VELVET CHOCOLATE CHEESECAKE
Not to brag or anything, but we're pretty proud of this five-star Velvet Chocolate Cheesecake-and awfully pleased with the fan mail it gets from reviewers!
Provided by My Food and Family
Categories Baking Ingredients
Time 4h20m
Yield Makes 10 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F if using a silver 8-inch springform pan (or to 350°F if using a dark nonstick 8-inch springform pan). Crush 20 of the cookies; mix with margarine. Press firmly onto bottom of pan. Stand remaining 10 cookies around side of pan; set aside.
- Reserve 2 Tbsp. of the sugar. Beat cream cheese in medium bowl with electric mixer on medium speed until creamy. Add remaining sugar, the cocoa and 1 tsp. of the vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust. Cover tops of cookies with strip of foil to prevent overbrowning.
- Bake 50 minutes or until cheesecake is puffed and almost set in center. Remove from oven. Mix reserved 2 Tbsp. sugar, the sour cream and remaining 1/2 tsp. vanilla until well blended; spread evenly over cheesecake. Return to oven; bake an additional 10 minutes. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.
Nutrition Facts : Calories 540, Fat 34 g, SaturatedFat 17 g, TransFat 0 g, Cholesterol 110 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g
CHOCOLATE VELVET CHEESECAKE
Make and share this Chocolate Velvet Cheesecake recipe from Food.com.
Provided by Derf2440
Categories Cheesecake
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Prepare chocolate crumb crust.
- Place oven rack in centre of oven, heat to 350 degrees.
- Combine chocolate and butter in top of double boiler, place over hot but not simmering water.
- Cook over low heat just until chocolate is completely melted.
- Remove top of double boiler from water, stir chocolate mixture until smooth.
- Reserve at room temperature uncovered.
- Cut cream cheese into 1 inch cubes, place in large mixer bowl.
- Beat at medium speed, scraping down sides of bowl as needed, until completely smooth.
- Gradually beat in chocolate mixture.
- Continue beating, scraping down sides of bowl as needed, until mixture is smooth and uniformly coloured.
- Continue beating while gradually adding cream and vanilla, beat until blended.
- Continue beating cheese mixture at medium speed while very slowly adding granulated sugar, beat until sugar is absorbed.
- Add eggs, about 1/4 cup at a time, beating well and scraping down sides of bowl after each addition.
- Sieve cocoa powder over batter, beat at low speed until cocoa is thoroughly incorporated.
- Pour batter into cold unbaked chocolate crumb crust, spread top smooth.
- Gently rotate pan several quarter turns to settle batter.
- Bake 30 minutes, reduce oven temperature to 325 degrees, continue baking 30 minutes longer.
- Turn oven off.
- Let cake stand in oven with door ajar 30 minutes.
- Transfer pan to wire rack away from drafts.
- Let cool undisturbed until sides and bottom of pan are completely cooled to room temperature.
- Remove sides of pan.
- Refrigerate cake uncovered overnight or at least 8 hours.
- Cover cake loosely with plastic wrap, refrigerate until serving time.
- Just before serving, Sieve powdered sugar lightly over cake.
- Serve garnished with strawberries if desired.
CHOCOLATE VELVET DESSERT
This creamy concoction is the result of several attempts to duplicate a dessert I enjoyed on vacation. It looks so beautiful on a buffet table that many folks are tempted to forgo the main course in favor of this chocolaty treat. -Molly Seidel, Edgewood, New Mexico
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 12
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 on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack. , In a large microwave-safe bowl, melt chocolate chips; stir until smooth. Cool. In a small bowl, combine the egg yolks, cream and vanilla. Gradually stir a small amount of mixture into melted chocolate until blended; gradually stir in remaining mixture. Pour into crust., Place pan on a baking sheet. Bake at 350° 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. Refrigerate overnight., In a large bowl, combine the butter, confectioners' sugar, cocoa and enough milk to achieve a piping consistency. Using a large star tip, pipe frosting on dessert.
Nutrition Facts : Calories 432 calories, Fat 28g fat (16g saturated fat), Cholesterol 139mg cholesterol, Sodium 164mg sodium, Carbohydrate 46g carbohydrate (35g sugars, Fiber 2g fiber), Protein 4g protein.
CHOCOLATE VELVET CHEESECAKE
Hey, want to try a velvety chocolate cheesecake that's casual enough for a weeknight treat, but elegant enough for a holiday crowd? We thought so....
Provided by My Food and Family
Categories Dairy
Time 5h15m
Yield Makes 14 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 325°F. Crush 24 of the cookies until fine crumbs form; mix with butter until well blended. Press firmly onto bottom of 9-inch springform pan. Stand remaining 14 cookies around edge of pan, pressing into crumb mixture to secure. Set aside. Place 4 oz. chocolate in small saucepan; cook on low heat until melted, stirring frequently. Set aside.
- Beat cream cheese and 1/2 cup of the sugar in large bowl with electric mixer on medium speed until well blended. Add melted chocolate, 1/2 cup of the sour cream and the vanilla; mix well. Add eggs, 1 at a time, mixing just until blended after each addition. Pour into prepared crust.
- Bake 35 to 40 min. or until center is almost set. Combine remaining 1 cup sour cream and remaining 2 Tbsp. sugar; spread over cheesecake. Bake an additional 5 min. Cool. Melt remaining chocolate as directed on pkg.; drizzle over cheesecake. Refrigerate at least 4 hours. Store leftover cheesecake in refrigerator.
Nutrition Facts : Calories 380, Fat 25 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 75 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
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