CHOCOLATE CHEESECAKE
Everyone's a chocolate lover when it comes to this chocolate cheesecake. It melts in your mouth, and it's very smooth and fudgy. For a fun taste twist, spoon cherry or strawberry topping over each slice right before serving. -Sue Call, Beech Grove, Indiana
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom of a greased 9-in. springform pan; set aside. In a microwave, melt chocolate chips; stir until smooth. Set aside., In a large bowl, beat the cream cheese, sugar and flour until smooth. Add eggs; beat on low just until combined. Stir in vanilla and melted chocolate just until blended. Pour filling over crust., Bake at 350° for 40-45 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. , Garnish slices with strawberries and chocolate shavings if desired. Refrigerate leftovers.
Nutrition Facts : Calories 411 calories, Fat 26g fat (15g saturated fat), Cholesterol 77mg cholesterol, Sodium 211mg sodium, Carbohydrate 44g carbohydrate (36g sugars, Fiber 2g fiber), Protein 5g protein.
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.
EASY CHOCOLATE CHEESECAKE
Provided by My Food and Family
Categories Home
Time 4h15m
Yield 16 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 325°F.
- Put a large pot of water on to boil. When it reaches a boiling point, pour it into a casserole dish placed on the bottom rack in the oven, filling the casserole dish almost all the way. (This acts as a makeshift water bath and turns the oven into a "steam room," ensuring your cheesecake won't crack.)
- Crust
- To make the crust, add the graham crackers to a food processor or high-powered blender and pulse until they're processed to resemble a coarse meal.
- Add the butter, brown sugar and salt, and process or mix until combined.
- Press the crust mixture onto the bottom of a springform pan. Set aside.
- Cheesecake Batter
- To make the cheesecake filling, microwave the 6 oz. semi-sweet chocolate in a microwave-safe bowl in 30-second increments on high power, scraping the side of the bowl between each increment. When melted, set aside to cool a bit.
- Add the cream cheese to a bowl and beat with a standing or hand-held mixer for 30 seconds or until smooth. Add the granulated sugar and cream together for about 1 min.
- Add the sour cream, heavy cream, melted chocolate, vanilla, and sea salt and beat until everything is mixed well.
- Crack the eggs into a separate bowl. Add the eggs, one at a time, to the cream cheese mixture, scraping the side of the bowl after each addition. Pour the cheesecake mixture over the crust in the springform pan.
- Bake for 45 to 50 min. or until the side looks set but the center still jiggles slightly when nudged.
- Turn the oven off and prop the oven door open a little bit. Allow the cheesecake to cool for an hour in the oven.
- After the hour has passed, allow the cheesecake to cool completely on the counter before placing it in the fridge to chill for at least 2 hours.
- Chocolate Ganache
- Just before you're ready to serve the cheesecake, prepare the chocolate ganache.
- Add the chocolate for the ganache to a microwave-safe bowl. Microwave it in 30-second increments on high power, scraping the side of the bowl and stirring between each increment. When the chocolate is almost melted, add the heavy cream. Return to the microwave and microwave in 30-second increments until chocolate is completely melted and mixture is smooth when stirred.
- Pour the ganache over the cheesecake.
- Slice with a hot, clean knife and serve!
Nutrition Facts : Calories 470, Fat 36 g, SaturatedFat 22 g, TransFat 1 g, Cholesterol 120 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g
CHOCOLATE CHEESECAKE I
A chocolate lover's delight! Top with cherry pie filling or sweetened strawberries.
Provided by JJOHN32
Categories Desserts Cakes Cheesecake Recipes Chocolate Cheesecake Recipes
Yield 12
Number Of Ingredients 11
Steps:
- Prepare crumb crust by combining cracker or wafer crumbs, butter or margarine, and 2 tablespoons sugar. Press mixture into bottom and 2 inches up sides of a 9 inch springform pan. Refrigerate.
- Melt chocolate chips in top of a double boiler over hot water. Set aside.
- Beat cream cheese and 1 cup sugar in a large mixing bowl until smooth and creamy. Blend in eggs. Gradually pour in chocolate mixture beating on low speed until well-blended. Add 1/2 cup sour cream, flour, vanilla. Blend until smooth. Pour into prepared crust.
- Bake in a preheated oven at 350 degrees F (175 degrees C) for 55 - 60 minutes or until filling is firm. Turn oven off. Cool cheesecake 1 hour without opening door. Cool completely. Chill several hours or over night. Garnish just before serving with sweetened sour cream made by combining 1 tablespoon sugar with 1/2 cup sour cream.
Nutrition Facts : Calories 507.6 calories, Carbohydrate 42.3 g, Cholesterol 130.1 mg, Fat 35.5 g, Fiber 1.3 g, Protein 8.2 g, SaturatedFat 21.1 g, Sodium 316.1 mg, Sugar 31.1 g
EASY CHOCOLATE CHEESECAKE
Easiest cheesecake I've ever made, and don't be scared of the mayonnaise in the cheesecake, it's for the texture. You can't taste it with the other ingredients added.
Provided by SKDlup
Categories Cheesecake
Time 45m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- In large bowl beat cream cheese and mayonnaise on high speed until smooth.
- Gradually beat in sugar. Blend in eggs, on at a time.
- Add in melted chocolated chips and vanilla until smooth.
- Pour into pie crust and place on cookie sheet. Bake for 30-35 minutes or until set. Chill 4 hours.
- Top and spread Cool Whip over pie. Shave chocolate bar on top of Cool Whip. Chill until served.
Nutrition Facts : Calories 587.2, Fat 41.2, SaturatedFat 19.6, Cholesterol 127.7, Sodium 392.1, Carbohydrate 52.3, Fiber 1.8, Sugar 38.1, Protein 6.8
EASY NO BAKE TRIPLE CHOCOLATE CHEESECAKE
The best cheesecake you'll ever taste, and it is relatively easy to make. Your friends will love you (although your thighs may not!)
Provided by Karen in Aus
Categories Cheesecake
Time 55m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Grease a 24cm (base) springform pan.
- Process biscuits in a food processor to fine crumbs, transfer to a bowl.
- Melt butter and add to biscuit crumbs, stir until well combined.
- Use your fingertips to press crumbs into base of prepared pan. Refrigerate for 20 minutes.
- Using an electric mixer, beat cream cheese, icing sugar and milk until smooth.
- Boil water and place into a heatproof bowl/jug. Sprinkle gelatine over boiling water and stir vigorously.
- While electric mixer is still mixing, pour gelatine mixture into cream cheese mixture and continue to have mixing for another minute. Set aside.
- Pour thickened cream into a separate mixing bowl, and whip.
- Melt dark chocolate and add half of cream cheese mixture to melted chocolate.
- Fold half of the whipped cream into dark chocolate mixture.
- Pour dark chocolate mixture over biscuit base and freeze for 10 minutes.
- Melt white chocolate and add remainder of cream cheese mixture to melted chocolate.
- Fold the remainder of the whipped cream into the white chocolate mixture.
- Pour white chocolate mixture over dark. Cover. Refrigerate overnight.
- Optional 1 - grate extra chocolate and sprinkle over top
- Optional 2 - serve with berry coulis (2/3 cup sugar, 1 cup water, 3 ½ cups berries (Sara Lee frozen mixed berries); Boil water, add sugar to dissolve, Add berries, bring to boil, simmer for 15 minutes.
Nutrition Facts : Calories 595.7, Fat 49, SaturatedFat 29.7, Cholesterol 104.6, Sodium 344.6, Carbohydrate 37.2, Fiber 3.6, Sugar 21, Protein 10.2
4-INGREDIENT CHOCOLATE CHEESECAKE RECIPE BY TASTY
This is a twist on the classic 3-ingredient Japanese cheesecake-we swapped out the white chocolate for milk chocolate and added a little sugar to sweeten things up. It's light, airy, and perfect when you want something decadent but only have a few ingredients on hand.
Provided by Matt Ciampa
Categories Desserts
Time 55m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 325°F (170°C). Grease an 8-inch round cake pan with nonstick cooking spray and line with parchment paper. Set the pan inside a larger roasting pan.
- Add the chocolate chips to a large heatproof bowl. Microwave on 50% power for 1-2 minutes, stirring every 30 seconds, until melted.
- Whisk in the cream cheese and sugar, then let cool for 5 minutes. Add the egg yolks and whisk to incorporate.
- Add the egg whites to a separate large bowl. Whip with an electric hand mixer until stiff peaks form.
- Gently fold the whipped egg whites into the chocolate mixture, a little at a time, until just combined.
- Pour the batter into the prepared cake pan. Carefully pour the boiling water into the roasting pan until it reaches halfway up the side of the cake pan.
- Carefully transfer to the oven and bake for 35-40 minutes, or until the cheesecake is set.
- Remove from the oven, let cool completely, then transfer to the refrigerator and chill for at least 4 hours, preferably overnight, until very cold.
- Remove the cheesecake from the refrigerator and invert onto a serving plate. Peel off the parchment paper.
- Slice and garnish with maraschino cherries, if desired.
- Enjoy!
Nutrition Facts : Calories 466 calories, Carbohydrate 36 grams, Fat 29 grams, Fiber 1 gram, Protein 13 grams, Sugar 32 grams
EASY CHOCOLATE COOKIE CHEESECAKE
Enjoy a fabulous cookie-laced cheesecake with this Easy Chocolate Cookie Cheesecake! You'll wow the whole party with this deliciously Easy Chocolate Cookie Cheesecake.
Provided by My Food and Family
Categories Recipes
Time 6h30m
Yield 16 servings
Number Of Ingredients 7
Steps:
- Heat oven to 325°F.
- Place 28 cookies in resealable plastic bag. Flatten bag to remove excess air, then seal bag. Finely crush cookies by rolling a rolling pin across the bag. Place crumbs in bowl. Add butter; mix well. Press onto bottom of 9-inch springform 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 or crush remaining cookies. Gently stir 1-1/2 cups of the chopped cookies into batter. Pour over crust; sprinkle with remaining chopped cookies.
- Bake 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
Nutrition Facts : Calories 430, Fat 31 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 140 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g
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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