Philly Double Chocolate Cheesecake Food

PHILADELPHIA DOUBLE-CHOCOLATE CHEESECAKE

Steps:

• HEAT oven to 325ºF.
• MIX crumbs and butter; press onto bottom of 13x9-inch foil-lined pan. Bake 10 minute.
• BEAT cream cheese, sugar, flour and vanilla with mixer until well blended. Add chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
• BAKE 45 minute or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil to lift cheesecake from pan. Top with berries.
• Size-Wise: Need a sweet treat to serve a crowd? Try this tasty, chocolatey dessert! Since it serves 16 people, it easily fits the bill.
• How to Press Crumb Mixture Into Pan To Make Crust: Use bottom of dry measuring cup to press crumb mixture onto bottom of pan.
• Special Extra: Add 1/4 cup hazelnut-flavored liqueur with the melted chocolate.
• Special Extra: Garnish with sifted powdered sugar and mixed berries just before serving.
• Nutrition Information Per Serving: 440 calories, 31g total fat, 18g saturated fat, 1g trans fat, 135mg cholesterol, 340mg sodium, 36g carbohydrate, 2g dietary fiber, 27g sugars, 7g protein, 15%DV vitamin A, 0%DV vitamin C, 6%DV calcium, 10%DV iron.

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.

PHILADELPHIA NEW YORK CHOCOLATE CHEESECAKE

Steps:

• Preheat oven to 350°F if using a silver 9-inch springform pan (or to 325°F if using a dark nonstick 9-inch springform pan). Mix crumbs, 3 Tbsp. sugar and the butter; press firmly onto bottom of pan. Bake 10 min.
• Beat cream cheese, 1 cup sugar, the flour and vanilla in large bowl with electric mixer on medium speed until well blended. Add melted chocolate and sour cream; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.
• Bake 1 hour 5 min. to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate at least 4 hours or overnight. Store leftover cheesecake in refrigerator.

PHILADELPHIA DOUBLE-CHOCOLATE CHEESECAKE

Steps:

• Heat oven to 325ºF.
• Line 13x9-inch pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Mix cookie crumbs and butter; press onto bottom of prepared pan. Bake 10 min.
• Beat cream cheese, sugar, flour and vanilla with mixer until blended. Add chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
• Bake 45 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting into pieces. Serve topped with berries.

PHILADELPHIA DOUBLE-CHOCOLATE CHEESECAKE

Steps:

• Heat oven to 325 degrees F.
• Mix crumbs and butter; press onto bottom of 13x9-pan lined with foil. Bake 10 min.
• Beat cream cheese, sugar, flour and vanilla with mixer until blended. Add chocolate; mix well.
• Add eggs, 1 at a time, mixing on low after each just until blended. Pour over crust.
• Bake 45 minutes or until center is almost set. Cool. Refrigerate 4 hours. Use foil to lift cheesecake from pan. Top with berries.

PHILLY DOUBLE-CHOCOLATE CHEESECAKE

Steps:

• Preheat oven to 325 degrees.
• Mix cookie crumbs and butter. Press onto bottom of 9-inch springform pan. Bake 10 minutes.
• Beat cream cheese, granulated sugar, flour and vanilla with mixer until well blended. Add melted chocolate. Mix well. Add eggs, 1 at a time; mixing on low speed after each until just blened. Pour over crust. [Note: only mix until combined and no longer}.
• Bake 55 to 60 minutes or until center is almost set.
• Immediately run knife around rim of pan to loosen cake. Cool before removing rim.
• Refrigerate 4 hours. Top with berries and sprinkle with powdered sugar just before serving.

DOUBLE CHOCOLATE CHEESECAKE

Steps:

• Heat oven to 180C/fan 160C/gas 4. Line the base of a 25cm springform tin with baking parchment. Mix the melted butter and biscuit crumbs until well blended, then press firmly onto the base of the tin. Bake for 10 mins.
• Turn oven temperature up to 240C/fan 220C/gas 9. Beat the cream cheese and sugar with an electric whisk until smooth and creamy, then whisk in the cocoa, vanilla, Tia Maria, eggs, soured cream and half the melted chocolate. Stir enough milk into the remaining chocolate to make a sauce consistency, then set aside until ready to decorate the cheesecake.
• Put a little melted butter on some kitchen paper and use it to butter the sides of the cake tin. Pour in the cheese mixture, then smooth the top. Bake for 10 mins, then turn the heat down to 110C/fan 90C/gas ¼ for 25-30 mins. The filling should be set, but with a wobble in the centre. Turn off the oven, open the door a crack, then leave the cheesecake to cool in the oven for 2 hrs. Chill until ready to serve.
• To decorate the cheesecake, carefully remove it from the tin and strip the lining paper from the base. Lightly whip the cream until it just holds its shape, then swirl it on top and drizzle with the reserved chocolate sauce, rippling the sauce through the cream with the end of a spoon. Serve as is or pile with chocolate curls. To make the chocolate curls: run a swivel potato peeler firmly down the smooth back of a slab of chocolate so that curls of chocolate flake away from the bar.

PHILADELPHIA TRIPLE-CHOCOLATE CHEESECAKE

Steps:

• Heat oven to 325ºF.
• Mix cookie crumbs and butter; press onto bottom of 9-inch springform pan. Melt 5 oz. white chocolate as directed on package; cool slightly.
• Beat 3 pkg. cream cheese, 3/4 cup sugar and vanilla with mixer until blended. Add melted white chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
• Bake 50 to 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool completely. Meanwhile, melt 2 oz. semi-sweet chocolate; cool.
• Beat remaining cream cheese and sugar in large bowl until blended. Add melted semi-sweet chocolate; mix well. Whisk in COOL WHIP; spread over cheesecake. Refrigerate 4 hours. Meanwhile, make chocolate curls from remaining white and semi-sweet chocolates.
• Garnish cheesecake with chocolate curls before serving.

DOUBLE CHOCOLATE CHEESECAKE

Steps:

• Heat oven to 300 degrees F. Spray bottom of 9-inch springform pan with no-stick cooking spray.
• Combine graham cracker crumbs, sugar and butter; sprinkle evenly into bottom of pan.
• Beat cream cheese until fluffy in large bowl. Mix in cocoa and flour. Add remaining ingredients; mix well. Pour into prepared pan.
• Bake 40 to 50 minutes or until center is set. Cool. Chill. Garnish as desired.

PHILLY CHOCOLATE COOKIE CHEESECAKE RECIPE

Steps:

• Heat oven to 325ºF.
• Line 13x9-inch pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Process 28 cookies in food processor until finely ground. Add butter; mix well. Press onto bottom of prepared pan.
• Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, beating after each just until blended. Chop remaining cookies; stir 1-1/2 cups into batter. Pour over crust; top with remaining chopped cookies.
• Bake 45 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve.

PHILADELPHIA DOUBLE-CHOCOLATE CHEESECAKE

Steps:

• 1. Directions 1. Heat oven to 325 degrees F. 2. Mix crumbs and butter; press onto bottom of 13x9-pan lined with foil. Bake 10 min. 3. Beat cream cheese, sugar, flour and vanilla with mixer until blended. Add chocolate; mix well. 4. Add eggs, 1 at a time, mixing on low after each just until blended. Pour over crust. 5. Bake 45 minutes or until center is almost set. Cool. Refrigerate 4 hours. Use foil to lift cheesecake from pan. Top with berries. Size-Wise: Need a sweet treat to serve a crowd? Try this rich, chocolatey dessert! Since it serves 16 people, it easily fits the bill. How to Press Crumb Mixture Into Pan To Make Crust: Use bottom of a dry measuring cup to evenly press cookie crumb mixture onto bottom of pan. Special Extra: Add 1/4 cup hazelnut liqueur with the melted chocolate. Variations are strawberries, cherries, raspberries instead of blueberries.

PHILADELPHIA DOUBLE CHOCOLATE CHEESECAKE

Steps:

• Preheat oven to 325 degrees Fahrenheit. Mix crumbs and butter; press onto bottom of 13 by 9 pan lined with foil. Bake 10 minutes.
• Beat cream cheese, sugar, flour and vanilla with mixer until blended. Add chocolate, mix well. Add eggs, 1 at a time, mixing on low after each, just until blended. Pour over crust.
• Bake 45 minutes or until center is almost set. Cool. Refrigerate 4 hours. Use foil to lift cheesecake from pan. Top with berries.

DOUBLE CHOCOLATE CHEESECAKE

Steps:

• For crust: Position rack in center of oven and preheat to 350 degrees F; place cookies, walnuts, sugar and chocolate in processor; process until finely chopped; add butter and process until moist crumbs form; transfer crumbs to a 10 inch springform pan; Press on bottom and 2 inches up sides of pan; set on cookie sheet and bake for 10 minutes; transfer to rack and cool; maintain oven temperature.
• For filling: Melt unsweetened chocolate, stir until smooth; cool slightly; beat cream cheese with ½ cup sugar in large bowl until fluffy; add eggs, one at a time, beating until just incorporated; transfer 2 ½ cups plain batter to a medium-sized bowl and set aside; add brown sugar to batter remaining in large bowl and beat until combined; mix corn syrup, then melted chocolate into this batter; pour 2/3 cup of this batter into a small bowl and set aside; pour remainder of batter in big bowl into crust; set on cookie sheet and bake until filling is barely set, about 15 minutes; cool 5 minutes; scald cream with orange and lemon zests in small saucepan; remove from heat; add white chocolate and stir until melted and smooth; cool slightly; pour white chocolate mixture to reserved 2 ½ cups batter in medium bowl and stir; mix in liqueur; starting at outside edge, carefully spoon white batter over chocolate layer; set on cookie sheet and bake until sides are puffed and center moves only slightly when shaken, 35-40 minutes; cool 5 minutes; spoon reserved chocolate batter in the small bowl by tablespoonfuls into the center of white chocolate layer; using back of spoon, spread evenly to within ½ inch of cake edge; set on cookie sheet and bake 10 minutes; transfer to rack to cool; using small, sharp knife, cur around edge of pan sides to loosen; cool cheesecake completely in pan; ccover and refrigerate when completely cooled (prepare 2 days before you plan to serve this).
• For dark and white chocolate leaves: Line 2 cookie sheets with foil; place semisweet chocolate and ½ tsp Crisco in small bowl; melt; using small metal (offset works best) spatula or back of spoon, spread thin layer of chocolate over veined underside of 6 leaves, being careful not to drip any chocolate onto other side of leaf; [lace on 1 cookie sheet; chill until set, about 5 minutes; spread second, thin layer of chocolate on each leaf, remelting chocolate if necessary; refrigerate 30 minutes.
• Do the same with white chocolate.
• Starting at stem end, gently peel leaves off, leaving only chocolate imprint (can be prepared 1 day ahead; refrigerate in single layers in container).
• To make orange threads: Using vegetable peeler, remove orange peel in large strips; cut strips into fine, long julienne; blanch 30 seconds; drain well; dry thoroughly on paper towels (can be prepared 1 day ahead).
• To make whipped cream topping: Beat cream and sugar until soft peaks form; add liqueur and beat until stiff peaks form.
• To assemble this masterpiece: Release sides of pan from cheesecake; spoon whipped cream into pastry bag fitted with large star tip; pipe decorative border around edge of cake; set alternating white and dark chocolate leaves at a slight angle (with 1 edge barely inserted into cream) atop cream border and into dark part of cake; arrange orange threads decoratively on cake, curling them by giving them a couple of twists.
• Be brave enough to actually cut into this beauty cause it tastes delicious as well as being so gorgeous!