Dark Chocolate Layer Cheesecake Food

DARK CHOCOLATE CHEESECAKE

Steps:

• For the crust: Position an oven rack in the center of the oven and preheat to 350 degrees F. Spray a 6-inch springform pan with cooking spray to coat the bottom and sides.
• Add the graham crackers to a resealable plastic bag. Using your hands or a rolling pin, crush the graham crackers into crumbs. Transfer them to a mixing bowl and add the melted butter. Fold and press together with a spatula until a loose, crumbly mixture is made. Pour the mixture into the bottom of the prepared pan and press to create an even base for the cheesecake. Chill the crust in the fridge while you make the filling to set the base.
• For the filling: Add the chocolate to a heatproof bowl and set the bowl over a pan of simmering water. Heat, stirring with a spatula, until the chocolate is melted and completely smooth. Set aside.
• Mix the cream cheese, sugar and cocoa powder in a food processor until smooth. Remove the lid and scrape down the sides of the bowl. Add the vanilla, salt and egg and process until completely incorporated. Scrape down the sides once more. Turn the machine back on and while the machine is running, drizzle in the melted chocolate and allow it to completely incorporate into the mixture.
• Pour the chocolate filling over the prepared crust and smooth out the top with a spatula. Transfer the cheesecake to the center rack and bake until the filling is no longer soupy but still slightly jiggly, about 32 minutes. Turn off the oven and open the door just a hair. Allow the cheesecake to sit in the warm oven for 15 more minutes with the door ajar.
• Transfer the cheesecake to a cooling rack and let cool for 30 minutes.
• Run a sharp knife around the edge of the pan to help free the cheesecake, but keep it in the pan. The cheesecake will continue to shrink while it cools and this step makes it easier to separate the cheesecake when you are ready to serve it.
• For the topping: Pour the cherry pie filling onto the cooled cheesecake and smooth into an even layer, leaving a bit uncovered around the edges. Cover the springform pan with plastic wrap and refrigerate for at least 2 hours.
• When you are ready to eat, remove the cheesecake from the fridge and transfer to a serving platter. Garnish with a sprig of mint and serve.

PHILADELPHIA 3-STEP DOUBLE-CHOCOLATE LAYER CHEESECAKE

Steps:

• Heat oven to 350°F.
• Beat cream cheese, sugar and vanilla with mixer until blended. Add eggs; beat just until blended.
• Remove 1 cup batter; mix with melted chocolate. Pour into crust; top with remaining plain batter.
• Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours. Top with COOL WHIP and berries just before serving.

TRIPLE-LAYER CHOCOLATE CHEESECAKE

Steps:

• Combine the wafer crumbs, 1/4 cup sugar and butter. Press onto the bottom and 2 in. up the sides of 9-in. springform pan; set aside. , In a small bowl, beat one 8-oz. package cream cheese, 1/4 cup sugar and 1/3 teaspoon vanilla until smooth. Lightly beat 1 egg; add to cream cheese mixture and beat on low speed just until combined. Stir in melted chocolate and 1/3 cup sour cream. Spoon over crust. , In another bowl, beat second 8-oz. package of cream cheese, brown sugar, flour and 1/3 teaspoon vanilla until smooth. Lightly beat 1 egg; add to cream cheese mixture and beat on low speed just until combined. Stir in pecans. Carefully spoon over chocolate layer. Place pan on a baking sheet., Beat 3-oz. package of cream cheese, almond extract, and remaining sugar, sour cream and vanilla until smooth. Lightly beat remaining egg; add to cream cheese mixture and beat on low speed just until combined. Carefully spoon over pecan layer. , Bake at 325° for 55-60 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., For glaze, chop 3 oz. semisweet chocolate and place in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Remove sides of springform pan; spread glaze over top of cheesecake to within 1/2 in. of edges. Refrigerate until serving., For chocolate curls, melt remaining semisweet chocolate; spread with a spatula into a very thin layer on a baking sheet. Chill for 2 minutes or until set., Microwave white chips and oil at 70% power for 1 minute; stir. If necessary, microwave at additional 10-15 second intervals, stirring until melted. Spread with a spatula into a very thin layer on a second baking sheet. Chill for 2 minutes or until set., To make curls, push a metal spatula firmly along the baking sheet, under the chocolate, so the chocolate curls as it is pushed. (If chocolate is too firm to curl, let stand a few minutes at room temperature; refrigerate again if it becomes too soft.) Use a toothpick to carefully place each chocolate curl on a waxed paper-lined baking sheet. Refrigerate until ready to use., Arrange chocolate curls on top of cheesecake just before serving. Garnish with raspberries and mint if desired.

GHIRARDELLI LAYERED CHOCOLATE CHEESECAKE WITH GANACHE GLAZE

Steps:

• Prepare the Crust: Preheat oven to 350 degrees F. Stir together cookie crumbs, butter, and sugar in a medium bowl until well blended. Press mixture into bottom and up sides of a 9-inch springform pan coated with cooking spray.
• Bake in preheated oven 10 minutes. Cool crust completely in pan on a wire rack, about 30 minutes. Reduce oven temperature to 325 degrees F.
• Prepare the Cheesecake: Beat cream cheese with a heavy-duty stand mixer fitted with paddle attachment on medium speed until smooth and creamy, about 2 minutes. Gradually add sugar and flour, beating until smooth. Add eggs and egg yolks, one at a time, beating on low speed just until yellow disappears after each addition. Beat in vanilla.
• Divide batter into 2 equal portions in separate medium bowls. Pour 1 portion into prepared crust; spread evenly.
• Place Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips in a small microwaveable bowl. Microwave on medium (50% power) until melted and smooth, 1 1/2 to 2 minutes, stirring every 30 seconds.
• Stir together coffee liqueur and espresso granules in a small bowl until espresso dissolves; stir mixture into remaining bowl of cheesecake batter. Stir melted bittersweet chocolate into coffee batter until blended.
• Gently pour over plain cheesecake batter in prepared crust, and spread evenly. Pan will be very full. Place springform pan on a rimmed baking sheet.
• Bake at 325 degrees F until center is almost set but center still jiggles slightly when pan is prodded, 1 hour and 5 minutes to 1 hour and 15 minutes. Remove to a wire rack and cool completely, about 2 hours.
• Cover pan loosely with aluminum foil and chill 8 to 12 hours. Gently run a knife or offset spatula around outer edge of cheesecake to loosen from sides of pan. Remove sides of pan.
• Prepare the Topping: About 1 hour before serving, bring cream and corn syrup just to a simmer in a small saucepan over medium. Place Ghirardelli Semi-Sweet Chocolate Baking Chips in a small heatproof bowl; pour cream-syrup mixture over chocolate chips. Let stand 1 minute. Whisk gently until smooth. Cool slightly, about 15 minutes.
• Pour chocolate mixture over top of cheesecake, and gently spread to edge of crust. Chill until set, about 30 minutes. Garnish if desired.

DARK CHOCOLATE LAYER CHEESECAKE

Steps:

• Directions.
• Preheat oven to 350 degrees. Coat a 9x13-inch round springform pan with melted butter. Mix pecans and deep dark chocolate cookies together and press 1 cup of the mixture into springform pan.
• For the dark chocolate cheesecake melt semi sweet chocolate in a double boiler. Then mix melted chocolate and coffee together and set aside. Mix together cream cheese, sugar and salt and add eggs, one at a time, then add vanilla extract. Add melted chocolate and pour into springform pan and keep at room temperature.
• For the pumpkin cheesecake, line a 9-inch round cake pan with parchment paper and butter both (pan and paper). Mix together the pumpkin puree, cream cheese, sugar flour and eggs, one at a time. Add vanilla extract, all spice, cinnamon, and ground cloves. Pour into prepared pan.
• Bake both cheesecakes at 350 degrees for 1 hour and 10 minutes. Turn off oven and leave cakes in oven for 20 minutes longer. Take out and keep at room temperature for 20 minutes. Put chocolate cheesecake in the fridge and keep pumpkin cheesecake at room temperature.
• For semi-sweet ganache, bring to a boil: heavy whipping cream, butter and sugar. Add chopped chocolate and whisk.
• Pour 1 cup of ganache over chocolate cheesecake and top with pumpkin cheesecake. Put in the freezer for 1 hour. Take out of freezer and glaze with remaining ganache and pat remaining crust on sides. Keep Refrigerated!
• Serving Size.
• 8-10.
• Preparation Time.
• 30 minutes.
• Cooking Time.
• 2 hours.

DARK CHOCOLATE AND CHERRY CHEESECAKE GALETTE

Steps:

• Pulse the flour, sugar and salt in a food processor until combined. Add the butter and pulse until it resembles coarse meal mixed with pea-size bits of butter, 10 to 15 times. Add the egg mixture and pulse until the dough just starts to come together, about 10 times. Turn the dough out onto a piece of plastic wrap, using the plastic to help form it into a disk. Wrap tightly and refrigerate until chilled, at least 1 hour or up to overnight.
• Whisk together the cream cheese, sugar, vanilla, egg yolk and salt in a medium bowl until smooth. Cover with plastic wrap and chill in the refrigerator, about 45 minutes. Toss the cherries with the sugar, almond extract and lemon juice and set aside.
• Position a rack in the center of the oven and place a rimmed baking sheet on it. Preheat the oven to 375 degrees F.
• Sprinkle the dough lightly with flour on both sides and roll out on a lightly floured surface into a 12-inch round that is about 1/8-inch thick. Transfer the dough to a piece of parchment and place on an inverted baking sheet.
• Spread the cream cheese mixture over the center of the dough, leaving a 2-inch border on all sides. Sprinkle the chopped chocolate over the cream cheese and top with the cherries. Fold the edges of the dough over the filling, pleating as needed. Brush the crust with the egg white and sprinkle with coarse sugar. Refrigerate for 15 minutes.
• Slide the galette and parchment paper onto the preheated baking sheet and bake until the crust is golden and the filling is bubbling, about 40 minutes. Transfer the baking sheet to a wire rack to cool slightly before serving, about 30 minutes.

DARK CHOCOLATE LAYER CAKE

Steps:

• In a large bowl, beat the sugar, buttermilk, coffee, eggs, oil, chocolate and vanilla until well blended. In another large bowl, combine the flour, cocoa, baking soda, baking powder and salt; gradually beat into buttermilk mixture until blended., Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, combine the cream, sugar and corn syrup in a small saucepan. Bring to a full boil over medium heat, stirring constantly. Remove from the heat; stir in chocolate and butter until melted. , Transfer to a large bowl. Cover and refrigerate until desired consistency, stirring occasionally. Spread frosting between layers and over top and sides of cake. Store in the refrigerator.