Dark Chocolate 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.

3D CHOCOLATE CHEESECAKE

Steps:

• Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake 10 minutes. Cool on a wire rack. , In a large bowl, beat cream cheese and sugar until smooth. Beat in cooled chocolate and cocoa. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. of boiling water to larger pan. , Bake 55-60 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack 10 minutes; loosen edges from pan with a knife. Cool 1 hour longer. Refrigerate overnight. , For ganache, place chocolate in a small bowl. In a small saucepan, bring cream and sugar just to a boil. Pour over chocolate; whisk until smooth. Cool to reach a spreading consistency, stirring occasionally., Remove rim from pan. Spread ganache over cheesecake to within 1 in. of edge. Refrigerate 1 hour or until set.

DARK CHOCOLATE SHEET CAKE WITH DARK CHOCOLATE FROSTING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 10x15-inch rimmed baking sheet and line the bottom of the pan with parchment paper.
• Whisk flour, cocoa powder, baking soda, and salt together in a bowl until thoroughly combined. Set aside.
• Beat brown sugar, white sugar, and butter together in a large bowl with an electric mixer until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Mix in vanilla extract. Add in 1/3 of the flour mixture, and mix until just combined. Add in 1/2 of the coffee and buttermilk, and mix until just combined. Continue alternating additions of the flour mixture with coffee and buttermilk, mixing just until combined. Pour batter into the prepared pan; smooth into an even layer. Tap pan firmly on the counter several times to remove air bubbles.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out with a few moist crumbs, about 25 minutes. Do not overbake. Place cake on a wire rack and allow to cool completely.
• Meanwhile, make the frosting. Beat butter in a large bowl until completely smooth. Mix in cocoa powder, espresso powder, and salt until thoroughly combined. Mix in vanilla. Add in powdered sugar 1 cup at a time, mixing well after each addition. Pour in heavy cream and beat until frosting is light and fluffy, 2 to 3 minutes. If frosting is too thick, add more heavy cream.
• Spread frosting over the cooled cake.

DARK CHOCOLATE GANACHE CHEESECAKE

Steps:

• Heat oven to 325°F.
• Mix graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan.
• Beat cream cheese, 1 cup sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
• Bake 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
• Microwave COOL WHIP and chocolate in microwaveable bowl on HIGH 2 to 2-1/2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Cool 15 min.; slowly pour over cheesecake. Garnish with raspberries.

CHOCOLATE CHEESECAKE

Steps:

• To make the biscuit base, crush the digestive biscuits with a rolling pin or blitz in a food processor, then tip into a bowl with the sugar and butter and stir to combine. Butter and line an 18cm springform tin and tip in the biscuit mixture, pushing it down with the back of a spoon. Chill in the fridge for 30 mins.
• To make the cheesecake, melt the chocolate in short bursts in the microwave, then leave to cool slightly. Whip the cream in a large bowl using an electric whisk until soft peaks form, then fold in the cocoa powder. Beat the cream cheese and sugar together, then fold in the cream mixture and the cooled chocolate.
• Spoon the cheesecake mixture over the biscuit base, levelling it out with the back of a spoon. Transfer to the freezer and freeze for 2 hrs, or until set. Remove from the tin and leave at room temperature to soften for about 20 mins before serving.

DEEP DARK CHOCOLATE CHEESECAKE

Steps:

• For crust:.
• Preheat oven to 350°F
• Butter 9-inch-diameter springform pan with 3-inch-high sides.
• Blend cookies in processor until finely ground; blend in sugar.
• Add melted butter and process until well blended.
• Press crumbs evenly onto bottom (not sides) of prepared pan.
• Bake just until set, about 5 minutes.
• Cool while preparing filling.
• Maintain oven temperature.
• For filling:.
• Stir chopped chocolate in metal bowl set over saucepan of simmering water until melted and smooth.
• Remove bowl from over water; cool chocolate until lukewarm but still pourable.
• Blend cream cheese, sugar, and cocoa powder in processor until smooth.
• Blend in eggs 1 at a time.
• Mix in lukewarm chocolate.
• Pour filling over crust; smooth top.
• Bake until center is just set and just appears dry, about 1 hour.
• Cool 5 minutes.
• Run knife around sides of cake to loosen. Chill overnight.
• For topping:.
• Stir cream, 6 ounces chocolate, and sugar in heavy medium saucepan over low heat until smooth.
• Cool slightly.
• Pour over center of cheesecake, spreading to within 1/2 inch of edge and filling any cracks.
• Chill until topping is set, about 1 hour.
• Do ahead: Can be made 3 days ahead.
• Cover with foil and keep refrigerated.
• Release pan sides.
• Transfer cheesecake to platter.
• Top with chocolate curls.
• Let stand 2 hours at room temperature before serving.
• ***Cook time does not include chilling overnight and the 2 hours cheesecake needs to sit at room temperature before serving.

WHITE AND DARK CHOCOLATE SPIRAL CHEESECAKE

Steps:

• Preheat the oven to 200 degrees Celsius.
• To make the base:.
• Mix the cookie crumbs with the melted butter and pat into the bottom of a 26 cm diameter springform pan.
• Place in the oven to "set" for about 7 minutes.
• Remove and set aside to cool.
• To make the filling base:.
• Beat all the ingredients together until well blended.
• Pour half into a large, 4 cup measure cup, pour the other half into another 4 cup measuring cup. Alternatively, you can use jugs, pitchers, whatever is available, as long as it has a handle and a spout.
• Melt the white chocolate chips together with the cream and stir to blend.
• Add the cornflour and stir again.
• Add this mixture into one of the cheese filling jugs. Stir to blend.
• Melt the dark chocolate chips together with the cream and stir to blend.
• Add this mixture into the other of the cheese filling jugs. Stir to blend.
• Okay, here comes the fun part --
• Carefully pour a portion of the white chocolate filling into the middle of the crust.
• Now carefully (I mean CAREFULLY) pour a portion of the dark chocolate filling into the middle of the white filling.
• Now CAREFULLY pour some of the white chocolate filling into the dark chocolate filling.
• Now CAREFULLY pour some of the dark chocolate filling -- okay you get the picture?.
• Keep this up until you have a series of concentric circles. Again, I cannot mention it enough, do this carefully so you don't mess up the circles.
• Very carefully transfer this to the oven.
• Bake at 200 degrees C for 10 minutes.
• Turn the oven down to 120 degrees C and bake for a further 60 minutes.
• Turn the oven off and let the cheesecake hang out in the cooling oven for another 2 hours.
• Transfer to the refrigerator and let it hang out there for another 24 hours.
• When you cut slices you will have the most gorgeous white and dark "zebra-ed" portions.