CHOCOLATE WAFER ICEBOX CAKE RECIPE RECIPES

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ICEBOX COOKIE CHEESECAKE RECIPE: HOW TO MAKE IT



Icebox Cookie Cheesecake Recipe: How to Make It image

Cookie lovers will come back for seconds when you serve this tempting treat. —Perlene Hoekema, Lynden, Washington

Provided by Taste of Home

Categories     Desserts

Total Time 30 minutes

Prep Time 30 minutes

Cook Time 0 minutes

Yield 16 servings.

Number Of Ingredients 9

1-1/4 cups chocolate wafer crumbs
4 tablespoons butter, melted
2 cups heavy whipping cream, divided
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 package (14.3 ounces) Oreo cookies, quartered
4 ounces semisweet chocolate, chopped
1/2 teaspoon vanilla extract
Optional: Whipped cream and chopped Oreo cookies

Steps:

  • Combine crumbs and butter; press into bottom of a 9- or 10-in. springform pan. Freeze. Whip 1-1/2 cups whipping cream until stiff peaks form; refrigerate. , In a large bowl, beat cream cheese until smooth. Gradually add sugar; blend thoroughly. Fold cut cookies into filling along with chilled whipped cream. Spread filling evenly into crust, smoothing top and spreading to edges. Cover and refrigerate 4 hours or overnight. Freeze 1 hour before serving., Meanwhile, melt chocolate in a saucepan over low heat, stirring constantly. Remove from heat; cool slightly. Whisk in vanilla and remaining 1/2 cup whipping cream. Loosen cheesecake from pan by running knife around edge; remove from pan. , Spread chocolate glaze over cheesecake. If desired, top with whipped cream and additional Oreo cookies to serve.

Nutrition Facts : Calories 523 calories, FatContent 37g fat (21g saturated fat), CholesterolContent 85mg cholesterol, SodiumContent 320mg sodium, CarbohydrateContent 42g carbohydrate (30g sugars, FiberContent 1g fiber), ProteinContent 5g protein.

NO-BAKE CHOCOLATE MOCHA YULE LOG RECIPE | FOOD NETWORK ...



No-Bake Chocolate Mocha Yule Log Recipe | Food Network ... image

This show-stopping holiday cake requires zero baking and is packed with luscious chocolate and coffee flavor. Make it up to one day in advance to save yourself some time on the big day.

Provided by Food Network Kitchen

Categories     dessert

Total Time 5 hours 30 minutes

Cook Time 1 hours 0 minutes

Yield 6 to 8 servings

Number Of Ingredients 11

3 cups heavy cream
1/3 cup confectioners' sugar, plus more for decorating
2 tablespoons instant espresso powder
40 chocolate wafer cookies, such as Nabisco Chocolate Wafers
12 ounces semisweet chocolate, chopped
Fresh mint leaves, for decorating
Fresh rosemary sprigs, for decorating
Fresh cranberries, for decorating
7 white store-bought meringues, for decorating
6 marshmallows, for decorating
Cocoa powder, for dusting

Steps:

  • Whip together 1 1/2 cups of the heavy cream, the confectioners' sugar and espresso powder in a large bowl with an electric mixer on medium-high speed until stiff peaks form, 2 to 3 minutes.
  • Spread a heaping tablespoon of the whipped cream onto one side of 39 chocolate wafer cookies (wipe the spoon clean with a rubber spatula between dollops). Spread the whipped cream out on the cookies with a small offset spatula. Stack 5 cookies on top of each other. Repeat with the remaining cookies (including the one without whipped cream) so that you have 8 stacks total. One of the stacks will have a cookie on top with no whipped cream; this stack will be the top stack.
  • To build the log: Lay out a piece of plastic wrap about 20 inches long on the countertop. Working across the entire length of the plastic wrap, lay one of the cookie stacks on its side. Gently press the remaining 7 cookies stacks together, end to end, finishing with the top stack, to make one long cookie log that's about 15 to 18 inches long. Wrap the log up in the plastic wrap and chill for at least 4 hours and up to overnight.
  • While your stack is chilling, make the ganache: Put the chocolate in a medium bowl. Bring the remaining 1 1/2 cups heavy cream to a boil in a small saucepan and pour over the chocolate. Let sit for 10 minutes, then stir until completely melt. Pour the mixture into the bowl of an electric mixer and refrigerate until completely cool, about 30 minutes. Just before frosting, whip the ganache until it just begins to loosen up, turns lighter in color and is spreadable, 30 to 45 seconds. It's important not to overwhip or it will become grainy.
  • Cut a 2- to 3- inch diagonal piece from the top end of the log and place it on top of the log at an angle; this will be the branch. Spread the ganache over the log to cover it completely. Heat a metal fork. Use the tines and the back of a the fork to draw a bark pattern in the ganache, running it along the surface in short strokes.
  • To make the mushrooms: Shave the tops of 6 of the meringues with a rasp grater until they are smooth and round and resemble mushroom caps. Smooth the tops with a wet finger. Mix together 2 tablespoons confectioners' sugar with 1/4 teaspoon water in a small bowl to make a glue. Smear a little of the sugar glue on the bottom of each meringue and stick a marshmallow to it to make a stem. To make a shorter stem, simply cut the marshmallow in half with kitchen shears. Let the mushrooms sit for 30 minutes until the sugar water has hardened. Dust the tops with cocoa powder.
  • Decorate the cake with the mushrooms, rosemary, mint and cranberries. Shave the remaining meringue over top of the cake to make snow. Slice the cake on a diagonal for serving.

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