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
TRIPLE-LAYERED BERRY CHEESECAKE
Make this showstopping cheesecake for summer entertaining. Top with strawberries or a mix of fresh berries, plus a drizzle of chocolate for extra indulgence
Provided by Anna Glover
Categories Afternoon tea, Dessert
Time 34m
Yield Serves 10-12
Number Of Ingredients 12
Steps:
- Butter and line the base and sides of a 20cm springform tin. Blitz the digestives in a food processor until you get fine crumbs, or bash in a sandwich bag with a rolling pin. Transfer to a bowl and stir in the melted butter until it looks like damp sand. Tip into the prepared tin, and smooth the mixture with the back of a spoon to make an even base, then chill.
- Soak the gelatine leaves in cold water. Put the raspberries in a food processor or in a jug using a stick blender, and blitz to a smooth purée. Sieve out the seeds. Warm the raspberry sauce in a small pan with 1 tbsp sugar until just starting to steam, then pour over 1 drained gelatine leaf in a bowl and stir to dissolve.
- Blitz 3 (about 65g) of the strawberries in a food processor, and warm through with 1 tbsp sugar in the same way. Tip into a bowl and stir in the other drained gelatine leaf.
- Whisk the soft cheese, cream and caster sugar until it just starts to thicken. Divide between three bowls (about 260g per bowl). Fold the strawberry purée into one with a few drops of food colouring to make it light pink, the raspberry mix with the gelatine into another with more food colouring so it's dark pink, and the vanilla bean paste into the third.
- Spoon the raspberry filling over the biscuit base, smoothing the surface so it's flat. Next, add the strawberry filling, gently smoothing over without disturbing the bottom layer, then repeat with the vanilla mixture, using a clean spoon to level the top. A spatula or knife might help with this to keep from dragging the below layers. Chill for 4 hrs or overnight.
- Run a knife around the sides of the cake tin between the cheesecake and the parchment, and loosen the base. Transfer to a cake stand, and smooth the sides, using a palette knife, to neaten the layers. Mix the chocolate with a few drops of lemon extract, if using. Pile the remaining strawberries, some sliced, some whole, on top, and drizzle over the chocolate to finish.
Nutrition Facts : Calories 400 calories, Fat 32 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 14 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.6 milligram of sodium
TRIPLE-CITRUS CHEESECAKE
This Triple-Citrus Cheesecake is a delicious enigma. It's rich, but not heavy. Sweet, yet tart and refreshing. Make it and enjoy the contradictions.
Provided by My Food and Family
Categories Home
Time 6h35m
Yield 16 servings
Number Of Ingredients 9
Steps:
- Heat oven to 325°F.
- Combine graham crumbs, brown sugar and butter; press onto bottom of 9-inch springform pan. Bake 10 min.
- Beat cream cheese, granulated sugar, flour and vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in remaining ingredients; pour over crust.
- Bake 1 hour 5 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
Nutrition Facts : Calories 330, Fat 23 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 130 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 6 g
"MAMA MIA" TRIPLE CHEESE MOSTACCIOLI BAKE
This recipe came to me from my old across-the-hall neighbor in New York City. Makes a wonderfully smooth and cheesy side dish, or it can be easily doubled for Pot Lucks and Parties. Absolute comfort food!
Provided by Tao2k4
Categories Penne
Time 50m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Cook Pasta "al dente" style. While Pasta is cooking, preheat oven to 350 degrees.
- Melt Butter in a large saucepan under medium heat. Stir in Flour, Salt and Pepper. Gradually add Milk; cook and stir until it thickens and slowly bubbles.
- Remove from heat; stir in 1 cup each Cheddar and Parmesan Cheese, blend until mixed well. Stir in Pasta.
- Spoon 1/2 Pasta and sauce into greased 13" x 9" baking dish. Layer with Swiss Cheese, then remaining Pasta mixture.
- Cover and bake 25-30 minutes or until hot and bubbly.
- Uncover and sprinkle remaining Cheddar Cheese over the top. Serve after Cheese melts, about 5-10 minutes.
Nutrition Facts : Calories 360.6, Fat 20.9, SaturatedFat 13, Cholesterol 65.6, Sodium 557.8, Carbohydrate 25.6, Fiber 0.8, Sugar 0.7, Protein 17.4
TRIPLE-CHOCOLATE CHEESECAKE
An American-born beauty, the cheesecake gets upgraded with a triple dose of chocolate. It's in the crust, in the filling, and over the top. To help prevent cracks, turn off the oven and let the cheesecake sit inside for an hour. To cut the cleanest slices, use a knife dipped in warm water.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 2h30m
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees. Assemble a 9-inch springform pan with the raised side of the bottom facing down.
- In a food processor, pulse cookies until finely ground. Add butter, and pulse to moisten. Transfer to prepared pan, and press crumbs firmly and evenly into the bottom. Place pan on a rimmed baking sheet; bake 10 minutes, and set aside.
- Wipe out bowl and blade of food processor. Add cream cheese, sugar, and salt; blend until smooth. With motor running, add eggs, then sour cream, and finally chocolate; blend filling until smooth, scraping down sides of bowl as needed.
- Wrap bottom half of springform pan in foil. Pour in filling; place in a roasting pan. Place roasting pan in oven. Pour in boiling water to come halfway up side of springform pan. Bake just until set, 1 hour. Turn oven off, and let cheesecake sit 1 hour in oven, without opening (this helps prevent cracking).
- Run a thin knife around the edge of the pan (this helps prevent cracking, too); leave in pan, and cool completely on wire rack. Cover loosely and refrigerate, at least 6 hours or up to overnight.
- Prepare Chocolate Ganache. Unmold cheesecake. Spread ganache in center of cheesecake; let set before serving.
Nutrition Facts : Calories 725 g, Fat 50 g, Fiber 2 g, Protein 12 g
TRIPLE-DECKER CHEESECAKE TOWER RECIPE BY TASTY
Here's what you need: brownie mix, chocolate cheesecake, red velvet cake mix, vanilla cheesecakes, chocolate chip cookie dough, cream cheese icing, chocolate ganache, chocolate, springform pans
Provided by Alvin Zhou
Categories Desserts
Yield 20 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 300°F (150°C).
- In a greased, 9-inch (23 cm) springform pan, spread ⅓ of the brownie batter evenly on the bottom. Lay the chocolate cheesecake in the center, then spread the rest of the batter on top. Set aside.
- In another greased springform pan, spread ⅓ of the cake batter evenly on the bottom, then lay the vanilla cheesecake on top. Spread the rest of the red velvet batter over the cheesecake and set aside.
- In a third springform pan, press ⅓ of the cookie dough evenly on the bottom, then another ⅓ of the dough around the sides of the pan to make a wall. Lay the remaining vanilla cheesecake in the center, then cover with the rest of the cookie dough and seal the edges.
- Bake all 3 filled cakes for 2 hours, until a toothpick inserted in the center of each comes out clean.
- Chill the cakes overnight in the refrigerator.
- Dollop a bit of of cream cheese frosting onto a serving platter and line the sides with parchment paper.
- Add the cookie cake to the platter and spread the top with layer of frosting.
- Stack the brownie cake on top, then spread another layer of frosting on top.
- Finally, place the red velvet cake on top, then frost the top and sides evenly.
- Add the chocolate ganache to a squeeze bottle, then decorate the top of the cake working your way around the top edge of the cake to make a drip pattern. Squeeze more ganache over the top of the cake and spread evenly to cover.
- Decorate the lower part of the cake by pressing the chocolate chunks into the sides.
- Slice and serve.
- Enjoy!
TRIPLE-CHERRY CHEESECAKE
Categories Food Processor Dessert Bake Cream Cheese Cherry Chill Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 10
Number Of Ingredients 19
Steps:
- Make topping:
- Combine dried cherries and reserved juice from thawed cherries in medium saucepan. Bring to boil. Remove from heat. Cover; let steep 20 minutes.
- Mix cherry jam, brandy and cornstarch in small bowl to blend. Stir into dried cherry mixture. Add thawed cherries. Stir over medium heat until mixture boils and thickens, about 1 minute. Cool slightly; chill until cold. (Can be prepared 2 days ahead. Keep refrigerated.)
- Make crust:
- Finely grind almonds in processor. Add cracker crumbs, sugar and butter. Process until clumps form. Press mixture onto bottom (not sides) of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Chill 30 minutes.
- Make filling:
- Position rack in center of oven; preheat to 350°F. Blend all ingredients except sliced almonds in processor just until smooth, scraping down sides of bowl several times. Transfer filling to crust. Bake until edges of cheesecake are puffed and center is just set, about 50 minutes. Remove from oven. Run knife around pan sides to loosen cake. Chill cake uncovered overnight.
- Release pan sides from cake. Transfer cake to platter. Spoon topping evenly over cake, leaving 1/2-inch border around edge. Garnish cake with sliced almonds.
TRIPLE CHOCOLATE CHEESECAKE
Provided by Food Network Kitchen
Categories dessert
Time 1h45m
Yield 10 to 12 servings
Number Of Ingredients 15
Steps:
- Position racks in the middle and lower third of the oven; preheat to 325 degrees F. Butter the bottom and side of a 9-inch springform pan; wrap the outside of the pan with foil to catch any drips.
- Make the crust: Melt the butter and semisweet chocolate in a small saucepan over medium heat, stirring; let cool slightly. Stir in the sugar and eggs until combined. Stir in the flour, cocoa powder, baking powder and salt until smooth and shiny. Spread in the prepared pan and bake until the top is set and no longer shiny, 10 to 15 minutes. Transfer to a rack and let cool.
- Fill a shallow baking dish halfway with water and set on the lower oven rack. Make the filling: Combine the milk chocolate and 1/2 cup heavy cream in a medium microwave-safe bowl. Microwave in 30-second intervals, stirring, until melted and smooth; set aside. Beat the cream cheese and sugar in a large bowl with a mixer on medium-high speed until smooth and fluffy, about 2 minutes. Reduce the mixer speed to low and beat in the eggs, one at a time, until just combined. Beat in the remaining 1/2 cup heavy cream and the vanilla. Add the melted chocolate mixture in two batches, beating until just combined. Stir a few times with a rubber spatula to make sure the chocolate is fully incorporated.
- Pour the filling over the crust. Bake on the middle oven rack (directly over the baking dish of water) until the cheesecake is puffed and the edge is set, about 1 hour 15 minutes. (The center will still be very jiggly.) Transfer to a rack and let cool to room temperature, then cover with plastic wrap and refrigerate until cold and set, at least 6 hours or overnight.
- Remove the cheesecake from the refrigerator about 1 hour before serving. Run a thin knife or offset spatula around the edge of the pan and remove the springform ring. Grate half of the white chocolate over the cheesecake, then use a vegetable peeler to shave the rest on top. Run a knife under hot water and dry well before slicing.
TRIPLE CHOCOLATE CHEESECAKE
This cheesecake is impressive to look at and to eat. The steps are easy but it takes some time to prepare. However, it freezes beautifully for up to a month, so it can be prepared far in advance of your event. I have made this cheesecake many times as a birthday cake. Use a high quality chocolate in this recipe, not chocolate chips or baking chocolate. Try Valrhona, Callabeut or Lindt, which you can get at many grocery stores. Lindt bars come in 3 oz. bars. Also, this cake must bake at the temperature directed or it will be raw in the middle and overdone on the edges.
Provided by P48422
Categories Cheesecake
Time 3h45m
Yield 1 ten inch cheesecake
Number Of Ingredients 10
Steps:
- Mix the cookie or cake crumbs with the sugar and melted butter.
- Press firmly into the bottom of a 10" springform pan with 2" sides.
- Wrap the bottom of the pan in aluminum foil so that the foil comes up the side of the pan.
- Turn the oven onto 300 degrees F.
- ,and ready a large pan, deep that the springform pan will sit comfortably in.
- In the bowl of your mixer with the paddle attachment, on low speed, beat the cream cheese until very soft.
- Add the sugar and sour cream and mix until thoroughly incorporated.
- Slowly add the eggs, one at a time, mixing until completely incorporated.
- Scrape down the sides of the bowl before adding the next egg.
- After the last egg is incorporated, mix, still on low speed, for 1 minute more, scrape down the sides of the bowl and mix another 30 seconds.
- Split the batter evenly between 3 bowls.
- Put the chocolates in 3 seperate microwavable bowls.
- Microwave the dark chocolate at 50% power for one minute, mix until completely melted, then thoroughly mix into 1/3 of the cream cheese mixture.
- Melt the milk and white chocolates at 30% power for 1 minute each and mix each one until they are completely melted, then mix each one into 1/3 of the cream-cheese mixture.
- Pour the dark chocolate batter carefully into the prepared springform pan.
- Shake the pan slightly to settle the mixture.
- Now carefully spoon over (don't pour!) the white chocolate mixture, again shaking very slightly to even it out, the top with the milk chocolate mixture.
- Place the pan carefully into your deeper pan, the place both pans on your oven rack.
- Pour very hot water around the springform pan so that it comes half-way up the sides.
- Shut the oven door and let the cheesecake bake for about 2 1/2 hours.
- When it is done, the sides will be set but the center will still be jiggly, like jello.
- Don't worry- it will set fully during refrigeration.
- Remove from the oven, remove the springform pan from the water bath, and remove the foil.
- Let cool on a rack then refrigerate overnight or at least 8 hours.
- You can also wrap the cheesecake tightly in 2 layers of plastic and freeze for a month.
- To serve, remove the cake from the springform pan, slice into 16 pieces, and serve with chocolate sauce and a few raspberries.
THE BEST NO-BAKE CHEESECAKE
Who doesn't love a dessert that can be made without turning on the oven? This no-bake cheesecake is light and fluffy, thanks to the whipped cream that gets folded into the cream-cheese mixture. Have no fear--it will have the signature creamy, tangy flavor of the classic.
Provided by Food Network Kitchen
Categories dessert
Time 8h45m
Yield 10 to 12 servings
Number Of Ingredients 11
Steps:
- For the crust: Add the graham crackers, brown sugar and salt to a food processor and pulse to fine crumbs. Drizzle in the butter and pulse until the crumbs are completely coated with the butter.
- Press the crumb mixture firmly into the bottom and about 1 1/2 inches up the sides of a 10-inch springform pan, with a 1/4-inch thick rim around the border. (Use the bottom of a measuring cup to help make the crust even on the sides and bottom.) Freeze until firm, about 20 minutes.
- For the filling: Meanwhile, whip 3/4 cup of the cream in a medium bowl with a whisk until stiff, fluffy peaks form, 3 to 4 minutes (or 1 to 2 minutes using an electric mixer on medium speed); set aside.
- Beat the cream cheese and 1 cup granulated sugar in a stand mixer fitted with the paddle attachment on medium speed until light and fluffy, scraping down the sides of the bowl as needed, 3 to 4 minutes. Reduce the speed to medium-low and add the lemon juice, sour cream and vanilla-bean paste and beat until just combined, 1 to 2 minutes. Gently fold the whipped cream into the cream-cheese mixture with a large rubber spatula.
- Pour the batter into the springform pan and smooth the top with an offset spatula. Cover tightly and refrigerate until set, 8 hours and up to 24 hours.
- Just before serving, add the remaining 3/4 cup cream and 1/4 cup granulated sugar to a medium bowl and whip to soft peaks with a whisk, 3 to 4 minutes (or 1 to 2 minutes using an electric mixer on medium speed). Spoon the whipped cream into a piping bag fitted with a large star tip.
- Run a knife around the inside edge of the springform pan to loosen the cake, then open the clasps to release the pan ring. Pipe dollops of whipped cream around the border of the cheesecake and top with fresh berries.
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