DEEPEST DARKEST CHOCOLATE CHEESECAKE
Provided by Anne Thornton, Host of Dessert First
Categories dessert
Time 14h
Yield One 9-inch cheesecake
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F. Spray a 9-inch-diameter springform pan with cooking spray.
- For the crust: In a food processor, grind the cookies until finely ground. Blend in the sugar and salt. Add the melted butter and process until well blended; it should be the consistency of wet sand. Press the crumbs evenly onto the bottom (not the sides) of the prepared pan. (Or just place the cookie crumb-sugar mixture in the pan, pour the melted butter in and combine.) Press the mixture into the bottom of the pan and bake just until set, about 7 minutes. Allow it to cool while preparing the filling.
- For the filling: Place the chocolate in a microwave-safe bowl and heat until melted, 2 to 3 minutes, stirring every minute until the chocolate is completely melted. In a medium bowl, whisk the sugar and cocoa powder together, smoothing out any lumps of cocoa powder. In a stand mixer, beat the cream cheese until light and fluffy, about 2 minutes, and then add the sugar-cocoa powder mixture. Add the orange zest, prepared coffee or espresso powder at this time, if using. Beat until fully incorporated, scraping down the sides and bottom with a rubber scraper when necessary. Blend in the eggs, 1 at a time. Mix in the lukewarm chocolate and stir until combined.
- Pour the filling over the cooled crust, tap the pan on the table top to remove any air pockets, and then smooth the top to even out. Bake until the center is just set (jiggles like set gelatin) and looks just dry, about 1 hour 10 minutes, rotating halfway. Cool 5 minutes. Run a knife around sides of the cake to loosen, but do not remove from the springform pan. Chill the cake in the refrigerator overnight.
- For the glaze: Stir the heavy cream, chopped chocolate, honey and prepared coffee in a heavy, medium saucepan over low heat until smooth. Cool slightly. Pour over the center of the cheesecake, spreading to within 1/2-inch of the cheesecake's edge and filling any cracks. Chill until topping is set, about 1 hour.
- Transfer the cheesecake to a platter and release from the springform pan. Serve cold, or allow to come to room temperature, about 2 hours.
DARK CHOCOLATE CHEESECAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 3h45m
Yield 2 to 4 servings
Number Of Ingredients 12
Steps:
- For the crust: Position an oven rack in the center of the oven and preheat to 350 degrees F. Spray a 6-inch springform pan with cooking spray to coat the bottom and sides.
- Add the graham crackers to a resealable plastic bag. Using your hands or a rolling pin, crush the graham crackers into crumbs. Transfer them to a mixing bowl and add the melted butter. Fold and press together with a spatula until a loose, crumbly mixture is made. Pour the mixture into the bottom of the prepared pan and press to create an even base for the cheesecake. Chill the crust in the fridge while you make the filling to set the base.
- For the filling: Add the chocolate to a heatproof bowl and set the bowl over a pan of simmering water. Heat, stirring with a spatula, until the chocolate is melted and completely smooth. Set aside.
- Mix the cream cheese, sugar and cocoa powder in a food processor until smooth. Remove the lid and scrape down the sides of the bowl. Add the vanilla, salt and egg and process until completely incorporated. Scrape down the sides once more. Turn the machine back on and while the machine is running, drizzle in the melted chocolate and allow it to completely incorporate into the mixture.
- Pour the chocolate filling over the prepared crust and smooth out the top with a spatula. Transfer the cheesecake to the center rack and bake until the filling is no longer soupy but still slightly jiggly, about 32 minutes. Turn off the oven and open the door just a hair. Allow the cheesecake to sit in the warm oven for 15 more minutes with the door ajar.
- Transfer the cheesecake to a cooling rack and let cool for 30 minutes.
- Run a sharp knife around the edge of the pan to help free the cheesecake, but keep it in the pan. The cheesecake will continue to shrink while it cools and this step makes it easier to separate the cheesecake when you are ready to serve it.
- For the topping: Pour the cherry pie filling onto the cooled cheesecake and smooth into an even layer, leaving a bit uncovered around the edges. Cover the springform pan with plastic wrap and refrigerate for at least 2 hours.
- When you are ready to eat, remove the cheesecake from the fridge and transfer to a serving platter. Garnish with a sprig of mint and serve.
DARK CHOCOLATE COVERED CHERRY CHEESECAKE
An original recipe, created by my husband, Daniel. This intensely rich and decadent dark chocolate cheesecake is pebbled with tart, dried Bing cherries. I doubt you've ever tasted anything quite like it!
Provided by DanielsWife
Categories Cheesecake
Time 2h
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- For Crust: Preheat oven to 350 degrees.
- Lightly butter a 9 inch springform pan.
- Pour graham cracker crumbs into bottom of pan. Drizzle with melted butter and press to form a thin crust.
- Bake for 10 minutes, then remove from oven.
- Reduce oven temperature to 325 degrees.
- For Filling: Melt chocolate in a double boiler until smooth. Remove from heat, and bring to room temperature. Consistency should be pourable.
- Meanwhile, whip cream cheese until light and fluffy.
- Add sugar, and blend at medium-high speed until smooth and creamy.
- Blend in eggs, one at a time. Beat until fluffy.
- Add vanilla extract, and whip to combine.
- Be sure to scrape down the sides of the bowl frequently as you are adding ingredients, to ensure that everything is well incorporated.
- Gently stir in the melted chocolate, just until combined.
- Carefully stir in the dried cherries.
- Pour filling into room temperature crust.
- Wrap bottom of springform pan with heavy duty aluminum foil, and place in a large roasting pan. Set on center oven rack. Carefully fill roasting pan with boiling water, about 1 inch up the side of the springform pan.
- Bake 1 1/2 hours at 325 degrees, or until center is just set.
- Remove from oven, and allow to cool about 5 minutes.
- Run a knife around the edge of the cheesecake. Do not remove the springform pan.
- Cover, and chill overnight.
- Enjoy!
Nutrition Facts : Calories 621.1, Fat 54.8, SaturatedFat 31.7, Cholesterol 192.7, Sodium 388, Carbohydrate 32.4, Fiber 4.7, Sugar 23.3, Protein 11.6
DARK CHOCOLATE MOCHA CHEESECAKE
This is very similar to recipe #414264, but I've altered the ingredients somewhat and include how to make the fun chocolate leaves to put on top. It's a snap to pull together with your mixer and doubles beautifully so you can gift one or freeze one for the future. I don't remember the recipe's providence, but EVERYONE, short of small children, loves this divine dessert.
Provided by Elisabetta47
Categories Cheesecake
Time 1h40m
Yield 1 cheesecake, 12 serving(s)
Number Of Ingredients 10
Steps:
- Butter sides & bottom of an 8" springform pan.
- Combine cookie crumbs, butter & sugar in mixer.
- Press mixture evenly onto pan bottom.
- Melt chocolate in double-boiler & stir smooth.
- Beat cream cheese until smooth, then add eggs, one at a time.
- Gradually add sugar, mixing well until blended.
- Add melted chocolate, coffee & stir to blend.
- Turn mixture into prepared pan.
- Bake at 350° (180°C) for 1 hour or until center is almost set. Firms when chilled.
- Cool on counter for 45 min., cover & chill overnight.
- Remove pan sides. Sprinkle with powdered sugar from a sieve to prettify and decorate with chocolate leaves (see below.).
- CHOCOLATE LEAVES:.
- Melt chocolate in double-boiler.
- Brush on cleaned & dried fresh leaves (Ficus work well).
- Place on small, paper-lined pan & freeze overnight.
- Peel leaves & put back in the freezer until time to place on cake & serve.
- HINT: leave stem on each leaf to hold onto as you brush on the melted chocolate. Be generous with the chocolate - too thin a layer and the leaf crumbles when you try to peel it. Pile them artfully in center or however you want and they just take the cake!
Nutrition Facts : Calories 311.3, Fat 24.5, SaturatedFat 13.9, Cholesterol 117.3, Sodium 216.9, Carbohydrate 21.1, Fiber 1.5, Sugar 16.7, Protein 5.7
3D CHOCOLATE CHEESECAKE
This dark chocolate cheesecake is deep and decadent, earning it the right to be called "3D." This version always looks its chocolatey best, because the ganache coating blankets any cracks you may experience. -Vanassa Hicks, Flint, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake 10 minutes. Cool on a wire rack. , In a large bowl, beat cream cheese and sugar until smooth. Beat in cooled chocolate and cocoa. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. of boiling water to larger pan. , Bake 55-60 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack 10 minutes; loosen edges from pan with a knife. Cool 1 hour longer. Refrigerate overnight. , For ganache, place chocolate in a small bowl. In a small saucepan, bring cream and sugar just to a boil. Pour over chocolate; whisk until smooth. Cool to reach a spreading consistency, stirring occasionally., Remove rim from pan. Spread ganache over cheesecake to within 1 in. of edge. Refrigerate 1 hour or until set.
Nutrition Facts : Calories 480 calories, Fat 35g fat (21g saturated fat), Cholesterol 133mg cholesterol, Sodium 241mg sodium, Carbohydrate 40g carbohydrate (33g sugars, Fiber 2g fiber), Protein 8g protein.
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
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5/5 (1)Category DessertCuisine AmericanEstimated Reading Time 5 mins
- Open each Oreo cookie and separate the biscuits from the filling. Place the filling in one bowl and the cookies in another. Crush the biscuits in a food processor. Melt the butter and add it to the crushed biscuits. Combine and spread the biscuit base over a springform pan. Place in the freezer for the time being.
- Melt the chocolate in a double boiler. I recommend the use of 70% dark chocolate for the best taste in the end product. In the bowl with the Oreo filling add the cream cheese and powdered sugar. Mix with an electric mixer at medium speed until combined. When the melted chocolate has reached room temperature, add that to cream cheese mix and combine.
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DEEP DARK CHOCOLATE CHEESECAKE RECIPE - BON APPéTIT
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4/5 (31)Servings 12
- Preheat oven to 350°F. Butter 9-inch-diameter springform pan with 3-inch-high sides. Blend cookies in processor until finely ground; blend in sugar. Add melted butter and process until well blended. Press crumbs evenly onto bottom (not sides) of prepared pan. Bake just until set, about 5 minutes. Cool while preparing filling. Maintain oven temperature.
- Stir chopped chocolate in metal bowl set over saucepan of simmering water until melted and smooth. Remove bowl from over water; cool chocolate until lukewarm but still pourable. Blend cream cheese, sugar, and cocoa powder in processor until smooth. Blend in eggs 1 at a time. Mix in lukewarm chocolate. Pour filling over crust; smooth top. Bake until center is just set and just appears dry, about 1 hour. Cool 5 minutes. Run knife around sides of cake to loosen. Chill overnight.
- Stir cream, 6 ounces chocolate, and sugar in heavy medium saucepan over low heat until smooth. Cool slightly. Pour over center of cheesecake, spreading to within 1/2 inch of edge and filling any cracks. Chill until topping is set, about 1 hour. DO AHEAD Can be made 3 days ahead. Cover with foil and keep refrigerated.
- Release pan sides. Transfer cheesecake to platter. Top with chocolate curls. Let stand 2 hours at room temperature before serving.
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