CHOCOLATE CHEESECAKE
Everyone's a chocolate lover when it comes to this chocolate cheesecake. It melts in your mouth, and it's very smooth and fudgy. For a fun taste twist, spoon cherry or strawberry topping over each slice right before serving. -Sue Call, Beech Grove, Indiana
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom of a greased 9-in. springform pan; set aside. In a microwave, melt chocolate chips; stir until smooth. Set aside., In a large bowl, beat the cream cheese, sugar and flour until smooth. Add eggs; beat on low just until combined. Stir in vanilla and melted chocolate just until blended. Pour filling over crust., Bake at 350° for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. , Garnish slices with strawberries and chocolate shavings if desired. Refrigerate leftovers.
Nutrition Facts : Calories 411 calories, Fat 26g fat (15g saturated fat), Cholesterol 77mg cholesterol, Sodium 211mg sodium, Carbohydrate 44g carbohydrate (36g sugars, Fiber 2g fiber), Protein 5g protein.
ULTIMATE CHOCOLATE CHEESECAKE
Rich, creamy, and supremely flavorful, this is the ultimate chocolate cheesecake!
Provided by Ashley Manila
Categories Dessert
Time 7h40m
Number Of Ingredients 13
Steps:
- Preheat oven to 325°F (163°C). Grease the bottom and sides of a 9-inch springform pan. Wrap the outside of the pan in layers of heavy duty aluminum foil. You'll be placing this pan in a water bath, so be sure the pan has been wrapped from every angle.
- In a medium mixing bowl, combine the chocolate wafer crumbs and melted butter. Pat the mixture firmly into the bottom of the prepared pan. Bake the crust for 10 minutes. Set the pan on a wire rack and cool the crust completely. Leave the oven on.
- Fill a medium pot one-third full with water and bring it to a low simmer over medium heat.
- Place a heatproof bowl that will fit on top of the pan snugly, but will not touch the simmering water, on top of the pan. Reduce the heat to low and add the chopped chocolate into the bowl over the pot. Heat until the chocolate is completely melted, stirring occasionally with a silicon spatula. Remove the pot from the heat, leaving the bowl of chocolate over the hot water. Set aside until needed.
- In the bowl of a food processor (or high-powered blender), pulse the cream cheese until completely smooth, scraping down the sides of the bowl as needed, about 2 minutes. Add in both sugars and cocoa powder and beat smooth. Add in the eggs, egg yolks, and heavy cream and mix until just combined, about 20 seconds. Fold in the chocolate. Finally add in the vanilla and pulse for another 20 seconds.
- Remove the bowl from the food processor and, using a rubber spatula, stir the filling several times to ensure it's evenly blended.
- Scrape the filling over the partially baked crust in the prepared pan.
- Place the springform pan in a roasting pan or large baking pan. Place the roasting pan in the preheated oven and pour enough hot water into the pan to come 1-inch up the sides of the springform pan.
- Bake the cheesecake in the water bath for 1 hour and 10 minutes, or until the center of the cake is set but still slightly jiggly. The cake will set completely as it cools.
- Remove the cake from the water bath and place the pan on a wire rack. Carefully loosen the foil, then immediately run the tip of a knife around the sides of the pan, to prevent the top from cracking. Cool completely (in the pan), then transfer cheesecake to the refrigerator to chill for at least 6 hours before removing from the pan and slicing.
- Add chopped chocolate to a medium bowl; set aside.
- In a small saucepan over medium-heat, bring the cream to a low simmer. Pour half of the cream on top of the chocolate pieces and set aside for 1 minute. With a whisk, begin to incorporate the melted chocolate into the cream. Slowly add the remaining cream and continue carefully whisking until smooth and glossy.
- Add in the butter and use a spatula to stir until the butter is completely melted. The mixture will be dark and glossy. Set aside, at room temperature, until needed.
- Pour ganache over cooled cheesecake. Set aside until ganache is set, about 1 hour.
- To serve, slice the cheesecake with a thin-bladed sharp knife, wiping the knife clean between each cut.
- Store, loosely covered, in the refrigerator, for up to 5 days.
CHOCOLATE CHEESECAKE SLICE
DM and I fought over who was going to post this recipe on here!! But of course I won!! I remember my mum making this during the day while I was at primary school. My brother, DD, and I loved this recipe and pleaded for DM to make it again and again!!
Provided by Polly_Waffle_Kid
Categories Cheesecake
Time 1h15m
Yield 24 slices, 24 serving(s)
Number Of Ingredients 9
Steps:
- Mix biscuit crumbs and butter in a bowl until combined. Press firmly into a foil lined 18 x 28cm slab tin. Refrigerate until required.
- Prepare filling using an electric mixer, beat cheese until creamy. Gradually add condensed milk, beating constantly. Beat in lemon juice, scraping down mixture from sides of bowl as you beat, until thickened.
- Whisk gelatin into water with a fork until dissolved. Allow to cool slightly. Beat gelatin mixture into the cream cheese muxture. Fold in cream. Pour over prepared base.
- Pour melted melts evenly over filling. Using the point of a knife, swirl melts through the filling.
- Refrigerate until firm. Cut into squares to serve. Store in refrigerator.
CHOCOLATE-SWIRLED CHEESECAKE
Provided by Food Network
Categories dessert
Time 1h55m
Yield Yield: 12 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 300 degrees. To make the crust, combine graham crackers, melted butter and sugar in a medium bowl. Mix well with a fork to combine. Press the mixture into the bottom of a 9-inch springform pan that has been coated with non-stick spray. Set aside.
- To make the filling, melt chocolate in a double boiler or medium bowl over simmering water. Set aside to cool slightly.
- In a large mixing bowl, combine cream cheese, sour cream, egg, and vanilla. Mix on low speed until smooth and creamy. Fold in sugar and flour. Pour filling into prepared pan.
- Drizzle melted chocolate over surface of cheesecake. Using a toothpick swirl the chocolate into the filling, just until decorative swirls form (don't over-swirl, or you'll lose the effect).
- Bake 1 hour, or until center is set. Turn off oven, prop open the oven door (not all the way, just slightly), and allow the cake to cool 15 minutes. Transfer pan to a wire rack and cool completely. Cover with plastic wrap and refrigerate until ready to serve.
BLACK FOREST CHEESECAKE SLICE
Make and share this Black Forest Cheesecake Slice recipe from Food.com.
Provided by Marli
Categories Cheesecake
Time 30m
Yield 1 cheesecake
Number Of Ingredients 9
Steps:
- Combine cookie crumbs and butter.
- Press into the base of a rectangle pan, refrigerate.
- Beat cream cheese and sweetened condensed milk until smooth, beat in cream.
- Sprinkle gelatine over water, dissolve over hot water, cool, beat into cream cheese mixture.
- Drain cherries, reserve syrup.
- Halve cherries and fold into cream cheese mixture, spoon evenly over crumb crust.
- Combine in pan cornflour and reserved syrup.
- Bring to the boil stirring, remove from heat, cool.
- Swirl cherry syrup mixture through cream cheese mixture.
- Refrigerate until set.
Nutrition Facts : Calories 4331.8, Fat 300.3, SaturatedFat 174.1, Cholesterol 889.2, Sodium 3142.4, Carbohydrate 373.3, Fiber 16.6, Sugar 257, Protein 62.2
CHOCOLATE CHEESECAKE SLICE
Make and share this Chocolate Cheesecake slice recipe from Food.com.
Provided by Evie3234
Categories Cheesecake
Time 55m
Yield 12-16 slice pieces
Number Of Ingredients 9
Steps:
- Melt butter with cocoa.
- Remove from heat, add sugar, whisk in eggs.
- Stir in sifted flour, beat until smooth.
- Pour mixture into greased 16cm x 26cm tin.
- Beat cheese, extra sugar and vanilla together, add extra egg, pour over chocolate mixture, swirl through with knife to give a'marbled' effect.
- Bake in moderate oven for 40 minutes.
- Cool in tin, cut when cold.
Nutrition Facts : Calories 332.5, Fat 21.2, SaturatedFat 12.8, Cholesterol 108.7, Sodium 167.7, Carbohydrate 31.9, Fiber 0.6, Sugar 22.4, Protein 4.7
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