Chocolate Truffle Toffee Cheesecake Food

FUDGE TRUFFLE CHEESECAKE

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• In a large mixing bowl, mix together crushed vanilla wafers, confectioners' sugar, cocoa, and butter by hand. Press ingredients into a 9-inch springform pan.
• In the top of a double boiler, melt the chocolate chips, making sure that they are very smooth.
• In a large bowl, beat cream cheese until fluffy with an electric mixer. Gradually beat in condensed milk until smooth. Mix in melted chocolate, eggs, and vanilla. Beat with electric mixer on low speed until the ingredients are thoroughly blended. Pour the filling into the prepared crust.
• Bake at 300 degrees F (150 degrees C) for 55 minutes. The cake will seem underbaked in the center, but will continue to cook after you remove it from the oven.
• Allow to cool to room temperature, then refrigerate for several hours before serving.

LIGHTENED-UP CHOCOLATE TRUFFLE CHEESECAKE

Steps:

• 1. Position the racks in the lower and upper thirds of the oven. Put a small roasting pan on the lower rack and fill about 1/3 full of water. Preheat the oven to 325 degrees F. Lightly coat a 9-inch springform pan with cooking spray and wrap the outside bottom of the pan with aluminum foil to prevent any leaks.
• 2. Crust: Mix the graham cracker crumbs, sugar, water, and melted butter in a medium bowl until moistened. Press into the bottom of the prepared pan. Freeze until firm, about 15 minutes, while preparing the filling.
• 3. Filling: Put the chocolate in a microwave safe bowl. Microwave on medium power until soft and melted, about 1 minute, depending on the power of your oven. Stir until smooth. Puree the cottage cheese in the bowl of a food processor until smooth. Add the cream cheese, sugar, cocoa, and flour and continue to puree, scraping down the sides of the bowl, until smooth. Add the egg, egg whites, espresso, and vanilla and puree until incorporated. Add the melted chocolate and pulse until just combined. Pour over the prepared crust.
• 4. Put the pan on the upper rack in the oven and bake until just set and the center jiggles slightly, about 50 to 55 minutes. Turn off the oven and let stand in the oven for 1 hour. Remove the cheesecake to a cooling rack and run a knife around the edge of the pan.
• 5. Let stand at room temperature until cooled, about 2 hours, and then refrigerate until well chilled, 8 hours or overnight. Let stand at room temperature for about 1 hour before serving. For easier serving, slice with a clean hot knife, wiped clean after each slice. Serve each slice with a few fresh raspberries and a sprig of mint.

TOFFEE CRUNCH CHEESECAKE

Steps:

• In a small bowl, combine the cracker crumbs, brown sugar, butter and vanilla. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan. Bake at 350° for 6-8 minutes or until set; cool on a wire rack. Sprinkle with toffee bits., In a small bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed just until combined. Pour into crust. Place pan on a baking sheet. , Bake at 350° for 50-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen., For topping, combine the sour cream, sugar and vanilla; spread over cheesecake. Bake 5 minutes longer. Cool on a wire rack for 1 hour. Refrigerate overnight. Remove sides of pan. Sprinkle with toffee bits.

CHOCOLATE TRUFFLE CHEESECAKE

Steps:

• In a small bowl, combine wafer crumbs and sugar; stir in butter. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Place pan on baking sheet and bake at 350° for 10 minutes. Cool in pan on a wire rack. Reduce heat to 325°. , For filling, place chocolate chips in a small bowl. In a small heavy saucepan, heat cream just to a boil. Pour over chocolate; let stand 5 minutes. Stir until smooth. In a large bowl, beat cream cheese and sugar until smooth. Add cocoa and beat well. Add eggs; beat on low just until combined. Stir in vanilla and the melted chocolate mixture just until blended. Pour over crust. Return pan to baking sheet., Bake for 45-50 minutes or until center is almost set. For topping, place chocolate chips in a bowl. In a small heavy saucepan, heat cream just to a boil. Pour over chocolate; let stand 5 minutes. Stir until smooth. Stir in vanilla. Spread over filling. Cool pan on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., Remove sides of pan. Just before serving, garnish with whipped cream and miniature chocolate kisses if desired. Refrigerate leftovers.

CHOCOLATE TRUFFLE CHEESECAKE (DEATH BY CHOCOLATE!)

Steps:

• In a small bowl, combine cookie crumbs and sugar; stir in butter.
• Press onto the bottom and 1 1/2 in. up the sides of a greased 9 inch springform pan
• Bake at 350 for 10 minutes.
• Cool on a wire rack.
• Reduce heat to 325.
• In a saucepan over low heat, melt chocolate chips; stir until smooth.
• Remove from the heat; add cream and mix well; set aside.
• In a mixing bowl, beat cream cheese and sugar until smooth.
• Add cocoa and beat well.
• Add eggs; beat on low just until combined.
• Stir in vanilla and reserved chocolate mixture just until blended.
• Pour over crust.
• Bake for 45-50 minutes or until center is almost set.
• For topping, melt chocolate chips in a saucepan over low heat, stirring until smooth.
• Remove from the heat.
• Stir in cream and vanilla; mix well.
• Spread over filling.
• Refrigerate overnight.
• Carefully run a knife around the edge of the pan to loosen.
• Remove the sides of the pan.
• Just before serving, garnish with whipped cream and miniature chocolate kisses if desired.

CHOCOLATE TRUFFLE CHEESECAKE

Steps:

• Heat oven to 300°F.
• Combine cookie crumbs and butter; press onto bottom of 9-inch springform pan.
• Beat cream cheese, sweetened condensed milk and vanilla in large bowl with mixer until blended. Add melted chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
• Bake 1 hour 5 min. to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.

TOFFEE TRUFFLE CHEESECAKE

Steps:

• 1. In a small bowl, mix cracker crumbs, sugar and cocoa; stir in butter. Press onto bottom of a greased 9-in. springform pan.
• 2. In a large bowl, beat cream cheese and sugar until smooth. Beat in cooled chocolate, flour and vanilla. Add eggs; beat on low speed just until blended. Fold in toffee bits. Pour over crust. Place pan on a baking sheet.
• 3. Bake in a preheated 325º oven for 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
• 4. For sauce, melt butter in a small saucepan. Stir in brown sugar and corn syrup; bring to a boil. Reduce heat to medium, cook and stir until sugar is completely dissolved, about 2 minutes. Stir in cream; return to a boil. Remove from heat; stir in 2 Tbsp. toffee bits.
• 5. Remove rim from springform pan. Sprinkle remaining toffee bits over top. Serve with warm sauce

CHOCOLATE TRUFFLES

Steps:

• Heat cream in a pot until it steams. Put chocolate in a bowl, pour hot cream on top, and stir until chocolate is melted and incorporated into cream.
• Chill until solid all the way through, 1 to 2 hours. Using a chilled melon baller or latex gloves to prevent the ganache from melting or sticking to your hands, scoop out about a tablespoonful and quickly roll it into a ball. Repeat, lining truffles on a plate or a baking sheet.
• If truffles become too soft to handle, place them in refrigerator or freezer for a few minutes. Roll them in cocoa powder, confectioners' sugar or a mixture of sugar and ground cinnamon. Serve immediately or store, wrapped in plastic, in refrigerator for up to four days.

HEATH TOFFEE CHOCOLATE TRIFLE

Steps:

• Follow the instructions on the box to prepare the cake mix and chocolate pudding.
• Crumble the cake witha fork until you get smaller pieces and let the cake cool for 30 minutes.
• In a large glass bowl, layer - cake, chocolate pudding and whipped topping until you get to the top.
• The top layer is whipped topping with a garnish of Heath Toffee Bits.
• Serve immediately or chill in the refrigerator for up to one day and serve.
• * I recommend layering in a glass bowl to show off both the layers of this dessert and the garnish of the Heath Toffee Bits.

CHOCOLATE TRUFFLE CHEESECAKE

Steps:

• To make crust: Melt butter in saucepan and then add cookie crumbs. Blend thoroughly; mixture will seem dry. Pat into a greased 9- or 10-inch springform pan and ½ inch up the side.
• To make filling: Preheat oven to 300 degrees. Use an electric mixer on medium speed to beat cream cheese, sweetened condensed milk and vanilla until fairly smooth and well blended. Add melted chocolate and liqueur; mix well. Add 4 eggs, one at a time, mixing on low speed after each addition until just blended.
• Pour filling into crust, then "chop" batter with a knife or spoon to remove air bubbles. Place a larger pan filled with hot water on lower rack of oven and set cheesecake on rack above it in center of the oven. Bake 1 hour or until center is almost set. Remove from oven and cool completely on a wire rack.
• Remove side of pan and chill 3 to 4 hours before serving. For easier slicing, cut with a knife that has been rinsed in warm water. Dental floss also works like a dream for cutting slices in advance.

CHOCOLATE TRUFFLE CHEESECAKE

Steps:

• Preheat oven to 300 degrees.
• Mix crust ingredients together and press into the bottom of a 9 inch springform pan.
• Melt the chocolate chips, making sure that they are very smooth.
• In a large bowl, beat cream cheese until fluffy.
• Gradually beat in condensed milk until smooth.
• Add melted chocolate, eggs, and vanilla.
• Beat on low speed until the ingredients are thoroughly blended.
• Pour the filling into the prepared crust.
• Bake at 300 degrees for 55 minutes.

CHOCOLATE TRUFFLE TOFFEE CHEESECAKE

Steps:

• Heat oven to 325°F Combine all crust ingredients in small bowl. Press onto bottom of ungreased 9-inch springform pan with removable bottom. **You may have to use a few more cookies depending on size of pan. Bake 4 minutes.
• Beat cream cheese and sugar in large bowl until creamy. Add melted chocolate, eggs and vanilla; beat until well mixed. Stir in 3/4 cup toffee bits. Spread cream cheese mixture over crust. Continue baking for 50 to 55 minutes or until center is set. Cool in pan 1 hour. Remove from pan; place onto serving plate.
• Meanwhile, place chocolate chips in small bowl. Place whipping cream in small saucepan; bring to a boil over medium heat (2 to 3 minutes). Pour whipping cream over chocolate chips. Let stand 5 minutes; stir until smooth. Cool until mixture falls in ribbons off spoon (about 1 hour). Spread over top of cheesecake; sprinkle outer rim of cheesecake with 1/4 cup toffee bits. Cover; refrigerate 4 hours or overnight.