Chocoholics Cheesecake Food

CHOCOLATE LOVERS CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C.) In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
• In a large bowl, beat the cream cheese, sugar and vanilla until smooth. Slowly beat in eggs, one at a time. Blend in melted chocolate. Pour filling into crust.
• Bake in the preheated oven for 40 minutes, or until filling is set. Allow to cool. Refrigerate for at least 3 hours before serving.

CHOCOLATE CHEESECAKE I

Steps:

• Prepare crumb crust by combining cracker or wafer crumbs, butter or margarine, and 2 tablespoons sugar. Press mixture into bottom and 2 inches up sides of a 9 inch springform pan. Refrigerate.
• Melt chocolate chips in top of a double boiler over hot water. Set aside.
• Beat cream cheese and 1 cup sugar in a large mixing bowl until smooth and creamy. Blend in eggs. Gradually pour in chocolate mixture beating on low speed until well-blended. Add 1/2 cup sour cream, flour, vanilla. Blend until smooth. Pour into prepared crust.
• Bake in a preheated oven at 350 degrees F (175 degrees C) for 55 - 60 minutes or until filling is firm. Turn oven off. Cool cheesecake 1 hour without opening door. Cool completely. Chill several hours or over night. Garnish just before serving with sweetened sour cream made by combining 1 tablespoon sugar with 1/2 cup sour cream.

CHOCOHOLIC'S QUICK-FIX CHEESECAKE

Steps:

• Preheat oven to 325 F. Mix wafers and butter together. Press into bottom of springform pan. Bake for 10 minutes.
• Mix softened cream cheese, 1/4 cup of sugar and vanilla. Add 2 beaten egg yolks and melted chocolate bits. Beat egg whites until stiff peaks form. Gradually add remaining sugar. Add to chocolate mixture. Whip heavy cream and fold into mixture.
• Pour over crumb crush and freeze. Decorate with additional whipped cream, if desired.

CHOCOLATE BROWNIE CHEESECAKE

Steps:

• Preheat the oven to 150C/300F/GMk2.
• Grease a 8in (20cm) loose bottom tin and line the base with grease-proof paper.
• Melt the margarine with half of the plain chocolate in a bowl over a pan of simmering water.
• Melt 7 oz (200g) of the white chocolate in the same way. Allow to cool slightly.
• Whisk together 2 eggs and the sugar and beat in the plain chocolate mixture until smooth. Fold in the flour and pour into the prepared tin.
• Whisk together the cream cheese and remaining egg, then beat in the melted white chocolate.
• Spoon into the tin on top of the brownie mixture. Using a skewer, carefully swirl the two mixtures to create a marbled effect.
• Bake in the oven for 50-55 minutes until just set. Run a knife around the sides of the cake, allow to cool slightly, then remove from the tin. When completely cold remove the base and the grease-proof paper.
• Melt the remaining white and plain chocolate separately. Spread a little of each over the top of the cheesecake. Decorate with the marshmallows and maltesers. Drizzle the remaining white and plain chocolate over the top and chill until required.

CHOCOHOLIC'S CHEESECAKE #RSC

Steps:

• Set the oven rack in the middle position, and preheat the oven to 300º.
• Using Reynolds Wrap® Foil, line a 9-inch cake pan with a 20-inch strip of aluminum foil, then using Reynolds Parchment Paper®, cut a circular piece to fit over the aluminum foil. The aluminum foil is used as handles to lift the cheesecake from the cake pan.
• Place the almonds in a blender and process until you have almond flour.
• Place the Honey Grahams in a 1 quart zip-loc bag. Remove the air from the bag and seal it. Breakup the grahams by hand, and then using a rolling pin, roll over the bag crushing the grahams into fine crumbs. Place the cracker crumbs, almond flour and sugar in a large jar and shake to combine. Sprinkle the cracker crumbs evenly, into the bottom of the cake pan.
• Place the cream cheese in an electric stand mixer bowl. Attach the flat beater, and at speed 6 beat until fluffy. Add the cocoa and flour, and mix at speed 2 until incorporated. Add the remaining ingredients, and mix at speed 4 for 2 minutes.
• Pour the batter slowly into the cake pan. Lightly smooth and level the batter with an angled spatula.
• Using Reynolds Wrap® Foil, place a 20-inch strip of aluminum foil across a large cake pan. Boil 1-1/2 cups of water, and pour into the large cake pan. Then place the 9-inch cake pan in the larger pan. The aluminum foil is used as handles to lift the cheesecake from the hot water.
• Place the pan in the middle of the oven, and bake for 50 minutes.
• Remove the pan from the oven, and carefully remove the 9-inch cake pan from the hot water. Place the 9-inch cake pan back into the oven for 10 minutes, or until the center of the cheesecake is set.
• Cool the cheesecake on a wire rack for 1 hour, and then place in the refrigerator for 2 hours to cool before starting with the topping.
• In a Double Boiler, add approximately 1-inch of water to the lower pot. You do not want the water to touch the upper pot when it is in position. Then place the lower pot over medium heat. When the water starts to bubble, turn down the heat just a little to maintain the temperature.
• Place in the upper pot, the chocolates, milk, vanilla and butter. Place the upper pot atop the lower pot.
• Use a spoon to stir the chocolate until it is melted and creamy looking. Keep stirring until the chocolate looks like it is of a pouring consistency, adding more milk if needed.
• Pour the chocolate over the cheesecake, and use a spatula to smooth the chocolate to the outer edge.
• Sprinkle the Sea Salt evenly over the topping.
• Cool for 1 hour or more in the refrigerator.
• Remove the cheesecake from the cake pan and place on a cake stand.