CHOCOLATE TRUFFLE CHEESECAKE
If you delight in the taste of chocolate, then this is the cheesecake for you. Every creamy bite melts in your mouth. It's so impressive yet not difficult to prepare-I whip up this dessert each time I want a yummy treat for my family, friends or co-workers. -Mary Jones, Cumberland, Maine
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- In a small bowl, combine wafer crumbs and sugar; stir in butter. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Place pan on baking sheet and bake at 350° for 10 minutes. Cool in pan on a wire rack. Reduce heat to 325°. , For filling, place chocolate chips in a small bowl. In a small heavy saucepan, heat cream just to a boil. Pour over chocolate; let stand 5 minutes. Stir until smooth. In a large bowl, beat cream cheese and sugar until smooth. Add cocoa and beat well. Add eggs; beat on low just until combined. Stir in vanilla and the melted chocolate mixture just until blended. Pour over crust. Return pan to baking sheet., Bake for 45-50 minutes or until center is almost set. For topping, place chocolate chips in a bowl. In a small heavy saucepan, heat cream just to a boil. Pour over chocolate; let stand 5 minutes. Stir until smooth. Stir in vanilla. Spread over filling. Cool pan on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., Remove sides of pan. Just before serving, garnish with whipped cream and miniature chocolate kisses if desired. Refrigerate leftovers.
Nutrition Facts : Calories 411 calories, Fat 25g fat (14g saturated fat), Cholesterol 98mg cholesterol, Sodium 198mg sodium, Carbohydrate 47g carbohydrate (33g sugars, Fiber 2g fiber), Protein 6g protein.
LIGHTENED-UP CHOCOLATE TRUFFLE CHEESECAKE
By replacing most of the cream cheese in a traditional cheesecake with 1 percent cottage cheese and adding cocoa powder and just a touch of melted chocolate the end result is a silky rich deeply chocolaty dessert.
Provided by Food Network Kitchen
Categories dessert
Time 13h15m
Yield 12 servings
Number Of Ingredients 16
Steps:
- 1. Position the racks in the lower and upper thirds of the oven. Put a small roasting pan on the lower rack and fill about 1/3 full of water. Preheat the oven to 325 degrees F. Lightly coat a 9-inch springform pan with cooking spray and wrap the outside bottom of the pan with aluminum foil to prevent any leaks.
- 2. Crust: Mix the graham cracker crumbs, sugar, water, and melted butter in a medium bowl until moistened. Press into the bottom of the prepared pan. Freeze until firm, about 15 minutes, while preparing the filling.
- 3. Filling: Put the chocolate in a microwave safe bowl. Microwave on medium power until soft and melted, about 1 minute, depending on the power of your oven. Stir until smooth. Puree the cottage cheese in the bowl of a food processor until smooth. Add the cream cheese, sugar, cocoa, and flour and continue to puree, scraping down the sides of the bowl, until smooth. Add the egg, egg whites, espresso, and vanilla and puree until incorporated. Add the melted chocolate and pulse until just combined. Pour over the prepared crust.
- 4. Put the pan on the upper rack in the oven and bake until just set and the center jiggles slightly, about 50 to 55 minutes. Turn off the oven and let stand in the oven for 1 hour. Remove the cheesecake to a cooling rack and run a knife around the edge of the pan.
- 5. Let stand at room temperature until cooled, about 2 hours, and then refrigerate until well chilled, 8 hours or overnight. Let stand at room temperature for about 1 hour before serving. For easier serving, slice with a clean hot knife, wiped clean after each slice. Serve each slice with a few fresh raspberries and a sprig of mint.
CHEESECAKE TRUFFLES
Make the holidays count this year with these chocolate-peanut butter Cheesecake Truffles. These Cheesecake Truffles are perfect for gift-giving.
Provided by My Food and Family
Categories Recipes
Time 1h30m
Yield 14 servings, 2 truffles each
Number Of Ingredients 6
Steps:
- Beat cream cheese in large bowl with mixer until creamy. Add graham crumbs, sugar, peanut butter and 2 Tbsp. nuts; mix well.
- Scoop cream cheese mixture into 28 (1-inch) balls, using about 1 Tbsp. cream cheese mixture for each ball. Place on waxed paper-covered baking sheet. Freeze 10 min.
- Melt chocolate as directed on package. Dip cream cheese balls, 1 at a time, into melted chocolate, turning until evenly coated with chocolate. Return to baking sheet; sprinkle with remaining nuts.
- Refrigerate 1 hour or until firm.
Nutrition Facts : Calories 210, Fat 15 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 20 mg, Sodium 110 mg, Carbohydrate 16 g, Fiber 2 g, Sugar 11 g, Protein 4 g
CHOCOLATE CHEESECAKE TRUFFLE BALLS
These are absolutley fantastic and easy! If you want a cheesecake dessert to put out for a party, or bring to a potluck, these are an excellent alternative to making an entire cheesecake, and they don't require individual plates and forks. I usually double the recipe because one batch doesn't make very many, but if you're only making them for a small group of people then one batch should suffice.
Provided by CuddleBug10k
Categories Dessert
Time 30m
Yield 15 balls (approx), 15 serving(s)
Number Of Ingredients 7
Steps:
- Melt 1/2 C chocolate chips in a double boiler.
- Beat cream cheese using electric mixer until smooth.
- Add icing sugar, graham crumbs, vanilla and salt, and blend well.
- Mix in melted chocolate and chocolate chips.
- Cool in freezer until slightly firmer (20-25 mins), (at this point they will still be quite soft and sticky)
- Hand roll them into balls.
- Toss balls in oreo crumbs, or whichever topping you like.
- STORE IN FREEZER (this is very important, as they will get soft and sticky if left out for more than a few hours).
Nutrition Facts : Calories 140.8, Fat 9.4, SaturatedFat 5.2, Cholesterol 18.4, Sodium 78.7, Carbohydrate 14.1, Fiber 0.7, Sugar 11.5, Protein 1.6
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- Line a cookie sheet with wax or parchment paper. Scoop 1 tablespoon size balls of the cheesecake mixture onto the cookie sheet.
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