Anybody got any good recipes for chocolate cheesecake?!
Answers: I fancy something self indulgent at the weekend!
Auntie Bettys Double Chocolate Cheesecake
1/2 cup chocolate cream wafers, crumbled (1/2 pkg)
1/4 cup butter, melted (NO MARGARINE)
1/2 cup macadamia nuts
3 (8 ounce) packages cream cheese
1 cup sugar
4 eggs
12 ounces semi-sweet chocolate chips
2 teaspoons vanilla extract
2 cups sour cream
3 tablespoons sugar
1 teaspoon vanilla
CRUST Roll out chocolate cream wafers on wax paper.
Mix crumbled wafers, butter and nuts in the bottom of a 10" spring form pan.
Using a piece of wax paper, press mixture evenly in the bottom of the pan.
Place pan in refrigerator or freezer while preparing the filling.
FILLING Preheat oven to 350 degrees.
In a large bowl beat cream cheese until fluffy.
Gradually add sugar.
Beat in eggs one at a time until well blended.
Stir in chocolate and vanilla.
Mix well.
Pour on top of prepared crust and bake 50 minutes.
Remove from oven.
Turn oven off and close door.
TOPPING Combine sour cream, sugar and vanilla.
Spread over cheesecake. Return to oven, but do not reheat oven.
Leave in warm oven for 10 minutes with the door closed.
Open door and leave cake in oven for an additional 20 minutes.
Remove cake from oven.
Allow cake to cool on wire rack.
FINAL TOUCH Freeze Hershey bar.
When cake is cooled, shave frozen chocolate on top of cake. Refrigerate overnight.
For more Chocolate Cheesecake Recipes go to:
www.recipezaar.com
Enjoy and have a slice for me too!
No but can I please please please have some when you are finished??? te he he
chocolate and cheese
Block of cheese (sliced) (preferably Cheddar)
Big Bar of chocolate (Preferable Cadbury's)
Large Sponge Cake.
1) Put slices of cheese on cake
2) Melt with blowtorch
3) melt chocolate in a bowl
4) pour over cheese & cake..
done :D
That does not seem to be something I would have a taste for. NO NO
Things You'll Need
1 tbsp. powdered cocoa
2 tbsp. sugars
2 eggs
4 tbsp. plus 2 tbsp. softened butter
3 egg yolks
20 oz. cream cheeses
1 tbsp. pure vanilla extract
6 oz. chopped semisweet chocolate squares
15 vanilla wafers
Steps
1.Step OnePlace the wafers, 2 tbsp. sugar, cocoa powder and 2 tbsp. butter in a blender or food processor and grind until combined.
2.Step TwoHeat the oven to 350 degrees F.
3.Step ThreeButter a 10-inch springform pan and press the crust evenly over the bottom of the pan. Use the flat bottom of a glass to make the crust flat.
4.Step FourMelt the chocolate and 4 tbsp. butter slowly in a double boiler. Meanwhile, warm the cream cheese in the oven to room temperature.
5.Step FivePlace the melted chocolate and warmed cream cheese in a food processor or mixing bowl with the 1 c. sugar, egg yolks, and eggs, and mix or blend until combined. Be sure to get out any lumps.
6.Step SixPlace all remaining ingredients in the food processor or mixing bowl and mix well. Take care not to overmix.
7.Step SevenPour over the crust and bake for 35 minutes or until set in the center. (See tips for doneness test.)
8.Step EightCool completely.
Tips & Warnings
The plague of most cheesecakes is cracks, and these happen for several reasons. Follow the tips below to help you avoid them.
Avoid overmixing, as it can incorporate an excess of air in the batter and cause the cake to rise too much during baking. The cake then falls and cracks as it cools.
Be careful not to overbake. Check the cake at the minimum cooking time. The very center should jiggle slightly. Avoid using a knife or toothpick to check for doneness.
While the cheesecake is cooling, wait until it is warm to the touch (but not hot), then run a knife around the rim to loosen the cake from the sides of the pan. If the sides can pull away from the pan as the cake shrinks, it will lessen the chances of a crack.
Be sure to use a springform pan to bake a cheesecake, as these allow for the easiest removal of the cake. Place the springform pan on a baking sheet when in the oven to capture any leaks.
Cool the cheesecake completely at room temperature before chilling...!!!
I LOVE IT! possibly the greatest cheesecake ever!!! but i'm sorry... i cannot possibly give you the recipe without inviting me over first because i will want some
try finding Recipezaar on google. You should find what you want on there.
Chocolate cheesecake
Serves 6-8
Preparation time less than 30 mins
Cooking time 30 mins to 1 hour
Ingredients
For the cheesecake
125g/4?oz bourbon biscuits
65g/2?oz butter, melted
100g/3?oz good-quality dark chocolate, minimum 70 per cent cocoa solids
200g/7oz full-fat cream cheese
400g/14oz ricotta
75g/2?oz golden caster sugar
3 eggs
40g/1?oz cocoa powder
125g/4?oz good-qualty Christmas pudding, cooked, crumbled into pieces (optional)
For the sauce
125g/4?oz good-quality dark chocolate, minimum 70 per cent cocoa solids
125ml/4?fl oz double cream
15g/?oz butter
To serve
good-quality chocolate, grated
cocoa powder, for dusting
clotted cream, to serve
Method
1. Preheat the oven to 180C/ 350F/Gas 4.
2. For the cheesecake, crush the bourbon biscuits into crumbs and place into a bowl. Pour over the melted butter. Press into a 14cm/6in spring-form cake tin to form the base.
3. Place the chocolate in a bowl over barely simmering water and melt, making sure the water doesn't touch the bottom of the bowl.
4. Place the cream cheese, ricotta and sugar in a food processor and blend until smooth.
5. Next add the eggs, then the cocoa powder and the melted chocolate. Stir in the Christmas pudding, if using.
6. Spoon the mixture onto the base. Place the cake in the oven and cook for about one hour, or until cake is springy to the touch. Allow to cool in the tin.
7. When cool, turn out of the tin and top with chopped or grated chocolate and a dusting of cocoa.
8. For the sauce, place the chocolate and cream in a clean bowl over a pan of simmering water and melt, making sure the water doesn't touch the bottom of the bowl. When melted, whisk in the butter. The sauce must be prepared just before the cake is served, because it can't be reheated.
9. Serve large slices with a big spoonful of sauce and a dollop of clotted cream. Dust the edge of the plate with cocoa.
Bittersweet Chocolate Cheesecake with White Truffle Sauce
2 (8 ounce) packages cream cheese -- softened
1 teaspoon vanilla
2/3 cup sugar
1 tablespoon all-purpose flour
3 eggs
8 ounces bittersweet chocolate -- melted and cooled
White Truffle Sauce -- (recipe follows)
WHITE TRUFFLE SAUCE
1 (6 ounce) package white chocolate (white baking bar) --
chopped
2 tablespoons margarine or butter
1/2 cup whipping (heavy) cream
Heat oven to 275o. Lightly grease springform pan, 9 × 3 inches. Beat cream cheese and vanilla on medium speed in medium bowl until smooth. Gradually add sugar, beating until fluffy. Beat in flour. Beat in eggs, one at a time. Beat in chocolate; pour into pan.
Bake about 1 hour 15 minutes or until center is firm. Cool 15 minutes. Run metal spatula along side of cheesecake to loosen before and after refrigerating. Cover and refrigerate about 3 hours or until chilled.
Meanwhile, prepare White Truffle Sauce. Remove cheesecake from side of pan. Let cheesecake stand at room temperature 15 minutes before cutting. Serve cheesecake with sauce and, if desired, fresh raspberries or strawberries. Refrigerate any remaining cheesecake.
Yield: 12 servings.
WHITE TRUFFLE SAUCE:
Heat baking bar and margarine in heavy 2-quart saucepan over low heat, stirring constantly, until melted (mixture will be thick and grainy); remove from heat. Stir in whipping cream until smooth. Cover and refrigerate about 2 hours or until chilled.
Per Serving: 416 Calories; 35g Fat (70.0% calories from fat); 7g Protein; 27g Carbohydrate; 4g Dietary Fiber; 102mg Cholesterol; 157mg Sodium.
Exchanges: 1/2 Grain (Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 6 1/2 Fat; 1 1/2 Other Carbohydrates.
Or Try
20 OREO Chocolate Sandwich Cookies, crushed (about 2 cups)
3 Tbsp. butter, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 tsp. vanilla
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
4 eggs
6 squares BAKER'S Semi-Sweet Baking Chocolate, melted, cooled
PREHEAT oven to 325°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix cookie crumbs and butter; press firmly onto bottom of prepared pan. Bake 10 min.
BEAT cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time, beating on low speed after each addition just until blended. Remove 1 cup of the batter; set aside. Stir melted chocolate into remaining batter in large bowl; pour over crust. Top with spoonfuls of the remaining 1 cup plain batter; cut through batters with knife several times for swirled effect.
BAKE 40 min. or until center is almost set. Cool. Refrigerate at least 4 hours or overnight. Use foil handles to lift cheesecake from pan before cutting to serve. Store in refrigerator.
--Chocolate Cappuccino Cheesecake--
* 1 cup chocolate cookie crumbs
* 1/4 cup butter, softened
* 2 tablespoons white sugar
* 1/4 teaspoon ground cinnamon
* 3 (8 ounce) packages cream cheese, softened
* 1 cup white sugar
* 3 eggs
* 8 (1 ounce) squares semisweet chocolate
* 2 tablespoons whipping cream
* 1 cup sour cream
* 1/4 teaspoon salt
* 2 teaspoons instant coffee granules dissolved in 1/4 cup hot water
* 1/4 cup coffee flavored liqueur
* 2 teaspoons vanilla extract
* 1 cup heavy whipping cream
* 2 tablespoons confectioners' sugar
* 2 tablespoons coffee-flavored liqueur
* 1 (1 ounce) square semisweet chocolate
Preheat oven to 350 degrees F (175 degrees C). Butter one 9 or 10 inch springform pan.
Combine the chocolate wafer crumbs, softened butter, 2 tablespoons white sugar, and the cinnamon. Mix well and press mixture into the buttered springform pan, set aside.
In a medium sized bowl beat the softened cream cheese until smooth. Gradually add 1 cup white sugar mixing until well blended. Add eggs, one at a time. Beat at low speed until very smooth.
Melt the 8 ounces semisweet chocolate with 2 tablespoons whipping cream in a pan or bowl set over boiling water, stir until smooth.
Add chocolate mixture to cream cheese mixture and blend well. Stir in sour cream, salt, coffee, 1/4 cup coffee liqueur, and vanilla; beat until smooth. Pour mixture into prepared pan.
Bake in the center of oven at 350 degrees F (175 degrees C) for 45 minutes. Center will be soft but will firm up when chilled. Do not over bake. Leave cake in oven with the heat turned off and the door ajar for 45 minutes. Remove cake from oven and chill for 12 hours. Just before serving top cake with mounds of flavored whipped cream and garnish with chocolate leaves. Yields 16 servings.
To Make Flavored Whipped Cream: Beat whipping cream until soft peaks form, then beat in confectioner's sugar and 2 tablespoons coffee liqueur.
To Make Chocolate Leaves: Melt 1 ounce semisweet chocolate in a pan or bowl set over boiling water, stir until smooth. Brush real non-toxic plant leaves (such as orange leaves) on one side with melted chocolate. Freeze until firm and then peel off leaves. Freeze chocolate leaves until needed.
There are some lovely recipes on this site.
http://www.recipezaar.com/recipes.php?q=...
Enjoy your indulgent weekend :)