Philadelphia Chocolate Royale Cheesecake Recipes

PHILADELPHIA CHOCOLATE ROYALE CHEESECAKE

Steps:

• Crust: Mix together cookie crumbs, sugar and butter; press into the bottom of a 9" springform pan.
• Bake@ 325 degrees for 10 minutes.
• Filling: Mix together cream cheese, sugar and vanilla with an electric mixer until well blended.
• Add chocolate, liqueur and eggs; mix just until blended.
• Pour over crust.
• Bake at 325 for 55-60 minutes or until center is almost set if using a silver springform pan (bake at 300 degrees for 60-65 minutes or until center is almost set if using a dark nonstick springform pan).
• Run knife or metal spatula around the rim of pan to loosen cake; cool before removing the rim of pan.
• Refrigerate 4 hours or overnight.

PHILADELPHIA CHOCOLATE-VANILLA SWIRL CHEESECAKE

Steps:

• Heat oven to 325 degrees F. Mix cookie crumbs and margarine; press onto bottom of foil-lined 13x9-inch pan. Bake 10 min.
• Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing after each just until blended.
• Reserve 1 cup batter. Stir chocolate into remaining batter; pour over crust. Top with spoonfuls of reserved batter.
• Swirl batters with knife. Bake 40 min. or until centre is almost set. Cool. Refrigerate 4 hours.

PHILLY DOUBLE-CHOCOLATE CHEESECAKE

Steps:

• Preheat oven to 325 degrees.
• Mix cookie crumbs and butter. Press onto bottom of 9-inch springform pan. Bake 10 minutes.
• Beat cream cheese, granulated sugar, flour and vanilla with mixer until well blended. Add melted chocolate. Mix well. Add eggs, 1 at a time; mixing on low speed after each until just blened. Pour over crust. [Note: only mix until combined and no longer}.
• Bake 55 to 60 minutes or until center is almost set.
• Immediately run knife around rim of pan to loosen cake. Cool before removing rim.
• Refrigerate 4 hours. Top with berries and sprinkle with powdered sugar just before serving.

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.

PHILADELPHIA CHOCOLATE CHEESECAKE

Steps:

• 1. Crush biscuit to crumbs (either in food processor or with rolling pin in plastic bag)
• 2. Mix crushed biscuit with melted butter, and press firmly into a 7 inch round lightly greased tin. Set to chill in fridge for 1 to 2 hours
• 3. Just before chill time is up, beat chocolate cheese until softened. Then carefully mix in the thick cream until thoroughly mixed together.
• 4. Now simply spread the chocolate mix over the biscuit base and leave in fridge until needed.