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.
CHOCOLATE CHEESECAKE
Provided by Nigella Lawson : Food Network
Time 1h35m
Yield 10 to 12 servings
Number Of Ingredients 13
Steps:
- To make the base, process the graham cracker crumbs, butter and cocoa powder in a food processor until it makes damp, clumping crumbs. Tip them into a 9-inch springform pan. Press the crumbs into the bottom of the pan to make an even base and put into the freezer while you make the filling.
- Preheat the oven to 350 degrees F. Put a kettle on to boil. Melt the chocolate either in a microwave or double boiler, and set aside to cool slightly.
- To make the filling, beat the cream cheese to soften it, and then add the sugar and custard powder, beating again to combine. Beat in the whole eggs and then the yolks and the sour cream. Finally, add the cocoa dissolved in hot water and the melted chocolate and mix to make a smooth batter.
- Take the springform pan out of the freezer and line the outside of the pan with a good layer of plastic wrap, and then another layer of strong foil over that. This will protect it from the water bath. Sit the springform pan in a roasting pan and pour the cheesecake filling into the springform pan. Fill the roasting pan with the just-boiled water from the kettle to come about halfway up the cake pan, and bake in the oven 50 minutes to 1 hour. The top of the cheesecake should be set, but the underneath should still have a wobble to it.
- Peel away the foil and plastic wrap and sit the cheesecake in its pan on a rack to cool. Put in the fridge once it is no longer hot and leave to set, covered with plastic, overnight. Let it lose its chill before unspringing the cheesecake to serve.
- To make the glaze, very gently melt the chopped chocolate, cream and corn syrup. When the chocolate has nearly melted, take it off the heat and whisk until smooth. Let it cool a little, then Jackson Pollock it over the cheesecake. Use the remaining glaze as an accompanying sauce.
DEEPEST DARKEST CHOCOLATE CHEESECAKE
Provided by Anne Thornton, Host of Dessert First
Categories dessert
Time 14h
Yield One 9-inch cheesecake
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F. Spray a 9-inch-diameter springform pan with cooking spray.
- For the crust: In a food processor, grind the cookies until finely ground. Blend in the sugar and salt. Add the melted butter and process until well blended; it should be the consistency of wet sand. Press the crumbs evenly onto the bottom (not the sides) of the prepared pan. (Or just place the cookie crumb-sugar mixture in the pan, pour the melted butter in and combine.) Press the mixture into the bottom of the pan and bake just until set, about 7 minutes. Allow it to cool while preparing the filling.
- For the filling: Place the chocolate in a microwave-safe bowl and heat until melted, 2 to 3 minutes, stirring every minute until the chocolate is completely melted. In a medium bowl, whisk the sugar and cocoa powder together, smoothing out any lumps of cocoa powder. In a stand mixer, beat the cream cheese until light and fluffy, about 2 minutes, and then add the sugar-cocoa powder mixture. Add the orange zest, prepared coffee or espresso powder at this time, if using. Beat until fully incorporated, scraping down the sides and bottom with a rubber scraper when necessary. Blend in the eggs, 1 at a time. Mix in the lukewarm chocolate and stir until combined.
- Pour the filling over the cooled crust, tap the pan on the table top to remove any air pockets, and then smooth the top to even out. Bake until the center is just set (jiggles like set gelatin) and looks just dry, about 1 hour 10 minutes, rotating halfway. Cool 5 minutes. Run a knife around sides of the cake to loosen, but do not remove from the springform pan. Chill the cake in the refrigerator overnight.
- For the glaze: Stir the heavy cream, chopped chocolate, honey and prepared coffee in a heavy, medium saucepan over low heat until smooth. Cool slightly. Pour over the center of the cheesecake, spreading to within 1/2-inch of the cheesecake's edge and filling any cracks. Chill until topping is set, about 1 hour.
- Transfer the cheesecake to a platter and release from the springform pan. Serve cold, or allow to come to room temperature, about 2 hours.
NO-BAKE CHOCOLATE CHEESECAKE
What could be more decadent? A crushed chocolate digestive biscuit base is layered with two types of creamy chocolate then topped with Maltesers and chocolate buttons - and no oven needed
Provided by Becky Bowen
Categories Dessert, Treat
Time 30m
Yield Serves 12-14
Number Of Ingredients 13
Steps:
- Butter and line a 23cm springform cake tin. Blitz the biscuits in a food processor to form fine crumbs, then add the butter and blitz again. Tip the biscuit mixture into the tin and press down firmly with the back of a spoon. Chill in the fridge while you make the filling.
- In separate bowls, melt the milk and dark chocolate over pans of gently simmering water. Alternatively, melt in the microwave in 30-second bursts, stirring between each interval until melted. Set aside to cool.
- Use a hand whisk to mix the mascarpone, cream cheese, icing sugar, malted milk drink powder, hot chocolate powder and vanilla extract until smooth. In a separate bowl, whisk the cream, then fold into the mascarpone mixture. Add half the mixture to each of the chocolate bowls, stirring until well combined. Stir half the chopped Maltesers, whole Maltesers and buttons into the milk chocolate mixture; stir the rest into the dark chocolate mixture.
- Spoon the dark chocolate mixture onto the biscuit base. Top with the milk chocolate mixture and smooth over the top. Chill overnight. Decorate with Maltesers before serving.
Nutrition Facts : Calories 705 calories, Fat 54 grams fat, SaturatedFat 33 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 35 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.7 milligram of sodium
BEST CHOCOLATE CHEESECAKE
This is from a Jean Pare book, and it really is the best. Freezes well too. Cook time does not include time for cooling and chilling.
Provided by lucy k.
Categories Cheesecake
Time 1h50m
Yield 12-16 serving(s)
Number Of Ingredients 13
Steps:
- Crust: Melt butter in saucepan.
- Stir in crumbs, sugar and cocoa.
- Mix well.
- Press into bottom and 3/4 way up sides of ungreased 10 inch springform pan.
- Do not bake.
- Filling: Beat cream cheese and sugar until blended.
- Add eggs, 1 at a time, beating after each addition.
- Mix in sour cream.
- Combine chocolate chips and butter in saucepan over low heat until melted.
- Stir often.
- Add chocolate to cheese mixture.
- Pour into prepared pan.
- Bake in 325 degree oven for about 90 minutes until center is firm.
- Cool at room temperature, then chill.
- Top with whipped cream, raspberries and shaved chocolate.
CHOCOLATE CHEESECAKE
Provided by Nigella Lawson : Food Network
Categories dessert
Time 13h25m
Yield 10 to 12 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F.
- To make the base, process the graham crackers to make rough crumbs and then add the butter and cocoa. Process again until it makes damp, clumping crumbs and then tip them into the pan. Press the crumbs into the bottom of the pan to make an even base and put into the freezer while you make the filling.
- Put a kettle on to boil.
- Melt the chocolate either in a microwave or double boiler, and set aside to cool slightly.
- Beat the cream cheese to soften it, then add the sugar and custard power, beating again to combine. Beat in the whole eggs and then the yolks, and the sour cream. Finally add the cocoa dissolved in hot water and melted chocolate and mix to a smooth batter.
- Take the springform tin out of the freezer and line the outside of the tin with a good layer of cling wrap, and then another layer of strong foil over that. This will protect it from the water bath.
- Sit the springform tin in a roasting pan and pour in the cheesecake filling. Fill the roasting pan with just boiled water to come about half way up the cake tin and bake in the oven for 45 minutes to 1 hour. The top of the cheesecake should be set, but the underneath should still have a wobble to it.
- Peel away the foil and cling film wrapping and sit the cheesecake in its tin on a rack to cool. Put in the refrigerator once it is no longer hot, and leave to set, covered with plastic overnight. Let it lose its chill before unspringing the cheesecake to serve.
- To make the chocolate sauce: very gently melt the chopped chocolate, cream and syrup. When the chocolate has nearly melted, take off the heat and whisk it to a smooth sauce. Let it cool a little, and pour it over the chocolate cheesecake on its serving plate.
CHOCOLATE CHEESECAKE
Treat family and friends to this decadent chocolate dessert. It's an indulgent end to a dinner party or weekend family meal
Provided by Member recipe by lightwood
Categories Afternoon tea, Dessert, Treat
Time 25m
Yield Serves 10-12
Number Of Ingredients 8
Steps:
- To make the biscuit base, crush the digestive biscuits with a rolling pin or blitz in a food processor, then tip into a bowl with the sugar and butter and stir to combine. Butter and line an 18cm springform tin and tip in the biscuit mixture, pushing it down with the back of a spoon. Chill in the fridge for 30 mins.
- To make the cheesecake, melt the chocolate in short bursts in the microwave, then leave to cool slightly. Whip the cream in a large bowl using an electric whisk until soft peaks form, then fold in the cocoa powder. Beat the cream cheese and sugar together, then fold in the cream mixture and the cooled chocolate.
- Spoon the cheesecake mixture over the biscuit base, levelling it out with the back of a spoon. Transfer to the freezer and freeze for 2 hrs, or until set. Remove from the tin and leave at room temperature to soften for about 20 mins before serving.
Nutrition Facts : Calories 296 calories, Fat 20 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 19 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.4 milligram of sodium
CHOCOLATE & VANILLA CHEESECAKE
The cocoa in this cheesecake makes a cheesecake to die for. Sounds complicated, but it is not. You will be a star when you serve this one.
Provided by Young Living in Tex
Categories Cheesecake
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- PREPARE GRAHAM CRACKER CRUST--------.
- Mix cracker crumbs, sugar& melted butter.
- Press mixture onto bottom and ½ inch up side of 9 inch springform pan.
- Bake at 350° for 8 to 10 minutes.
- Cool.
- CHEESECAKE-------.
- Combine cream cheese, ¾ cup sugar, sour cream& 2 teaspoons vanilla in a large bowl; beat on med.
- speed until smooth.
- Add flour, 1 tablespoon at a time, blending well.
- Add eggs; beat well.
- COCOA MIXTURE------.
- Combine cocoa and ¼ cup sugar in small bowl.
- Add oil and ½ teaspoon vanilla.
- Add 1 ½ cups of the cream cheese mixture; mix until well blended.
- Spoon plain and chocolate mixtures alternately into prepared crust, ending with dollops of chocolate on top; gently swirl with knife for marbled effect.
- Bake at 450° for 10 minutes; do not open the oven door; decrease temp.
- to 250° and continue to bake for 30 minutes.
- Turn off oven.
- Leave the cheesecake in the oven for 30 minutes without opening the door.
- Remove from oven.
- Loosen cake from side of pan.
- Cool completely.
- Chill thoroughly.
Nutrition Facts : Calories 393.1, Fat 28.4, SaturatedFat 15.1, Cholesterol 124.1, Sodium 275.2, Carbohydrate 29.4, Fiber 0.6, Sugar 23.2, Protein 6.2
V'S WHITE CHOCOLATE CHEESECAKE
A friend of mine gave me this recipe. Mmmm one of the best white chocolate cheesecakes I've ever tasted. Had to share.
Provided by Vseward Chef-V
Categories Cheesecake
Time 50m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to temperature 350°F.
- Combine crumbs and 1/3 cup sugar Stir in butter and mix thoroughly. Press mixture.
- around bottom and sides in bottom of a 9 inch.
- springform pan. Set aside.
- Place cream cheese.
- in a large mixing bowl and beat with an electric mixer 3-5 minutes.
- until fluffy. Add vanilla and almond extracts. Slowly add remaining.
- sugar and beat 5 minutes. Add melted white chocolate and beat 5.
- minutes.
- Add sour cream and beat 3 minutes. Pour into prepared.
- springform pan. Tap pan on counter to release any air bubbles. If.
- using an electric oven, bake 35 minutes; if using a gas oven, 30.
- minutes. Without opening oven door, turn off oven. Let cheesecake.
- stand in oven another 15 minutes if using electric, 10 minutes if.
- using gas. Transfer to wire rack to cool. When cooled, chill in.
- refrigerator at least 6 hours or overnight for best results.
Nutrition Facts : Calories 565.5, Fat 41.9, SaturatedFat 26.1, Cholesterol 96.5, Sodium 214.2, Carbohydrate 42.3, Sugar 39.2, Protein 7.2
CHOCOLATE CHEESECAKE IV
Creamy and chocolaty. You don't need the big spring-form pan, just a ready-made crumb crust.
Provided by Kristie
Categories Desserts Cakes Cheesecake Recipes Chocolate Cheesecake Recipes
Time 1h15m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Melt chocolate chips in a double boiler or in the microwave, stirring occasionally until smooth. set aside.
- In a medium bowl, mix the cream cheese until smooth and creamy. Gradually add the sweetened condensed milk, then beat in the eggs and vanilla. Finally, stir in the melted chocolate. Pour into the prepared crust.
- Bake for 1 hour in the preheated oven, until the center is set. Allow cheesecake to cool to room temperature, then refrigerate at least 4 hours before serving.
Nutrition Facts : Calories 468.7 calories, Carbohydrate 48 g, Cholesterol 83.2 mg, Fat 29.4 g, Fiber 1.9 g, Protein 8.4 g, SaturatedFat 16.1 g, Sodium 266.7 mg, Sugar 39.9 g
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