Chocolate Crumb Base Recipes

ULTIMATE CHOCOLATE CHEESECAKE

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.

NO-BAKE CHOCOLATE CHEESECAKE RECIPE

Steps:

• Line a 9" (23cm) springform pan with parchment paper and set aside.
• Crust: In a large bowl, stir together Oreo crumbs, melted butter, and cocoa until well combined and evenly moist. Transfer to the prepared pan and use the bottom of a flat-bottomed cup to press the crumbs into the bottom and halfway up the sides of the pan. Freeze until the filling is prepared.
• Filling: In a large mixing bowl, using an electric mixer fitted with the whisk or paddle attachment, beat cream cheese until creamy, about 1 minute. Add sugar and cocoa and mix until smooth, about 1 minute. Mix in the vanilla and melted chocolate just to combine. Add heavy whipping cream and mix until soft peaks form, about 1-2 minutes.
• Spoon filling into the crust and spread evenly. Chill in the fridge for 4 hours or until firm. Store in an airtight container in the refrigerator for up to 2 days.

CHOCOLATE COOKIE CHEESECAKE

Steps:

• Combine 2 cups cookie crumbs, melted butter, brown sugar, and cinnamon in a medium bowl; firmly press mixture evenly onto bottom and 1 inch up sides of a 10-inch springform pan. Bake at 350 degrees F (175 degrees C) for 5 minutes; set aside.
• In a large bowl, beat cream cheese until smooth. Gradually mix in 1 1/4 cups sugar, 1/3 cup whipping cream, flour, and 1 teaspoon vanilla. Beat in eggs, one at a time, beating after each addition. Pour 1/3 of batter into prepared pan. Top with 1 1/2 cups cookie pieces; pour in remaining batter.
• Bake at 350 degrees F (175 degrees C) for 45 minutes. Remove cake from oven. Combine sour cream, 1/4 cup sugar, and 1 teaspoon vanilla; spread evenly on cheesecake. Continue baking for 7 minutes. Turn oven off and leave in oven 30 minutes. Remove cheesecake, and let cool completely on a wire rack.
• Combine 1 cup whipping cream and chocolate chips in a saucepan; stir over low heat until chocolate melts, and then stir in 1 teaspoon vanilla. Pour mixture over cheesecake while still warm. Refrigerate until serving time. Should be at least 8 hours for refrigerator time, remove about 1/2 hour to 1 hour before serving, remove ring from springform pan, decorate to choice and get out your fork!

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.

CHOCOLATE CRUMB CAKE

Steps:

• Preheat oven to 350ºF.
• Prepare cake mix according to package directions and add vanilla. Pour into lightly greased and floured 9x13-inch pan.
• In the bowl of an electric mixer, combine granulated sugar, brown sugar, salt, cinnamon, melted butter, cocoa powder, and all-purpose flour. Mix until combined and crumbly.
• Sprinkle crumb mixture over cake, covering completely. Start at the edges and work your way towards the center for best results.
• Bake for 30 to 35 minutes.

CHOCOLATE CRUMB CRUST

Steps:

• In a bowl combine all ingredients; mix well to combine.
• Press into a 9-inch pie plate.
• Bake 350 degrees F for 8 minutes.
• Cool completely.
• Fill as desired.

CHOCOLATE CRUMB BASE

Steps:

• Preheat oven to 350 degrees.
• Place graham cracker crumbs, cocoa powder, turbinado sugar, and salt in the bowl of a food processor; pulse to combine. Add melted butter and continue pulsing until well combined. Add egg whites and continue pulsing until crumbs begin to stick together.
• Trace an 8-inch circle on a piece of parchment paper. Place paper pencil-side down on a baking sheet. Turn crumb mixture out onto parchment and form into a flat, even 8-inch disc, using the tracing as a guide.
• Transfer to oven and bake until firm and middle appears dry, 12 to 15 minutes. Let cool completely before using.

CHOCOLATE SOIL (CRUMBS)

Steps:

• heat the sugar and water in a pan.
• cut the Plain chocolate into small pellets about the size of a finger nail.
• when the sugar reaches 130 degrees celsius / 266 fahrenheit.
• note: if you haven't got thermometer wait until all sugar dissolved and starting to change medium brown colour.
• then take off the heat.
• get a whisk, add the chocolate bits and stir with the whisk.
• make sure all the sugar coats the chocolate and stir for about 2 minutes.
• empty out the mixture to a container.
• pour hot water into the pan with the whisk and boil until the mixture starts to dissolve. it makes it easier to clean.
• you can add different chocolate flavours if you like and spices.