BEST EVER NO BAKE CHOCOLATE CHEESECAKE
This Best Ever No Bake Chocolate Cheesecake is the perfect easy-to-make cheesecake dessert that's creamy and delicious and packed with real chocolate!
Provided by Chrissie (thebusybaker.ca)
Categories Dessert
Time 6h20m
Number Of Ingredients 7
Steps:
- Combine the Oreo baking crumbs and melted butter until moistened and crumbly.
- Press the mixture into the bottom of a 9-inch springform pan and refrigerate to set.
- Combine the cream cheese and powdered sugar in a large bowl, mixing with a hand mixer on medium speed (or in your stand mixer) until smooth.
- Add the melted semi sweet chocolate in a steady stream while the mixer is running on low speed, until completely incorporated. Scrape down the sides of the bowl to be sure everything is incorporated.
- Fold in the whipped cream or whipped topping by hand until the mixture is fluffy and creamy and there are no streaks of white in the batter.
- Pour the cheesecake mixture into the refrigerated crust and smooth out the top with a rubber spatula.
- Refrigerate to set for 6 hours or overnight, or set in the fridge for 2-3 hours and then in the freezer for 2-3 hours before serving.
- Slice and serve with whipped cream, chocolate shavings, and fresh berries, if desired.
Nutrition Facts : ServingSize 1 serving, Calories 681 kcal, Carbohydrate 46 g, Protein 8 g, Fat 52 g, SaturatedFat 29 g, Cholesterol 112 mg, Sodium 420 mg, Fiber 3 g, Sugar 31 g
CHOCOLATE CHEESECAKE
Steps:
- For the crust: Preheat the oven to 350 degrees F. Spray a 9-inch nonstick springform pan with nonstick cooking spray and line with parchment, separately on the bottom and a collar around the sides.
- Mix together the pretzels, butter, sugar and cookie crumbs in a large bowl. Press the mixture into the bottom of the prepared pan. Bake the crust for 8 minutes. Set aside while you make the cheesecake. Reduce the oven temperature to 325 degrees F.
- For the cheesecake: Melt the chocolate in the microwave or using a double boiler until smooth. Set aside.
- Beat the cream cheese and sugar in a stand mixer with a paddle attachment on medium speed until very smooth, about 1 minute, scraping the sides of the bowl as necessary. Turn the mixer to low, add the sour cream and cocoa powder and mix until combined, scraping the sides of the bowl as necessary. Add the melted chocolate and then the eggs one at a time, mixing on low speed after each addition just until mixed; do not overmix. Pour the filling over the crust and spread into an even layer.
- Double-wrap the bottom of the springform pan with foil, sealing it tightly to prevent water from getting into the pan. Place the springform pan into a larger pan and pour very hot water into the pan until it is about 3/4 inch deep, being careful to make sure the water level doesn't come up higher than the foil.
- Bake until the center is almost set, 60 to 70 minutes. The center will still jiggle, while the edges will be set. Crack the oven door and allow the cake to cool in the oven for 1 to 2 hours.
- Remove the cake from the oven and refrigerate for at least 4 hours and preferably overnight.
- For the chocolate topping: Add the dark chocolate and coconut oil to a double boiler and heat until melted. Let cool slightly, then pour over the cheesecake, spreading so that the sauce drips slightly over the side. The chocolate will harden quickly, so immediately decorate the top of the cake with any additional toppings such as Cookie Pretzel Bark. Cut into wedges and serve chilled.
- Line a small baking sheet with parchment.
- Place a large glass bowl over a pot of simmering water so that the bottom of the bowl is not touching the water and add the chocolate. Heat until melted.
- Spread the chocolate into a thin layer on the parchment. Sprinkle the crushed pretzels and cookies on the melted chocolate and place in the freezer until completely hardened, 10 to 15 minutes. Break into pieces and use to decorate the top of the cheesecake.
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 AND PRUNE CHEESECAKE
Make this impressive prune and chocolate layered cheesecake for an irresistible sharing dessert. Top with chocolate ganache and crunchy pistachios
Provided by Moje Gotowanie team
Categories Dessert
Time 1h55m
Number Of Ingredients 18
Steps:
- Cut the prunes into strips and put them in a bowl with the vodka, set aside for an hour to make them swell and become more moist.
- Heat the oven to 180C/gas 160C/gas 4. For the base, combine 1 egg with 160g sugar, ½ tsp vanilla, the oil and yogurt. Sift the flour with the cocoa, baking soda, baking powder and a large pinch salt. Combine the wet ingredients with the dry ingredients, and finally add the coffee and mix everything together. Line the bottom of a 24cm springform pan with baking parchment and oil the sides. Pour the dough into the base, put it in the oven and bake it for 20 mins.
- For the filling, beat the curd cheese with the remaining sugar, potato flour, 3 eggs and ½ tsp vanilla. Drain the prunes and add them in. Pour the cheese mixture over the base and put it back in the oven for 50-60 minutes. Cool in the turned off oven.
- For the topping, bring the cream to a boil, and add the chocolate and butter. Mix off the heat until it forms a smooth cream. Pour the sauce over the top of the cooled cheesecake cake. Chop the pistachios and sprinkle them over the surface.
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
PRUNE & CHOCOLATE TORTE
A dinner party favourite
Provided by Good Food team
Categories Dessert, Treat
Time 1h5m
Number Of Ingredients 10
Steps:
- Put the prunes and brandy in a small bowl and leave to steep for about 30 minutes until most of the brandy has been absorbed.
- Preheat the oven to 190C/Gas 5/fan oven 170C. Grease a 23cm/9in loose-bottomed cake tin or springform tin. Put the cocoa, chocolate, butter and 140g/5oz of the sugar in a pan, add 100ml/31⁄2fl oz hot water and gently heat until the mixture is smooth. Leave to cool slightly.
- Whisk the egg whites to soft peaks, then gradually whisk in the remaining sugar. Sift the flour and cinnamon over and gently fold in with a metal spoon, until almost combined. Add the chocolate mix and fold in until evenly combined.
- Pour the mixture into the tin and arrange the prunes over the top (they will sink into the sponge during baking). Sprinkle over any remaining brandy and bake for about 30 minutes until just firm. Serve with cream or crème fraîche.
Nutrition Facts : Calories 311 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 31 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.18 milligram of sodium
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