Crustless Chocolate Cheesecake Food

CRUSTLESS CHOCOLATE SWIRL CHEESECAKE

Steps:

• 1. Preheat oven to 350°. In a large bowl, add the cream cheese, eggs, raw sugar and vanilla, beat with an electric mixer until ingredients are well combined. Pour batter into a pie pan coated with non-stick cooking spray. Drizzle melted chocolate over the surface of the cheesecake and using a butter knife swirl the chocolate into the batter just until decorative swirls form, don't over swirl, or you'll lose the pretty swirled effect. Place cheesecake in the oven and bake for 30 - 40 minutes. Remove cheesecake from oven and let completely cool on a wire rack, then cover cheesecake with plastic wrap and place in the refrigerator for 3 - 4 hours, to overnight. Before serving, place a piece of cheesecake onto a serving dish add strawberry topping, or fruit topping of your choice, and a dollop of whipped cream, if desired. Strawberry Topping: 1 bag frozen unsweetened strawberries, thawed 2-3 tbs. raw sugar or natural sugar substitute In a small bowl, add the strawberries and sugar, mix well. Place topping into the refrigerator for 2 hours or longer. Add a few tablespoons on top of each slice of cheesecake before serving. As always, Bon Appetit!

CHOCOLATE CRUSTLESS CHEESECAKE

Steps:

• Melt the chocolate chips either on the stove or in the microwave.
• Mix all the ingredients together with a hand or stand mixer until the mixture is smooth and creamy.
• Pour into a greased springform pan. Bake at 350F for 55-60 minutes.
• The middle should be just slightly jiggly when it's done. Cool for at least 6 hours before eating.

CRUSTLESS CHOCOLATE CHEESECAKE

Steps:

• Heat oven to 250 degrees.
• In a large bowl beat cream cheese.
• Add sugar and beat until smooth.
• Add eggs one at a time, beating well after each addition.
• Add melted chocolate and mix well.
• Add remaining ingredients and mix until smooth, but do not over beat.
• Pour batter into a 9 inch springform pan that they outside has has been covered in foil. This is so that the water from the water bath will not get into the pan.( my tips for the perfect cheesecake)
• Place pan in a larger pan filled with one inch of water. You are creating a water bath.
• Bake at 250 for 1 hour. Do not open the oven during this time. Then turn oven off, and leave cheesecake in the oven for 1 more hours. Again, do not open the oven during this time. The cheesecake needs to finish cooking while the oven is cooling down.
• Remove cheesecake from the oven and let cool in the pan. This will set up as it cools.
• Refrigerate several hours or overnight, this will help it set up. I prefer my cheesecakes the next day.
• Serve and enjoy!

CRUSTLESS CHOCOLATE CHEESECAKE

Steps:

• Preheat oven to 350 degrees.
• Spray a 9 inch pie pan with cooking spray.
• Place all ingredients in a large bowl and blend well until well mixed and smooth, about 4 minutes.
• Pour into prepared pie pan.
• Bake for 1 hour.
• Turn off oven.
• Keep cake in oven for 1 hour with heat off.
• Put in refrigerator until well chilled.

NO-BAKE CHOCOLATE-CRUST CHEESECAKE

Steps:

• Make the crust: Place cookies in the bowl of a food processor and pulse until finely ground. Transfer to a medium bowl. Add 3 tablespoons sugar and 6 tablespoons butter and mix until evenly moistened. If needed, add remaining 2 tablespoons butter. Press into bottom and 3/4 of the way up the sides of a 6-inch springform pan. Freeze while you prepare the filling.
• Make the filling: Using a hand mixer, beat cream cheese, lemon juice, and remaining 1/3 cup sugar on medium speed until well combined, about 2 minutes. In another bowl, whip cream to soft peaks; gently fold into cream cheese mixture (do not overmix.) Pour filling over frozen crust, spreading evenly to edges. Cover with plastic wrap; freeze until set, at least 30 minutes. Transfer to refrigerator and chill until firm, at least 30 minutes and up to 1 day.
• To serve, press half of the raspberries through a fine mesh sieve into a clean bowl to create a puree. Slice cake and serve drizzled with puree and topped with remaining berries.

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.