Creamy Chocolate Cheesecake Food

CHOCOLATE CHEESECAKE

Steps:

• Preheat oven to 325°F/160°. Wrap the bottom and sides of a 9-inch springform pan with one large piece of foil, then repeat with another piece. This will ensure that water from the bath doesn't seep into the cake.
• Make the crust: In a medium bowl combine crumbs and melted butter and mix until crumbs are evenly moistened. Press mixture into the bottom of the pan to form an even layer. Bake crust for 8 minutes. Set the pan on a wire rack and allow the crust to cool completely before adding the filling. Leave oven on.
• Make the cheesecake: In a medium heatproof bowl, combine chocolate, heavy cream, and cocoa powder if using. Microwave in 20- to 30-second increments, mixing in between, until chocolate is melted and mixture is smooth. Set aside to cool slightly. In a mixer bowl fitted with the paddle attachment, beat cream cheese on medium-low speed until smooth and lump-free, about 1-2 minutes. Add sugar and beat until blended. Scrape down the sides and bottom of the bowl as needed. Add eggs and beat until batter is smooth. Mix in chocolate mixture. Add vanilla extract and liqueur if using, and beat just until combined. Don't overbeat. Pour batter over the baked crust.
• Place the pan inside a large roasting pan, then pour enough boiling water into the roasting pan to come halfway up the sides of the cake pan. Place very gently in the oven (if i's easier for you, you can first place the roasting pan in the oven, and then pour in the water). Bake for 60-70 minutes, until the sides are set but the center is still slightly wobbly. Let cake cool completely to room temperature before adding the topping.
• Make the topping: In a medium heatproof bowl, combine chocolate and heavy cream. Microwave in 20- to 30-second increments, mixing in between, until chocolate is melted and mixture is smooth. Let cool slightly, then pour over the cake.
• Cover cheesecake with plastic wrap and refrigerate for at least 8 hours, until completely set. The cheesecake tastes best a day after it's made. Keep in the refrigerator for up to 5 days.

CHOCOLATE CHEESECAKE

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.

IRISH CREAM CHOCOLATE CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix together the cookie crumbs, confectioners' sugar and 1/3 cup cocoa. Add melted butter and stir until well mixed. Pat into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes; set aside. Increase oven temperature to 450 degrees F (230 degrees C).
• In a large bowl, combine cream cheese, white sugar, 1/4 cup cocoa and flour. Beat at medium speed until well blended and smooth. Add eggs one at a time, mixing well after each addition. Blend in the sour cream and Irish cream liqueur; mixing on low speed. Pour filling over baked crust.
• Bake at 450 degrees F (230 degrees C) for 10 minutes. Reduce oven temperature to 250 degrees F (120 degrees C), and continue baking for 60 minutes.
• With a knife, loosen cake from rim of pan. Let cool, then remove the rim of pan. Chill before serving. If your cake cracks, a helpful tip is to dampen a spatula and smooth the top, then sprinkle with some chocolate wafer crumbs.

CREAMY CHOCOLATE CHEESECAKE

Steps:

• FOR THE CRUST:
• Preheat oven to 350º F/180ºC.
• Spray a 9-inch springform pan with nonstick cooking spray; Set aside.
• If starting with whole graham crackers, place them in a blender or food processor and pulse graham crackers to make fine crumbs.
• Melt the 2 tablespoons butter (or margarine, if using) in a small saucepan; set aside.
• Place crumbs in a bowl and add the Splenda, the 2 teaspoons cocoa powder and the melted butter or margarine.
• Stir to mix.
• Spoon the crumb mixture into the bottom of the prepared springform pan.
• With your fingers, the back of a spoon, or a sheet of plastic wrap, press down on the crumbs to cover the bottom of the pan.
• Bake crust in preheated oven for 5 minutes.
• Set aside and let cool.
• Leave oven on at 350ºF/180º Celsius
• THE FILLING:.
• Wrap the springform pan filled with baked crust tightly in heavy duty aluminum foil; set aside.
• Place chocolate chips in a small saucepan and melt on low heat on stove stop; let cool.
• Place cottage cheese into a blender or food processor.
• Puree until completely smooth.
• Spoon into large mixing bowl, and add fat-free and reduced fat cream cheeses.
• Beat mixture on medium speed with an electric mixer until creamy.
• Add the cooled melted chocolate, Splenda, brown sugar, cocoa powder, flour, cornstarch, and extracts.
• Beat on low speed until smooth.
• Add whole egg and then egg whites, beating briefly after each addition to incorporate.
• Stir in the sour cream with a large spoon.
• Pour mixture into prepared sprinform pan and smooth top of cheesecake.
• Place the foil wrapped pan in a large deep baking pan and pour boiling water into the larger pan until it reaches halfway up the outside of the springform pan (this is called a "water bath" or "bain marie").
• Bake cheesecake for 55-60 minutes or until sides of cheesecake appear firm and center jiggles slightly.
• Turn off the oven, open the oven door, and let cheesecake cool in the oven for 30 minutes.
• Remove cheesecake from "water bath" and finish cooling at room temperature.
• Once cooled, refrigerate cheesecake for at least 6 hours to overnight before serving.
• When ready to serve, remove sides of springform pan and decorate top of cheesecake with chocolate curls or semisweet or white chocolate chips (optional), and cut cheesecake into 12 slices.
• You may serve cheesecake with fat-free whipped cream or fat-free or sugar free or lite non-dairy whipped topping, if desired.

SUPER CREAMY CHOCOLATE CHEESECAKE

Steps:

• 1.Let all ingredients reach room temperature. 2.Melt the chocolate. Stir until it is absolutely smooth then set aside for it to reach room temperature. 3.Using a flat paddle, beat the cream cheese until smooth and soft. Add the sugar and salt and beat until the mixture is very creamy. Stop the mixer and scrape down the bowl. Add the eggs one at a time while mixing. Add the sour cream and the vanilla and beat until well combined. 4.Stir 1 cup of the cream cheese mixture into the melted and cooled chocolate. Stir until the color is uniform. Then turn all of the chocolate mixture back in to the rest of the cream cheese batter and beat just to blend. 5.Smooth the cake top flat. Set the filled pan on a sturdy baking sheet or jelly-roll pan. Set the cake in the center of a pre-heated oven and bake for 40 minutes. NOTE: It is very important that the oven be at 350 deg F when you put the cake in it. I also recommend that you do not open the oven for the first 30 minutes at least! You bake essentially till the entire top of the cake has a dull finish, and the top just jiggles slightly when you tap the side of the pan. It should not move in waves as if it were liquid. 6.Remove the cake from the oven and set it on something that is heat proof. 7.Increase the oven temperature to 450 deg F. While the oven is heating, prepare the topping by combining the sour cream and sugar. 8.Wait until the oven has reached 450 deg F. then spread the topping on top of the cheese cake and return it to the oven. 9.Bake for 10 more minutes. 10.Turn the oven off and open the door. Let the cheese cake sit in the oven for about 30 minutes. 11.Remove the pan and set it on a wire rack to cool. This rack should be away from drafts. When it has reached room temperature, cover it with plastic wrap and stick it in the fridge for at least four hours to allow the cake to become firm. I recommend removing it from the fridge for about 30 minutes before you serve it.

CREAMY CHOCOLATE MOUSSE CHEESECAKE (NO BAKE)

Steps:

• In a medium bowl, whip together cream cheese and confectioners' sugar until light and smooth.
• In a large bowl, prepare chocolate mousse mix with milk, as directed on package.
• Gently fold cream cheese mixture into mousse, until mixture is no longer streaky.
• Sprinkle the bottom of pie crust with some of the chocolate chips, if using.
• Spoon mousse mixture into pie crust and decorate with remaining chocolate chips.
• Refrigerate for 2 hours before serving.
• Store in refrigerator.

CREAMY NO-BAKE CHOCOLATE PUDDING CHEESECAKE

Steps:

• Beat pudding mix and milk in medium bowl with whisk 2 min.
• Beat cream cheese and sugar in large bowl with mixer until blended. Gradually add pudding, beating well after each addition. Gently stir in 1 cup COOL WHIP. Spoon into crust.
• Refrigerate 4 hours.
• Meanwhile, melt semi-sweet chocolate as directed on package, then brush a 2-inch wide strip onto a piece of parchment paper. Refrigerate until firm.
• Break chocolate into pieces. Top cheesecake with remaining COOL WHIP and chocolate pieces just before serving.

CHOCOLATE CREAM CHEESECAKE

Steps:

• Heat oven to 325°F.
• Quarter 20 cookies; set aside. Finely crush remaining cookies; press onto bottom of 9-inch springform pan sprayed with cooking spray. Bake 10 min.
• Beat cream cheese, sugar and vanilla with mixer until well blended. Add chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Gently stir in 1-1/2 cups of the quartered cookies. Pour over crust. Sprinkle with remaining quartered cookies.
• Bake 50 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.

CHOCOLATE CHEESECAKE

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.