Chocolate Eruption Cheesecake 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.

CHOCOLATE ERUPTION CHEESECAKE

Steps:

• Preheat oven to 325 degrees F.
• Spray a 10 inch springform pan with non-stick cooking spray.
• Mix the crust ingredients together and press firmly into the pan.
• Mix cream cheese with sugar until smooth.
• Add condensed milk, eggs, cream, flour, vanilla, and salt.
• Blend until smooth, about 5 minutes on slow speed, scraping bottom of the mixing bowl.
• Remove 1/3 of batter and mix it with the white chocolate.
• Pour this into the springform pan.
• Fold in the remaining ingredients (except caramel sauce) into the cheesecake batter.
• Mix gently by hand.
• Fold half the batter into the pan (on top of the white chocolate cheesecake batter), and then drop spoonfulls of half the caramel sauce all over.
• Top with remaining batter and then remaining caramel sauce.
• Stir with butter knife.
• Pan will be very full.
• Bake until set about 45-55 minutes.
• Cool in oven an hour and then place in refrigerator for several hours or overnight.
• Before serving, drizzle on melted milk, white and dark chocolate over top, allowing it to drip down on side.
• Garnish with large chocolate shavings and dust with powdered sugar.

CHOCOLATE ERUPTION CHEESECAKE

Steps:

• Preheat oven to 325 degrees F. Spray a 10 inch springform pan with non-stick cooking spray. Mix the crust ingredients together and press firmly into the pan.
• Mix cream cheese with sugar until smooth. Add condensed milk, eggs, cream, flour, vanilla, and salt. Blend until smooth, about 5 minutes on slow speed, scraping bottom of the mixing bowl. Remove 1/3 of batter and mix it with the white chocolate. Pour this into the springform pan. Fold in the remaining filling ingredients (except caramel sauce) into the cheesecake batter. Mix gently by hand. Fold half the batter into the pan (on top of the white chocolate cheesecake batter), and then drop spoonfuls of half the caramel sauce all over. Top with remaining batter and then remaining caramel sauce. Stir with butter knife. Pan will be very full.
• Bake until set about 45-55 minutes. Cool in oven an hour and then place in refrigerator for several hours or overnight. Before serving, drizzle on melted milk, white and dark chocolate over top, allowing it to drip down on side. Garnish with large chocolate shavings and dust with powdered sugar.

EXTREME CHOCOLATE CHEESECAKE

Steps:

• Crust:
• Preheat the oven to 350 degrees F.
• Mix all ingredients together and press into the bottom of a 10-inch springform pan. Bake for 10 minutes. Remove from oven and set aside to cool.
• White Chocolate Layer:
• Cream together cream cheese and sugar until fluffy. Add eggs 1 at a time then add remaining ingredients and mix until combined. Do not over mix. Pour white chocolate layer into a pan and refrigerate until you've finished mixing milk chocolate layer.
• Milk Chocolate Layer:
• Cream together cream cheese and sugar until fluffy. Add eggs 1 at a time then add remaining ingredients and mix until combined. Do not over mix. Pour milk chocolate layer on top of white chocolate layer and bake for 1 hour 15 minutes to 1 hour 45 minutes.
• Fudge Cake Layer:
• Prepare store bought cake mix as directed on package for 2 layer cake. Pour into 10-inch round battered and floured cake pan. Add batter until about 2/3 full and bake as directed. Remove from oven and cool. Torte cake by cutting it in 2 layers horizontally making about 1-inch cake layers. Put cooled, torted cake on top of cooled cheesecake.
• Dark Chocolate Ganache Frosting:
• In a heavy pan heat whipping cream, butter and powdered sugar to a boil while whisking constantly. Place chips in a large stainless steel bowl, add hot cream mixture and let set for 5 minutes. Whisk together until smooth. Let cool until it reaches spreading consistency. Cover assembled cheesecake. Garnish with as much chocolate as you can stand.

CHOCOLATE CHEESECAKE IV

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.