Chocolateginger Cheesecake Recipes

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NO-BAKE CHOCOLATE CHEESECAKE



No-bake chocolate cheesecake image

What could be more decadent? A crushed chocolate digestive biscuit base is layered with two types of creamy chocolate then topped with Maltesers and chocolate buttons - and no oven needed

Provided by Becky Bowen

Categories     Dessert, Treat

Time 30m

Yield Serves 12-14

Number Of Ingredients 13

130g butter, melted, plus extra for the tin
300g chocolate digestive biscuits
150g milk chocolate
150g dark chocolate
250g mascarpone
300g cream cheese (don't use a low-fat variety)
50g icing sugar
25g malted milk drink powder (we used Horlicks)
25g hot chocolate powder
1 tsp vanilla extract
300ml double cream
150g Maltesers (100g chopped, 50g whole), plus a handful to decorate
100g chocolate buttons, roughly chopped

Steps:

  • Butter and line a 23cm springform cake tin. Blitz the biscuits in a food processor to form fine crumbs, then add the butter and blitz again. Tip the biscuit mixture into the tin and press down firmly with the back of a spoon. Chill in the fridge while you make the filling.
  • In separate bowls, melt the milk and dark chocolate over pans of gently simmering water. Alternatively, melt in the microwave in 30-second bursts, stirring between each interval until melted. Set aside to cool.
  • Use a hand whisk to mix the mascarpone, cream cheese, icing sugar, malted milk drink powder, hot chocolate powder and vanilla extract until smooth. In a separate bowl, whisk the cream, then fold into the mascarpone mixture. Add half the mixture to each of the chocolate bowls, stirring until well combined. Stir half the chopped Maltesers, whole Maltesers and buttons into the milk chocolate mixture; stir the rest into the dark chocolate mixture.
  • Spoon the dark chocolate mixture onto the biscuit base. Top with the milk chocolate mixture and smooth over the top. Chill overnight. Decorate with Maltesers before serving.

Nutrition Facts : Calories 705 calories, Fat 54 grams fat, SaturatedFat 33 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 35 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.7 milligram of sodium

CHOCOLATE CHEESECAKE I



Chocolate Cheesecake I image

A chocolate lover's delight! Top with cherry pie filling or sweetened strawberries.

Provided by JJOHN32

Categories     Desserts     Cakes     Cheesecake Recipes     Chocolate Cheesecake Recipes

Yield 12

Number Of Ingredients 11

2 cups graham cracker crumbs
2 tablespoons white sugar
⅓ cup melted butter
1 cup semisweet chocolate chips
3 (8 ounce) packages cream cheese, softened
1 cup white sugar
3 eggs
½ cup sour cream
3 tablespoons all-purpose flour
2 teaspoons vanilla extract
½ cup sour cream

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.

Nutrition Facts : Calories 507.6 calories, Carbohydrate 42.3 g, Cholesterol 130.1 mg, Fat 35.5 g, Fiber 1.3 g, Protein 8.2 g, SaturatedFat 21.1 g, Sodium 316.1 mg, Sugar 31.1 g

WHITE CHOCOLATE GINGER CHEESECAKE



White Chocolate Ginger Cheesecake image

Make and share this White Chocolate Ginger Cheesecake recipe from Food.com.

Provided by Irmgard

Categories     Cheesecake

Time 1h5m

Yield 1 cake

Number Of Ingredients 12

13 ounces gingersnaps
2 tablespoons sugar
1 teaspoon ground ginger
3 1/2 ounces unsalted butter, melted and cooled
1 lb white chocolate
32 ounces cream cheese
1/4 cup sugar
4 large eggs, room temp
1 large egg yolk, room temp
1 tablespoon vanilla
1 teaspoon ground ginger
1 cup crystallized ginger, minced (chop with chef's knife with sugar so it doesn't stick. Avoid cuisinart)

Steps:

  • Preheat 325 dergee oven.
  • Nine inch springform buttered, wrapped in foil.
  • Combine all crust ingredients in food processor, pulse until ground.
  • Press into bottom of pan and up the sides if you can't controll yourself.
  • Melt chocolate.
  • Beat cheese until fluffy,add sugar and beat well, add egg one at a time.
  • Beat in vanilla, ground ginger and then white chocolate.
  • Fold in crystalized ginger.
  • Bake in water bath until done.
  • chill overnight.

Nutrition Facts : Calories 8555.9, Fat 603.3, SaturatedFat 355.2, Cholesterol 2330.5, Sodium 5823.9, Carbohydrate 659.9, Fiber 8.6, Sugar 422.2, Protein 144.9

WHITE CHOCOLATE-GINGER CHEESECAKE



White Chocolate-Ginger Cheesecake image

Categories     Cake     Food Processor     Mixer     Chocolate     Ginger     Dessert     Bake     Cream Cheese     Bon Appétit

Yield Serves 12 to 14

Number Of Ingredients 14

CRUST
13 ounces gingersnap cookies (about 50 cookies)
2 tablespoons sugar
1 teaspoon ground ginger
6 1/2 tablespoons unsalted butter, melted, cooled
FILLING
1 pound good-quality chocolate (such as Lindt or Baker's), finely chopped
4 8-ounce packages cream cheese, room temperature
1/4 cup sugar
4 large eggs, room temperature
1 tablespoon vanilla extract
1 teaspoon ground ginger
2/3 cup minced crystallized ginger
White chocolate curls

Steps:

  • FOR CRUST:
  • Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Wrap outside of pan with 2 layers of heavy-duty foil. Finely grind cookies, sugar and ginger in processor. Add butter; blend until moist clumps form. Press onto bottom and up sides of pan. Chill while preparing filling.
  • FOR FILLING:
  • Position rack in center of oven and preheat to 300°F. Stir white chocolate in top of double boiler set over hot water until chocolate melts. Cool to lukewarm, stirring occasionally.
  • Using electric mixer, beat cream cheese and sugar in large bowl until fluffy, about 3 minutes. Add eggs and yolk 1 at a time, beating just until combined after each addition. Beat in vanilla and ground ginger. Gradually beat in melted white chocolate. Stir in crystallized ginger.
  • Transfer filling to prepared crust. Place springform pan in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of springform pan. Bake until cheesecake puffs and edges crack slightly, about 1 1/2 hours.
  • Transfer cake to rack. Run small knife around sides of cake to loosen. Cool completely. Remove foil from pan sides. Chill cake overnight. (Can be prepared 3 days ahead. Cover and keep chilled.)
  • Release pan sides. Transfer cake to platter. Top with chocolate curls.

CHOCOLATE/GINGER CHEESECAKE



Chocolate/Ginger Cheesecake image

Chocolate and Ginger cheesecake from Gordon Ramsys F word

Provided by elaineoconnell

Time 3h

Yield Makes Cake

Number Of Ingredients 0

Steps:

  • Melt the butter and mix with the crushed biscuits. Pour into the baking tin and flatten.
  • Cook in the oven at 190 for 10 minutes, then remove and allow to cool.
  • Mix together the mascarpone and fromage frais until smooth.
  • Add the eggs and sugar and whisk together.
  • Melt the chocolate in a bain marie and then gently fold into the mascarpone mix.
  • Pour over the biscuit base and cook in the oven at 190c for 1hr 15 minutes.

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marys-white-chocolate-ginger-cheesecake image

From pbs.org
Estimated Reading Time 2 mins
  • Grease and line the base of a 20cm deep spring form cake tin with parchment paper. Melt butter and chocolate in small saucepan over a low heat. Stir in crushed biscuits and press evenly over the base of the tin – chill in the fridge.
  • Break the white chocolate into a bowl and melt very gently over a pan of hot water (do not allow the chocolate to become too hot), stir occasionally with a spoon until runny and smooth.
  • Whisk the cream cheese and soured cream together in a large bowl until smooth. Add the eggs and vanilla extract and whisk until completely smooth with no lumps.
  • Pour in the tin and spread evenly over the chilled base. Bake in preheated oven for about 45 minutes until firm around the edge and just set in the middle.
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