the outer pan after you&#39;ve put the cake in. If you add 1/2 inch of water before, the added weight of the cake pan and cake batter will push up your water level more than 1/2 inch. I recommend using a ruler to measure the water level. If your water level is too high, the bottom of your cake will cook too much, causing a dense bottom layer.

Place cake with water bath into your oven. Bake for 55 minutes. Turn off the oven but do not open the oven door and leave the cake in the oven for one hour. It is important to leave the cake in the oven (unopened) because this allows the cake to finish cooking and the gradual drop in temperature prevents the cake from suddenly collapsing. The cake will shrink down, but it shouldn&#39;t completely collapse. After one hour, you can remove the cake from the oven. Use the cake handles to lift the cake from the pan and transfer to a plate. Let the cake cool to room temperature. While cake can be enjoyed once cooled, the flavors won&#39;t be as pronounced and the cake won&#39;t be as sweet. See notes for more details. For best result, place cake in the fridge (uncovered) for several hours or overnight. If putting it in the fridge, let it come to room temperature before serving. If desired, dust top with powdered sugar before serving.

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