Chocolate Cheesecake With Sour Cream Frosting Food

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.

CHOCOLATE FROSTED MARBLE CHEESECAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Wrap the outside of a 10-inch springform pan with aluminum foil.
• Mix the chocolate graham cracker crumbs, 3 tablespoons sugar, and the butter in a bowl until thoroughly combined; press into the bottom of the springform pan.
• Bake the crust in the preheated oven for 10 minutes. Remove the pan from the oven. Turn the oven's heat up to 350 degrees F (175 degrees C).
• In a mixing bowl, beat the cream cheese for a few seconds with an electric mixer set on medium speed until fluffy and smooth. Beat in 3/4 cup sugar and the flour until the mixture is smooth; beat in the eggs, one at a time, followed by the milk and vanilla extract. Beat the cream cheese filling until very smooth and well combined, about 3 minutes.
• Spoon 2/3 of the cream cheese filling into the springform pan in an even layer over the crust. Melt 3 ounces of chocolate chips over low heat in a saucepan, stirring constantly until smooth, and mix in the remaining third of the filling. Pour the chocolate filling in a swirl pattern over the white filling; use a table knife to cut through the filling and swirl it into a decorative marble design.
• Place the springform pan into a roasting pan and add enough water to the roasting pan to reach 1 inch deep. Place the springform pan with the roasting pan water bath into the oven and bake until the filling is set, 40 to 45 minutes.
• When finished baking, remove the springform pan from the water bath and set the pan onto a cooling rack for 10 minutes; remove foil from around the pan. Loosen the edge of the cheesecake from the pan with a thin, sharp knife. Release the spring from the pan, remove the ring, and allow the cheesecake to cool for 15 more minutes. Wrap the cheesecake in plastic wrap and refrigerate until cold, at least 2 hours.
• To make frosting, melt 8 ounces of chocolate chips in a saucepan over low heat, stirring until smooth, and mix in the sour cream until smooth and well combined. Frost the cheesecake with the frosting and refrigerate 10 minutes to set the frosting before serving. Refrigerate leftovers.

SOUR CREAM CHOCOLATE FROSTING

Steps:

• Melt chocolate and the butter together. Let cool and blend in the sour cream, vanilla, and salt. Gradually add the confectioner's sugar until the frosting is of spreading consistency, beat well.

TRIPLE-CHOCOLATE CHEESECAKE

Steps:

• Preheat oven to 325 degrees. Assemble a 9-inch springform pan with the raised side of the bottom facing down.
• In a food processor, pulse cookies until finely ground. Add butter, and pulse to moisten. Transfer to prepared pan, and press crumbs firmly and evenly into the bottom. Place pan on a rimmed baking sheet; bake 10 minutes, and set aside.
• Wipe out bowl and blade of food processor. Add cream cheese, sugar, and salt; blend until smooth. With motor running, add eggs, then sour cream, and finally chocolate; blend filling until smooth, scraping down sides of bowl as needed.
• Wrap bottom half of springform pan in foil. Pour in filling; place in a roasting pan. Place roasting pan in oven. Pour in boiling water to come halfway up side of springform pan. Bake just until set, 1 hour. Turn oven off, and let cheesecake sit 1 hour in oven, without opening (this helps prevent cracking).
• Run a thin knife around the edge of the pan (this helps prevent cracking, too); leave in pan, and cool completely on wire rack. Cover loosely and refrigerate, at least 6 hours or up to overnight.
• Prepare Chocolate Ganache. Unmold cheesecake. Spread ganache in center of cheesecake; let set before serving.

CHOCOLATE TUXEDO CAKE

Steps:

• White Cheesecake Layer:
• Beat cream cheese with confectioners sugar until smooth. Blend in sour cream, vanilla extract and white chocolate.
• Stir the gelatin into the cold water in a small saucepan and allow mixture to stand several minutes to soften. Then heat mixture gently over a low setting until thoroughly dissolved. Cool briefly, then blend into the cream cheese mixture.
• Line bottom of a 9-inch springform pan with foil, then coat pan and foil well with a nonstick spray. Pour mixture into prepared pan, cover top of pan and chill until firm.
• This cheesecake layer can be prepared up to two days in advance, and held in the refrigerator.
• Chocolate Layers:.
• Melt chocolate chips in a small heavy gauge saucepan over low heat. Remove from heat and cool slightly.
• Preheat oven to 350F and arrange rack to the center position. Grease and flour two 9-inch round cake pans.
• Cream the butter with the sugar until very light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and the cooled, melted chocolate. Whisk the flour with the baking soda and salt and gradually stir into the batter. Blend in the sour cream and divide batter evenly between the two prepared pans.
• Bake at 350F about 25 minutes or until layers spring back when lightly pressed in their centers. Cool layers in pans 10 minutes, then loosen and turn out onto a rack to complete cooling. Makes Two 9-inch layers
• Chocolate Sour Cream Frosting:
• Melt chocolate chips and butter in a small, heavy gauge saucepan over low heat, stirring until smooth. Transfer mixture to a large mixing bowl and cool 10 minutes.
• Stir in sour cream and vanilla extract. Gradually add confectioners sugar, beating until frosting is smooth.
• Assemble the Cake:
• Arrange one of the cooled chocolate cake layers in center of a cake plate, top side down. Placing top side (because of its moist surface) down will help to secure cake to plate, preventing layers from slipping after cake is assembled.
• Release rim of the springform pan. Holding cheesecake in one hand and chocolate cake layer (on plate) in other hand, quickly invert chocolate layer (plate and all) on top of the cheesecake. Quickly flip the two, now attached layers back over, so chocolate layer is again on bottom. Now, you can easily remove springform pan bottom from (now top) of cheesecake layer.
• Arrange the remaining chocolate cake layer (top side down) on top of cheesecake layer. Using a long sharp knife and a slight sawing motion, carefully cut around rim of cheesecake layer to make it even with chocolate layers.
• Frost sides and top of cake and serve. The cheesecake layer will hold at room temperature several hours.
• For best results, serve cake within 3 hours of assembling.
• Refrigeration will cause the frosting to loose its beautiful sheen.
• Makes one, three layer, 9-inch round cake.

MARBLED CHOCOLATE CHEESECAKE

Steps:

• To prepare crust: In a medium bowl, mix together chocolate crumbs and melted butter until well blended.
• Press into a 9-inch springform pan.
• Preheat oven to 300°F.
• To prepare filling: In a large bowl, beat together cream cheese, sugar, and eggs at medium speed until smooth and fluffy.
• Spoon half of cream cheese mixture into crust.
• Stir chocolate into remaining cream cheese mixture until well blended.
• Spoon over batter in crust.
• Run a butter knife (careful not to touch crust) in a"S" curve through batter ONCE.
• Bake cheesecake for 50 minutes.
• Transfer pan to wire rack to cool completely.
• After cooled, transfer cheesecake to serving plate, cover with plastic wrap and chill for at at least 2hours.
• Uncover cheesecake; carefully remove the side of pan.
• To prepare frosting, in a small bowl, mix chocolate and sour cream.
• Spread over cheesecake.
• Chill briefly until frosting is set.

CHOCOLATE CHEESECAKE

Steps:

• Mix the Oreo cookies and butter in a medium bowl then press the crumb mixture into a 9" springform pan up the sides 1" high and refrigerate for 20 minutes.
• Melt chocolate chips in microwave in 30 second increments (total of 90 seconds), stirring each time in between until completely smooth.
• In your stand mixer add the cream cheese, sugar and flour until completely smooth (this is why we need softened cream cheese, if it is too cold you'll have small chunks of cream cheese here).
• Add in the eggs one at a time until each one is fully mixed in, then with the mixer going on low speed pour in the melted chocolate.
• Add in the sour cream and vanilla until smooth, then pour the mixture carefully into the chilled springform pan.
• Set the bottom of the cheesecake in foil (read water bath directions above) and place in water bath, then place in oven.
• Bake in a preheated oven at 350 degrees F (175 degrees C) for 55 - 60 minutes.
• Open the door to the oven about 4-5 inches and let cool for 2 hours in the partially opened oven before removing and refrigerating for 4-6 hours before serving.

CHOCOLATE GLAZED CHEESECAKE

Steps:

• Place an ungreased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil around pan. Combine cookie crumbs, 1/4 cup sugar and butter. Press onto the bottom and 2 in. up the sides of prepared pan; set aside., In a large bowl, beat one 8-oz. pkg. cream cheese and 1/4 cup sugar until fluffy. Add one egg and 1/4 teaspoon vanilla; blend well. Stir in chocolate and 1/3 cup sour cream. Spoon over crust. , In another bowl, beat second 8-oz. pkg. cream cheese, brown sugar and flour until fluffy. Add one egg and 1/2 teaspoon vanilla; blend well. Stir in pecans. Spoon carefully over chocolate layer. , In another bowl, beat remaining cream cheese and sugar until fluffy. Blend in remaining egg. Stir in remaining sour cream and vanilla. Add almond extract. Spoon carefully over pecan layer., Bake at 325° for 55 minutes or until center is almost set. Turn off oven and leave cheesecake inside for 30 minutes; open door partway and leave in oven another 30 minutes. Remove from oven; cool completely. Refrigerate at least 8 hours., For glaze, melt chocolate and butter. Stir in the confectioners' sugar, water and vanilla until smooth. Remove cheesecake from pan and spread warm glaze over top. Garnish with pecans if desired.

SOUR CREAM GANACHE

Steps:

• Place the chocolate chips into a glass or metal bowl, and set over the top of a pan of barely simmering water. Stir occasionally until melted and smooth. Remove from the heat and transfer the chocolate to a medium bowl.
• Add the sour cream and vanilla; beat with an electric mixture until smooth and creamy. If you let it cool down too much it will set up, so frost your cake while it is still liquid, or reheat before using.

CHOCOLATE CHEESECAKE WITH SOUR CREAM TOPPING (LIGHT)

Steps:

• Preheat oven to 350F and spray an 8-inch springform pan with non-stick vegetable spray.
• Crust: In bowl, combine crumbs, water and margarine; mix well. Pat onto bottom and sides of springform pan. Refrigerate.
• In food processor, combine ricotta and cottage cheeses, sugar, egg and vanilla; process until smooth. Add cocoa and flour; process just until combined. Pour into pan and bake for 30 minutes or until set around edge but still slightly loose in centre.
• Topping: Meanwhile, stir together sour cream, sugar and vanilla; pour over cheesecake. Bake for 10 more minutes. (Topping will be loose.).
• Let cool and refrigerate for at least 3 hours or until set.

CHOCOLATE CHEESECAKE V

Steps:

• Preheat oven to 300 degrees F (140 degrees C). Using a fork, combine the melted butter and cookie crumbs. Press mixture into the bottom of a 9 inch springform pan to form the crust.
• In a large bowl, beat together the cream cheese, sugar and eggs until blended. Pour half of the cream cheese mixture into the crust. Stir 2 ounces melted chocolate into remaining cream cheese mixture, then pour over the first layer.
• Bake cheesecake on the center rack of preheated oven for 50 minutes. Let cool completely in the pan, then cut around edges with a knife to loosen cheesecake before removing pan sides.
• In a medium bowl, combine 6 ounces melted chocolate and sour cream, stirring until blended. Spoon mixture on top of cooled cheesecake. Keep refrigerated until ready to serve.

CHOCOLATE SOUR CREAM FROSTING

Steps:

• Place the chopped chocolate in a large microwave-safe bowl. Microwave in 30-second increments, stirring after every 30 seconds to prevent scorching. Stir until the chocolate is completely melted and smooth.
• Add the sour cream and vanilla extract to the chocolate, and whisk well. The frosting will be on the thinner side at first, but as it cools, it will thicken nicely.
• Whisk occasionally as it cools to room temperature. Once it has thickened to the texture of buttercream, pipe it on cupcakes or frost your cake. If it becomes too thick to easily spread, reheat it in short bursts in the microwave until you have a workable consistency.
• If you want to make the frosting in advance, press a layer of cling wrap on top, and store it at room temperature for several hours, or in the refrigerator for up to a week. It is very hard when cold, so you'll need to gently reheat it in the microwave, whisking well, and then stir as it comes back to frosting consistency.

CHOCOLATE CHEESECAKE

Steps:

• To prepare crust, in a medium bowl, mix together chocolate crumbs and melted butter until well blended.
• Press into a 9 inch springform pan.
• Preheat oven to 300.
• To prepare filling, in a large bowl, beat together cream cheese, sugar, and eggs at medium speed until smooth and fluffy.
• Spoon half of cream cheese mixture into crust.
• Stir chocolate into remaining cream cheese mixture until well blended.
• Drizzle over batter in crust to make swirls.
• Bake cheesecake for 50 minutes.
• Transfer pan to a wire rack.
• Cool completely.
• Transfer cheesecake to a serving plater, cover with plastic wrap, and chill for 2 hours.
• Uncover cheesecake; carefully remove the side of pan.
• To prepare frosting, in a small bowl, mix together chocolate and sour cream.
• Spread over cheesecake.
• Chill briefly until frosting is set.

FLO'S CHEESECAKE WITH SOUR CREAM FROSTING

Steps:

• Crust:.
• Coat 9-inch springform pan with non-stick cooking spray.
• Mix graham cracker crumbs and butter together to form crust. I recommend starting out with 2 Tbsp butter and 1/2 cup of graham cracker crumbs and adding more as needed. The crust coats the bottom of the pan only.
• Filling:.
• Preheat oven to 300°F.
• Bring cream cheese and eggs to room temperature.
• Cut cream cheese into cubes and cream in a large bowl or mixer.
• Add 1 cup sugar gradually and blend well.
• Add eggs one at a time and mix well after each addition.
• Pour into the springform pan.
• Bake at 300 for 1 hour or until well-set (I often need an hour and 20 minutes).
• Cool for at least 20 minutes before putting on topping.
• Topping:.
• Mix together sour cream, 2 tsp sugar, and vanilla.
• Spread over cake and return to the oven for 15 to 20 minutes.
• Cool then refrigerate.

EXTREME CHOCOLATE CHEESECAKE

Steps:

• Crust:
• Preheat the oven to 350 degrees F.
• Mix all ingredients together and press into the bottom of a 10-inch springform pan. Bake for 10 minutes. Remove from oven and set aside to cool.
• White Chocolate Layer:
• Cream together cream cheese and sugar until fluffy. Add eggs 1 at a time then add remaining ingredients and mix until combined. Do not over mix. Pour white chocolate layer into a pan and refrigerate until you've finished mixing milk chocolate layer.
• Milk Chocolate Layer:
• Cream together cream cheese and sugar until fluffy. Add eggs 1 at a time then add remaining ingredients and mix until combined. Do not over mix. Pour milk chocolate layer on top of white chocolate layer and bake for 1 hour 15 minutes to 1 hour 45 minutes.
• Fudge Cake Layer:
• Prepare store bought cake mix as directed on package for 2 layer cake. Pour into 10-inch round battered and floured cake pan. Add batter until about 2/3 full and bake as directed. Remove from oven and cool. Torte cake by cutting it in 2 layers horizontally making about 1-inch cake layers. Put cooled, torted cake on top of cooled cheesecake.
• Dark Chocolate Ganache Frosting:
• In a heavy pan heat whipping cream, butter and powdered sugar to a boil while whisking constantly. Place chips in a large stainless steel bowl, add hot cream mixture and let set for 5 minutes. Whisk together until smooth. Let cool until it reaches spreading consistency. Cover assembled cheesecake. Garnish with as much chocolate as you can stand.

CHOCOLATE SOUR CREAM FROSTING

Steps:

• Melt chocolates in a double boiler or a large metal bowl set over a saucepan of simmering water, stirring occasionally. Remove bowl from heat, then whisk in sour cream and vanilla. Cool to room temperature, stirring occasionally (frosting will become thick enough to spread). You must work quickly and spread the frosting before it becomes too thick. (If icing does become stiff, reheat over simmering water, then cool and try again.)

CHOCOLATE CHEESECAKE WITH SOUR CREAM TOPPING

Steps:

• 1. Crust: Mix crumbs, 1 tbsp. sugar and the butter. Press into 9 inch spring form pan to which sides have been greased. Press crumbs up sides of pan to within 1 inch from the top of pan.
• 2. Combine pudding mix, 3/4 cup sugar and the milk in a saucepan. Add chocolate. Cook and stir over medium heat until chocolate is melted and mixture comes to a full boil. Remove from heat; cover surface with wax paper and set aside.
• 3. In a large bowl, beat cream cheese until fluffy. Add egg yolks and beat well. Blend in vanilla, salt and pudding. Beat egg whites and fold into cheese mixture. Pour into pan.
• 4. Bake on lowest rack at 425 degrees for 30 minutes.
• 5. Topping: Blend sour cream and powdered sugar; spread on hot cheese cake. Bake at 425 degrees another 2 minutes. Cool.