Assembling and Baking Cheesecakes with Chef Caleb

That's well combined and it's about the consistency you want we can go ahead and start assembling so we're just gonna ladle some of the filling into these already pre-baked cheesecake molds. You can see the ziploc with the ganache in the background. On the plain crust, we are just gonna add the plain ganache or the sorry the plain cheesecake filling on the one with the chocolate crust, we're gonna add some of the filling and then we're gonna pipe some rings of the ganache on there. Now you can do this however you like to get that sort of marble texture or to get some some interest into your cheesecake to get that chocolate in there however you like.

So here you see chef Caleb is just making some rings and then we're gonna top that with more of the cheesecake filling. Now this is not because we didn't incorporate a whole lot of air because it's not a really fluffy frothy mixture, it's not going to inflate a whole lot. This isn't the type of baking it's not like a souffle, it's not gonna increase a huge amount in size so you can go very close to the top of your springform pan with the with the filling and it's not going to cause you problems. So we're just going to move some of that ganache around, we're gonna make sure it's sort of mixed in a little bit. You do want to make sure when you're doing this that you're not mixing all the way down to the crust on the bottom, you don't want to disturb your crust.

So now we're gonna give it a little tap and then this is gonna go into the oven so this is going to go into our preheated oven but what we're gonna do is pop it on the shelf and then we have some hot water that we boiled in our kettle and we're just gonna pop that right into the bottom of the water bath here. So we have them sitting on a towel so they don't slide around in the oven while they're in this water bath, they don't slosh anywhere. This is just gonna provide a little bit more even heat and a little bit of moisture for these two cheesecakes.

And that's gonna go in and we'll see those again when they're done so here we go, we're gonna take those out and take a look and those look just about perfect. You can see they have inflated just a tiny bit but they haven't broken the bounds of the springform pans and they will settle back down a little bit. So these are perfectly set, a little tiny bit of a jiggle in the middle but what we're going to do now is we're going to put these back in the oven or to turn the oven off and leave them in there with the door slightly open until they're pretty much cool.

It took about an hour for them to become completely cool, and there you go. You can see they've shrunk back down, the view and shrunk from the sides a little bit. They are pretty firm, a little bit tender but they are about they do bounce back when you give them a little poke. So we can now remove them from their tin foil. These are getting close to room temperature, they're still warm but they're not hot anymore. They're just gonna put those on a rack to cool until they're all the way down to room temperature.

After that, we are gonna refrigerate them overnight and here we're picking them back up after we have refrigerated them so this is the following day and we've let them sit overnight in the fridge so they've cooled down completely and completely set. Now you may not have to do this, we just ran a knife around the outside just to make sure we weren't going to get anything sticking and you can see we have a glass out that is just a little bit smaller than the circumference of the springform pan and that's where we're gonna pop the cheesecake out onto. So we're gonna pop that open and it comes perfect, there we go. Nice and creamy, beautiful perfectly set and the same with our chocolate one.

So there we go, you can see set all the way through once again. The crust will always have a little bit of crumbles on the outside that will crumble away but mostly it's stuck together when we cut it. You can see those nice little circles of chocolate, everything's come out clean and cooked it is beautiful and creamy and that's it, that's the whole thing. Not all that complicated, we again made two little tiny ones, we made a half recipe and use these great little teeny tiny springform pans which is the perfect amount for us.

If you like this recipe, please do like and subscribe and if you have any recipes you would like to see chef Caleb try, the channel please let us know in the comments below. And remember to love your food

"WEBVTTKind: captionsLanguage: enand welcome back to love your food this week we're doing a nice dessert recipe for you we are going to be doing cheesecake two ways you can see here we've got one in with a chocolate crust and some chocolate mix through and one that's just a plain cheesecake and really really simple do need springform pans for these because of the way they come out but we're gonna get going with our ingredients we've got some cream cheese we're gonna be using some butter some sour cream some sugar and some eggs and vanilla and then that's for the cheesecake filling and then for the crusts for the chocolate ganache there's gonna be some heavy cream and some baker's chocolate and then the crusts are going to include some almonds this is graham cracker for the plain one and these are just chocolate cookies these are actually Oreos without the middle for the chocolate crust so we're gonna start by making our crusts because they need to bake first so we're gonna put those into the food processor and these are just graham cracker crust graham crackers so we're gonna burn those up for a little while make sure they're good and smooth and nice small crumbs and we're just gonna go until they're quite quite fine really really small crumb in there and it's okay if you still have a few lumps in there at this time we're just going to scrape make sure that there's nothing stuck to the bottom or any like big pieces left and you can see that mostly it's down to the right size skin give it a last little burr here and then we're gonna start adding some sugar and some butter to this so first things a little bit of sugar all the amounts are going to be in the description below and then some of that butter we showed you at the beginning just a little bit now we've melted this in the microwave and we're just going to add a little bit of the butter to the mixture so once that's all in there together you can see the sugar and the butter we're going to birth that back up until it's all well combined and the fat especially has been well combined with all of the all of the graham cracker crumbs you can see it a little a little different texture now it's all very very fine still but it sort of shows its shape when you poke it with that with the spoon now here's a neat trick for we're gonna line our springform pans a little bit of parchment paper so here's an interesting little trick to get a very close approximation to the right size of circle without having to draw circles and throw away a lot of a whole lot of your parchment paper so we're going to start by folding this in half and give it a good crease we're gonna fold it in half again and where it makes that corner that chef Kayla's finger is on there we're just gonna keep folding it on that corner sort of like you're making a paper airplane we're gonna fold it more times we're just gonna keep folding it onto that corner until we get to here pop that centerpiece right into the middle of your springform pan bottom now these are just these beautiful little mini springform pans to make tiny little cheesecakes they just make a little mark on the on the parchment exactly where you want to cut it you're gonna cut it there and then you will have almost a circular piece of parchment that is exactly the right size for your springform pan very very handy little tip so we've got our almonds we're gonna pop those into the oven for a little while we just got to get a little toast on those because those are going to go into the chocolate crust meanwhile we are going to get our plain crust ready so here we're just getting making sure that there's no butter some buttery crap my graham cracker crumbs stuck to the bottom of the food processor once you've got all that up we are going to pop that into our springform pan now you can do this as deep as you like we didn't want to go too far too deep so we didn't actually use all of it now remember you are going to compress this some so it is gonna get smaller than it looks right now and you can push it up the sides a little bit if you like it is sort of automatically gonna do that while you're pushing it down so you don't need to worry about trying to do that but you want to keep it pretty much level as much as you possibly can there you go we're just going to tap that down with a spoon and make sure it's all pretty flat good and level if you want to test how deep it is you can see you just pop your the tip your spoon down into it a little like so and it'll just give you a good idea of how deep it you can fix that up back up once that's done we're gonna pull our almonds out you can see they've got a little bit of color on them that's just about perfect and then this is all gonna go into our food processor for the chocolate crust so we've got our our D creamed Oreos you can use any kind of chocolate wafer cookie for this whatever you prefer now we're just gonna Berks this much like we did the graham crackers so just gonna blitz that for a little while until it is good and smooth and once again we have that nice small crumb then once we are happy with how how small the crumb is you can still see a few little lumps in there that's fine again this is going to be burnished a little bit more we're going to continue to blend it once we add the butter and the sugar in there now remember these chocolate cookies do have more sugar in them as well already so if you prefer it to not be as sweet you may wish to not add as much sugar we use the same amount for both now in this one we showed you the original one we the plain one we added it without the mechanism going with this one we're just going to do it all while it's running it doesn't really matter either way it works then we're gonna get our butter going if it is running when you do this you'll probably want to streaming the butter in in a little bit of a slower pace or rather than putting it all in in one sort of one lump so once that's reached the consistency you want once again we're just going to line the bottom of our springform pan and there we go so again we're just going to tamp that down until it's good and flat across the bottom and once again you can test how deep it is and then just press it back down and that's just about right so the next stage is we're gonna start baking the crusts so once you've got them both exactly how you like them we are gonna pop those into the oven for a little while just for a little pre bake we want to make sure they're not gonna get soggy with the the filling which we're gonna mix which we're gonna start while they're in the while those are in the oven so we're just using plain Philadelphia Cream Cheese regular Philadelphia Cream Cheese for this and we're gonna start by creaming the cream cheese together with the sugar now you can use any kind of cream cheese you prefer Philly was what we could get easily so whatever is easy for you to give hand I'm gonna get a hold of where you are so while that starts to get mixed together we're going to take our crusts out you can see just a little bit of color on that graham cracker crust it's harder to see the color on the chocolate one but these are just about perfect those are done we're gonna scrape everything off of the beater in our in our mixer here and then just scrape down the sides and mix up the bottom as well just to make sure that we're getting all of that creamed together and we're not leaving any chunks or anything unmixed so once you've got everything off the beater and off your scraper we're going to put that back in and it is time to add the sour cream we're just going to mix that in this is going to add a really nice smooth texture to everything if you're noticing that your cream cheese is lumpy or once you added the sugar some lumps forms this will actually help smooth it all out because it's going to add a little bit of liquid in there so we're just gonna get that all blended well together now is a great time to add the vanilla so we're gonna use the same filling for both of these cheesecakes but one of them we're gonna just put a little swirl of ganache inside and we'll show you how to do that as well so we're gonna have the vanilla and we're gonna show you the one ingredient I did forget at the beginning this is just a little dash of lemon juice and then we're just going to get this mixed together and make sure it's all well combined every once in a while you do want to make sure you go in there and scrape down the sides just to make sure that everything's well combined and you've got everything together now you don't want to do this at a really high speed you don't want to incorporate a whole lot of air so you're going to keep it on a lower speed of your mixer you don't want it to be up at a nine or a ten a three or four is probably about as far as you want to go speed wise for this and once again just stirring everything up making sure it's all well combined you can see it's got a really nice silky texture now everything looks well combined it's not particularly fluffy it doesn't have a whole lot of air incorporated into it at this point but this is just about ready this is about the consistency we're looking for so we're gonna add our eggs so we're adding an egg and a half we made a half recipe of this so basically an egg and a half we did one egg and one yolk and then once everything is well combined one last time scrape everything off our beater and this looks just about ready to go if you feel like it needs a little bit more time or not or there are some bits that are not incorporated yet feel free you don't want to overmix it it is possible to make sure to make it all sort of dense but if you feel like it's not all super combined or you still see some lumps of sugar or anything you definitely are welcome to give it a little extra time now springform pans are notoriously kurz so we are going to just give it a little a little protection a little seal against leaks so you want to make sure when you're doing this that you're making sort of a cup out of the tin foil so just bring it up the sides let it sit on the tin foil bring it up the side you can crunch it down on the sides to make sure it's not covering edges or anything but just so that it makes a cup you want to make sure that if anything spills out it's gonna spill into the into the tin foil and not into your oven or in the case of these we're gonna be using a water bath now for our ganache we're gonna make a really quick and dirty ganache we're gonna chop up this Baker's chocolate this is unsweetened baker's chocolate we're just gonna give it a good chop the smaller you make it the easier it is to melt so a good small chop for that and we're just going to add that into our heavy cream that we have just heated up in the microwave so just gonna scrape that in so this is our quick and easy ganache we're just going to mix that together and the very very hot cream is going to melt that chocolate you can see it's starting already and it doesn't take very long before you get this beautiful dark beautiful dark ganache we're just gonna put that into a piping bag or in our case we're just gonna pop it into a ziplock bag and pipe it in the swirls inside of our cheesecake so once that's well combined and it's about the consistency you want we can go ahead and start assembling so we're just gonna ladle some of the filling into these already pre-baked cheesecake molds you can see the ziploc with the ganache in the background so on the plain crust we are just gonna add the plain ganache or the sorry the plain cheesecake filling on the one with the chocolate crust we're gonna add some of the filling and then we're gonna pipe some rings of the ganache on there now you can do this however you like to get that sort of marble texture or to get some some interest into your cheesecake to get that chocolate in there however you like so here you see chef Caleb is just making some rings and then we're gonna top that with more of the cheesecake filling now this is not because we didn't incorporate a whole lot of air because it's not a really fluffy frothy mixture it's not going to inflate a whole lot this isn't the type of baking it's not like a souffle it's not gonna increase a huge amount in size so you can go very close to the top of your springform pan with the with the filling and it's not going to it's not going cause you problems so we're just going to move some of that ganache around we're gonna make sure it's sort of mixed in a little bit you do want to make sure when you're doing this that you're not mixing all the way down to the crust on the bottom you don't want to disturb your crust so now we're gonna give it a little tap and then this is gonna go into the oven so this is going to go into our preheated oven but what we're gonna do is pop it on the shelf and then we have some hot water that we boiled in our kettle and we're just going to pop that right into the bottom of the water bath here so we have them sitting on a towel so they don't slide around in the oven while they're in this water bath they don't slosh anywhere and this is just gonna provide a little bit more even heat and a little bit of moisture for these two cookie and then that's gonna go in and we'll see those again when they're done so here we go we're gonna take those out and take a look and those look just about perfect you can see they have inflated just a tiny bit but they haven't broken the bounds of the springform pans and they will settle back down a little bit so these are perfectly set a little tiny bit of a jiggle in the middle but what we're going to do now is we're going to put these back in the oven or to turn the oven off and leave them in there with the door slightly open until they're pretty much cool so it took about an hour for them to become completely cool and there you go you can see they've shrunk back down the view and shrunk from the sides a little bit they are pretty firm a little bit tender but they are about they do bounce back when you give them a little poke so we can now remove them from their tin foil these are getting close to room temperature they're still warm but they're not hot anymore they're just gonna put those on a rack to cool until they're all the way down to room temperature after that we are gonna refrigerate them overnight and here we're picking them back up after we have refrigerated them so this is the following day and we've let them sit overnight in the fridge so they've cooled down completely and completely set now you may not have to do this we just ran a knife around the outside just to make sure we weren't going to get anything sticking and you can see we have a glass out that is just a little bit smaller than the circumference of the springform pan and that's where we're gonna pop the cheesecake out onto so we're gonna pop that open and it comes perfect there we go nice and creamy beautiful perfectly set and the same with our chocolate one so there we go you can see set all the way through once again the crust will always have a little bit of crumbles on the outside that will crumble away but mostly it's stuck together when we cut it you can see that nice set inside you can see those nice little circles of chocolate everything's come out clean and cooked it is beautiful and creamy and that's it that's the whole thing not all that complicated we again made two little tiny ones we made a half recipe and use these great little teeny tiny springform pans which is the perfect amount for us so if you like this recipe please do like and subscribe and if you have any recipes you would like to see chef Caleb try the channel please let us know in the comments below and remember to love your foodand welcome back to love your food this week we're doing a nice dessert recipe for you we are going to be doing cheesecake two ways you can see here we've got one in with a chocolate crust and some chocolate mix through and one that's just a plain cheesecake and really really simple do need springform pans for these because of the way they come out but we're gonna get going with our ingredients we've got some cream cheese we're gonna be using some butter some sour cream some sugar and some eggs and vanilla and then that's for the cheesecake filling and then for the crusts for the chocolate ganache there's gonna be some heavy cream and some baker's chocolate and then the crusts are going to include some almonds this is graham cracker for the plain one and these are just chocolate cookies these are actually Oreos without the middle for the chocolate crust so we're gonna start by making our crusts because they need to bake first so we're gonna put those into the food processor and these are just graham cracker crust graham crackers so we're gonna burn those up for a little while make sure they're good and smooth and nice small crumbs and we're just gonna go until they're quite quite fine really really small crumb in there and it's okay if you still have a few lumps in there at this time we're just going to scrape make sure that there's nothing stuck to the bottom or any like big pieces left and you can see that mostly it's down to the right size skin give it a last little burr here and then we're gonna start adding some sugar and some butter to this so first things a little bit of sugar all the amounts are going to be in the description below and then some of that butter we showed you at the beginning just a little bit now we've melted this in the microwave and we're just going to add a little bit of the butter to the mixture so once that's all in there together you can see the sugar and the butter we're going to birth that back up until it's all well combined and the fat especially has been well combined with all of the all of the graham cracker crumbs you can see it a little a little different texture now it's all very very fine still but it sort of shows its shape when you poke it with that with the spoon now here's a neat trick for we're gonna line our springform pans a little bit of parchment paper so here's an interesting little trick to get a very close approximation to the right size of circle without having to draw circles and throw away a lot of a whole lot of your parchment paper so we're going to start by folding this in half and give it a good crease we're gonna fold it in half again and where it makes that corner that chef Kayla's finger is on there we're just gonna keep folding it on that corner sort of like you're making a paper airplane we're gonna fold it more times we're just gonna keep folding it onto that corner until we get to here pop that centerpiece right into the middle of your springform pan bottom now these are just these beautiful little mini springform pans to make tiny little cheesecakes they just make a little mark on the on the parchment exactly where you want to cut it you're gonna cut it there and then you will have almost a circular piece of parchment that is exactly the right size for your springform pan very very handy little tip so we've got our almonds we're gonna pop those into the oven for a little while we just got to get a little toast on those because those are going to go into the chocolate crust meanwhile we are going to get our plain crust ready so here we're just getting making sure that there's no butter some buttery crap my graham cracker crumbs stuck to the bottom of the food processor once you've got all that up we are going to pop that into our springform pan now you can do this as deep as you like we didn't want to go too far too deep so we didn't actually use all of it now remember you are going to compress this some so it is gonna get smaller than it looks right now and you can push it up the sides a little bit if you like it is sort of automatically gonna do that while you're pushing it down so you don't need to worry about trying to do that but you want to keep it pretty much level as much as you possibly can there you go we're just going to tap that down with a spoon and make sure it's all pretty flat good and level if you want to test how deep it is you can see you just pop your the tip your spoon down into it a little like so and it'll just give you a good idea of how deep it you can fix that up back up once that's done we're gonna pull our almonds out you can see they've got a little bit of color on them that's just about perfect and then this is all gonna go into our food processor for the chocolate crust so we've got our our D creamed Oreos you can use any kind of chocolate wafer cookie for this whatever you prefer now we're just gonna Berks this much like we did the graham crackers so just gonna blitz that for a little while until it is good and smooth and once again we have that nice small crumb then once we are happy with how how small the crumb is you can still see a few little lumps in there that's fine again this is going to be burnished a little bit more we're going to continue to blend it once we add the butter and the sugar in there now remember these chocolate cookies do have more sugar in them as well already so if you prefer it to not be as sweet you may wish to not add as much sugar we use the same amount for both now in this one we showed you the original one we the plain one we added it without the mechanism going with this one we're just going to do it all while it's running it doesn't really matter either way it works then we're gonna get our butter going if it is running when you do this you'll probably want to streaming the butter in in a little bit of a slower pace or rather than putting it all in in one sort of one lump so once that's reached the consistency you want once again we're just going to line the bottom of our springform pan and there we go so again we're just going to tamp that down until it's good and flat across the bottom and once again you can test how deep it is and then just press it back down and that's just about right so the next stage is we're gonna start baking the crusts so once you've got them both exactly how you like them we are gonna pop those into the oven for a little while just for a little pre bake we want to make sure they're not gonna get soggy with the the filling which we're gonna mix which we're gonna start while they're in the while those are in the oven so we're just using plain Philadelphia Cream Cheese regular Philadelphia Cream Cheese for this and we're gonna start by creaming the cream cheese together with the sugar now you can use any kind of cream cheese you prefer Philly was what we could get easily so whatever is easy for you to give hand I'm gonna get a hold of where you are so while that starts to get mixed together we're going to take our crusts out you can see just a little bit of color on that graham cracker crust it's harder to see the color on the chocolate one but these are just about perfect those are done we're gonna scrape everything off of the beater in our in our mixer here and then just scrape down the sides and mix up the bottom as well just to make sure that we're getting all of that creamed together and we're not leaving any chunks or anything unmixed so once you've got everything off the beater and off your scraper we're going to put that back in and it is time to add the sour cream we're just going to mix that in this is going to add a really nice smooth texture to everything if you're noticing that your cream cheese is lumpy or once you added the sugar some lumps forms this will actually help smooth it all out because it's going to add a little bit of liquid in there so we're just gonna get that all blended well together now is a great time to add the vanilla so we're gonna use the same filling for both of these cheesecakes but one of them we're gonna just put a little swirl of ganache inside and we'll show you how to do that as well so we're gonna have the vanilla and we're gonna show you the one ingredient I did forget at the beginning this is just a little dash of lemon juice and then we're just going to get this mixed together and make sure it's all well combined every once in a while you do want to make sure you go in there and scrape down the sides just to make sure that everything's well combined and you've got everything together now you don't want to do this at a really high speed you don't want to incorporate a whole lot of air so you're going to keep it on a lower speed of your mixer you don't want it to be up at a nine or a ten a three or four is probably about as far as you want to go speed wise for this and once again just stirring everything up making sure it's all well combined you can see it's got a really nice silky texture now everything looks well combined it's not particularly fluffy it doesn't have a whole lot of air incorporated into it at this point but this is just about ready this is about the consistency we're looking for so we're gonna add our eggs so we're adding an egg and a half we made a half recipe of this so basically an egg and a half we did one egg and one yolk and then once everything is well combined one last time scrape everything off our beater and this looks just about ready to go if you feel like it needs a little bit more time or not or there are some bits that are not incorporated yet feel free you don't want to overmix it it is possible to make sure to make it all sort of dense but if you feel like it's not all super combined or you still see some lumps of sugar or anything you definitely are welcome to give it a little extra time now springform pans are notoriously kurz so we are going to just give it a little a little protection a little seal against leaks so you want to make sure when you're doing this that you're making sort of a cup out of the tin foil so just bring it up the sides let it sit on the tin foil bring it up the side you can crunch it down on the sides to make sure it's not covering edges or anything but just so that it makes a cup you want to make sure that if anything spills out it's gonna spill into the into the tin foil and not into your oven or in the case of these we're gonna be using a water bath now for our ganache we're gonna make a really quick and dirty ganache we're gonna chop up this Baker's chocolate this is unsweetened baker's chocolate we're just gonna give it a good chop the smaller you make it the easier it is to melt so a good small chop for that and we're just going to add that into our heavy cream that we have just heated up in the microwave so just gonna scrape that in so this is our quick and easy ganache we're just going to mix that together and the very very hot cream is going to melt that chocolate you can see it's starting already and it doesn't take very long before you get this beautiful dark beautiful dark ganache we're just gonna put that into a piping bag or in our case we're just gonna pop it into a ziplock bag and pipe it in the swirls inside of our cheesecake so once that's well combined and it's about the consistency you want we can go ahead and start assembling so we're just gonna ladle some of the filling into these already pre-baked cheesecake molds you can see the ziploc with the ganache in the background so on the plain crust we are just gonna add the plain ganache or the sorry the plain cheesecake filling on the one with the chocolate crust we're gonna add some of the filling and then we're gonna pipe some rings of the ganache on there now you can do this however you like to get that sort of marble texture or to get some some interest into your cheesecake to get that chocolate in there however you like so here you see chef Caleb is just making some rings and then we're gonna top that with more of the cheesecake filling now this is not because we didn't incorporate a whole lot of air because it's not a really fluffy frothy mixture it's not going to inflate a whole lot this isn't the type of baking it's not like a souffle it's not gonna increase a huge amount in size so you can go very close to the top of your springform pan with the with the filling and it's not going to it's not going cause you problems so we're just going to move some of that ganache around we're gonna make sure it's sort of mixed in a little bit you do want to make sure when you're doing this that you're not mixing all the way down to the crust on the bottom you don't want to disturb your crust so now we're gonna give it a little tap and then this is gonna go into the oven so this is going to go into our preheated oven but what we're gonna do is pop it on the shelf and then we have some hot water that we boiled in our kettle and we're just going to pop that right into the bottom of the water bath here so we have them sitting on a towel so they don't slide around in the oven while they're in this water bath they don't slosh anywhere and this is just gonna provide a little bit more even heat and a little bit of moisture for these two cookie and then that's gonna go in and we'll see those again when they're done so here we go we're gonna take those out and take a look and those look just about perfect you can see they have inflated just a tiny bit but they haven't broken the bounds of the springform pans and they will settle back down a little bit so these are perfectly set a little tiny bit of a jiggle in the middle but what we're going to do now is we're going to put these back in the oven or to turn the oven off and leave them in there with the door slightly open until they're pretty much cool so it took about an hour for them to become completely cool and there you go you can see they've shrunk back down the view and shrunk from the sides a little bit they are pretty firm a little bit tender but they are about they do bounce back when you give them a little poke so we can now remove them from their tin foil these are getting close to room temperature they're still warm but they're not hot anymore they're just gonna put those on a rack to cool until they're all the way down to room temperature after that we are gonna refrigerate them overnight and here we're picking them back up after we have refrigerated them so this is the following day and we've let them sit overnight in the fridge so they've cooled down completely and completely set now you may not have to do this we just ran a knife around the outside just to make sure we weren't going to get anything sticking and you can see we have a glass out that is just a little bit smaller than the circumference of the springform pan and that's where we're gonna pop the cheesecake out onto so we're gonna pop that open and it comes perfect there we go nice and creamy beautiful perfectly set and the same with our chocolate one so there we go you can see set all the way through once again the crust will always have a little bit of crumbles on the outside that will crumble away but mostly it's stuck together when we cut it you can see that nice set inside you can see those nice little circles of chocolate everything's come out clean and cooked it is beautiful and creamy and that's it that's the whole thing not all that complicated we again made two little tiny ones we made a half recipe and use these great little teeny tiny springform pans which is the perfect amount for us so if you like this recipe please do like and subscribe and if you have any recipes you would like to see chef Caleb try the channel please let us know in the comments below and remember to love your food\n"