CHOCOLATE CHIP CHEESECAKE WITH CHOCOLATE GLAZE TOPPING …
Provided by Food Network
Total Time 50 minutes
Prep Time 15 minutes
Cook Time 35 minutes
Yield 8-10 servings
Number Of Ingredients 11
Steps:
- HEAT oven to 350 degrees F.
- BEAT cream cheese in medium bowl with electric mixer until fluffy; gradually beat in sweetened condensed milk until smooth. Add egg and vanilla; mix well.
- TOSS chocolate chips with flour; stir into cream cheese mixture. Pour into crust.
- Bake 35 minutes or until center springs back when lightly touched. Cool and top with Chocolate Glaze and chocolate curls (optional). Serve chilled.
- CHOCOLATE GLAZE:
- MELT chocolate chips with cream in small heavy saucepan; cook and stir until thickened and smooth. Immediately spread over cheesecake.
- To prevent chocolate chips from floating down to bottom of pie, remove cheesecake from oven after 5 to 10 minutes, sprinkle chocolate chips over pie; continue to bake for remaining baking time. (Be careful when handling cheesecake, pie pan will be very hot.)
- *To make chocolate shavings, start with a good quality chocolate in block form. Using vegetable or potato peeler, hold chocolate with paper towel; pass vegetable peeler over narrowest side of chocolate block. The chocolate will curl up like wood shavings. Store in covered container in refrigerator until needed.
Nutrition Facts : ServingSize 1 of 16 servings, Calories 280, FatContent 14g, SaturatedFatContent 7g, CarbohydrateContent 34g, FiberContent 1g, SugarContent 27g, ProteinContent 5g, CholesterolContent 39mg, SodiumContent 142mg
CHOCOLATE CHIP CHEESECAKE RECIPE | FOOD NETWORK
Provided by Food Network
Total Time 4 hours 45 minutes
Prep Time 4 hours 0 minutes
Cook Time 45 minutes
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees. Butter a 9inch round cake pan and line the bottom and sides with almonds.
- With an electric mixer at low speed, beat cream cheese until soft and smooth. With machine running, add sugar, cinnamon, lemon zest, and juice, beating well between additions. Add eggs, one at a time, beating well after each addition. Beat in vanilla. To ensure even mixing, be sure to scrape down the bowl between additions. Fold in the chopped chocolate evenly.
- Pour batter into lined cake pan. Tap it 3 or 4 times on the counter to eliminate air pockets. Place inside a larger pan and pour in boiling water until it rises halfway up the sides of the cake pan. Bake about 45 minutes, until center feels firm when pressed.
- Set aside to cool on a rack, then refrigerate 2 to 3 hours. To unmold, place pan over a low burner about 2 minutes. Invert onto a platter, then invert again (the nuts should be on the bottom). The cake can be kept in the refrigerator up to 2 days. At least two or up to eight hours before serving, top with the melted chocolate: Dip your fingers or a fork into the melted chocolate and drizzle over the center in a freeform pattern. Refrigerate until serving time.
Nutrition Facts : ServingSize 1 of 20 servings, Calories 304, FatContent 26g, SaturatedFatContent 14g, CarbohydrateContent 15g, FiberContent 1g, SugarContent 12g, ProteinContent 5g, CholesterolContent 86mg, SodiumContent 218mg
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CHOCOLATE CHIP CHEESECAKE WITH CHOCOLATE GLAZE TOPPING …
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Reviews 5
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Calories 280 per serving
Reviews 5
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