Chocolate Cheesecake With Chocolate Wafer Crust Recipes

DEEPEST DARKEST CHOCOLATE CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F. Spray a 9-inch-diameter springform pan with cooking spray.
• For the crust: In a food processor, grind the cookies until finely ground. Blend in the sugar and salt. Add the melted butter and process until well blended; it should be the consistency of wet sand. Press the crumbs evenly onto the bottom (not the sides) of the prepared pan. (Or just place the cookie crumb-sugar mixture in the pan, pour the melted butter in and combine.) Press the mixture into the bottom of the pan and bake just until set, about 7 minutes. Allow it to cool while preparing the filling.
• For the filling: Place the chocolate in a microwave-safe bowl and heat until melted, 2 to 3 minutes, stirring every minute until the chocolate is completely melted. In a medium bowl, whisk the sugar and cocoa powder together, smoothing out any lumps of cocoa powder. In a stand mixer, beat the cream cheese until light and fluffy, about 2 minutes, and then add the sugar-cocoa powder mixture. Add the orange zest, prepared coffee or espresso powder at this time, if using. Beat until fully incorporated, scraping down the sides and bottom with a rubber scraper when necessary. Blend in the eggs, 1 at a time. Mix in the lukewarm chocolate and stir until combined.
• Pour the filling over the cooled crust, tap the pan on the table top to remove any air pockets, and then smooth the top to even out. Bake until the center is just set (jiggles like set gelatin) and looks just dry, about 1 hour 10 minutes, rotating halfway. Cool 5 minutes. Run a knife around sides of the cake to loosen, but do not remove from the springform pan. Chill the cake in the refrigerator overnight.
• For the glaze: Stir the heavy cream, chopped chocolate, honey and prepared coffee in a heavy, medium saucepan over low heat until smooth. Cool slightly. Pour over the center of the cheesecake, spreading to within 1/2-inch of the cheesecake's edge and filling any cracks. Chill until topping is set, about 1 hour.
• Transfer the cheesecake to a platter and release from the springform pan. Serve cold, or allow to come to room temperature, about 2 hours.

BERRY CHEESECAKE IN CHOCOLATE CRUST

Steps:

• Heat oven to 325°F. Mix cookie crumbs and butter. Press on bottom and slightly up side of ungreased springform pan, 9x3 inches, to seal bottom.
• Place cream cheese, 2/3 cup sugar, 1/2 cup sour cream and the orange peel in food processor. Cover and process until smooth. Add eggs. Cover and process until well blended. Spread over crust.
• Bake about 1 hour 20 minutes or until center is set. Cool on wire rack 15 minutes. Run metal spatula along side of cheesecake to loosen; remove side of pan. Refrigerate uncovered 3 hours; cover and continue refrigerating at least 4 hours.
• Mix 1/2 cup sour cream and 2 tablespoons sugar; spread over top of cheesecake. Top with berries.

CHOCOLATE CHEESECAKE PIE

Steps:

• In a large bowl, beat cream cheese, butter, sugar and vanilla until smooth. Beat in cooled chocolate. Fold in whipped topping. Spoon into crust. Refrigerate until serving. Decorate with chocolate curls as desired.

CHOCOLATE CHEESECAKE

Steps:

• Preheat oven to 350 degrees. Stir together cookie crumbs, melted butter, and 3 tablespoons sugar in a medium bowl. Press crumb mixture firmly onto bottom and up 1 inch on sides of a 9-inch springform pan. Bake until set, about 10 minutes. Transfer to a wire rack, and let cool. Reduce oven temperature to 300 degrees.
• Melt chocolate in a medium heatproof bowl set over a pan of simmering water, stirring, about 2 minutes. Let cool.
• Put cream cheese in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy, about 3 minutes. With mixer on low speed, add remaining cup sugar in a slow, steady stream. Add salt; mix until combined. Add sour cream, cocoa, vanilla, and melted chocolate; mix until combined. Add eggs, one at a time, mixing each until just combined (do not overmix). Pour cream cheese filling over crust.
• Bake until set but still slightly wobbly in center, 50 to 60 minutes. Let cool completely in pan on rack. Refrigerate, uncovered, 6 hours or overnight. Before unmolding, run a knife around edge of cake.

CHOCOLATE CHEESECAKE WITH GRAHAM CRACKER CRUNCH

Steps:

• Heat oven to 250 degrees. Line a 9- or 10-inch springform pan with parchment paper.
• In a bowl, combine graham cracker crumbs, brown sugar and melted butter, and use fingers to mix well. Press firmly into prepared pan, evenly covering the bottom and about 1/2 inch up the sides. Refrigerate until ready to bake.
• In a microwave or the top of a double boiler, heat sour cream and chocolate together just until chocolate is melted. Mix until smooth.
• In a mixer fitted with the paddle attachment, beat cream cheese and granulated sugar together until smooth and fluffy, at least 2 minutes. Mix in eggs one at a time. At low speed, gradually pour in chocolate mixture and mix until smooth.
• Pour filling over the crust in the pan and bake about 1 1/2 hours, until top is set and dry but still jiggles in the center when you shake the pan.
• Set aside to cool and refrigerate until ready to serve, up to 2 days.
• For garnish, place graham crackers in a thick sealable plastic bag and crush, using your hands or a pot, into irregular crumbs. In a small skillet, melt butter until it foams. Add crumbs and cook, stirring, until lightly toasted and fragrant.
• When ready to serve, gently remove sides of springform pan. Serve chilled cheesecake in slices, sprinkled with crumbs and drizzled with chocolate ganache (if using).

CHOCOLATE CHEESECAKE I

Steps:

• Prepare crumb crust by combining cracker or wafer crumbs, butter or margarine, and 2 tablespoons sugar. Press mixture into bottom and 2 inches up sides of a 9 inch springform pan. Refrigerate.
• Melt chocolate chips in top of a double boiler over hot water. Set aside.
• Beat cream cheese and 1 cup sugar in a large mixing bowl until smooth and creamy. Blend in eggs. Gradually pour in chocolate mixture beating on low speed until well-blended. Add 1/2 cup sour cream, flour, vanilla. Blend until smooth. Pour into prepared crust.
• Bake in a preheated oven at 350 degrees F (175 degrees C) for 55 - 60 minutes or until filling is firm. Turn oven off. Cool cheesecake 1 hour without opening door. Cool completely. Chill several hours or over night. Garnish just before serving with sweetened sour cream made by combining 1 tablespoon sugar with 1/2 cup sour cream.

CHOCOLATE WAFER CRUST

Steps:

• Mix crumbs and melted butter or margarine until well blended. Press into an 8 or 9 inch pie plate. Chill until firm.

NEW YORK-STYLE CHEESECAKE WITH CHOCOLATE CRUST

Steps:

• Preheat oven to 350 degrees. Butter the sides of a 10-inch springform pan. Wrap exterior of pan (including base) in a double layer of foil. Melt 6 tablespoons butter in a small saucepan over medium heat. Place crushed wafer cookies and 3 tablespoons sugar in a large bowl; stir until well combined. Pour melted butter over cookie mixture and mix until evenly moistened. Press mixture evenly into the bottom of the prepared pan.
• Place pan on a baking sheet. Bake until crust is set, 10 to 12 minutes. Transfer pan to a wire rack to cool completely.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed until fluffy, about 3 minutes, scraping down sides as needed. In a large bowl, whisk together remaining 2 1/4 cups sugar and flour. With mixer on low speed, gradually add sugar mixture to cream cheese; mix until smooth. Add sour cream and vanilla; mix until smooth. Add eggs, one at a time, beating until just combined; do not overmix.
• Pour cream cheese filling into prepared pan. Set pan inside a large, shallow roasting pan. Carefully ladle boiling water into roasting pan to reach halfway up sides of springform pan. Bake 45 minutes; reduce oven temperature to 325 degrees. Continue baking until cake is set but still slightly wobbly in the center, about 30 minutes more. Turn off oven; leave cake in oven with door slightly ajar, 1 hour. Transfer pan to a wire rack; let cake cool completely. Refrigerate, uncovered, at least 6 hours or overnight. Before unmolding, run a knife around the edge of the cake.
• Slice the top and bottom of 1 orange with a paring knife. Set one of the flat sides on your work surface. From top to bottom, following the curve of the fruit, cut away peel and white pith. Trim off any remaining pith. Holding the orange over a bowl, cut along both sides of each segment, staying close to the membrane, to release. Repeat with remaining oranges. Pour in liqueur and toss to combine. Serve over cheesecake.

CHOCOLATE CHEESECAKE

Steps:

• Preheat oven to 325°F if using silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix wafer crumbs and margarine until well blended. Press firmly onto bottom of pan; set aside.
• Beat cream cheese in large bowl with electric mixer on medium speed until well blended. Add 1/2 cup of the sour cream, the granulated sugar, cocoa powder, flour and vanilla; beat until well blended. Add eggs, one at a time, beating on low speed after each addition just until blended. Pour over crust.
• Bake 50 to 55 min. or until center is almost set. Run knife or spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate at least 4 hours or overnight.
• Mix remaining 3/4 cup sour cream and the powdered sugar. Serve spooned over cheesecake. Store leftover cheesecake in refrigerator.

CHOCOLATE CHEESECAKE WITH CHOCOLATE WAFER CRUST

Steps:

• To make crust, crush wafers; add melted butter to make crumbly dough.
• Press into bottom of 9-inch springform pan; set aside.
• To make filling, melt butter in top of double boiler over hot water; add chocolates and heat until melted, stirring until smooth.
• Beat cheese until creamy; add vanilla and whipping cream.
• Stir in chocolate mixture; beat eggs with sugar and slowly beat into chocolate mixture.
• Turn into crust and bake at 350 40 to 45 minutes, or until cake puffs slightly in center; cool, then chill thoroughly before unmolding - Serve with whipped cream, if desired.

CHOCOLATE CHEESECAKE WITH SALTINE CRACKER CRUST

Steps:

• Preheat oven to 350°F Butter the side of a 9-inch springform pan.
• Make the crust: In a food processor, grind the crackers fine. Add the butter, and sugar and pulse the motor until thoroughly combined. Pour the crumbs into the prepared pan and press them onto the bottom and 1 inch up the side of the pan. Bake in the middle of the oven for 15 minutes. Let cool.
• With an electric mixer fitted with flat beater, beat the cream cheese and sugar on low until smooth. In another bowl whisk together the eggs, yolks, and vanilla, add to the batter and beat until smooth, scraping the bowl. Add the chocolate and beat until smooth, scraping the bowl. Stir in the liqueur and pour batter into the pan.
• Bake in the middle of the oven for 55 minutes. The center of the cake will appear unset.
• Immediately run a thin knife around the edge of the pan to release the cake and let it cool completely in the pan. Chill the cake for at least 4 hours or until chilled throughout. Remove the side of the pan and serve.

CHOCOLATE CHEESECAKE

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.