Bittersweet Cheesecake Torte Recipes

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BITTERSWEET CHOCOLATE CHEESECAKE



Bittersweet Chocolate Cheesecake image

I'm a great-grandmother, and my whole family enjoys this dessert. I received this recipe from my niece. It's very chocolaty. -Amelia Gregory, Omemee, Ontario

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 16 servings.

Number Of Ingredients 16

1 cup chocolate wafer crumbs
1/2 cup finely chopped hazelnuts, toasted
1/3 cup butter, melted
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
12 ounces bittersweet chocolate, melted and cooled
1 cup sour cream
1-1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
Dash salt
3 large eggs, room temperature, lightly beaten
GLAZE:
4 ounces bittersweet chocolate, chopped
1/4 cup heavy whipping cream
1 teaspoon vanilla extract
Optional: Whipped cream and additional toasted hazelnuts

Steps:

  • Preheat oven to 350°. Mix wafer crumbs, hazelnuts and melted butter; press onto bottom of an ungreased 9-in. springform pan., Beat cream cheese and sugar until smooth. Beat in cooled chocolate, then sour cream, extracts and salt. Add eggs; beat on low speed just until blended. Pour over crust. Place pan on a baking sheet., Bake until center is almost set, 60-65 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife; cool 1 hour longer. Refrigerate 3 hours. , For glaze, in a microwave, melt chocolate with cream; stir until smooth. Stir in vanilla. Spread over chilled cheesecake. Refrigerate, covered, overnight. Remove rim from pan. If desired, served with whipped cream and additional hazelnuts.

Nutrition Facts : Calories 484 calories, Fat 39g fat (21g saturated fat), Cholesterol 112mg cholesterol, Sodium 235mg sodium, Carbohydrate 34g carbohydrate (24g sugars, Fiber 3g fiber), Protein 8g protein.

CHEESECAKE TART WITH RASPBERRY SWIRL



Cheesecake Tart with Raspberry Swirl image

Provided by Daphne Brogdon

Categories     dessert

Time 2h25m

Yield 8 slices

Number Of Ingredients 14

Vegetable oil, for greasing the tart pan
3 cups ground graham crackers
2 tablespoons sugar
10 tablespoons (1 1/4 sticks) butter, melted
2 tablespoons seedless raspberry jelly or jam
10 ounces ricotta (1 1/4 cups)
10 ounces cream cheese (1 cup plus 2 tablespoons)
5 ounces sugar (1/2 cup plus 3 tablespoons)
3 tablespoons sour cream
2 teaspoons lemon juice
2 teaspoons vanilla extract
Pinch salt
3 large eggs
1 egg yolk

Steps:

  • For the crust: Preheat the oven to 350 degrees F. Brush the tart pan with canola oil.
  • Add the graham cracker crumbs, sugar and melted butter to a medium bowl. Mix until fully combined. Transfer the mixture to the tart pan and press into the bottom of the pan and up the sides. Cover the crust with a piece of parchment paper and weight with pie weights or dried beans. Set on a baking sheet and bake for 12 minutes. Let cool before removing the parchment and pie weights.
  • For the filling: Preheat the oven to 400 degrees F.
  • Combine the raspberry jam and 1 tablespoon water in a small saucepan. Heat over low heat, whisking, until the jam has thinned to a smooth consistency. Remove from the heat and let cool.
  • Add the ricotta to a food processor and blend until smooth, about 1 minute. Add the cream cheese and sugar and blend for another minute. Add the sour cream, lemon juice, vanilla and salt and blend for 30 seconds. Add the eggs and yolk and blend until smooth and combined, about 1 minute. Set aside 1 tablespoon of the cheesecake batter. Pour the remaining batter into the tart shell.
  • In a small bowl, combine the thinned jam with the reserved cheesecake batter and mix until well blended. Dollop the jam mixture by the teaspoon onto the top of the cheesecake batter in a random pattern. Using a steak knife, swirl the preserves into the cheesecake batter. Transfer to the oven and bake for 10 minutes, then reduce the heat to 200 degrees and bake until the center is set, about 35 minutes. Let cool to room temperature before serving.

BUTTERSCOTCH-MAPLE CHEESECAKE TORTE



Butterscotch-Maple Cheesecake Torte image

A towering cheesecake torte that's packed with favorite fall flavors, this dessert gets a quick start with Betty Crocker™ Super Moist™ butter recipe yellow cake mix and frosting.

Provided by Heather Baird

Categories     Dessert

Time 8h

Yield 12

Number Of Ingredients 16

3 packages (8 oz each) cream cheese, softened
1/4 cup sugar
1 can (14 oz) sweetened condensed milk (not evaporated)
1 package (11 to 12 oz) butterscotch chips (2 cups), melted
4 eggs
2 teaspoons vanilla
1 box Betty Crocker™ Super Moist™ butter recipe yellow cake mix
Water, butter and eggs called for on cake mix box
2 teaspoons maple flavor
2 containers Betty Crocker™ Rich & Creamy vanilla frosting
2 teaspoons maple flavor
2 tablespoons unsalted butter
1/2 cup sweetened condensed milk (not evaporated)
1/2 teaspoon maple flavor
1/4 cup butterscotch chips
18 to 20 butterscotch chips

Steps:

  • Heat oven to 300°F. Grease 9-inch springform pan, and line the bottom with a circle of cooking parchment paper.
  • In large bowl, beat cream cheese and sugar with electric mixer on medium speed until fluffy. Add 1 can condensed milk, and beat again until well combined. Add melted butterscotch chips, and mix well. Add 4 eggs and the vanilla; pour into pan.
  • Bake 60 to 70 minutes or until puffed around edge and center still jiggles slightly when moved. Cheesecake will puff up around the edges and then sink when taken out of the oven. Allow cheesecake to cool 1 hour at room temperature, then refrigerate 4 to 6 hours or until chilled. Level top of cheesecake with large serrated knife.
  • Meanwhile, increase oven temperature to 350°F (325°F for dark or nonstick pans). Generously spray bottoms and sides of two 9-inch round cake pans with baking spray with flour. In large bowl, beat Maple Cake ingredients with electric mixer on medium-high speed until well combined. Pour into pans.
  • Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes, then turn out on cooling racks to cool completely, about 1 hour.
  • In large bowl, place contents of both frosting containers. Beat in 2 teaspoons maple flavor with electric mixer on low speed. Remove 1/3 cup of the frosting, and place in decorating bag fitted with large star tip; set aside. Place 1 cake layer on serving platter or cake stand; frost top with thin layer of frosting. Top with cheesecake layer, and frost top with thin layer of frosting. Top with final cake layer, and frost entire side and top with remaining frosting. Pipe icing stars around top edge of cake.
  • In 1-quart saucepan, heat Butterscotch-Maple Drizzle ingredients over medium-high heat until melted and mixture can be stirred smooth with whisk. Let cool until barely warm but still pourable. Drizzle mixture over cake. Place 1 butterscotch chip upside down into each piped star to garnish.
  • Cover and refrigerate leftovers.

Nutrition Facts : Calories 1100, Carbohydrate 131 g, Cholesterol 190 mg, Fat 11, Fiber 0 g, Protein 12 g, SaturatedFat 30 g, ServingSize 1 Serving, Sodium 740 mg, Sugar 108 g, TransFat 1 g

MIMI'S CHEESECAKE TORTE



Mimi's Cheesecake Torte image

Mimi gave this recipe to my mother, who then gave it to me. This is my Papa's cake of choice for his birthday. A sour cream topping makes this cheesecake unique. Garnish with almonds if you like.

Provided by Belle

Categories     Desserts     Cakes     Cheesecake Recipes

Time 3h30m

Yield 10

Number Of Ingredients 8

3 (8 ounce) packages cream cheese, softened
5 egg whites
1 ½ cups white sugar
1 teaspoon vanilla extract
1 (9 inch) prepared graham cracker crust
1 pint sour cream
2 tablespoons white sugar, or more to taste
½ teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Beat cream cheese in the bowl of a stand mixer fitted with a paddle attachment on medium speed until smooth, 2 to 3 minutes.
  • Beat egg whites in a separate bowl on high speed until stiff peaks form, 3 to 5 minutes. Blend in 1 1/2 cups sugar. Fold egg whites into cream cheese, and stir in 1 teaspoon vanilla extract. Pour cream cheese filling into crust.
  • Bake in the preheated oven until filling is set, about 20 minutes. Remove from oven; set aside.
  • Increase oven temperature to 475 degrees F (246 degrees C).
  • Combine sour cream, 2 tablespoons white sugar, and 1/2 teaspoon vanilla extract together in a large bowl. Spread evenly on top of the filling.
  • Bake in the preheated oven until golden, about 5 minutes. Remove from oven and cool to room temperature, about 45 minutes. Cover with plastic wrap and chill in the refrigerator until firm, at least 2 hours.

Nutrition Facts : Calories 586.7 calories, Carbohydrate 52 g, Cholesterol 94.2 mg, Fat 39 g, Fiber 0.4 g, Protein 9.4 g, SaturatedFat 22 g, Sodium 387.5 mg, Sugar 42 g

BITTERSWEET CHOCOLATE CHEESECAKE



Bittersweet Chocolate Cheesecake image

Classic cheesecake gets even sweeter with bittersweet chocolate and a garnish of fresh raspberries.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 9h

Yield 12

Number Of Ingredients 11

40 thin chocolate wafer cookies (from 9-oz package), crushed (about 2 1/2 cups)
1/3 cup granulated sugar
1/4 cup butter, melted
2 packages (8 oz each) cream cheese, softened
2/3 cup granulated sugar
1 teaspoon vanilla
1 tablespoon Gold Medal™ all-purpose flour
3 eggs
8 oz bittersweet baking chocolate, melted, cooled
Powdered sugar
Fresh raspberries

Steps:

  • Heat oven to 325°F. Wrap outside bottom and side of 9-inch springform pan with foil to prevent leaking. Lightly spray inside bottom and side of pan with cooking spray. In medium bowl, mix crust ingredients with fork until crumbly. Press mixture in bottom and 1 inch up side of pan. Bake 10 minutes or until set. Place on cooling rack; cool completely.
  • In another medium bowl, beat cream cheese, 2/3 cup granulated sugar and vanilla with electric mixer on medium speed until light and fluffy. Beat in flour. Beat in eggs, one at a time, just until blended. Beat in chocolate. Pour over crust.
  • Bake 1 hour to 1 hour 15 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly when moved. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes. Run small metal spatula around edge of pan to loosen cheesecake. Cool on cooling rack 30 minutes. Refrigerate at least 6 hours or overnight before serving.
  • Just before serving, run small metal spatula around edge of springform pan; carefully remove foil and side of pan. Let cheesecake stand at room temperature 15 minutes before cutting. Sprinkle with powdered sugar; garnish with raspberries. Cover and refrigerate any remaining cheesecake.

Nutrition Facts : Calories 480, Carbohydrate 42 g, Cholesterol 100 mg, Fat 6, Fiber 3 g, Protein 7 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 26 g, TransFat 1 g

BAKER'S ONE BOWL BITTERSWEET TORTE



BAKER'S ONE BOWL Bittersweet Torte image

Our BAKER'S ONE BOWL Bittersweet Torte looks like it belongs in a bakery window. But why let the baker take the credit when you can easily make it at home?

Provided by My Food and Family

Categories     Chocolate Recipes

Time 1h40m

Yield 12 servings

Number Of Ingredients 8

1-1/2 pkg. (4 oz. each) BAKER'S Bittersweet Chocolate, divided
3/4 cup butter or margarine
1 cup sugar
3 egg s
1 tsp. vanilla
1/3 cup flour
1/4 tsp. salt
1/2 cup chopped PLANTERS Pecans

Steps:

  • Heat oven to 350°F.
  • Spray 9-inch round pan with cooking spray; cover bottom with waxed paper.
  • Microwave 4 oz. chocolate and butter in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until butter is melted, stirring after 1 min. Stir until chocolate is completely melted. Add sugar; mix well. Blend in eggs and vanilla. Add flour and salt; mix well. Stir in nuts. Pour into prepared pan.
  • Bake 40 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan 10 min. Run small knife around side of pan to loosen edge. Invert torte onto wire rack; remove waxed paper. Cool torte completely. Melt remaining chocolate; drizzle over torte. Let stand 15 min. or until glaze is firm.

Nutrition Facts : Calories 300, Fat 21 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 85 mg, Sodium 150 mg, Carbohydrate 27 g, Fiber 2 g, Sugar 21 g, Protein 3 g

BITTERSWEET CHOCOLATE TORTE



Bittersweet Chocolate Torte image

Sometimes you just need something really chocolaty. Or if you don't really need it, you might simply want it. This chocolate torte is a good choice for satisfying those chocolate cravings because it is easy to make, versatile and quite decadent. And, of course, it is very chocolaty.

Provided by Crunchycookie23

Categories     Dessert

Time 1h10m

Yield 1 torte, 10-12 serving(s)

Number Of Ingredients 13

5 ounces bittersweet chocolate, coarsely chopped (65%)
3/4 cup butter
1 cup sugar
3 large eggs
1 teaspoon vanilla extract
1/3 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground cayenne pepper
1/4 teaspoon salt
1/2 cup pecans, toasted and finely chopped
1/4 cup chocolate chips (dark or milk) or 1/4 cup chopped chocolate (dark or milk)
2 tablespoons cocoa powder
1 teaspoon ground cinnamon

Steps:

  • Preheat oven to 350°F Grease a 9-inch round cake pan and line the bottom with a circle of parchment paper. Grease the top of the paper, too.
  • In a small, microwave-safe bowl, melt together chocolate and butter. Heat in 30-60 second increments and stir well after each to avoid overcooking the mixture. Cool for 5-8 minutes.
  • Pour butter mixture into a large mixing bowl and add chocolate. Whisk in the eggs one at a time, followed by the vanilla extract. Stir in flour, cinnamon, cayenne and salt, followed by the pecans and chocolate chips.
  • Pour into prepared pan.
  • Bake for 38-40 minutes, until a toothpick inserted into the center comes out almost clean, with a few crumbs attached. Cool for 5 minutes in the pan, then run a knife around the edge and invert onto a serving platter. Remove parchment paper and cool completely.
  • Before serving, whisk together 2 tbsp cocoa powder with 1 tsp cinnamon. Sift over the top of the torte.

Nutrition Facts : Calories 299.5, Fat 20.7, SaturatedFat 10.4, Cholesterol 100, Sodium 178.1, Carbohydrate 27.7, Fiber 1.5, Sugar 22.7, Protein 3.4

BAKER'S ONE BOWL BITTERSWEET CHOCOLATE-MINT SWIRL CHEESECAKE



BAKER'S ONE BOWL Bittersweet Chocolate-Mint Swirl Cheesecake image

It's the best of both worlds: one part cheesecake, one part pie. Chocolate and vanilla cheesecake fillings swirl together in a chocolate cookie crust.

Provided by My Food and Family

Categories     Dairy

Time 4h55m

Yield 8 servings

Number Of Ingredients 7

1 pkg. (4 oz.) BAKER'S Bittersweet Chocolate
1/4 tsp. peppermint extract
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened, divided
1/2 cup sugar, divided
2 eggs, divided
25 hard peppermint candies, crushed, divided
1 chocolate cookie crumb crust (6 oz.)

Steps:

  • Heat oven to 350°F.
  • Microwave bittersweet chocolate in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted. Add peppermint extract, and half each of the cream cheese, sugar, eggs and crushed candies; whisk until blended. Pour into crust.
  • Whisk remaining cream cheese, sugar and egg in same bowl until blended. Spoon over chocolate batter; swirl gently with knife.
  • Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours. Top with remaining crushed candies before serving.

Nutrition Facts : Calories 490, Fat 30 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 120 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g

BITTERSWEET CHEESECAKE TORTE



Bittersweet Cheesecake Torte image

Make and share this Bittersweet Cheesecake Torte recipe from Food.com.

Provided by sugar momma

Categories     Cheesecake

Time 1m

Yield 1 torte, 12-16 serving(s)

Number Of Ingredients 10

2/3 cup whipping cream
8 ounces milk chocolate or 8 ounces bittersweet chocolate, chopped
nonstick cooking spray, for baking
1 (19 1/2 ounce) package brownie mix
2 (8 ounce) packages cream cheese, softened
1/2 cup sugar
2 teaspoons vanilla
2 eggs, lightly beaten
3 ounces milk chocolate or 3 ounces bittersweet chocolate, melted
3 ounces white baking chocolate, melted

Steps:

  • 1. For ganache: In a small saucepan, heat whipping cream over medium-high heat just until boiling. Remove from heat. Add the 8 ounces milk chocolate (do not stir). Let stand for 5 minutes. Stir until smooth. Transfer to a large bowl. Cover and chill.
  • 2. Preheat oven to 350 degrees F. Coat two 9x1-1/2-inch round cake pans with nonstick spray for baking; set aside. Prepare brownie batter according to package directions. Divide batter between prepared pans. Bake about 25 minutes or until edges are set. Cool in pans on wire racks for 10 minutes. Remove uncut brownies from pans. Transfer to a wire rack. Cool completely.
  • 3. Preheat oven to 350 degrees F. In a large bowl, combine cream cheese, sugar, and vanilla; beat with an electric mixer on medium speed until combined. Beat in eggs just until combined. Transfer half of the mixture (about 1-1/2 cups) to a medium bowl. To one bowl, add the 3 ounces melted milk chocolate; stir until smooth. To the other bowl, add the melted white chocolate; stir until smooth.
  • 4. Wrap heavy-duty foil around the bottom of an 8-inch springform pan, making sure foil comes at least 1 inch up the side. Using a sharp knife, trim edges from brownie rounds, making two 8-inch rounds.* Place one of the brownie rounds in the pan. Pour milk chocolate-cream cheese mixture on top. Place the remaining brownie round on the milk chocolate-cream cheese mixture and pour white chocolate-cream cheese mixture on top.
  • 5. Place the foil-wrapped springform pan in a large roasting pan; pour enough hot water around the springform pan to come halfway up the side. Bake for 60 to 65 minutes or until cheesecake appears set when gently shaken. Carefully remove springform pan from water.
  • 6. Cool in springform pan on a wire rack for 15 minutes. Using a small sharp knife, loosen the edge from the side of the pan; cool for 30 minutes more. Remove the side of the pan; cool completely on wire rack. Cover and chill overnight.
  • 7. Remove ganache from refrigerator. Beat with an electric mixer on medium speed until light, fluffy, and of spreading consistency. Spoon whipped ganache into a pastry bag fitted with a medium star or round tip. Pipe stars or mounds to cover the entire top of the chilled cheesecake. Makes 12-16 servings.
  • *Test Kitchen Tip: Before wrapping the springform pan in foil, place the bottom of the pan on each brownie round and use the tip of a sharp knife to trace around the pan bottom. Trim edges. This will assure the brownie rounds fit tightly in the pan.

Nutrition Facts : Calories 613.2, Fat 36.2, SaturatedFat 17.9, Cholesterol 101.9, Sodium 303.5, Carbohydrate 66.9, Fiber 0.9, Sugar 26.1, Protein 8.5

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