Raspberry Chocolate Chipotle Cheesecake Recipes

RASPBERRY CHOCOLATE CHIPOTLE CHEESECAKE RECIPE - (5/5)

Steps:

• Preheat oven to 325ºF. Combine cookie crumbs, chipotle powder, and butter. Press in the bottom of 8x8-inch foil-lined pan. Bake 10 min. Beat cream cheese, sugar, flour, vanilla, and chipotle powder until well blended. Mix in chocolate and rum. Slowly add eggs on low speed. Pour mixture into pan. Bake cheesecake for 45 minutes or until center is almost set. Cool completely and then refrigerate overnight. Decorate dessert plate with chocolate syrup. Carefully place cheesecake slice on plate; top with raspberries and sifted powder sugar.

RASPBERRY CHOCOLATE CHIPOTLE CHEESECAKE

Steps:

• 1. Preheat oven to 325ºF.
• 2. Combine cookie crumbs, chipotle powder, and butter. Press in the bottom of 8x8-inch foil-lined pan. Bake 10 min.
• 3. Beat cream cheese, sugar, flour, vanilla, and chipotle powder until well blended. Mix in chocolate and rum. Slowly add eggs on low speed. Pour mixture into pan.
• 4. Bake cheesecake for 45 minutes or until center is almost set. Cool completely and then refrigerate overnight.
• 5. Decorate dessert plate with chocolate syrup. Carefully place cheesecake slice on plate; top with raspberries and sifted powder sugar.

GREENY'S CHOCOLATE CHIPOTLE CHEESECAKE

Steps:

• Preheat oven to 350 degrees F. Prepare one 9 inch round springform pan with 3-inch sides by lining the bottom with a parchment paper circle.
• Crust:.
• Crush or grind the whole cookies, including the cream filling, to make crumbs. Mix with the cinnamon, chipotle powder, and butter, and pour the mixture into the springform pan. Using the bottom of a flat measuring cup or drinking glass, press the crumb mixture firmly and evenly across the bottom of the pan.
• Bake 10 minutes. Remove from oven and place on a wire cooling rack to cool. When completely cooled, wrap bottom and sides of pan in a double layer of heavy duty aluminum foil to prepare for the water bath.
• Reduce oven to 325 degrees F.
• Chocolate Filling:
• In top of a double boiler over hot water, melt the semisweet chocolate. Set aside to cool slightly.
• In a large bowl, add the cream cheese, sugar, cinnamon, chipotle powder, cayenne pepper, and instant espresso powder (if using); mix on medium low speed with an electric mixer until smooth and creamy, 1 to 2 minutes.
• Scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly and there are no lumps.
• Add the vanilla and flour; beat until mixed. Add the melted chocolate; continue beating on medium low speed until thoroughly combined, about 1 minute.
• Add the eggs, 2 at a time, beating until thoroughly combined, about 1 minute, scraping the bowl between additions.
• Tip: Do not overbeat the cheesecake batter. Blend the ingredients quickly to add as few air bubbles as possible. The ingredients must be well blended, but excessive beating creates too many air pockets which can cause the cheesecake to puff up too much during baking, and then crack during the cooling process.
• Let the filling rest about 5 minutes, or lightly tap on the counter, to allow air bubbles to rise to the surface.
• Brush the melted butter around the sides of the cooled springform pan, and pour the cheesecake filling into the cookie crust.
• Bake:
• Set the foil-wrapped springform pan in a larger pan or roasting pan and transfer to the oven. Carefully pour HOT water into the roasting pan to come halfway up the sides of the springform pan, and close the oven door.
• Bake 65 to 70 minutes.
• Tip: The cheesecake is done when the edges are set but the center 2 to 3 inches are still a pool of liquid batter. The cake should look as though it has puffed a little and just barely beginning to brown. The center will still be soft and jiggly when the pan is lightly jarred or tapped with a spoon.
• Remove from oven, place springform pan on a wire cooling rack to cool.
• When the cheesecake is completely cooled, remove the sides of the pan, cover the cheesecake, and refrigerate for 12 to 24 hours before serving.
• Chocolate Topping:
• In a medium heavy-bottom pan, combine the chocolate, whipping cream, and sugar. Heat and stir over low heat until chocolate is melted and topping is smooth. Remove from heat and set aside to cool about 20 minutes or until starting to cool and thicken like pudding.
• Pour over center of cheesecake; use a small offset spatula to spread the chocolate to the edges, letting some of the topping drip down the sides of the cheesecake.
• Refrigerate the cheesecake until the topping is set, 20 to 30 minutes.
• When ready to serve, garnish with chocolate shavings, dried jalapeno peppers, or whipped cream. Refrigerate leftovers.

RASPBERRY CHIPOTLE CHOCOLATE CAKE

Steps:

• Butter and flour a 10-inch diameter bundt pan; tap out all excess flour. Set aside. Preheat oven to 350 degrees.
• Place the chocolate pieces in a medium bowl and whisk in the boiling water. Whisk until chocolate is melted and mixture is smooth. Set aside to cool to room temperature.
• In a large mixing bowl, combine the flour, baking soda, salt and baking powder. Toss with a fork to blend well; set aside.
• In bowl of electric mixer, combine the softened butter, sugar and eggs. Beat on medium-high speed about five minutes, or until light and fluffy. Add the Raspberry Chipotle Sauce and vanilla. Beat just to blend well.
• At low speed beat in the flour mixture in four batches, alternating with the chocolate, beginning and ending with the flour. Stop mixer and scrape down side of bowl after each addition. Beat only until smooth and well blended.
• Turn the batter out into prepared pan and bake for 40 to 45 minutes, or until a metal skewer inserted in center of cake comes out clean. Cool in the pan on wire rack for 20 minutes, then unmold onto cake plate.

CHOCOLATE AND RASPBERRY CHEESECAKE

Steps:

• Preheat oven to 375°. Combine cracker crumbs and butter; press onto the bottom of a greased 9-in. springform pan. Bake until lightly browned, 8-10 minutes. Cool in pan on a wire rack., For filling, in a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Add the semisweet chocolate; stir until melted. , In a large bowl, beat the cream cheese, sugar substitute and sugar until smooth. Gradually add chocolate mixture and the cocoa. Beat in vanilla. Pour onto crust; refrigerate until firm, 2-3 hours., Arrange raspberries on top of cheesecake. Carefully run a knife around edge of pan to loosen.

CHOCOLATE RASPBERRY CHEESECAKE

Steps:

• Heat oven to 350 degrees F. With mixer, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add egg, ReaLemon® and vanilla and mix well. Press raspberries firmly into bottom of crust, reserving a few whole berries for garnish. Slowly pour cream cheese mixture over fruit. Bake 30 to 35 minutes or until center is almost set. Cool.
• Chocolate Glaze: In small saucepan, over low heat, melt semisweet chocolate with whipping cream. Stir until thickened and smooth. Remove from heat. Glaze over cheesecake. Chill. Garnish as desired.