Chocovanilla cheese cake. Today I am sharing a #no-bake #cheesecake with #choco #vanilla flavor. This is a vegetarian version of cheesecake. here I have used agar-agar for. Cake Artist Decorating FIVE Beautiful Cakes at a Time Another one of my multiple cheesecake recipes.

I don't know about you but that's a huge break for my blog ️ I am very glad and grateful for people who appreciate and share the same passion as mine. Elevate a classic vanilla cheesecake with a chocolate glaze. To make sure that the cheesecake doesn't crack during cooking make sure oven isn't hotter than recipe calls for. You can cook Chocovanilla cheese cake using 12 ingredients and 5 steps. Here is how you cook that.

Ingredients of Chocovanilla cheese cake

You need 2 cup of white flour.
Prepare 1 tsp of vanilla extract.
You need 2 tsp of choco powder.
It's 1 cup of milk.
It's 1 cup of vegetable oil.
It's 2 1/4 tbsp of baking powder.
It's 4 of eggs.
You need 2 cup of sugar powder.
You need of decorating part.
You need 2 of bananas.
It's 3 tbsp of cream cheese.
It's 1 of pista.

Turn oven off exactly as recipe describes. Also consider adding an ice cube to the bottom of the oven (I carefully toss one in before I put in the cheesecake) to add. Get more tips for how to make cheesecake with our ultimate guide. In large bowl, beat cream cheese at medium speed with an electric mixer until creamy.

Chocovanilla cheese cake step by step

Mix flour, vanilla extract ,choco powder, baking powder, sugar n vegetable oil together.
Whip it properly and add an egg n milk each time u whip . don't add eggs together add them one by one.
Preheat the oven for 5 mins in 160°c . Meanwhile clean the container and wipe it with butter and sprinkle flour to avoid stickiness..
Fill the container with batter u made. Let it bake for 8 mins under 800°c ..
Finally decorate it as u wish n will ..

This is a Japanese cheesecake which is so light that it seems a little like a souffle. You only need cream cheese, eggs, and white chocolate to make this easy gluten-free dessert! This cheesecake tastes best after it has been chilled for a a few hours in the fridge. It keeps in the fridge for a few days. Serve as is or with a drizzle of pureed.