Simple Chocolate Cheesecake Recipes

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CHOCOLATE CHEESECAKE

Provided by Nigella Lawson : Food Network

Categories     dessert

Time 13h25m

Yield 10 to 12 servings

Number Of Ingredients 15



Chocolate Cheesecake image

Steps:

  • Preheat the oven to 350 degrees F.
  • To make the base, process the graham crackers to make rough crumbs and then add the butter and cocoa. Process again until it makes damp, clumping crumbs and then tip them into the pan. Press the crumbs into the bottom of the pan to make an even base and put into the freezer while you make the filling.
  • Put a kettle on to boil.
  • Melt the chocolate either in a microwave or double boiler, and set aside to cool slightly.
  • Beat the cream cheese to soften it, then add the sugar and custard power, beating again to combine. Beat in the whole eggs and then the yolks, and the sour cream. Finally add the cocoa dissolved in hot water and melted chocolate and mix to a smooth batter.
  • Take the springform tin out of the freezer and line the outside of the tin with a good layer of cling wrap, and then another layer of strong foil over that. This will protect it from the water bath.
  • Sit the springform tin in a roasting pan and pour in the cheesecake filling. Fill the roasting pan with just boiled water to come about half way up the cake tin and bake in the oven for 45 minutes to 1 hour. The top of the cheesecake should be set, but the underneath should still have a wobble to it.
  • Peel away the foil and cling film wrapping and sit the cheesecake in its tin on a rack to cool. Put in the refrigerator once it is no longer hot, and leave to set, covered with plastic overnight. Let it lose its chill before unspringing the cheesecake to serve.
  • To make the chocolate sauce: very gently melt the chopped chocolate, cream and syrup. When the chocolate has nearly melted, take off the heat and whisk it to a smooth sauce. Let it cool a little, and pour it over the chocolate cheesecake on its serving plate.

1 1/3 cups graham cracker crumbs
1/2 stick butter
1 tablespoon cocoa
6 ounces bittersweet or semisweet chocolate, chopped small
2 1/2 cups cream cheese
3/4 cup superfine sugar
1 tablespoon custard powder
3 large eggs
3 large egg yolks
2/3 cup sour cream
1/2 teaspoon cocoa, dissolved in 1 tablespoon hot water
3 ounces bittersweet chocolate, finely chopped
1/2 cup heavy cream
1 teaspoon dark corn syrup
Special equipment: 9-inch springform pan

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



Chocolate Cheesecake image

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.

1 cup crushed chocolate wafer crumbs
3 tablespoons sugar
3 tablespoons butter, melted
FILLING:
2 cups semisweet chocolate chips
2 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
2 tablespoons all-purpose flour
2 large eggs, room temperature, lightly beaten
1 teaspoon vanilla extract
Strawberries and white chocolate shavings, optional

EASY CHOCOLATE CHEESECAKE

Provided by My Food and Family

Categories     Home

Time 4h15m

Yield 16 servings

Number Of Ingredients 17



Easy Chocolate Cheesecake image

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

For the Crust:
6 chocolate graham cracker sheets
1/4 cup butter, melted
1/4 cup packed brown sugar
1 pinch sea salt
For the Cheesecake Batter:
1-1/2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup granulated sugar
3 eggs, at room temperature
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream, at room temperature
1/4 cup heavy whipping cream, at room temperature
2 tsp. vanilla
1/2 tsp. sea salt
For the Ganache:
1 cup semi-sweet chocolate chips
1/2 cup heavy whipping cream

CHOCOLATE CHEESECAKE

A silky cheesecake made with cream cheese and sour cream -- and featuring melted bitter-sweet chocolate, cocoa powder, plus a chocolate-wafer crust -- is a lesson in decadence.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 10



Chocolate Cheesecake image

Steps:

  • Preheat oven to 350 degrees. Stir together cookie crumbs, melted butter, and 3 tablespoons sugar in a medium bowl. Press crumb mixture firmly onto bottom and up 1 inch on sides of a 9-inch springform pan. Bake until set, about 10 minutes. Transfer to a wire rack, and let cool. Reduce oven temperature to 300 degrees.
  • Melt chocolate in a medium heatproof bowl set over a pan of simmering water, stirring, about 2 minutes. Let cool.
  • Put cream cheese in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy, about 3 minutes. With mixer on low speed, add remaining cup sugar in a slow, steady stream. Add salt; mix until combined. Add sour cream, cocoa, vanilla, and melted chocolate; mix until combined. Add eggs, one at a time, mixing each until just combined (do not overmix). Pour cream cheese filling over crust.
  • Bake until set but still slightly wobbly in center, 50 to 60 minutes. Let cool completely in pan on rack. Refrigerate, uncovered, 6 hours or overnight. Before unmolding, run a knife around edge of cake.

1 cup finely ground chocolate wafer cookies (5 ounces; about 22 cookies)
4 tablespoons unsalted butter, melted
1 cup plus 3 tablespoons sugar
8 ounces bittersweet chocolate, chopped
3 packages (8 ounces each) cream cheese, room temperature
Pinch of salt
3/4 cup sour cream, room temperature
3 tablespoons Dutch-process unsweetened cocoa powder
2 teaspoons pure vanilla extract
3 large eggs, room temperature

BEST CHOCOLATE CHEESECAKE

This is from a Jean Pare book, and it really is the best. Freezes well too. Cook time does not include time for cooling and chilling.

Provided by lucy k.

Categories     Cheesecake

Time 1h50m

Yield 12-16 serving(s)

Number Of Ingredients 13



Best Chocolate Cheesecake image

Steps:

  • Crust: Melt butter in saucepan.
  • Stir in crumbs, sugar and cocoa.
  • Mix well.
  • Press into bottom and 3/4 way up sides of ungreased 10 inch springform pan.
  • Do not bake.
  • Filling: Beat cream cheese and sugar until blended.
  • Add eggs, 1 at a time, beating after each addition.
  • Mix in sour cream.
  • Combine chocolate chips and butter in saucepan over low heat until melted.
  • Stir often.
  • Add chocolate to cheese mixture.
  • Pour into prepared pan.
  • Bake in 325 degree oven for about 90 minutes until center is firm.
  • Cool at room temperature, then chill.
  • Top with whipped cream, raspberries and shaved chocolate.

1/3 cup butter or 1/3 cup margarine
1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/4 cup cocoa
3 (8 ounce) packages cream cheese, softened
1 cup sugar
4 eggs
1 cup sour cream
2 cups chocolate chips
1/2 cup butter or 1/2 cup margarine
1 cup heavy cream, whipped
1 -2 cup raspberries, fresh or frozen
semisweet chocolate, shaved

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



Easy Chocolate Cookie Cheesecake image

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

36 vanilla creme-filled chocolate sandwich cookies, divided
1/4 cup butter, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 tsp. vanilla
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
4 eggs

CHOCOLATE CHEESECAKE (UNBAKED)

Make and share this Chocolate Cheesecake (Unbaked) recipe from Food.com.

Provided by Lizzie in NZ

Categories     Cheesecake

Time 40m

Yield 1 cheesecake, 10-12 serving(s)

Number Of Ingredients 12



Chocolate Cheesecake (Unbaked) image

Steps:

  • Base: Crush biscuits in food processor and add the cinnamon and cocoa, pulsing briefly. Now add the melted butter and pulse to blend.
  • Press into a round 9 1/2 inch springform tin and put in refrigerator while making the filling.
  • Filling: Dissolve gelatine in boiling water and set aside.
  • Beat cream cheese and sugar till smooth and glossy.
  • Add Kahlua and lemon juice, beating briefly.
  • Then gently fold in whipped cream by hand also adding the slightly cooled, dissolved gelatine mixture.
  • Lastly add in the melted chocolate, whisking quite quickly to blend with the other ingredients.
  • Pour onto base and leave to set in refrigerator for at least 2 hours.
  • Decorate with shaved chocolate. Red glacé cherries also make a lovely addition to the presentation.

1 (250 g) packet plain sweet biscuits (cookies)
1 teaspoon cinnamon
2 teaspoons cocoa
5 1/2 ounces butter (melted)
1 tablespoon gelatin
1/2 cup boiling water
250 g cream cheese
3/4 cup caster sugar
2 tablespoons Kahlua (optional)
1 lemon (squeezed)
300 ml cream (lightly whipped to soft peaks)
175 g dark chocolate (melted)

VANILLA NO-BAKE CHEESECAKE WITH A CHOCOLATE COOKIE CRUST

This easy vanilla no-bake cheesecake is creamy, tangy, and takes just 15 minutes of active time. Plus, this easy dessert practically a one-bowl project.

Provided by Jessie Sheehan

Yield Makes one 9-inch round cake

Number Of Ingredients 11



Vanilla No-Bake Cheesecake With a Chocolate Cookie Crust image

Steps:

  • Grease a 9" springform pan with cooking spray or softened butter. Line the bottom and sides with parchment paper.
  • To make the crust, process the cookies, sugar, and salt in the bowl of a food processor until the cookies are finely ground. Pour in the butter and vanilla and process until the mixture holds together when squeezed. Alternatively, you may place the dry ingredients in a sealed resealable plastic bag, cover it with a tea towel, and crush the crackers with a rolling pin. Transfer the crumbs to a medium bowl and stir in the melted butter and vanilla. Scrape the crust mixture into the prepared pan and firmly press it into the bottom and 1" up the sides, using your fingers. Place the crust in the freezer while you make the filling.
  • To make the filling, briefly beat the cream cheese on medium-low speed in the bowl of a stand mixer fitted with the paddle attachment, just until smooth, scraping the bowl with a flexible spatula as needed. Beat in the sweetened condensed milk and salt just until combined, and then the lemon juice and vanilla. Turn off the mixer as soon as all the ingredients are incorporated. Do not overmix or the cream cheese will lose structure. Scrape the filling into the prepared crust, smoothing the top with an offset spatula or butter knife. Cover the cheesecake with plastic wrap and refrigerate it for at least 5 hours, but preferably overnight.
  • When ready to serve, remove the sides of the pan and, if you would like to remove the base (though you don't have to), slide a long, serrated knife between the crust and the parchment paper and transfer the cake to a serving plate. Slice the cake with a large chef's knife that's been dipped in hot water and dried in between slices. Serve with a dusting of cocoa powder (if using). Keep the cake, wrapped, in the refrigerator for up to 3 days.

9 oz. (255 g) crispy chocolate cookies, such as Nabisco chocolate wafers
3 Tbsp. granulated sugar
½ tsp. kosher salt
7 Tbsp. (99 g) unsalted butter, melted and cooled slightly
½ tsp. vanilla extract
16 oz. (453 g) cream cheese, at room temperature
One 14-oz. can (397 g) sweetened condensed milk
½ tsp. kosher salt
3 Tbsp. freshly squeezed lemon juice
2 tsp. vanilla extract
Dutch-process cocoa powder for dusting (optional)

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



4-Ingredient Chocolate Cheesecake Recipe by Tasty image

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

nonstick cooking spray, for greasing
8 oz milk chocolate chips
8 oz cream cheese, room temperature
½ cup sugar
6 large eggs, room temperature, whites and yolks separated
boiling water, for baking
maraschino cherry, for garnish-optional

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



Chocolate cheesecake image

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

150g digestive biscuits (about 10)
1 tbsp caster sugar
45g butter, melted, plus extra for the tin
150g dark chocolate
120ml double cream
2 tsp cocoa powder
200g full-fat cream cheese
115g caster sugar

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From chef-in-training.com


EASY CHOCOLATE CHEESECAKE - BEAUTIFUL LIFE AND HOME
In a stand mixer or large bowl using a hand mixer, beat the softened cream cheese with the 1 cup of granulated sugar for two minutes, until smooth and fluffy. Mix in the eggs, one at a time, blending well after each. With the mixer running on low speed, gradually pour in the chocolate mixture and blend until smooth.
From icecreaminspiration.com


PERFECT CHOCOLATE CHEESECAKE WITH OREO CRUST
Fill the baking sheet with a layer of ice, surrounding the springform pan, about 4 cups. Bake in the center rack of the oven for 1 hour. Do not open the door. At the end of the hour, turn off the oven, keeping the door closed. Let the cheesecake slowly cool in …
From thestayathomechef.com


NO-BAKE CHOCOLATE CHEESECAKE - CHEESECAKE RECIPE
Directions. Lightly grease the base and sides of a 23cm (9in) round springform tin (see GH Tip). Unclip the tin to remove the base, then take a 30.5cm (12in) sheet of baking parchment and lay it ...
From goodhousekeeping.com


CHOCOLATE CHEESECAKE RECIPE WITH COCOA - THERESCIPES.INFO
Rich Chocolate Cheesecake | Recipes - Hersheyland trend www.hersheyland.com. Ingredients & Directions Prep Time 15 minutes Bake Time 1 hour 18 minutes Cool Time 2 hours Chill Time 4 hours Ingredients 3 packages cream cheese(8 oz each), softened 1 1/4 cups sugar 1/3 cup HERSHEY'S Cocoa 1/2 cup dairy sour cream 2 tsps vanilla extract 1 Tbsp all-purpose flour 3 …
From therecipes.info


CADBURY'S CHOCOLATE CHEESECAKE! - JANE'S PATISSERIE
Add in the Melted Chocolate and whisk until smooth. Add in the Double Cream, and whisk again till thick and combined well. Try not to over whisk the mixture, keep an eye on it and stop the whisk frequently to check. Once all whisked, spread over the biscuit base and leave to set for 5-6 hours, or preferably overnight.
From janespatisserie.com


CHOCOLATE CHEESECAKE - EASY CHEESECAKE ONLY 7 INGREDIENTS!
Place the springform pan in a 9×13 inch pan or larger roasting pan. Carefully fill the roasting pan with about 1 inch of water. Place the water bath with the cheesecake inside in the oven and bake at 325º F for 60-70 minutes *see note. The cheesecake is done when the center wobbles a little when you jiggle the pan.
From thefirstyearblog.com


AMAZING CREAMY CHOCOLATE CHEESECAKE - PRETTY. SIMPLE. SWEET
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.
From prettysimplesweet.com


CHOCOLATE CHEESECAKE - JUST SO TASTY
Beat in the sugar. With the mixer on low speed, beat in the melted chocolate and cocoa powder. Turn off the mixer and scrape down the sides of the bowl as necessary. Mix in the sour cream. Whisk the eggs together in a small bowl, then beat them into the cheesecake batter with the mixer on low speed.
From justsotasty.com


STRAWBERRY AND WHITE CHOCOLATE FROZEN CHEESECAKE WITH BASIL SUGAR
Macerated strawberries 1 cup strawberries, chopped small 3 tbsp birch syrup. Directions. Cheesecake base Preheat oven to 300 degrees F. Double line a 9-inch cake pan (with 2-inch-high sides) or spring-form tin.
From parentscanada.com


HERSHEY'S CHOCOLATE CHEESECAKE | RECIPES
Place butter in medium microwave-safe bowl. Microwave at high (100%) 30 to 45 seconds or until melted. Stir in cocoa until smooth; set aside.
From hersheyland.com


EASIEST CHOCOLATE CHEESECAKE WITH 2 INGREDIENT GANACHE
Add the butter, brown sugar and salt, and process or mix until combined. Press the crust mixture into the bottom of the springform pan. Set aside. Melt the chocolate for the cheesecake in the microwave in a microwave-safe bowl in 30-second increments on high power. Scrape the sides and stir between each increment.
From missallieskitchen.com


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