Milk Chocolate Cheesecake Recipe 395 Food

ULTIMATE CHOCOLATE CHEESECAKE

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.

MILK CHOCOLATE CHEESECAKE

Steps:

• Preheat oven to 350°.
• Combine the crumbs and the butter together. Mix well and press into a 10-inch springform pan. In a processor, with the metal blade, mix the cream cheese until smooth. Add the sugar and blend. Add the eggs, one at a time to thoroughly incorporate into the cheese mixture. Add the heavy cream. Add the flour, salt and vanilla and blend until smooth. In a steady stream, pour in the melted chocolate.
• Pour in the prepared pan. Bake for one hour and fifteen minutes, or until the cake is set; The cake is ready when it's just jiggly in the center, don't over-bake. Remove from the oven and with a knife and loosen the sides from the pan. This will prevent the cake from splitting down the center. Completely cool the cake before cutting.
• For the sauce:.
• In a mixing bowl, combine all of the ingredients together and allow to sit 2 to 3 hours. Place a piece of the cake on a plate. Spoon ther raspberries over the top. Garnish with whipped cream, chocolate curls, mint sprigs, powdered sugar, and cocoa powder.

MALTED MILK CHOCOLATE CHEESECAKE

Steps:

• Center a rack in the oven and preheat it to 300°F.
• Using a paper towel or your fingertips, generously butter the inside of the springform pan. Use a double layer of heavy-duty aluminum foil to wrap tightly around the bottom of the pan. This prevents any water from the water bath seeping into the pan.
• Cookie crust
• In the work bowl of a food processor fitted with the steel blade, combine the cookies, walnuts, and sugar and pulse until the cookies are finely ground, about 2 minutes. Or place the cookies in a sturdy plastic bag and seal it. Use a rolling pin to crush the cookies to a very fine crumb consistency. Finely chop the walnuts and add them with the sugar to the cookies, seal the bag, and shake to blend together evenly.
• Transfer the cookie crumb mixture to a medium bowl and add the butter. Use a rubber spatula or a spoon to toss the mixture together to moisten all of the cookie crumbs.
• Transfer the crust to the prepared springform pan and use your fingertips to press it into the bottom and partway up the sides of the pan. Chill the crust while preparing the cheesecake batter.
• Cheesecake
• Place the milk chocolate in the top of a double boiler over low heat. Stir often with a rubber spatula to help melt evenly. Remove the top pan of the double boiler and wipe the bottom and sides very dry.
• Or place the milk chocolate in a microwave-safe bowl and melt on low power for 30-second bursts. Stir with a rubber spatula after each burst.
• Place the cream in a small saucepan and bring to a boil over medium heat. Turn off the heat, add the malted milk powder, and whisk to distribute evenly. Cover the pan and let the mixture steep for 10 minutes, then strain the cream.
• Place the cream cheese in the bowl of an electric stand mixer or in a large bowl. Use the flat beater attachment or a hand-held mixer to beat the cream cheese on medium speed until it's fluffy, about 2 minutes.
• Add the sugar and cream together very well. Stop occasionally and scrape down the sides and bottom of the bowl with a rubber spatula.
• One at a time, add the eggs to the cream cheese mixture, beating well after each addition. At first the eggs will sit on top of the cream cheese mixture, but stop often to scrape down the sides and bottom of the mixing bowl with a rubber spatula. This will help the mixture to blend. The mixture may also look curdled as the eggs are added, but as you stop and scrape down the bowl, the mixture will smooth out.
• Add the sour cream and vanilla to the cream cheese mixture and stir together to combine.
• Add the strained cream to the batter and blend thoroughly, then add the melted milk chocolate and mix together.
• Transfer the batter into the crust in the springform pan. Use a rubber spatula to smooth and even the top.
• Place the springform pan in the larger cake pan or roasting pan and set the pan on the oven rack. Carefully pour the boiling water into the bottom pan until it reaches halfway up the side of the springform pan. Baking the cake in a water bath cushions it from the heat and adds extra moisture to the oven, which keeps the top of the cake from cracking.
• Bake the cake for 1 hour and 45 minutes, until the top is set, but jiggles slightly. Remove the pan from the oven and transfer the cheesecake to a rack.
• Remove the foil and let the cheesecake cool completely. Cover the top of the cheesecake with waxed paper and wrap the pan tightly with aluminum foil. Refrigerate the cake for at least 6 hours before serving. To unmold the cheesecake, dip a thin-bladed knife in hot water and dry, then run it around the inner edge of the pan. Release the clip on the rim of the pan and gently lift it off the cake.
• Keeping
• Store the cheesecake, covered with waxed paper and tightly wrapped with aluminum foil, in the refrigerator up to 4 days. To freeze up to 2 months, wrap the cake pan tightly in several layers of plastic wrap and aluminum foil. Use a large piece of masking tape and an indelible marker to label and date the contents. If frozen, defrost overnight in the refrigerator and bring to room temperature at least 30 minutes before serving.
• Making a change
• Add 1 1/2 cups finely chopped walnuts to the batter before turning it into the pan.
• Adding style
• Drizzle the top of the cooled and chilled cheesecake with fine lines or designs of milk chocolate.
• Serve each slice of cheesecake with a dollop of lightly sweetened whipped cream and scatter about 1 teaspoon of shaved milk chocolate over the cream.

MALTED MILK CHOCOLATE CHEESECAKE

Steps:

• Center a rack in the oven and preheat it to 300°F
• Using a paper towel or your fingertips, generously butter the inside of the springform pan. Use a double layer of heavy-duty aluminum foil to wrap tightly around the bottom of the pan. This prevents any water from the water bath seeping into the pan.
• In the work bowl of a food processor fitted with the steel blade, combine the cookies, walnuts, and sugar and pulse until the cookies are finely ground, about 2 minutes. Or place the cookies in a sturdy plastic bag and seal it. Use a rolling pin to crush the cookies to a very fine crumb consistency. Finely chop the walnuts and add them with the sugar to the cookies, seal the bag, and shake to blend together evenly.
• Transfer the cookie crumb mixture to a medium bowl and add the butter. Use a rubber spatula or a spoon to toss the mixture together to moisten all of the cookie crumbs.
• Transfer the crust to the prepared springform pan and use your fingertips to press it into the bottom and partway up the sides of the pan. Chill the crust while preparing the cheesecake batter.
• Place the milk chocolate in the top of a double boiler over low heat. Stir often with a rubber spatula to help melt evenly. Remove the top pan of the double boiler and wipe the bottom and sides very dry.
• Or place the milk chocolate in a microwave-safe bowl and melt on low power for 30-second bursts. Stir with a rubber spatula after each burst.
• Place the cream in a small saucepan and bring to a boil over medium heat. Turn off the heat, add the malted milk powder, and whisk to distribute evenly. Cover the pan and let the mixture steep for 10 minutes, then strain the cream.
• Place the cream cheese in the bowl of an electric stand mixer or in a large bowl. Use the flat beater attachment or a hand-held mixer to beat the cream cheese on medium speed until it's fluffy, about 2 minutes.
• Add the sugar and cream together very well. Stop occasionally and scrape down the sides and bottom of the bowl with a rubber spatula.
• One at a time, add the eggs to the cream cheese mixture, beating well after each addition. At first the eggs will sit on top of the cream cheese mixture, but stop often to scrape down the sides and bottom of the mixing bowl with a rubber spatula. This will help the mixture to blend. The mixture may also look curdled as the eggs are added, but as you stop and scrape down the bowl, the mixture will smooth out.
• Add the sour cream and vanilla to the cream cheese mixture and stir together to combine.
• Add the strained cream to the batter and blend thoroughly, then add the melted milk chocolate and mix together.
• Transfer the batter into the crust in the springform pan. Use a rubber spatula to smooth and even the top.
• Place the springform pan in the larger cake pan or roasting pan and set the pan on the oven rack. Carefully pour the boiling water into the bottom pan until it reaches halfway up the side of the springform pan. Baking the cake in a water bath cushions it from the heat and adds extra moisture to the oven, which keeps the top of the cake from cracking.
• Bake the cake for 1 hour and 45 minutes, until the top is set, but jiggles slightly. Remove the pan from the oven and transfer the cheesecake to a rack.
• Remove the foil and let the cheesecake cool completely. Cover the top of the cheesecake with waxed paper and wrap the pan tightly with aluminum foil. Refrigerate the cake for at least 6 hours before serving. To unmold the cheesecake, dip a thin-bladed knife in hot water and dry, then run it around the inner edge of the pan. Release the clip on the rim of the pan and gently lift it off the cake.
• Store the cheesecake, covered with waxed paper and tightly wrapped with aluminum foil, in the refrigerator up to 4 days. To freeze up to 2 months, wrap the cake pan tightly in several layers of plastic wrap and aluminum foil. Use a large piece of masking tape and an indelible marker to label and date the contents. If frozen, defrost overnight in the refrigerator and bring to room temperature at least 30 minutes before serving.

MILK CHOCOLATE CHEESECAKE

Steps:

• Preheat oven to 350 degrees F. Grease and flour 13 x 9 x 2-inch pan.
• For filling, combine contents of cocoa packet from mix, 1/4 cup cake mix, cream cheese and melted chocolate in large bowl. Beat at high speed with electric mixer for 2 minutes. Add eggs and cream. Beat at high speed for 1 minute. Set aside.
• For crust, stir remaining cake mix and melted butter in medium bowl. Mixture will be crumbly. Sprinkle mixture into pan. Pour filling over mixture.
• Bake at 350 degrees F for 30 to 35 minutes. Cool in pan. Refrigerate until chilled. Garnish individual servings with dollops of whipped cream and strawberries.

MILK CHOCOLATE CHEESECAKE RECIPE - (3.9/5)

Steps:

• Adjust oven rack to middle position and heat oven to 350°F. Grease bottom and sides of 9-inch nonstick springform pan. Process cookies and 1 tablespoon sugar in food processor until finely ground, about 30 seconds. Add melted butter and pulse until combined, about 6 pulses. Transfer crumb mixture to prepared pan and press firmly with bottom of dry measuring cup into even layer in bottom of pan. Bake until fragrant and set, about 10 minutes. Let cool completely on wire rack. Reduce oven temperature to 250°F. Combine 6 ounces chocolate and cream in medium bowl and microwave at 50 percent power, stirring occasionally, until melted and smooth, 60 to 90 seconds. Let cool for 10 minutes. In small bowl, whisk cocoa, salt, and remaining 1/2 cup sugar until no lumps remain. Using stand mixer fitted with paddle, beat cream cheese and cocoa mixture on medium speed until creamy and smooth, about 3 minutes, scraping down bowl as needed. Reduce speed to medium-low, add chocolate mixture, and beat until combined. Gradually add eggs, one at a time, until incorporated, scraping down bowl as needed. Add vanilla and give batter final stir by hand until no streaks of chocolate remain. Pour cheesecake mixture into cooled crust and smooth top with spatula. Tap cheesecake gently on counter to release air bubbles. Cover pan tightly with aluminum foil (taking care not to touch surface of cheesecake with foil) and place on rimmed baking sheet. Bake for 1 hour, then remove foil. Continue to bake until edges are set and center registers 150 degrees and jiggles slightly when shaken, 30 to 45 minutes. Let cool completely on wire rack, then cover with plastic wrap and refrigerate in pan until cold, about 8 hours. (Cake can be refrigerated for up to 4 days.) To unmold cheesecake, remove sides of pan, slide thin metal spatula between crust and pan bottom to loosen, and slide cake onto serving platter. Microwave remaining 2 ounces chocolate in small bowl at 50 percent power, stirring occasionally, until melted, 60 to 90 seconds. Let cool for 5 minutes. Transfer to small zipper-lock bag, cut small hole in corner, and pipe chocolate in thin zigzag pattern across top of cheesecake. Let cheesecake stand at room temperature for 30 minutes. Using warm, dry knife, cut into wedges and serve.

NO-BAKE CHOCOLATE CHEESECAKE

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.

MINI CHOCOLATE CHEESECAKES

Steps:

• Heat oven to 150C/130C fan/gas 2. Line the holes of a muffin tin with 12 paper muffin cases. Put the biscuits in a food bag and bash to small crumbs with the end of a rolling pin. Tip into a bowl, stir in the melted butter until the crumbs are nicely coated, then spoon between the paper cases. Press down into the bottoms to make a firm base.
• To make the filling, put the ricotta, eggs, vanilla and melted chocolate in a large mixing bowl. Sift in the icing sugar. Beat everything together with an electric whisk or a wooden spoon until very well combined. Spoon into the paper cases right up to the tops, then tap the whole tin on the bench to get rid of any air bubbles. Bake for 30 mins, then remove from the oven and gently push 3 mini eggs into the top of each cheesecake. Let the cheesecakes cool completely before serving. Can be kept in the fridge for up to 3 days.

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.