CHOCOLATE ROYALE CHEESECAKE
This chocolate cheesecake is truly majestic-unbelievably rich and incredibly impressive. Think of those berries on top as an edible tiara.
Provided by My Food and Family
Categories Recipes
Time 6h30m
Yield Makes 16 servings.
Number Of Ingredients 10
Steps:
- Heat oven to 325°F.
- Mix cookie crumbs and butter; press onto bottom of 9-inch springform pan. Bake 10 min. Meanwhile, beat next 3 ingredients with mixer until well blended. Add melted chocolate and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended.
- Pour batter over crust.
- Bake 55 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Top with powdered sugar and berries just before serving.
Nutrition Facts : Calories 410, Fat 29 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 135 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g
PHILADELPHIA CHOCOLATE ROYALE CHEESECAKE
Decadent! Another great recipe from Philadelphia Cream cheese. This is nice topped with fresh raspberries and lightly sprinkled with powdered sugar. Enjoy! (No prep time was given with recipe)
Provided by Anita Harris
Categories Cheesecake
Time 1h
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Crust: Mix together cookie crumbs, sugar and butter; press into the bottom of a 9" springform pan.
- Bake@ 325 degrees for 10 minutes.
- Filling: Mix together cream cheese, sugar and vanilla with an electric mixer until well blended.
- Add chocolate, liqueur and eggs; mix just until blended.
- Pour over crust.
- Bake at 325 for 55-60 minutes or until center is almost set if using a silver springform pan (bake at 300 degrees for 60-65 minutes or until center is almost set if using a dark nonstick springform pan).
- Run knife or metal spatula around the rim of pan to loosen cake; cool before removing the rim of pan.
- Refrigerate 4 hours or overnight.
MARBLE CHEESECAKE
Provided by Food Network Kitchen
Categories dessert
Time 2h35m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F.
- For the crust: In a large bowl, combine the graham cracker crumbs, butter and sugar. Press into a 9-inch springform pan, pushing the crumbs up the sides. Put the pan in the freezer to chill.
- For the filling: Microwave the chocolate and butter in a microwave-safe bowl until melted, about 1 minute. Set aside.
- Beat together the cream cheese, sugar and vanilla in a large bowl with an electric mixer on medium speed until light and fluffy. Beat in the eggs 1 at a time until well combined. Mix in the cream. Transfer 2 to 3 cups of the batter to a smaller bowl and stir in the melted chocolate mixture. Pour the remaining batter into the chilled crust. Drizzle in the chocolate batter and swirl with a knife.
- Bake for 15 minutes, then reduce the oven temperature to 300 degrees F and bake until the outside is set and the very center just wobbles slightly, about another hour. Turn off the oven and let the cheesecake cool in the oven for 30 minutes. Serve at room temperature or chilled.
SALTED CARAMEL CHEESECAKE SQUARES
Provided by Ree Drummond : Food Network
Categories dessert
Time 4h45m
Yield 24 squares
Number Of Ingredients 16
Steps:
- For the crust: Preheat the oven to 350 degrees F. Line a 9-by-13-inch rectangular baking pan with foil and spray with cooking spray.
- Place the graham crackers and pecans into the bowl of a food processor and pulse until the mixture becomes crumbs. Add the butter and vanilla and pulse again until combined. Pour into the prepared pan and press the crumbs into the bottom of the pan. If they come up the sides, that's okay!
- For the filling: Beat the cream cheese, granulated sugar and vanilla in a medium bowl with an electric mixer until smooth. Add the eggs 1 at a time, beating after each addition. Add the sour cream and mix again.
- Pour the mixture into the crust, smooth the top and bake for 50 minutes. Turn off the oven and open the door, leaving the cheesecake to sit in the oven with the door open for 15 minutes. Remove and set aside to cool for an hour.
- For the caramel topping: Add the brown sugar and butter to a pan, set over medium heat and cook, stirring, until the butter is melted and the sugar is dissolved. Add the condensed milk, corn syrup and vanilla and bring to a boil, stirring continuously.
- Place a candy thermometer in the caramel mixture and continue to boil until the caramel reaches 225 degrees F. Turn off the heat and let the caramel cool for about 5 minutes before pouring over the cheesecake.
- Allow to set for 2 hours, then cut into squares with a sharp knife. Arrange on a plate and garnish each square with a pinch of sea salt.
CHEESECAKE SQUARES
I lived on a dairy farm when I was young and my mom always had a lot of sour cream to use. She never wasted any, and this cheesecake was one of my family's favorites. It's great topped with blackberry sauce.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 20 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, beat cream cheese, ricotta and sugar until smooth. Add the eggs, one at a time, mixing well after each addition. Beat in the butter, cornstarch, flour and vanilla until smooth. Fold in sour cream. , Pour into a greased 13x9-in. baking pan. Bake, uncovered, at 325° for 1 hour or until almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. , Chill several hours or overnight. Top each serving with fruit if desired.
Nutrition Facts :
CHOCOLATE CHEESECAKE SQUARES
Now you can have your chocolate and cheesecake also. Your going to love these squares. They are filling so small sizes are a good idea. Cook time does not include overnight chill time. From Taste of Home.
Provided by Carmen B.
Categories Cheesecake
Time 1h5m
Yield 25 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 325*.
- Line a 9 inch caking pan with tin foil; grease the foil and set aside.
- For the crust:.
- In a bowl, combine the first five ingredients. Cut in butter until fine crumbs form. Stir in egg yolk, vanilla and walnuts; mix well. Press onto bottom of the prepared foil lined pan. Bake for 15 minutes.
- For the filling:.
- In a small bowl, beat cream cheese and sugar until smooth. Add the sour cream, flour, orange peel and salt; mix well. Add egg and vanilla; beat on low speed just until combined. Pour over warm crust. Bake for 20 to 25 minutes or until center is almost set. Cool on wire rack for 1 hour.
- Garnish top with chocolate shavings. Refrigertae overnight.
Nutrition Facts : Calories 141.8, Fat 9.8, SaturatedFat 5.2, Cholesterol 37.8, Sodium 119.9, Carbohydrate 12, Fiber 0.5, Sugar 6.8, Protein 2.2
CHOCOLATE-COVERED CHEESECAKE SQUARES
Satisfy your cheesecake craving with these bite-sized treats. Dipped in chocolate, the sweet, creamy delights are party favorites. But be warned...you won't be able to eat just one! -Esther Neustaefer, La Crete, Alberta
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 49 squares.
Number Of Ingredients 12
Steps:
- Line a 9-in. square baking pan with foil and grease the foil. In a small bowl, combine the graham cracker crumbs, pecans and butter. Press into prepared pan; set aside. , In a large bowl, beat the cream cheese, sugar and sour cream until smooth. Add eggs and vanilla; beat on low speed just until combined. Pour over crust. Bake at 325° for 35-40 minutes or until center is almost set. Cool on a wire rack. Freeze overnight., In a microwave, melt chocolate and shortening; stir until smooth. Cool slightly. , Using foil, lift cheesecake out of pan. Gently peel off foil; cut cheesecake into 1-1/4-in. squares. Work with a few pieces at a time for dipping; keep remaining squares refrigerated until ready to dip., Using a toothpick, completely dip squares, 1 at a time, into melted chocolate; allow excess to drip off. Place on waxed paper-lined baking sheets. Spoon additional chocolate over the tops if necessary to coat. (Reheat chocolate if needed to finish dipping.) Let stand for 20 minutes or until set. Store in an airtight container in the refrigerator or freezer.
Nutrition Facts : Calories 141 calories, Fat 10g fat (6g saturated fat), Cholesterol 22mg cholesterol, Sodium 48mg sodium, Carbohydrate 12g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein.
CHOCOLATE ROYALE CHEESECAKE SQUARES
This recipe comes from Kraft Food and Family magazine. I love cheesecake and chocolate, so to me this sounds amazing! Enjoy!
Provided by Courtly
Categories Cheesecake
Time 5h20m
Yield 32 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325. Mix crumbs and butter; press firmly onto bottom of 13 x 9 inch baking pan. Bake 10 minutes.
- Beat cream cheese, sugar, flour and vanilla in large bowl with electric mixer on medium speed until well blended. Add melted chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.
- Bake 45 to 50 minutes or until center is almost set. Refrigerate at least 4 hours or overnight. Cut into 32 squares to serve. Store leftover dessert squares in refrigerator.
Nutrition Facts : Calories 216.1, Fat 15.5, SaturatedFat 8.9, Cholesterol 61.4, Sodium 139.9, Carbohydrate 17.3, Fiber 0.7, Sugar 13.3, Protein 3.7
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