MILK CHOCOLATE CHEESECAKE
Top your smooth and creamy Milk Chocolate Cheesecake with generous spoonfuls of whipped cream and fresh strawberries.
Provided by Duncan Hines(R) Canada
Categories Trusted Brands: Recipes and Tips Duncan Hines® Canada
Time 3h45m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F. Grease and flour 13 x 9 x 2-inch pan.
- For filling, combine contents of cocoa packet from mix, 1/4 cup cake mix, cream cheese and melted chocolate in large bowl. Beat at high speed with electric mixer for 2 minutes. Add eggs and cream. Beat at high speed for 1 minute. Set aside.
- For crust, stir remaining cake mix and melted butter in medium bowl. Mixture will be crumbly. Sprinkle mixture into pan. Pour filling over mixture.
- Bake at 350 degrees F for 30 to 35 minutes. Cool in pan. Refrigerate until chilled. Garnish individual servings with dollops of whipped cream and strawberries.
Nutrition Facts : Calories 502.7 calories, Carbohydrate 47.9 g, Cholesterol 119.7 mg, Fat 32 g, Fiber 2 g, Protein 8.3 g, SaturatedFat 18.1 g, Sodium 434.8 mg, Sugar 29.6 g
MILK CHOCOLATE CHEESECAKE RECIPE - (3.9/5)
Provided by á-4084
Number Of Ingredients 10
Steps:
- Adjust oven rack to middle position and heat oven to 350°F. Grease bottom and sides of 9-inch nonstick springform pan. Process cookies and 1 tablespoon sugar in food processor until finely ground, about 30 seconds. Add melted butter and pulse until combined, about 6 pulses. Transfer crumb mixture to prepared pan and press firmly with bottom of dry measuring cup into even layer in bottom of pan. Bake until fragrant and set, about 10 minutes. Let cool completely on wire rack. Reduce oven temperature to 250°F. Combine 6 ounces chocolate and cream in medium bowl and microwave at 50 percent power, stirring occasionally, until melted and smooth, 60 to 90 seconds. Let cool for 10 minutes. In small bowl, whisk cocoa, salt, and remaining 1/2 cup sugar until no lumps remain. Using stand mixer fitted with paddle, beat cream cheese and cocoa mixture on medium speed until creamy and smooth, about 3 minutes, scraping down bowl as needed. Reduce speed to medium-low, add chocolate mixture, and beat until combined. Gradually add eggs, one at a time, until incorporated, scraping down bowl as needed. Add vanilla and give batter final stir by hand until no streaks of chocolate remain. Pour cheesecake mixture into cooled crust and smooth top with spatula. Tap cheesecake gently on counter to release air bubbles. Cover pan tightly with aluminum foil (taking care not to touch surface of cheesecake with foil) and place on rimmed baking sheet. Bake for 1 hour, then remove foil. Continue to bake until edges are set and center registers 150 degrees and jiggles slightly when shaken, 30 to 45 minutes. Let cool completely on wire rack, then cover with plastic wrap and refrigerate in pan until cold, about 8 hours. (Cake can be refrigerated for up to 4 days.) To unmold cheesecake, remove sides of pan, slide thin metal spatula between crust and pan bottom to loosen, and slide cake onto serving platter. Microwave remaining 2 ounces chocolate in small bowl at 50 percent power, stirring occasionally, until melted, 60 to 90 seconds. Let cool for 5 minutes. Transfer to small zipper-lock bag, cut small hole in corner, and pipe chocolate in thin zigzag pattern across top of cheesecake. Let cheesecake stand at room temperature for 30 minutes. Using warm, dry knife, cut into wedges and serve.
CHEESECAKE MILKSHAKES (DESSERT FOR TWO)
Whip up these easy to make Cheesecake Milkshakes as a dessert for two with only 4 ingredients (plus garnishes) and celebrate the people who inspire you the most.
Provided by Carla Cardello
Categories Drinks
Time 10m
Number Of Ingredients 5
Steps:
- In a blender, add the cream cheese, ice cream, 1/2 cup milk, and graham cracker crumbs. Blend on high until completely smooth.
- Pour into two tall glasses and top with whipped cream, cherry, and graham cracker crumbs.
MILK CHOCOLATE CHEESECAKE
If you are a lover of milk chocolate, this is for you! With all of the different types of chocolate, this is a nice rest from them. I, for one, like the comforting taste of the milk chocolate. This is from the Food Network, and is it ever delish!! . This is a beautiful and elegant dessert when topped with the raspberries, whipped cream, and more. You can also put some sour cream and melted chocolate mixed together to go on the top. It's up to you how "dressed up" you want to go. Strawberries would also work here, as well as white chocolate curls. Tip: I bought some nice shakers (the silver ones with the handle, usually for powdered sugar) at the dollar store. I put the following in the shakers, for the times when you just want a little extra on your desserts; cocoa powder, cinnamon, hot chocolate mix (milk cocolate), powdered sugar,granulated sugar, and even some colored sugar. These are all easy to have on hand and they bring just the right touch you your desserts.
Provided by FLUFFSTER
Categories Cheesecake
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 350°.
- Combine the crumbs and the butter together. Mix well and press into a 10-inch springform pan. In a processor, with the metal blade, mix the cream cheese until smooth. Add the sugar and blend. Add the eggs, one at a time to thoroughly incorporate into the cheese mixture. Add the heavy cream. Add the flour, salt and vanilla and blend until smooth. In a steady stream, pour in the melted chocolate.
- Pour in the prepared pan. Bake for one hour and fifteen minutes, or until the cake is set; The cake is ready when it's just jiggly in the center, don't over-bake. Remove from the oven and with a knife and loosen the sides from the pan. This will prevent the cake from splitting down the center. Completely cool the cake before cutting.
- For the sauce:.
- In a mixing bowl, combine all of the ingredients together and allow to sit 2 to 3 hours. Place a piece of the cake on a plate. Spoon ther raspberries over the top. Garnish with whipped cream, chocolate curls, mint sprigs, powdered sugar, and cocoa powder.
Nutrition Facts : Calories 804.3, Fat 61.4, SaturatedFat 37.1, Cholesterol 281.2, Sodium 487.6, Carbohydrate 52.2, Fiber 2, Sugar 42, Protein 14.1
CHOCOLATE CHEESECAKE IV
Creamy and chocolaty. You don't need the big spring-form pan, just a ready-made crumb crust.
Provided by Kristie
Categories Desserts Cakes Cheesecake Recipes Chocolate Cheesecake Recipes
Time 1h15m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Melt chocolate chips in a double boiler or in the microwave, stirring occasionally until smooth. set aside.
- In a medium bowl, mix the cream cheese until smooth and creamy. Gradually add the sweetened condensed milk, then beat in the eggs and vanilla. Finally, stir in the melted chocolate. Pour into the prepared crust.
- Bake for 1 hour in the preheated oven, until the center is set. Allow cheesecake to cool to room temperature, then refrigerate at least 4 hours before serving.
Nutrition Facts : Calories 468.7 calories, Carbohydrate 48 g, Cholesterol 83.2 mg, Fat 29.4 g, Fiber 1.9 g, Protein 8.4 g, SaturatedFat 16.1 g, Sodium 266.7 mg, Sugar 39.9 g
CHOCOLATE MALT CHEESECAKE
My mother-in-law loved chocolate malts-and cheesecakes, too. Can you guess who passed this recipe on to me? Sometimes, I substitute pretzel crumbs for the graham cracker crumbs. They make a surprisingly good crust! -Anita Moffett, Rewey, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 14 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 325°. Combine the cracker crumbs, sugar and butter. Press onto the bottom of a greased 9-in. springform pan; set aside., In a large bowl, beat cream cheese and milk until smooth. Add malt powder; beat well. Add eggs; beat on low speed just until combined. Stir in the melted chocolate and vanilla 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 for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight, covering when completely cooled. , Remove sides of pan. Garnish with confectioners' sugar and chocolate curls if desired. Refrigerate leftovers.
Nutrition Facts : Calories 369 calories, Fat 19g fat (11g saturated fat), Cholesterol 101mg cholesterol, Sodium 291mg sodium, Carbohydrate 47g carbohydrate (35g sugars, Fiber 1g fiber), Protein 7g protein.
CHOCOLATE CHEESECAKE MILKSHAKE
It tastes just like chocolate cheesecake!
Provided by Denise Bradbury
Categories Chocolate Shakes and Floats
Time 10m
Yield 4
Number Of Ingredients 3
Steps:
- Place the cream cheese and 1 cup milk in a blender, and blend until smooth. Place the remaining milk and ice cream in the blender, and continue to blend until smooth. Serve cold.
Nutrition Facts : Calories 226.8 calories, Carbohydrate 15.3 g, Cholesterol 51.3 mg, Fat 15.6 g, Fiber 0.4 g, Protein 7.3 g, SaturatedFat 9.8 g, Sodium 156.8 mg, Sugar 13.8 g
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
CHOCOLATE CHEESECAKE MILKSHAKE
It tastes just like chocolate cheesecake!
Provided by Denise Bradbury
Categories Chocolate Shakes and Floats
Time 10m
Yield 4
Number Of Ingredients 3
Steps:
- Place the cream cheese and 1 cup milk in a blender, and blend until smooth. Place the remaining milk and ice cream in the blender, and continue to blend until smooth. Serve cold.
Nutrition Facts : Calories 226.8 calories, Carbohydrate 15.3 g, Cholesterol 51.3 mg, Fat 15.6 g, Fiber 0.4 g, Protein 7.3 g, SaturatedFat 9.8 g, Sodium 156.8 mg, Sugar 13.8 g
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