MEXICAN CHOCOLATE CHEESECAKE
Planning a Mexican menu? Complete the meal with this heavenly cheesecake-the cinnamon and chili powder add authentic flavor.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 8h40m
Yield 16
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Wrap outside bottom and side of 8-inch springform pan with heavy-duty foil to prevent leaking. Spray inside bottom and side of pan with cooking spray. In small bowl, mix crust ingredients. Press in bottom of pan. Bake 8 to 10 minutes or until set. Reduce oven temperature to 300°F. Cool crust 10 minutes.
- Meanwhile, in 2-quart saucepan, melt chocolate chips and whipping cream over medium-low heat; stir until smooth. Remove from heat. In large bowl, beat cream cheese, sugar, chili powder, 1/2 teaspoon cinnamon and the vanilla with electric mixer on medium speed until fluffy. Beat in eggs, one at a time, just until blended. Stir in chocolate mixture. Pour filling over crust.
- Bake at 300°F 1 hour or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly. Turn oven off; open oven door 4 inches. Let cheesecake remain in oven 30 minutes. Run small metal spatula around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Refrigerate at least 6 hours or overnight.
- To serve, run small metal spatula around edge of pan; carefully remove foil and side of pan. Cut cheesecake into slices. Top slices with whipped cream; sprinkle with 1/2 teaspoon cinnamon. Garnish with chocolate shavings. Cover; refrigerate any remaining cheesecake.
Nutrition Facts : Calories 450, Carbohydrate 32 g, Cholesterol 120 mg, Fat 6 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 23 g, TransFat 1 1/2 g
NO-BAKE CHOCOLATE CHEESECAKE
What could be more decadent? A crushed chocolate digestive biscuit base is layered with two types of creamy chocolate then topped with Maltesers and chocolate buttons - and no oven needed
Provided by Becky Bowen
Categories Dessert, Treat
Time 30m
Yield Serves 12-14
Number Of Ingredients 13
Steps:
- Butter and line a 23cm springform cake tin. Blitz the biscuits in a food processor to form fine crumbs, then add the butter and blitz again. Tip the biscuit mixture into the tin and press down firmly with the back of a spoon. Chill in the fridge while you make the filling.
- In separate bowls, melt the milk and dark chocolate over pans of gently simmering water. Alternatively, melt in the microwave in 30-second bursts, stirring between each interval until melted. Set aside to cool.
- Use a hand whisk to mix the mascarpone, cream cheese, icing sugar, malted milk drink powder, hot chocolate powder and vanilla extract until smooth. In a separate bowl, whisk the cream, then fold into the mascarpone mixture. Add half the mixture to each of the chocolate bowls, stirring until well combined. Stir half the chopped Maltesers, whole Maltesers and buttons into the milk chocolate mixture; stir the rest into the dark chocolate mixture.
- Spoon the dark chocolate mixture onto the biscuit base. Top with the milk chocolate mixture and smooth over the top. Chill overnight. Decorate with Maltesers before serving.
Nutrition Facts : Calories 705 calories, Fat 54 grams fat, SaturatedFat 33 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 35 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.7 milligram of sodium
CHOCOLATE CHEESECAKE
Treat family and friends to this decadent chocolate dessert. It's an indulgent end to a dinner party or weekend family meal
Provided by Member recipe by lightwood
Categories Afternoon tea, Dessert, Treat
Time 25m
Yield Serves 10-12
Number Of Ingredients 8
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.
Nutrition Facts : Calories 296 calories, Fat 20 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 19 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.4 milligram of sodium
MAYAN HOT CHOCOLATE
Don't knock it till you've tried it. This rich, delicious, and kicky hot chocolate might make you abandon your traditional ties. No marshmallows needed; this is for grown-ups. Everything in this recipe can be altered to suit your taste, however I recommend following the recipe to the letter the first time you try.
Provided by That Grace
Categories World Cuisine Recipes Latin American Mexican
Time 7m
Yield 1
Number Of Ingredients 4
Steps:
- Mix the hot chocolate mix, cinnamon, and cayenne pepper together in a mug.
- Pour the milk into a glass measuring cup; heat in microwave on High until it begins to boil, about 2 minutes. Slowly pour over the mixture in the mug, stirring with a small whisk as you pour. Enjoy immediately.
Nutrition Facts : Calories 223.8 calories, Carbohydrate 33.5 g, Cholesterol 19.5 mg, Fat 5.8 g, Fiber 2.2 g, Protein 9.8 g, SaturatedFat 3.7 g, Sodium 221.3 mg, Sugar 27.2 g
MAYAN CHOCOLATE CHEESECAKE
Categories Cheese Dessert Bake Fourth of July Valentine's Day Christmas Eve
Yield 1 cheesecake Serves:12-16
Number Of Ingredients 16
Steps:
- Instructions for crust: 1.Place a rack in the center of an oven and preheat to 325 degrees. Butter a 9-inch springform pan and place on a baking sheet lined with a silicone mat. 2. In a medium bowl, stir together the crumbs, sugar and cinnamon. Pour in melted butter and mix. Pour crumbs into the prepared pan and press evenly over bottom and up sides of pan. Freeze crust for 10 minutes, then bake for 10 minutes. Cool on a rack while making filling. Instructions for filling: 1. Cut each cream cheese brick into quarters and put into a food processor fitted with a metal blade. Add the sugar and process, scraping down the bowl 2 or 3 times. Process for about 2 minutes. Add the eggs, vanilla, cinnamon, pepper, allspice, cayenne pepper, and salt and pulse again about 4 times, scrape down the bowl and pulse twice again. Pour in the cooled chocolate, pulsing and scraping to blend well. 2. Remove bowl from processor and rap it on the counter to loosen bubbles. Using a spatula, scrape batter into cooled crust. 3. Bake cheesecake for 45 to 50 minutes. The top should be puffed and set, but the center should still jiggle a little when gently tapped. Transfer the pan to a cooling rack and allow the cheesecake to cool to room temperature, then refrigerate for at least 8 hours or up to 2 days. 4. To serve, run a blunt knife around the inside of the pan to loosen the crust, then release the spring and remove the ring.
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- Bake 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
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