DEVIL'S FOOD CHEESECAKE
From Junior's Cheesecake Cookbook, chocolate cheesecake nirvana! A labor of love to be sure, this is my favorite way to spoil both myself and the ones I love. Note: The cookbook states that the cream cheese MUST be full-fat.
Provided by Pinay0618
Categories Cheesecake
Time 2h40m
Yield 12 serving(s)
Number Of Ingredients 26
Steps:
- Early in the day, preheat the oven to 350 degrees F and generously butter the bottom and sides of one 9-inch springform pan (preferably a nonstick one). Wrap the outside with aluminum foil, covering the bottom and extending all the way up the sides.
- To make the cheesecake layer, put one package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl and beat with an electric mixer on low until creamy, about 3 minutes, scraping down the bowl a couple of times. Blend in the remaining cream cheese, one package at a time, scraping down the bowl after each. Increase the mixer speed to medium and beat in the remaining 1 cup sugar, then the vanilla. Blend in the eggs, one at a time, beating well after adding each. Beat in the cream just until it's completely blended. Be careful not to overmix!
- Gently spoon the batter into the foil-wrapped springform and place it in a large shallow pan containing hot water that comes about 1 inch up the sides of the springform. Bake the cake at 350 degrees F until the edges are light golden brown and the top is slightly golden tan, about 1 1/4 hours. Remove the cake from the water bath, transfer to a wire rack, and cool in the pan for 2 hours, cover with plastic wrap, and refrigerate (while still in the pan) until it's completely cold, about 4 hours. Place in the freezer until ready to assemble the cake.
- Meanwhile, prepare the devil's food cake layers. Check that the oven is preheated to 350 degrees F and that the water bath has been removed. Generously butter the bottom and sides of three 9-inch round layer cake pans. Very important: Line the bottom of all three pans with parchment or waxed paper (don't let the paper come up the sides).
- Sift the flour, baking powder, and salt together in a small bowl. Cream the butter and both sugars together in a large bowl with the mixer on medium until light yellow and creamy. Add the egg yolks, one at a time, beating well after each. Beat in the melted chocolate and vanilla. Using a wooden spoon, stir in the flour mixture, alternately with the milk, mixing well after each until blended.
- Put the egg whites and cream of tartar in a clean medium-size bowl and beat with clean, dry beaters on high until stiff (but not dry) peaks form. Fold about one-third of the whites into the chocolate batter until they disappear, then gently fold in the remaining whites. Don't worry if you still see a few white specks--they'll disappear during baking. Divide the batter evenly between the three pans. Bake until a toothpick inserted in the centers comes out with moist crumbs clinging to it, about 30 minutes. Cool the cakes in the pans on a rack for 15 minutes, then remove the cakes from the pans and gently peel off the paper liners. Let cool completely, about 2 hours, then cover with plastic wrap and refrigerate overnight or until ready to assemble the cake.
- Early on the day you plan to serve the cake, make the chocolate curls and lay them out on the marble or baking sheet to dry. Now make the frosting: In a large bowl, sift the confectioners' sugar, cocoa, and salt together. In another large bowl, cream the butter with a mixer on high until light yellow and slightly thickened, about 3 minutes. With the mixer still running, beat in the chocolate, corn syrup, and vanilla. Reduce the mixer speed to low and beat in the sugar-cocoa mixture in two additions, beating well after each. Blend in the cream until the frosting is a spreading consistency, adding a little more cream if needed. Whip the frosting on high until light and creamy, about 2 minutes more.
- To assemble the cake, remove the cheesecake from the freezer and let stand at room temperature about 10 minutes. Place one layer of devil's food cake, top side down, on a cake plate and spread with some of the frosting. Release and remove the ring of the springform, then remove the frozen cheesecake from the bottom of the pan. Place top side down on the frosted cake layer and spread with some frosting. Top with the second devil's food layer, top side down. Spread with more frosting and cover with the third devil's food layer, top side up. Brush away any crumbs from the sides and top of the fudge cake layers. Frost the sides and top of the cake with the remaining frosting, spreading the top with frosting about 1/2 inch deep. Use a long metal spatula that has been warmed under hot running water to smooth out the frosting on the sides and top of the cake. Coat the sides with the chocolate curls, placing them where you want. With a small spatula or table knife, swirl the frosting on top into a decorative design. Or, if you wish, decorate with a crosshatch design: Make about 6 vertical lines, 1 inch apart, then crisscross 6 more horizontal lines the same distance, swirling the icing a little as you go.
- Refrigerate the cake for at least 2 hours to allow the cheesecake to thaw enough to easily slice. Use a sharp straight-edge knife, not a serrated one, to cut it. Cover any leftover cake with plastic wrap and refrigerate, or wrap and freeze for up to 1 month.
DEVIL'S FOOD CREAM CHEESE COOKIES
Made with a cake mix, these cookies are very easy. I saw where Nane had made some with Butter Pecan (Recipe #112895) because her Mom didn't like chocolate. Well, I searched for the Devil's Food cookies because I LOVE chocolate. Couldn't find it on 'Zaar so I am posting it after finding it on Recipe Goldmine. YUM!
Provided by mary winecoff
Categories Drop Cookies
Time 20m
Yield 6-8 dozen
Number Of Ingredients 5
Steps:
- Cream butter and cream cheese.
- Blend in egg and vanilla extract.
- Add dry cake mix, 1/3 at a time, mixing well after each addition.
- Cover; chill 30 minutes.
- Drop by scant teaspoonsful onto ungreased baking sheet.
- Bake at 375 degrees for 8 to 10 minutes.
- Cool slightly before removing from baking sheet.
DEVIL'S FOOD CAKE I
This is an old-fashioned, but easy-to-make devil's food cake recipe. Pound cake like texture and sinfully chocolately. This is from an old Philadelphia Bakery. Great when frosted with Chocolate Fudge Buttercream Frosting.
Provided by Debra Steward
Categories Desserts Cakes Sheet Cake Recipes
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 9x13 inch pan or two 9 inch round pans.
- In a small pan melt the butter or margarine with the unsweetened chocolate. Set aside to cool slightly.
- Cream together the sugar and the eggs until light in color. Add the chocolate mixture to the eggs and temper mixture by beating well (so you don't end up with scrambled eggs!) Add 1 cup boiled water (still warm) and blend well. Mixture will be very liquid.
- Mix together the flour, baking soda, and salt. Add this mixture to the chocolate mixture and blend well.
- Mix together the vinegar and the milk and stir into the chocolate batter. Pour into prepared pan(s).
- Bake at 350 degrees F (175 degrees C) for 30 minutes or until a toothpick inserted in the center comes out clean. Cake divides well for filling with mousse, or ganache, or black forest fillings. The best clue to this cake being nearly done is that you will start to smell the aroma of chocolate filling your house!
Nutrition Facts : Calories 165.8 calories, Carbohydrate 26.8 g, Cholesterol 25.9 mg, Fat 6.2 g, Fiber 0.9 g, Protein 2.3 g, SaturatedFat 3.7 g, Sodium 138.1 mg, Sugar 16.9 g
More about "devils food cheesecake recipes"
DEVIL’S FOOD CAKE WITH A CHEESECAKE CENTER
Web Oct 3, 2019 For the Devil's Food Cake: 1 (15.25 ounce) cake mix 1 cup water 1/3 cup vegetable oil 3 large eggs 1 …
From ladybehindthecurtain.com
5/5 (1)Estimated Reading Time 8 minsServings 12
From ladybehindthecurtain.com
5/5 (1)Estimated Reading Time 8 minsServings 12
- Preheat oven to 350°; spray two 9-inch cake pans with non stick cooking spray, line the bottom of each pan with parchment paper cut to fit, spray on top of the parchment paper, set aside.
- Divide evenly (about 2 cups per pan), bake 24 minutes or until a wooden toothpick inserted into the center comes out clean.
THE BEST DEVIL'S FOOD CAKE RECIPE - THE …
Web May 5, 2020 How to make Devil’s Food Cake Making the batter This cake is made in two parts. The first part is to make the chocolate sour cream base, and then cream the …
From theflavorbender.com
From theflavorbender.com
CHOCOLATE CHIP COOKIE DOUGH DEVIL’S FOOD …
Web Preheat oven to 325 degrees. Grease one 9-inch springform pan with shortening, line the pan with parchment and then grease the parchment. Lightly flour the pan and tap out …
From sprinklebakes.com
From sprinklebakes.com
THE BEST DEVIL'S FOOD CAKE RECIPE [GLUTEN …
Web Nov 17, 2019 Turn the remaining flour into the second pan and repeat. Turn the pans over and gently tap out all excess flour. In a small bowl, whisk together the cocoa powder …
From themom100.com
From themom100.com
DEVIL'S FOOD CAKE RECIPE | KING ARTHUR BAKING
Web Instructions. Preheat the oven to 350°F. Lightly grease and flour two 9" round cake pans, three 8" round pans, or a 9" x 13" pan. In a large mixing bowl, beat together the butter, …
From kingarthurbaking.com
From kingarthurbaking.com
DEVILS FOOD CHEESECAKE
Web Devils Food Cheesecake Our Original New York cheesecake is combined with our famous Devil’s Food Cake. Featured on the Food Network’s “Throwdown with …
From juniorscheesecake.com
From juniorscheesecake.com
OLD-FASHIONED DEVIL’S FOOD CAKE - BAKER BY …
Web Feb 9, 2021 For the Devil's Food Cake: 2 and 1/4 cups all-purpose flour (270 grams) 1 cup cocoa powder, unsweetened non-alkalized (85 grams) 2 teaspoons …
From bakerbynature.com
From bakerbynature.com
DEVIL'S FOOD CHEESECAKE - ANNA BANANA
Web Aug 24, 2022 Devil's Food Cheesecake Sinfully good and extra chocolatey cheesecake made with chocolate biscuit base, layers of milk and dark chocolate filling and a …
From annabanana.co
From annabanana.co
CHOCOLATE CHIP COOKIE DOUGH DEVIL'S FOOD CAKE CHEESECAKE
DEVIL'S FOOD SNICKERS CHEESECAKE CUPCAKES - COOKIES AND CUPS
Web Aug 27, 2013 8 oz cream cheese, room temperature 1/3 cup light brown sugar 1 egg 1 tsp vanilla 1 cup finely chopped Snickers Candy Bars Devil’s Food Cupcakes 1/3 cup …
From cookiesandcups.com
From cookiesandcups.com
RASPBERRY CHEESECAKE - DEVIL'S FOOD KITCHEN
Web Jul 27, 2019 Squeeze out excess water from the gelatin and heat until melted. Add the powdered sugar, vanilla, and melted gelatin to the cream, mixing until well …
From devilsfoodkitchen.com
From devilsfoodkitchen.com
68 BEST CHEESECAKE RECIPES | EASY CHEESECAKE RECIPE IDEAS
Web This cheesecake recipe comes from Katie's mom, a health-conscious cook (sometimes to a fault — or so Katie says). Light cottage cheese and light cream cheese keep the cake …
From foodnetwork.com
From foodnetwork.com
DEVIL'S FOOD CHEESECAKE : RECIPES - COOKING CHANNEL
Web 1 1/3 cups sugar 3 tablespoons cornstarch 1 tablespoon pure vanilla extract 2 extra-large eggs 2/3 cup heavy or whipping cream For the devil's food cake (3 layers): 2 1/4 cup …
From cookingchanneltv.com
From cookingchanneltv.com
DEVIL'S FOOD CHEESECAKE RECIPE | FOOD NETWORK UK
Web For the devil's food cake (3 layers) 225g sifted flour 2 tsps baking powder 1/2 tsp salt 170g unsalted butter, at room temperature 200g granulated sugar 100g firmly packed dark …
From foodnetwork.co.uk
From foodnetwork.co.uk
ALAN ROSEN’S JUNIOR’S DEVIL’S FOOD CHEESECAKE RECIPE
Web Dec 9, 2011 Place 1 package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl and beat with an electric mixer on low speed until creamy, …
From epicurious.com
From epicurious.com
PIN ON CHEESECAKES AND PIES - PINTEREST
Web 2 1/4 cup Cake flour. 34 oz Chocolate, bittersweet or semisweet. 1/2 cup Cocoa powder, unsweetened. 6 cups Confectioners' sugar. 3 tbsp Cornstarch. 1/2 tsp Cream of tartar. …
From pinterest.com
From pinterest.com
SNOWBALL CAKE {CHEESECAKE STUFFED CHOCOLATE CAKE} - CAKEWHIZ
Web Dec 23, 2015 1 box Devil's food cake mix + Ingredients listed on the box Cheesecake filling: 8 oz Philadelphia cream cheese, (1 package) 1 Egg 2 tbsp Sugar Frosting: 3.4 oz …
From cakewhiz.com
From cakewhiz.com
EASY DUMP CAKE RECIPES | TIKTOK | POPSUGAR FOOD
Web Feb 19, 2021 Recipes include banana split dump cake, lemon blueberry cinnamon rolls, Oreo peppermint cake, banana bread cake, cherry cheesecake dump cake, and more. …
From popsugar.com
From popsugar.com
DEVIL'S FOOD CHEESECAKE RECIPE - EASY RECIPES
Web Put one package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl and beat with an electric mixer on low until creamy, about 3 minutes, scraping down …
From recipegoulash.cc
From recipegoulash.cc
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love