Chocolate Cheesecake Milkshake Food
CHOCOLATE CHEESECAKE MILKSHAKE
It tastes just like chocolate cheesecake!
Provided by Denise Bradbury
Categories Drinks Recipes Shakes and Floats Recipes Chocolate
Time 10m
Yield 4
Number Of Ingredients 3
Steps:
- Place the cream cheese and 1 cup milk in a blender, and blend until smooth. Place the remaining milk and ice cream in the blender, and continue to blend until smooth. Serve cold.
Nutrition Facts : Calories 226.8 calories, Carbohydrate 15.3 g, Cholesterol 51.3 mg, Fat 15.6 g, Fiber 0.4 g, Protein 7.3 g, SaturatedFat 9.8 g, Sodium 156.8 mg, Sugar 13.8 g
MILKSHAKE RECIPES CHEAT SHEET
Steps:
- In a blender, combine ice cream, milk, and any mix-ins, and blend until pourable.
- Pour into a glass, top with whipped cream if desired, and enjoy!
Nutrition Facts : Calories 257 kcal, ServingSize 1 milkshake
BANANA CARAMEL MILKSHAKE
Make 5 different Homemade Ice Cream Milkshakes including an Oreo Milkshake, Mint Chocolate Chip Milkshake & more!
Provided by Gemma Stafford
Categories desserts
Time 15m
Number Of Ingredients 5
Steps:
- Process all ingredients in a blender until smooth, around 2-3 minutes. Serve immediately in individual glasses, and top with additional Caramel Sauce, if desired.
- Note:
- Test kitchen tip: Using a frozen banana gives the shake an extra-creamy consistency. For best results, use a high-speed blender
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- Preheat oven to 350°F / 175°C. Line a 9" (23cm) springform pan with parchment paper. Set aside.
- Crust: In a large bowl stir together Oreo crumbs, melted butter, and cocoa until combined and evenly moistened. Transfer to the prepared pan and press crumbs into the bottom and halfway up the sides with the back of a measuring cup. Freeze until filling is done.
- Filling: In a large mixing bowl, using a handheld or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese, sugar, and cocoa just until combined, smooth and no lumps remain. Add melted chocolate and mix to combine. Add one egg at a time and mix just until combined before you add the next egg. Scrape down the bowl and add heavy whipping cream, salt, and vanilla* and mix until creamy. Don't overmix. Too much air in the filling can cause cracks while baking.
- Pour filling into the crust and spread evenly. Place a piece of parchment paper under the springform pan and bake for 55-65 minutes until the edges look puffed and the top is set with a lightly wobble underneath. It still should wobble like pudding when you remove it from the oven. Don't overbake. I baked mine for 55 minutes.
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- Prepare one batch of my Homemade Strawberry Sauce and allow it to chill completely. This is optional, though if you want to add more strawberry flavour to the milkshake I recommend making this.
- Add softened ice cream, cheesecake pieces [see notes] and graham cracker crumbs to a blender. Blend until smooth. You can add 1/4 cup of cooled strawberry sauce, if desired.
- Pour milkshake into glasses and top with cream cheese whipped cream (recipe below), extra drizzle of strawberry sauce, graham cracker crumbs and a strawberry. Serve and enjoy!
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- In a medium mixing bowl, combine butter, crumbs & sugar together until it begins to adhere to itself. Line a 9 inch springform pan with a cardboard cake square or a piece of parchment paper cut slightly larger than the size of the pan and pressed into the bottom and up the side. Press the graham mixture into the bottom of the pan, then bake for 10 minutes. Remove and allow to cool.
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- Combine milk, ice cream (I have made this with vanilla cookie dough, vanilla, and chocolate ice cream – use what you have), cake mix, at least 2 tablespoons chocolate sauce, and vanilla in a high-speed blender and blend until smooth and creamy. Serve immediately.
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