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.
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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AMAZING CREAMY CHOCOLATE CHEESECAKE - PRETTY. SIMPLE.
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5/5 (3)Total Time 9 hrs 55 minsServings 9
- Preheat oven to 325°F/160°. Wrap the bottom and sides of a 9-inch springform pan with one large piece of foil, then repeat with another piece. This will ensure that water from the bath doesn’t seep into the cake.
- Make the crust: In a medium bowl combine crumbs and melted butter and mix until crumbs are evenly moistened. Press mixture into the bottom of the pan to form an even layer. Bake crust for 8 minutes. Set the pan on a wire rack and allow the crust to cool completely before adding the filling. Leave oven on.
- Make the cheesecake: In a medium heatproof bowl, combine chocolate, heavy cream, and cocoa powder if using. Microwave in 20- to 30-second increments, mixing in between, until chocolate is melted and mixture is smooth. Set aside to cool slightly. In a mixer bowl fitted with the paddle attachment, beat cream cheese on medium-low speed until smooth and lump-free, about 1-2 minutes. Add sugar and beat until blended. Scrape down the sides and bottom of the bowl as needed. Add eggs and beat until batter is smooth. Mix in chocolate mixture. Add vanilla extract and liqueur if using, and beat just until combined. Don’t overbeat. Pour batter over the baked crust.
- Place the pan inside a large roasting pan, then pour enough boiling water into the roasting pan to come halfway up the sides of the cake pan. Place very gently in the oven (if i’s easier for you, you can first place the roasting pan in the oven, and then pour in the water). Bake for 60-70 minutes, until the sides are set but the center is still slightly wobbly. Let cake cool completely to room temperature before adding the topping.
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4.5/5 (132)Calories 350 per servingTotal Time 2 hrs 10 mins
- Preheat the oven to 375°F. Lightly grease a 9" springform pan., To make the crust: Crush, grind, or otherwise pulverize the cookies together with the sugar; a food processor works well here.
- If desired, set aside about a tablespoon of the crumbs to garnish the finished cake., Add the melted butter, processing briefly or stirring until the mixture is evenly crumbly.
- Place the pan on a baking sheet, to catch any potential drips of butter., Bake the crust for 15 minutes.
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