Chocolate Cheesecake Slice Recipes

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ULTIMATE CHOCOLATE CHEESECAKE



Ultimate Chocolate Cheesecake image

Rich, creamy, and supremely flavorful, this is the ultimate chocolate cheesecake!

Provided by Ashley Manila

Categories     Dessert

Time 7h40m

Number Of Ingredients 13

1 and 1/2 cups (180g/6.3 ounces) Chocolate Wafer Crumbs
1/4 cup (57g/2 ounces) unsalted butter, melted
2 cups (340g/12 ounces) bittersweet chocolate, coarsely chopped
1 and 1/2 pounds (680g/24 ounces) full-fat cream cheese, at room temperature
1 cup (198g/7 ounces) granulated sugar
1/4 cup (53g/1 and 7/8 ounces) light brown sugar, packed
3 Tablespoons unsweetened natural cocoa powder
4 large eggs plus 2 egg yolks, at room temperature
3/4 cup (170g/6 ounces) heavy cream, at room temperature
1 teaspoon vanilla extract
1 and 1/3 cups (226g/8 ounces) semi-sweet chocolate, finely chopped
1 and 1/4 cups (12 ounces) heavy cream
1/4 cup (57g/2 ounces) unsalted butter, at room temperature, cut into cubes

Steps:

  • Preheat oven to 325°F (163°C). Grease the bottom and sides of a 9-inch springform pan. Wrap the outside of the pan in layers of heavy duty aluminum foil. You'll be placing this pan in a water bath, so be sure the pan has been wrapped from every angle.
  • In a medium mixing bowl, combine the chocolate wafer crumbs and melted butter. Pat the mixture firmly into the bottom of the prepared pan. Bake the crust for 10 minutes. Set the pan on a wire rack and cool the crust completely. Leave the oven on.
  • Fill a medium pot one-third full with water and bring it to a low simmer over medium heat.
  • Place a heatproof bowl that will fit on top of the pan snugly, but will not touch the simmering water, on top of the pan. Reduce the heat to low and add the chopped chocolate into the bowl over the pot. Heat until the chocolate is completely melted, stirring occasionally with a silicon spatula. Remove the pot from the heat, leaving the bowl of chocolate over the hot water. Set aside until needed.
  • In the bowl of a food processor (or high-powered blender), pulse the cream cheese until completely smooth, scraping down the sides of the bowl as needed, about 2 minutes. Add in both sugars and cocoa powder and beat smooth. Add in the eggs, egg yolks, and heavy cream and mix until just combined, about 20 seconds. Fold in the chocolate. Finally add in the vanilla and pulse for another 20 seconds.
  • Remove the bowl from the food processor and, using a rubber spatula, stir the filling several times to ensure it's evenly blended.
  • Scrape the filling over the partially baked crust in the prepared pan.
  • Place the springform pan in a roasting pan or large baking pan. Place the roasting pan in the preheated oven and pour enough hot water into the pan to come 1-inch up the sides of the springform pan.
  • Bake the cheesecake in the water bath for 1 hour and 10 minutes, or until the center of the cake is set but still slightly jiggly. The cake will set completely as it cools.
  • Remove the cake from the water bath and place the pan on a wire rack. Carefully loosen the foil, then immediately run the tip of a knife around the sides of the pan, to prevent the top from cracking. Cool completely (in the pan), then transfer cheesecake to the refrigerator to chill for at least 6 hours before removing from the pan and slicing.
  • Add chopped chocolate to a medium bowl; set aside.
  • In a small saucepan over medium-heat, bring the cream to a low simmer. Pour half of the cream on top of the chocolate pieces and set aside for 1 minute. With a whisk, begin to incorporate the melted chocolate into the cream. Slowly add the remaining cream and continue carefully whisking until smooth and glossy.
  • Add in the butter and use a spatula to stir until the butter is completely melted. The mixture will be dark and glossy. Set aside, at room temperature, until needed.
  • Pour ganache over cooled cheesecake. Set aside until ganache is set, about 1 hour.
  • To serve, slice the cheesecake with a thin-bladed sharp knife, wiping the knife clean between each cut.
  • Store, loosely covered, in the refrigerator, for up to 5 days.

WHITE CHOCOLATE CHEESECAKE WITH A BLACKBERRY SAUCE



White Chocolate Cheesecake with a Blackberry Sauce image

This white chocolate cheesecake recipe is one of the best, creamiest, delicious cheesecakes I have ever eaten!

Provided by Lisa

Categories     Dessert

Time 5h55m

Number Of Ingredients 17

12 Graham Crackers (crushed)
6 tbs unsalted butter (melted)
1 tbs Sugar
Pinch of salt
6 oz white chocolate
¼ cup heavy cream
1 ¼ cup granulated sugar
32 oz cream cheese (room temperature*,)
6 large eggs (room temperature*)
2 tsp vanilla
2 cups blackberries (rinsed)
1/3 cup granulated sugar
1/3 cup dessert wine (I like to use a berry wine)
2 tbs water
2 tbs cornstarch
½ tsp vanilla
Pinch of salt

Steps:

  • Grease a 9 in springform pan (I use Pam but butter will also work) and preheat the oven to 350°F.
  • Combine crushed graham crackers, melted butter, sugar, and salt. Mix thoroughly.
  • Press graham cracker mixture into the springform pan, packing it in firmly*.
  • Bake crust in preheated oven for 8 minutes.
  • Preheat oven to 350°F (or just leave on after baking the crust). Make sure the oven rack is in the center of the oven.
  • In a microwave safe dish combine white chocolate and heavy cream. Microwave on 50% power for 30 seconds, stir and repeat until smooth. Set aside.
  • In the bowl of a stand-up mixer combine granulated sugar, and cream cheese. Mix until well combined.
  • Add in the melted white chocolate mixture, mixing until combined. Scraping down the sides of the bowl when necessary.
  • Once white chocolate mixture is fully incorporated, add in the eggs one at a time. Let each egg become fully incorporated before adding the next. Scraping down the sides of the bowl when necessary.
  • After the eggs are mixed in, add the vanilla, and mix until combined.
  • Using foil, wrap the bottom of your spring form pan that has the baked crust in it. - this will help keep the water out. *
  • Then pour the cheesecake batter into the springform pan.
  • Place the cheesecake pan in a large roasting pan and pour boiling water into the roasting pan (making sure not to get water on the cheesecake). You want the water to reach ~2 inches up the side of the springform pan.
  • Bake the cheesecake (in the roasting pan/water bath) at 350°F for 15 minutes then reduce the oven temperature to 225°F and bake for another 90 minutes. After 90 minutes turn your oven off and allow the cheesecake to come to room temperature* (this will take an hour or more). When you first turn the oven off the cheesecake will jiggle significantly. After it comes to room temperature it will still have a slight jiggle. (see video for example). I also like to crack the oven door just slightly so it lets the hot air out a little faster.
  • Once at room temperature, refrigerate for 2 hours to allow it to completely set (aka no more jiggle).
  • In a medium size saucepan, over medium heat, add blackberries, granulated sugar, and dessert wine. Bring to a boil, and boil for 3 minutes. Stirring occasionally. Then remove from heat.
  • In a separate bowl combine cornstarch and water, whisking to fully combine.
  • Stir cornstarch mixture into blackberry mixture. Then stir in vanilla and salt.
  • You can use the sauce as is or puree it a bit with either an immersion blender, or a regular blender. I typically blend it a little but still like to keep larger pieces of blackberries in it too.

Nutrition Facts : Calories 628 kcal, Carbohydrate 54 g, Protein 10 g, Fat 42 g, SaturatedFat 23 g, Cholesterol 190 mg, Sodium 383 mg, Fiber 2 g, Sugar 43 g, ServingSize 1 serving

CHOCOLATE CHEESECAKE



Chocolate Cheesecake image

This is a creamy, easy chocolate cheesecake recipe that is perfect for chocolate lovers!

Provided by Shelly

Categories     Cheesecake

Time 1h20m

Number Of Ingredients 11

24 chocolate sandwich cookies (like Oreos), finely crushed
2 tablespoons granulated sugar
1/4 cup butter, melted
10 ounces semi-sweet chocolate, melted
4 (8 ounce) packages cream cheese
1 cup granulated sugar
1/2 cup sour cream
1/4 cup unsweetened cocoa powder
4 eggs
5 ounces semi sweet chocolate, chopped
3/4 cup heavy cream

Steps:

  • Preheat oven to 350°F
  • In a large bowl mix the cookie crumbs, sugar, and butter together evenly. Press the mixture into the bottom and up the sides of 9- inch springform pan.
  • Bake the crust for 8 minutes. Set aside while you make the cheesecake.
  • Melt the 10 ounces of chocolate in the microwave or using a double broiler until smooth. Set aside.
  • In the bowl of your stand mixer fitted with the paddle attachment, mix the cream cheese and sugar on medium speed, until smooth, scraping the sides of the bowl as necessary.
  • Turn the mixer to low and add the sour cream and cocoa powder; mix well, scraping sides of the bowl as necessary. Add in the melted chocolate and then the eggs, one at a time, mixing on low speed after each addition just until mixed. Don't over mix. Pour the filling over crust and spread evenly.
  • 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's 3/4- inch deep, careful to make sure the water level doesn't come up higher than the foil.
  • Bake for 60-70 minutes or until the center is almost set. The center will still jiggle while the edges will be set.
  • Carefully run a knife around the rim of pan to loosen cake. Allow the cheesecake to cool at room temperature for at least an hour.
  • Melt the chocolate and heavy cream in small bowl in the microwave or in a small saucepan, and stir until smooth. Spread the ganache on top of the cooled cheesecake.
  • Cover the springform pan and transfer the cheesecake into the refrigerator to chill for 6 hours or overnight.
  • Release the sides of the springform pan before slicing.

Nutrition Facts : ServingSize 1 slice, Calories 745 calories, Sugar 47.4 g, Sodium 372.4 mg, Fat 53.5 g, SaturatedFat 30.7 g, TransFat 0.3 g, Carbohydrate 60.3 g, Fiber 3.6 g, Protein 11.6 g, Cholesterol 169.5 mg

CHOCOLATE CHEESECAKE SLICE



Chocolate Cheesecake Slice image

DM and I fought over who was going to post this recipe on here!! But of course I won!! I remember my mum making this during the day while I was at primary school. My brother, DD, and I loved this recipe and pleaded for DM to make it again and again!!

Provided by Polly_Waffle_Kid

Categories     Cheesecake

Time 1h15m

Yield 24 slices, 24 serving(s)

Number Of Ingredients 9

250 g chocolate biscuits, crushed
90 g melted butter
250 g cream cheese
395 g sweetened condensed milk
1/3 cup lemon juice
3 teaspoons gelatin
2 tablespoons hot water
1/2 cup cream, whipped
125 g dark chocolate melts, melted and cooled

Steps:

  • Mix biscuit crumbs and butter in a bowl until combined. Press firmly into a foil lined 18 x 28cm slab tin. Refrigerate until required.
  • Prepare filling using an electric mixer, beat cheese until creamy. Gradually add condensed milk, beating constantly. Beat in lemon juice, scraping down mixture from sides of bowl as you beat, until thickened.
  • Whisk gelatin into water with a fork until dissolved. Allow to cool slightly. Beat gelatin mixture into the cream cheese muxture. Fold in cream. Pour over prepared base.
  • Pour melted melts evenly over filling. Using the point of a knife, swirl melts through the filling.
  • Refrigerate until firm. Cut into squares to serve. Store in refrigerator.

CHOCOLATE CHEESECAKE



Chocolate Cheesecake image

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

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

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.

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Top Asked Questions

What is the best way to make a chocolate cheesecake?
Directions. 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.
What is a cheesecake slice?
Featuring a crunchy chocolate biscuit base and creamy white chocolate filling with bursts of tart raspberries and swirls of raspberry sauce. This cheesecake slice will make the perfect afternoon tea or dessert for any occasion! Quicker and easier than making a full cheesecake, this cheesecake slice is any cheesecake lovers’ dream!
How do you make a cream cheese cake with cream cheese?
In the bowl of a food processor (or high-powered blender), pulse the cream cheese until completely smooth, scraping down the sides of the bowl as needed, about 2 minutes. Add in both sugars and cocoa powder and beat smooth. Add in the eggs, egg yolks, and heavy cream and mix until just combined, about 20 seconds. Fold in the chocolate.
What can I do with leftover cheesecake slices?
Drizzle the dark chocolate over the top of the cheesecake slice. Put the slice into the fridge for six hours (preferably overnight) to set, then cut into squares to serve. Tried this recipe?

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