RICH CHOCOLATE MOUSSE CHEESECAKE
As if cheesecake wasn't enough of an indulgence, this version also features irresistible chocolate mousse. It's a delightful, do-ahead dessert for special occasions. -Julie Dunsworth, Oviedo, Florida
Provided by Taste of Home
Categories Desserts
Time 2h30m
Yield 12 servings.
Number Of Ingredients 26
Steps:
- In a small bowl, combine the cracker crumbs, sugar, cocoa and butter; press onto the bottom of a greased 9-in. springform pan. Bake at 350° for 10 minutes. Cool on a wire rack., For cheesecake: In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Add the sour cream, vanilla and coffee liqueur; beat just until combined. Pour over crust. Place pan on a baking sheet. , Bake for 30-35 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 until completely cooled., For mousse and topping: In a small bowl, sprinkle gelatin over water; let stand for 1 minute or until softened. In a small saucepan, combine the egg yolks, milk, sugar and coffee granules. Cook and stir over medium heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon., Remove from the heat; whisk in gelatin until dissolved. Stir in the chocolate, rum and 1/2 teaspoon vanilla until chocolate is melted. Pour into a small bowl. Set the bowl in a larger bowl of ice water; stir occasionally until thickened., Meanwhile, in a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and remaining vanilla; beat until stiff peaks form. Fold half of cream into mousse mixture; spread over cheesecake. Top with remaining cream. Cover and refrigerate overnight., For chocolate curl garnish: In a microwave, melt dark chocolate candy coating; stir until smooth. Spread a thin layer over baking sheet and drag a fork through chocolate. Let stand at room temperature until set., Repeat with white candy coating; carefully spread over dark candy coating. Let stand at room temperature just until set. Holding a dough scraper or sturdy metal spatula at a 45° angle, scrape over the top of the chocolate to form striped curls. Decorate cake with curls.
Nutrition Facts : Calories 677 calories, Fat 47g fat (30g saturated fat), Cholesterol 218mg cholesterol, Sodium 230mg sodium, Carbohydrate 57g carbohydrate (48g sugars, Fiber 1g fiber), Protein 8g protein.
ULTIMATE CHOCOLATE CHEESECAKE
Rich, creamy, and supremely flavorful, this is the ultimate chocolate cheesecake!
Provided by Ashley Manila
Categories Dessert
Time 7h40m
Number Of Ingredients 13
Steps:
- Preheat oven to 325°F (163°C). Grease the bottom and sides of a 9-inch springform pan. Wrap the outside of the pan in layers of heavy duty aluminum foil. You'll be placing this pan in a water bath, so be sure the pan has been wrapped from every angle.
- In a medium mixing bowl, combine the chocolate wafer crumbs and melted butter. Pat the mixture firmly into the bottom of the prepared pan. Bake the crust for 10 minutes. Set the pan on a wire rack and cool the crust completely. Leave the oven on.
- Fill a medium pot one-third full with water and bring it to a low simmer over medium heat.
- Place a heatproof bowl that will fit on top of the pan snugly, but will not touch the simmering water, on top of the pan. Reduce the heat to low and add the chopped chocolate into the bowl over the pot. Heat until the chocolate is completely melted, stirring occasionally with a silicon spatula. Remove the pot from the heat, leaving the bowl of chocolate over the hot water. Set aside until needed.
- In the bowl of a food processor (or high-powered blender), pulse the cream cheese until completely smooth, scraping down the sides of the bowl as needed, about 2 minutes. Add in both sugars and cocoa powder and beat smooth. Add in the eggs, egg yolks, and heavy cream and mix until just combined, about 20 seconds. Fold in the chocolate. Finally add in the vanilla and pulse for another 20 seconds.
- Remove the bowl from the food processor and, using a rubber spatula, stir the filling several times to ensure it's evenly blended.
- Scrape the filling over the partially baked crust in the prepared pan.
- Place the springform pan in a roasting pan or large baking pan. Place the roasting pan in the preheated oven and pour enough hot water into the pan to come 1-inch up the sides of the springform pan.
- Bake the cheesecake in the water bath for 1 hour and 10 minutes, or until the center of the cake is set but still slightly jiggly. The cake will set completely as it cools.
- Remove the cake from the water bath and place the pan on a wire rack. Carefully loosen the foil, then immediately run the tip of a knife around the sides of the pan, to prevent the top from cracking. Cool completely (in the pan), then transfer cheesecake to the refrigerator to chill for at least 6 hours before removing from the pan and slicing.
- Add chopped chocolate to a medium bowl; set aside.
- In a small saucepan over medium-heat, bring the cream to a low simmer. Pour half of the cream on top of the chocolate pieces and set aside for 1 minute. With a whisk, begin to incorporate the melted chocolate into the cream. Slowly add the remaining cream and continue carefully whisking until smooth and glossy.
- Add in the butter and use a spatula to stir until the butter is completely melted. The mixture will be dark and glossy. Set aside, at room temperature, until needed.
- Pour ganache over cooled cheesecake. Set aside until ganache is set, about 1 hour.
- To serve, slice the cheesecake with a thin-bladed sharp knife, wiping the knife clean between each cut.
- Store, loosely covered, in the refrigerator, for up to 5 days.
DELUXE CHEESECAKE
Craig Claiborne brought this version of the classic dessert to The Times in September 1963, and it quickly became one of the paper's most requested recipes. It makes an excellent backdrop for almost any ripe and sweet fruit. Feel free to play around with flavorings like vanilla, and spices like cinnamon or crystallized ginger.
Provided by Craig Claiborne
Categories times classics, dessert
Time 2h
Yield 8 servings
Number Of Ingredients 15
Steps:
- Make the crust: Heat oven to 400 degrees. Combine the flour, sugar and lemon zest. Cut in the butter until mixture is crumbly. Add the egg yolk and vanilla. Mix.
- Pat a third of the dough over the bottom of a 9-inch springform pan with sides removed. Bake about 6 minutes, or until golden. Cool.
- Butter the sides of the pan and attach to the bottom. Pat remaining dough around the sides to a height of 2 inches.
- Increase the oven heat to 475 degrees.
- Prepare the filling: Beat cream cheese until fluffy. Add vanilla and lemon zest.
- In a separate bowl, combine sugar, flour and salt. Gradually blend into cheese mixture. Beat in eggs and egg yolks, one at a time, and the cream. Beat well.
- Pour mixture into prepared pan. Bake 8 to 10 minutes. Reduce the oven heat to 200 degrees. Bake 1 hour longer, or until set. Turn off oven heat and allow cake to remain 30 minutes in the oven with the door ajar. Cool on a rack. Chill at least 3 hours before serving. Adorn with fruit if you'd like.
Nutrition Facts : @context http, Calories 901, UnsaturatedFat 21 grams, Carbohydrate 64 grams, Fat 67 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 38 grams, Sodium 599 milligrams, Sugar 48 grams, TransFat 0 grams
DELUXE CHOCOLATE CHEESECAKE
Number Of Ingredients 6
Steps:
- 1. Chill small mixing bowl and beaters of electric mixer.2. In chilled bowl beat whipping cream with electric mixer on medium speed until soft peaks form. Set aside.3. In large mixing bowl beat cream cheese on medium speed of electric mixer until fluffy. Add powdered sugar and vanilla. Beat until combined. Add chocolate. Beat until smooth. Fold whipped cream into chocolate mixture. Spread in crust. Refrigerate at least 2 hours or until set.4. Garnish as desired. Store in refrigerator.*NOTE: Soften cream cheese in microwave at high for 15 to 20 seconds.MOCHA CHEESECAKE: Prepare as above, except stir 1 teaspoon instant coffee powder into melted chocolate.
Nutrition Facts : Nutritional Facts Serves
DELUXE DOUBLE LAYER CHEESECAKE
Great Grandma Rush's Cheesecake recipe. This recipe includes making the graham cracker crust, and the two layer cheesecake. I use 1-gallon ziplock and my rolling pin to crush the graham crackers. I also use real lemon for the lemon juice. This recipe was designed for a springform pan, if using glass pie plates this usually can be made into two cakes. Servings vary based on how large you cut the slices.
Provided by Designs by Kurlz
Categories Cheesecake
Time 1h5m
Yield 1-2 cakes, 8-16 serving(s)
Number Of Ingredients 10
Steps:
- Graham Cracker Crust - Mix crushed graham crackers and 1/2 C sugar. Add melted butter and mix. Press graham cracker mix into springform pan (or glass pie plate). Bake for 9 min @ 350 deg.
- First Layer - Blend cream cheese, 1 C sugar, eggs, and lemon juice until smooth (about 2-3 min). Pour over baked crust. Bake 25-29 min @ 350 deg.
- Second Layer - Stir sour cream, 4-5 tbls sugar, and vanilla until smooth. Pour over cake. Bake 5 min @ 350 deg.
- Finish - Let cake set overnight in refrigerator.
DELUXE CHEESECAKE
I found this recipe from my mother's cookbook, but I do not know the origin of this recipe. This cheesecake is the best I have had and I've been told by one friend, it is better than their mom's.
Provided by Chef Pookie-617742
Categories Cheesecake
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F.
- Combine crumbs, 2 TBSP sugar, butter, and cinnamon in a medium bowl; mix well.
- Press in a 10-inch spring form pan; set aside.
- Beat cream cheese in a large mixing bowl until soft and creamy.
- Gradually add 1 cup of sugar, beating until fluffy.
- Add eggs, one at a time, beating well after addition.
- Stir in 1/2 tsp vanilla.
- Pour cream cheese mixture into crust.
- Bake at 375°F for 25 to 35 minutes or until cheesecake is set.
- Increase oven temperature to 500°F.
- Beat sour cream on medium speed with electric mixer for 2 minutes.
- Add 3 TBSP sugar and remaining 1/2 tsp vanilla; beat 1 minutes longer.
- Spread over cheesecake.
- Bake at 500°F for 5 to 8 minutes or until bubbly.
- Cool to room temperature and chill 8 hours or over night.
- Once completely chilled, top with your favorite fruit, chocolate syrup, etc!
DELUXE CHIP CHEESECAKE
My husband and I love cheesecake. Once, when we were asked to make a dessert for a "traveling basket" for our church, we prepared this luscious layered treat. It looked so good, we couldn't bear to give it away. We ended up contributing another sweet treat instead!-Kari Gollup, Madison, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12-14 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, combine the wafer crumbs, confectioners' sugar, cocoa and butter. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Bake at 350° for 7-9 minutes or until set. Cool on a wire rack. , In a large bowl, beat cream cheese and sugar until smooth. Add the sour cream, flour, vanilla and salt. Add eggs; beat on low speed just until combined. Remove 1-1/2 cups batter to a bowl; stir in butterscotch chips. , Pour over crust. Add chocolate chips to another 1-1/2 cups batter; carefully spoon over butterscotch layer. Stir vanilla chips into remaining batter; spoon over chocolate layer., Bake at 350° 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 for 1 hour., For topping, place each flavor of chips and 1/2 teaspoon shortening in three small microwave-safe bowls. Microwave on high for 25 seconds; stir. Heat in 10- to 20-second intervals, stirring until smooth. Drizzle over cheesecake. Chill for at least 3 hours. Remove sides of pan. Refrigerate leftovers.
Nutrition Facts : Calories 479 calories, Fat 28g fat (17g saturated fat), Cholesterol 84mg cholesterol, Sodium 217mg sodium, Carbohydrate 55g carbohydrate (38g sugars, Fiber 1g fiber), Protein 6g protein.
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