CHOCOLATE DRIZZLE RECIPE FOR CHEESECAKE RECIPES
CHOCOLATE CHEESECAKE RECIPE: HOW TO MAKE IT
Everyone’s a chocolate lover when it comes to this chocolate cheesecake. It melts in your mouth, and it’s very smooth and fudgy. For a fun taste twist, spoon cherry or strawberry topping over each slice right before serving. —Sue Call, Beech Grove, Indiana
Provided by Taste of Home
Categories Desserts
Total Time 60 minutes
Prep Time 20 minutes
Cook Time 40 minutes
Yield 12 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 411 calories, FatContent 26g fat (15g saturated fat), CholesterolContent 77mg cholesterol, SodiumContent 211mg sodium, CarbohydrateContent 44g carbohydrate (36g sugars, FiberContent 2g fiber), ProteinContent 5g protein.
CHOCOLATE CHEESECAKE | CHEESECAKE RECIPES | JAMIE OL…
Make the base of this rich cheesecake with your favourite biscuits, pour in a silky creamy chocolate filling and finish with white chocolate swirls.
Total Time 35 minutes
Yield 16
Number Of Ingredients 8
Steps:
- Preheat the oven to 180ºC/350ºF/gas 4.
- Blitz the biscuits in a food processor into fine breadcrumbs.
- Melt the butter in a saucepan on a medium-low heat, then combine with the crushed biscuits.
- Spoon the biscuit mixture into a loose-bottomed 25cm tart tin, then use the back of a spoon to spread it evenly over the base and up the sides of the tin until it’s completely covered. Bake in the oven for 8 minutes, then leave to cool while you prepare the filling.
- In a large bowl, beat the cream cheese, sugar and vanilla extract until smooth, then gradually beat in 250ml of the cream until fully combined and silky.
- Snap the dark and white chocolate into separate bowls, each set over a saucepan of simmering water. Divide the remaining cream between the bowls and allow the chocolate to melt, stirring occasionally.
- Fold the melted dark chocolate into the cream cheese mixture until smooth and well combined, then pour into the cooled tart case.
- Drizzle the melted white chocolate over the top, then use a chopstick or a skewer to swirl it into pretty patterns.
- Leave in the fridge for at least 2 hours, or until set. Cut into slices and serve.
Nutrition Facts : Calories 399 calories, FatContent 30.8 g fat, SaturatedFatContent 18.3 g saturated fat, ProteinContent 3.6 g protein, CarbohydrateContent 28.6 g carbohydrate, SugarContent 18 g sugar, SodiumContent 0.5 g salt, FiberContent 1.2 g fibre
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CHOCOLATE ORANGE CHEESECAKE - TERRY'S CHOCOLATE ORANGE ...
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- Run a palette knife around the edges of the tin. Remove the sides and base and sit on a plate. It may be easier to serve on the base or carefully run a knife under the biscuit base to release. Arrange the remaining raspberries on top of the cheesecake and drizzle over the remaining coulis.
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Line the base of a 20cm (8in) round, deep springform tin with a circle of baking parchment.
To make the base, mix the crushed biscuits with the melted butter and press into the base of the tin. Level using the back of a spoon.
To make the filling, put the chopped white chocolate in to a bowl and sit over a pan of just hot water. Leave to melt (but don't allow it to get too hot), stirring occasionally, then set aside to cool a little.
Reserve 3 tablespoons of the double cream. Pour the remainder into a large bowl, then add the cream cheese and vanilla. Whisk, using an electric hand whisk, until smooth. Add the melted white chocolate and whisk again until smooth and thick.
Spoon about 6 tablespoons of the white chocolate filling into a mixing bowl. Spoon the remaining mixture into the tin and smooth over the top. Chill for 30 minutes.
Add the reserved double cream to the reserved white chocolate mixture and mix together until smooth. Spoon over the set mixture in the tin.
Melt the dark chocolate as before and then drizzle over the top of the cheesecake and use the blade of a knife to swirl the toppings together.
Chill for a minimum of 2 hours, then turn out and cut into wedges to serve.
To prepare ahead: can be made up to 2 days ahead and kept in the fridge.
To freeze: once set and chilled this freezes well.
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CHOCOLATE CHEESECAKE RECIPE: HOW TO MAKE IT
Everyone’s a chocolate lover when it comes to this chocolate cheesecake. It melts in your mouth, and it’s very smooth and fudgy. For a fun taste twist, spoon cherry or strawberry topping over each slice right before serving. —Sue Call, Beech Grove, Indiana
From tasteofhome.com
Reviews 4.8
Total Time 60 minutes
Category Desserts
Calories 411 calories per serving
From tasteofhome.com
Reviews 4.8
Total Time 60 minutes
Category Desserts
Calories 411 calories per serving
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A beautifully marbled chocolate cheesecake recipe featuring dark and white chocolate. A Mary Berry tip: use 39% cocoa solids for a sweet and creamy finish.
From thehappyfoodie.co.uk
From thehappyfoodie.co.uk
Line the base of a 20cm (8in) round, deep springform tin with a circle of baking parchment.
To make the base, mix the crushed biscuits with the melted butter and press into the base of the tin. Level using the back of a spoon.
To make the filling, put the chopped white chocolate in to a bowl and sit over a pan of just hot water. Leave to melt (but don't allow it to get too hot), stirring occasionally, then set aside to cool a little.
Reserve 3 tablespoons of the double cream. Pour the remainder into a large bowl, then add the cream cheese and vanilla. Whisk, using an electric hand whisk, until smooth. Add the melted white chocolate and whisk again until smooth and thick.
Spoon about 6 tablespoons of the white chocolate filling into a mixing bowl. Spoon the remaining mixture into the tin and smooth over the top. Chill for 30 minutes.
Add the reserved double cream to the reserved white chocolate mixture and mix together until smooth. Spoon over the set mixture in the tin.
Melt the dark chocolate as before and then drizzle over the top of the cheesecake and use the blade of a knife to swirl the toppings together.
Chill for a minimum of 2 hours, then turn out and cut into wedges to serve.
To prepare ahead: can be made up to 2 days ahead and kept in the fridge.
To freeze: once set and chilled this freezes well.
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