CHOCOLATE TRUFFLE CHEESECAKE
I first served this at a holiday dinner party to rave reviews. I don't remember where I got the recipe originally, but it has been a hit! The cake will seem underbaked in the center but will firm up as it is cooling and it will firm up further in the refrigerator. I recommend baking your cheesecakes the day before you need them. You can decorate the top with melted white chocolate or with truffles.
Provided by Lvs2Cook
Categories Cheesecake
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 300 degrees.
- Mix crust ingredients together and press into the bottom of a 9 inch springform pan.
- Melt the chocolate chips, making sure that they are very smooth.
- In a large bowl, beat cream cheese until fluffy.
- Gradually beat in condensed milk until smooth.
- Add melted chocolate, eggs, and vanilla.
- Beat on low speed until the ingredients are thoroughly blended.
- Pour the filling into the prepared crust.
- Bake at 300 degrees for 55 minutes.
Nutrition Facts : Calories 904.5, Fat 62.9, SaturatedFat 37.3, Cholesterol 251.3, Sodium 492, Carbohydrate 77.3, Fiber 2.5, Sugar 55.1, Protein 16.9
CHOCOLATE TRUFFLE CHEESECAKE
If you delight in the taste of chocolate, then this is the cheesecake for you. Every creamy bite melts in your mouth. It's so impressive yet not difficult to prepare-I whip up this dessert each time I want a yummy treat for my family, friends or co-workers. -Mary Jones, Cumberland, Maine
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- In a small bowl, combine wafer crumbs and sugar; stir in butter. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Place pan on baking sheet and bake at 350° for 10 minutes. Cool in pan on a wire rack. Reduce heat to 325°. , For filling, place chocolate chips in a small bowl. In a small heavy saucepan, heat cream just to a boil. Pour over chocolate; let stand 5 minutes. Stir until smooth. In a large bowl, beat cream cheese and sugar until smooth. Add cocoa and beat well. Add eggs; beat on low just until combined. Stir in vanilla and the melted chocolate mixture just until blended. Pour over crust. Return pan to baking sheet., Bake for 45-50 minutes or until center is almost set. For topping, place chocolate chips in a bowl. In a small heavy saucepan, heat cream just to a boil. Pour over chocolate; let stand 5 minutes. Stir until smooth. Stir in vanilla. Spread over filling. Cool pan on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., Remove sides of pan. Just before serving, garnish with whipped cream and miniature chocolate kisses if desired. Refrigerate leftovers.
Nutrition Facts : Calories 411 calories, Fat 25g fat (14g saturated fat), Cholesterol 98mg cholesterol, Sodium 198mg sodium, Carbohydrate 47g carbohydrate (33g sugars, Fiber 2g fiber), Protein 6g protein.
LIGHTENED-UP CHOCOLATE TRUFFLE CHEESECAKE
By replacing most of the cream cheese in a traditional cheesecake with 1 percent cottage cheese and adding cocoa powder and just a touch of melted chocolate the end result is a silky rich deeply chocolaty dessert.
Provided by Food Network Kitchen
Categories dessert
Time 13h15m
Yield 12 servings
Number Of Ingredients 16
Steps:
- 1. Position the racks in the lower and upper thirds of the oven. Put a small roasting pan on the lower rack and fill about 1/3 full of water. Preheat the oven to 325 degrees F. Lightly coat a 9-inch springform pan with cooking spray and wrap the outside bottom of the pan with aluminum foil to prevent any leaks.
- 2. Crust: Mix the graham cracker crumbs, sugar, water, and melted butter in a medium bowl until moistened. Press into the bottom of the prepared pan. Freeze until firm, about 15 minutes, while preparing the filling.
- 3. Filling: Put the chocolate in a microwave safe bowl. Microwave on medium power until soft and melted, about 1 minute, depending on the power of your oven. Stir until smooth. Puree the cottage cheese in the bowl of a food processor until smooth. Add the cream cheese, sugar, cocoa, and flour and continue to puree, scraping down the sides of the bowl, until smooth. Add the egg, egg whites, espresso, and vanilla and puree until incorporated. Add the melted chocolate and pulse until just combined. Pour over the prepared crust.
- 4. Put the pan on the upper rack in the oven and bake until just set and the center jiggles slightly, about 50 to 55 minutes. Turn off the oven and let stand in the oven for 1 hour. Remove the cheesecake to a cooling rack and run a knife around the edge of the pan.
- 5. Let stand at room temperature until cooled, about 2 hours, and then refrigerate until well chilled, 8 hours or overnight. Let stand at room temperature for about 1 hour before serving. For easier serving, slice with a clean hot knife, wiped clean after each slice. Serve each slice with a few fresh raspberries and a sprig of mint.
WHITE CHOCOLATE-CHEESECAKE TRUFFLES
So little effort, for such a big reward. These delectable truffles of white chocolate, with a hint of lemon and crushed butterscotch for crunch, go down a treat. I made these as gifts for Christmas, and everyone moaned with delight and said they tasted just like a cheesecake. Store truffles in a tightly covered container in the refrigerator if not serving immediately. They can also be frozen.
Provided by XjacyX
Categories Desserts Chocolate Dessert Recipes White Chocolate
Time 1h5m
Yield 36
Number Of Ingredients 8
Steps:
- Place white chocolate chips in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat.
- Pour butterscotch candy into chocolate and stir to combine. Add powdered sugar, sour cream, lemon zest, and salt; stir to combine. Stir in vanilla wafer crumbs. Let mixture chill in the refrigerator until firm, 15 to 20 minutes.
- Shape mixture into balls using a teaspoon-sized scoop. Roll balls in chopped almonds.
Nutrition Facts : Calories 123.3 calories, Carbohydrate 18.2 g, Cholesterol 3 mg, Fat 5.4 g, Fiber 0.4 g, Protein 1.2 g, SaturatedFat 2.1 g, Sodium 73.1 mg, Sugar 5.4 g
CHOCOLATE TRUFFLE RASPBERRY CHEESECAKE
No matter how full they are, guests won't be able to pass up this showstopper of a dessert that stars a velvety truffle layer atop raspberry-swirled cheesecake. It's absolutely divine!-Heidi Vawdrey, Riverton, Utah
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine cookie crumbs and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan; set aside. , In a large bowl, beat cream cheese and sugar until smooth. Beat in the melted chips, cream and vanilla. Add eggs; beat on low speed just until combined. Pour into crust. Drop jam by teaspoonfuls onto filling; swirl with a knife. Place pan on a baking sheet. , Bake at 325° for 45-50 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., For truffle layer, in a small heavy saucepan, combine cream and sugar. Bring to a boil over medium heat, stirring constantly. Remove from the heat; stir in chips and jam until smooth. Transfer to a bowl; refrigerate for about 1 hour or until slightly set. Beat for 1-2 minutes or until light and fluffy. Gently spread over cheesecake. Refrigerate overnight., Garnish with raspberries and mint if desired.
Nutrition Facts :
FUDGE TRUFFLE CHEESECAKE
Truffle-like chocolate cheesecake in a chocolate cookie crust. If this does not drive your mate wild, keep the recipe and replace him or her. Note: The topping for this cake is your choice, you could use chocolate dipped strawberries, purchased chocolate truffles, or melt chocolate and/or white chocolate and drizzle it over the top.
Provided by macs
Categories Desserts Cakes Holiday Cake Recipes
Time 5h
Yield 14
Number Of Ingredients 9
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- In a large mixing bowl, mix together crushed vanilla wafers, confectioners' sugar, cocoa, and butter by hand. Press ingredients into a 9-inch springform pan.
- In the top of a double boiler, melt the chocolate chips, making sure that they are very smooth.
- In a large bowl, beat cream cheese until fluffy with an electric mixer. Gradually beat in condensed milk until smooth. Mix in melted chocolate, eggs, and vanilla. Beat with electric mixer on low speed until the ingredients are thoroughly blended. Pour the filling into the prepared crust.
- Bake at 300 degrees F (150 degrees C) for 55 minutes. The cake will seem underbaked in the center, but will continue to cook after you remove it from the oven.
- Allow to cool to room temperature, then refrigerate for several hours before serving.
Nutrition Facts : Calories 552.1 calories, Carbohydrate 51.4 g, Cholesterol 127.1 mg, Fat 35.9 g, Fiber 2.7 g, Protein 10.6 g, SaturatedFat 20.7 g, Sodium 288.3 mg, Sugar 33.6 g
WHITE CHOCOLATE RASPBERRY TRUFFLE CHEESECAKE
Amazingly good and guilt-free besides! Not everyone on a diet should have to suffer without dessert, so low fat cheesecake is the way to go.
Provided by Felix4067
Categories Cheesecake
Time 2h20m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Mix cracker crumbs and margarine.
- Line bottom of 994 springform pan.
- Freeze while preparing filling.
- Mix 3 packages cream cheese with fructose until well blended.
- Add egg substitue and yogurt and beat for 2 minutes.
- Pour into crust pan and set aside.
- Combine remaining cream cheese, white chocolate chips and raspberry preserves; mix until well blended.
- Drop tablespoons of mix onto plain cheese batter.
- DO NOT SWIRL.
- Bake at 300 degrees for 1 hour and 40 minutes to 2 hours.
- Let sit in pan 3-4 hours, remove sides of pan and add fresh raspberries before serving.
Nutrition Facts : Calories 496.6, Fat 28.4, SaturatedFat 14.8, Cholesterol 70.4, Sodium 462.2, Carbohydrate 49.8, Fiber 0.5, Sugar 39.9, Protein 13.2
CHOCOLATE TRUFFLE CHEESECAKE
This recipe was in the Sun-Sentinel Newspaper. It is a particularly easy and good one. Big CHOCOLATE Flavor! 0 calories!!!! hahahahaha just kidding
Provided by R. Warren Meddoff
Categories Cheesecake
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- To make crust: Melt butter in saucepan and then add cookie crumbs. Blend thoroughly; mixture will seem dry. Pat into a greased 9- or 10-inch springform pan and ½ inch up the side.
- To make filling: Preheat oven to 300 degrees. Use an electric mixer on medium speed to beat cream cheese, sweetened condensed milk and vanilla until fairly smooth and well blended. Add melted chocolate and liqueur; mix well. Add 4 eggs, one at a time, mixing on low speed after each addition until just blended.
- Pour filling into crust, then "chop" batter with a knife or spoon to remove air bubbles. Place a larger pan filled with hot water on lower rack of oven and set cheesecake on rack above it in center of the oven. Bake 1 hour or until center is almost set. Remove from oven and cool completely on a wire rack.
- Remove side of pan and chill 3 to 4 hours before serving. For easier slicing, cut with a knife that has been rinsed in warm water. Dental floss also works like a dream for cutting slices in advance.
Nutrition Facts : Calories 515.9, Fat 42, SaturatedFat 25.8, Cholesterol 151.8, Sodium 260.9, Carbohydrate 30.1, Fiber 4.7, Sugar 20.4, Protein 12.7
WHITE CHOCOLATE TRUFFLES
This is the perfect holiday gift candy. It is so easy to make and will look so pretty in a gift box.-Gloria Nolan, Peoria, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 5 dozen.
Number Of Ingredients 5
Steps:
- In a microwave, melt the candy coating, butter and cream over low heat until smooth, stirring frequently. Stir in sugar. (If mixture separates, beat with a mixer for 30 seconds.) Pour into an 8-in. square pan. Chill for 20 minutes or until slightly hardened. , Using a melon baller or spoon, scoop out and shape into 1-in. balls. Roll in sugar. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 128 calories, Fat 9g fat (7g saturated fat), Cholesterol 11mg cholesterol, Sodium 35mg sodium, Carbohydrate 13g carbohydrate (13g sugars, Fiber 0 fiber), Protein 0 protein.
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