Double Chocolate Chip Cheesecake Recipes

PHILADELPHIA DOUBLE-CHOCOLATE CHEESECAKE

Steps:

• Heat oven to 325 degrees F.
• Mix crumbs and butter; press onto bottom of 13x9-pan lined with foil. Bake 10 min.
• Beat cream cheese, sugar, flour and vanilla with mixer until blended. Add chocolate; mix well.
• Add eggs, 1 at a time, mixing on low after each just until blended. Pour over crust.
• Bake 45 minutes or until center is almost set. Cool. Refrigerate 4 hours. Use foil to lift cheesecake from pan. Top with berries.

CHOCOLATE CHEESECAKE

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.

CHOCOLATE CHIP CHEESECAKE I

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Mix graham cracker crumbs, sugar, butter and cocoa. Press onto bottom and up the sides of a 9 inch springform pan. Set crust aside.
• Beat cream cheese until smooth. Gradually add sweetened condensed milk; beat well. Add vanilla and eggs, and beat on medium speed until smooth. Toss 1/3 of the miniature chocolate chips with the 1 teaspoon flour to coat (this keeps them from sinking to the bottom of the cake). Mix into cheese mixture. Pour into prepared crust. Sprinkle top with remaining chocolate chips.
• Bake at 300 degrees F (150 degrees C) for 1 hour. Turn off oven (do not open oven door) and leave the cake in the oven to cool in the oven for another hour. Remove from oven and cool completely. Refrigerate before removing sides of pan. Keep cake refrigerated until time to serve.

DOUBLE CHOCOLATE CHIP CHEESECAKE

Steps:

• Preheat oven to 300°F Grease a 9-inch springform pan.
• Combine ingredients for crust in a bowl. Stir with a fork to combine well. Press into bottom of prepared pan.
• Beat cream cheese and Eagle Brand until well combined. Beat in eggs one at a time, beating well after each addition. Beat in sour cream and vanilla. Add melted chocolate. Stir in chocolate chips. Pour into prepared pan.
• Bake in preheated oven for 50-55 minutes or until cake is crusty on top but slightly jiggly when gently shaken. Cool on rack and refrigerate overnight.
• TIPS: Cake can be made up to 3 days ahead and refrigerated or can be frozen for up to 3 weeks.

DOUBLE CHOCOLATE CHEESECAKE

Steps:

• Heat oven to 300 degrees F. Spray bottom of 9-inch springform pan with no-stick cooking spray.
• Combine graham cracker crumbs, sugar and butter; sprinkle evenly into bottom of pan.
• Beat cream cheese until fluffy in large bowl. Mix in cocoa and flour. Add remaining ingredients; mix well. Pour into prepared pan.
• Bake 40 to 50 minutes or until center is set. Cool. Chill. Garnish as desired.

DOUBLE CHOCOLATE ALMOND CHEESECAKE

Steps:

• In a small bowl, combine crust ingredients; reserve 2 tablespoons for garnish. Press remaining crumbs evenly onto the bottom and 2 in. up the sides of a 9-in. springform pan. Chill. , For filling, in a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, chocolate and extract. Add eggs; beat on low speed just until combined. Pour into crust., Place pan on a baking sheet. Bake at 350° for 40 minutes (filling will not be set). Remove from oven and let stand for 5 minutes., Meanwhile, combine topping ingredients. Gently spread over filling. Sprinkle with reserved crumbs. Bake 10 minutes longer. , 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 with sliced, toasted almonds if desired.

DOUBLE CHOCOLATE CHEESECAKE

Steps:

• Heat oven to 180C/fan 160C/gas 4. Line the base of a 25cm springform tin with baking parchment. Mix the melted butter and biscuit crumbs until well blended, then press firmly onto the base of the tin. Bake for 10 mins.
• Turn oven temperature up to 240C/fan 220C/gas 9. Beat the cream cheese and sugar with an electric whisk until smooth and creamy, then whisk in the cocoa, vanilla, Tia Maria, eggs, soured cream and half the melted chocolate. Stir enough milk into the remaining chocolate to make a sauce consistency, then set aside until ready to decorate the cheesecake.
• Put a little melted butter on some kitchen paper and use it to butter the sides of the cake tin. Pour in the cheese mixture, then smooth the top. Bake for 10 mins, then turn the heat down to 110C/fan 90C/gas ¼ for 25-30 mins. The filling should be set, but with a wobble in the centre. Turn off the oven, open the door a crack, then leave the cheesecake to cool in the oven for 2 hrs. Chill until ready to serve.
• To decorate the cheesecake, carefully remove it from the tin and strip the lining paper from the base. Lightly whip the cream until it just holds its shape, then swirl it on top and drizzle with the reserved chocolate sauce, rippling the sauce through the cream with the end of a spoon. Serve as is or pile with chocolate curls. To make the chocolate curls: run a swivel potato peeler firmly down the smooth back of a slab of chocolate so that curls of chocolate flake away from the bar.