CHOCOLATE CHEESECAKE
Provided by Nigella Lawson : Food Network
Categories dessert
Time 13h25m
Yield 10 to 12 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F.
- To make the base, process the graham crackers to make rough crumbs and then add the butter and cocoa. Process again until it makes damp, clumping crumbs and then tip them into the pan. Press the crumbs into the bottom of the pan to make an even base and put into the freezer while you make the filling.
- Put a kettle on to boil.
- Melt the chocolate either in a microwave or double boiler, and set aside to cool slightly.
- Beat the cream cheese to soften it, then add the sugar and custard power, beating again to combine. Beat in the whole eggs and then the yolks, and the sour cream. Finally add the cocoa dissolved in hot water and melted chocolate and mix to a smooth batter.
- Take the springform tin out of the freezer and line the outside of the tin with a good layer of cling wrap, and then another layer of strong foil over that. This will protect it from the water bath.
- Sit the springform tin in a roasting pan and pour in the cheesecake filling. Fill the roasting pan with just boiled water to come about half way up the cake tin and bake in the oven for 45 minutes to 1 hour. The top of the cheesecake should be set, but the underneath should still have a wobble to it.
- Peel away the foil and cling film wrapping and sit the cheesecake in its tin on a rack to cool. Put in the refrigerator once it is no longer hot, and leave to set, covered with plastic overnight. Let it lose its chill before unspringing the cheesecake to serve.
- To make the chocolate sauce: very gently melt the chopped chocolate, cream and syrup. When the chocolate has nearly melted, take off the heat and whisk it to a smooth sauce. Let it cool a little, and pour it over the chocolate cheesecake on its serving plate.
CHOCOLATE LACE CHEESECAKE
A very simple, yet classy looking dessert to serve company - chocolatey cheesecake topped with a sweet sour cream topping drizzled with melted chocolate. I usually serve mine with some fresh raspberries as well as raspberry coulis and a sprig of mint. Cook time does not include several hours' or overnight chilling.
Provided by Just Call Me Martha
Categories Cheesecake
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Heat oven to 325 degrees.
- Butter 9-inch springform pan.
- In large bowl, blend crust ingredients- wafer crumbs, almonds and melted and 1/4 cup melted butter.
- Press into bottom and up sides of pan.
- Refrigerate.
- In large bowl, beat cream cheese and sugar until smooth.
- Add eggs,one at a time, beating well after each addition.
- Add melted chocolate chips and beat well.
- Add whipping cream, 2 tablespoons of butter and 1 teaspoon of vanilla; beat until smooth.
- Pour into prepared crust.
- Bake at 325 degrees for 55 to 65 minutes or until edges are set.
- Centre of cheesecake will be soft.
- (Place shallow pan half full of water on lower oven rack to prevent cracking.) Cool in pan 5 minutes, then carefully remove sides of pan and cool completely.
- In small bowl, combine sour cream, 1 1/2 teaspoons vanilla and 1 teaspoon sugar.
- Stir until smooth.
- Spread over cooled cheesecake.
- Melt unsweetened chocolate and drizzle over top in lace pattern.
- Refrigerate for several hours or overnight before serving.
- Garnish with fresh mint and raspberries or raspberry coulis.
Nutrition Facts : Calories 887.5, Fat 68.5, SaturatedFat 37, Cholesterol 211.2, Sodium 499.1, Carbohydrate 66.4, Fiber 4.7, Sugar 49.9, Protein 12.4
CHOCOLATE LIME CHEESECAKE
Provided by Nigella Lawson : Food Network
Categories dessert
Time 1h40m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- Place a large overlapping piece of aluminum foil over the bottom of the springform pan, and then insert pan ring over it. Fold the foil extra foil up and around the pan and place the whole thing on a second piece of foil, also folding it and pressing it securely around the pan, having a water tight covering.
- In a food processor, process cookies until they are crumb-like, add melted butter and continue to process. Pour crumb mixture into springform pan and press with your fingers to line the pan. Place the pan in the refrigerator to set while you prepare the cheesecake.
- Place a kettle of water on for water bath. In a food processor beat the cream cheese until smooth, add the sugar, eggs, egg yolks, and lime juice.
- Take crumbed pan from the refrigerator and place it in a roasting pan. Pour the cheesecake mixture into the crumb pan, and then carefully pour the hot kettle of water into the roasting pan so the water reaches 1/2 way up the pan so the water does not splash into cheese cake.
- Place roasting pan in oven for 1 hour, checking after 50 minutes. It should feel set, but still wobbly in the center. Take the roasting pan out of the oven, carefully remove the springform pan from the roasting pan and place it on a rack. Peel off the outer layer of foil, and tear away the side bits of the first layer of foil and leave the pan to cool. Once the cake comes to room temperature, place it in the refrigerator for 20 minutes before serving. Transfer to the plate you're going to serve it on, a plate without a lip, or a cake stand. Unclip the springform pan and remove the outer part. Carfully lift the cheesecake removing the metal bottom. The aluminum foil can stay on the cake. Serve chilled.
CHOCOLATE CHEESECAKE
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
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.
CHOCOLATE CHEESECAKE IV
Creamy and chocolaty. You don't need the big spring-form pan, just a ready-made crumb crust.
Provided by Kristie
Categories Desserts Cakes Cheesecake Recipes Chocolate Cheesecake Recipes
Time 1h15m
Yield 12
Number Of Ingredients 6
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.
Nutrition Facts : Calories 468.7 calories, Carbohydrate 48 g, Cholesterol 83.2 mg, Fat 29.4 g, Fiber 1.9 g, Protein 8.4 g, SaturatedFat 16.1 g, Sodium 266.7 mg, Sugar 39.9 g
LIGHT CHOCOLATE CHEESECAKE
"I created this easy reduced-fat take on cheesecake for my mom, who loves chocolate but not the calories," reports Theresa McEndree of Hall, Montana. "People can't believe it's light. Just one small slice will satisfy your sweet tooth!"
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- Coat a 9-in. springform pan with cooking spray. Sprinkle with crumbs; set aside. Place the half-and-half, cream cheese, cottage cheese, sugar, cocoa, flour and vanilla in a food processor; cover and process until smooth. Transfer to a large bowl; stir in egg substitute. Fold in chocolate chips. Pour into prepared pan. Place pan on a baking sheet. , Bake at 325° for 25-30 minutes or until almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen and cool 1 hour longer. Refrigerate overnight. Sprinkle with shaved chocolate. Refrigerate leftovers.
Nutrition Facts : Calories 243 calories, Fat 9g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 238mg sodium, Carbohydrate 35g carbohydrate, Fiber 2g fiber), Protein 9g protein.
VANILLA CHEESECAKE WITH CHOCOLATE GLAZE
A chocolatey glaze is just the thing this creamy vanilla cheesecake needs for ultimate indulgence.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 9-inch cake
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees. In a small saucepan, melt 5 tablespoons butter. In a medium bowl, combine graham-cracker crumbs and 1/4 cup sugar. Stir in melted butter until crumbs are moist. Pour mixture into a 9-inch springform pan; press firmly, forming a 1/2-inch crust up sides of pan. Bake until set, 12 to 15 minutes. Transfer to a wire rack.
- Reduce temperature to 275 degrees. In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese until smooth. Slowly add remaining cup sugar. Scrape in vanilla seeds; reserve pod for another use. Beat until well combined, about 3 minutes.
- Drizzle in eggs, one at a time, stopping occasionally to scrape down bowl. Beat in sour cream and salt. Pour batter into crust.
- Bake cheesecake until sides have set but center appears soft, about 1 hour 45 minutes. Transfer pan to a wire rack to cool. Run a paring knife around the outside of crust, loosening it from pan. When cool, cover tightly with plastic; let set at least 4 hours or overnight.
- To serve, place chocolate, remaining 2 tablespoons butter, and cream in the top of a double boiler or a heat-proof bowl set over a pan of gently simmering water. Stir occasionally until melted. Remove from heat; let cool slightly. Pour chocolate glaze over cheesecake; spread into a circle, leaving a 1/2-inch border. Chill just until chocolate has set, about 10 minutes.
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- For crust, combine cookie crumbs and the 1/3 cup melted butter. Press crumb mixture onto bottom and 2 inches up sides of a 9-inch springform pan. Set aside.
- For filling, beat cream cheese, sugar, flour, and extract in a large mixing bowl with an electric mixer until combined. Add egg yolks and the whole egg all at once, beating on low speed just until combined. Stir in half-and-half and chopped white chocolate. Pour filling into crust-lined pan. Place in a shallow baking pan in oven.
- Bake in a preheated oven for 35 to 40 minutes or until center appears nearly set when shaken. Cool in pan on a wire rack for 15 minutes. Loosen the crust from sides of pan and cool cheesecake completely. Cover and chill cheesecake in the refrigerator at least 4 hours before serving.
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