DARK CHOCOLATE CHEESECAKE RECIPES

Name: Low Carb Strawberrychocolate Cheesecake
Prep time: 15 min
Cook time: 1 h
Total time: 1 h
Cuisine: halaal
Ingredients: 3x Tubs Low-Fat Smooth Cottage Cheese, (lactose free); ¼ Cup Lemon Juice; 1x Can Low Carb Condensed Milk; 5x teaspoon Low-Fat Bulgarian Yogurt /Plain or Strawberry low-fat Yogurt(optional)..; 2x teaspoon Honey; 1x teaspoon Vanilla Essence; 2x teaspoon Melted butter, 1 Cup Dessert Cream, 1 teaspoon Vanilla Essence, 2x teaspoon Pick and Pay Sweetner or powder sugar**; 1 packet Tennis Biscuit or Any one you like...; 60g Dark Chocolate or Dark Chocolate Kit-Kat, broken into piecesuD83CuDF6BuD83CuDF6BuD83CuDF6B; 100g Strawberries, cut into slicesuD83CuDF53

LOW CARB - STRAWBERRY/CHOCOLATE CHEESECAKE RECIPE BY ...

Low Carb - Strawberry/chocolate Cheesecake recipe by ... image

Low Carb Strawberrychocolate Cheesecake

Provided by Shaheema Khan

Total Time 60 minutes

Prep Time 15 minutes

Cook Time 60 minutes

Number Of Ingredients 10

Ingredients

3x Tubs Low-Fat Smooth Cottage Cheese, (lactose free)
¼ Cup Lemon Juice
1x Can Low Carb Condensed Milk
5x teaspoon Low-Fat Bulgarian Yogurt /Plain or Strawberry low-fat Yogurt(optional)..
2x teaspoon Honey
1x teaspoon Vanilla Essence
2x teaspoon Melted butter, 1 Cup Dessert Cream, 1 teaspoon Vanilla Essence, 2x teaspoon Pick and Pay Sweetner or powder sugar**
1 packet Tennis Biscuit or Any one you like...
60g Dark Chocolate or Dark Chocolate Kit-Kat, broken into pieces???
100g Strawberries, cut into slices?

Steps:

Mix the cottage cheese, essence & condensed milk & beat for few minutes on medium with your electric mixer. Then add in your lemon juice & mix for another 1 minutes. Slowly add in the yogurt.... Line your pyrex dish with the tennis biscuits & pour in your filling. Decorate with Strawberries & chocolate shaving & some of the biscuit crumbs.. Set for 2 - 3 hours in fridge? Makes 1x Large Dessert??? Method: Homemade Condensed Milk Recipe: Melt the butter in a pot, add the cream & cook until thick consistency, stirring gently. Then add in essence & sweetner. Cook until smooth & creamy! Store in airtight jar. Cool completely & it will get thicker while standing. Low-Carb Condensed Milk!!!

DARK CHOCOLATE CHEESECAKE RECIPE | REE DRUMMOND | FOOD NETWORK

Dark Chocolate Cheesecake Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories dessert

Total Time 3 hours 45 minutes

Cook Time 25 minutes

Yield 2 to 4 servings

Number Of Ingredients 12

Ingredients

Nonstick cooking spray, for the pan
5 chocolate graham crackers
4 tablespoons salted butter, melted
2 ounces 70% dark chocolate
12 ounces cream cheese, at room temperature
1/3 cup granulated sugar
1 teaspoon cocoa powder
1/2 teaspoon vanilla extract
1/4 teaspoon kosher salt
1 large egg
1 cup canned cherry pie filling
1 sprig fresh mint, for garnish

Steps:

For the crust: Position an oven rack in the center of the oven and preheat to 350 degrees F. Spray a 6-inch springform pan with cooking spray to coat the bottom and sides.
Add the graham crackers to a resealable plastic bag. Using your hands or a rolling pin, crush the graham crackers into crumbs. Transfer them to a mixing bowl and add the melted butter. Fold and press together with a spatula until a loose, crumbly mixture is made. Pour the mixture into the bottom of the prepared pan and press to create an even base for the cheesecake. Chill the crust in the fridge while you make the filling to set the base.
For the filling: Add the chocolate to a heatproof bowl and set the bowl over a pan of simmering water. Heat, stirring with a spatula, until the chocolate is melted and completely smooth. Set aside.
Mix the cream cheese, sugar and cocoa powder in a food processor until smooth. Remove the lid and scrape down the sides of the bowl. Add the vanilla, salt and egg and process until completely incorporated. Scrape down the sides once more. Turn the machine back on and while the machine is running, drizzle in the melted chocolate and allow it to completely incorporate into the mixture.
Pour the chocolate filling over the prepared crust and smooth out the top with a spatula. Transfer the cheesecake to the center rack and bake until the filling is no longer soupy but still slightly jiggly, about 32 minutes. Turn off the oven and open the door just a hair. Allow the cheesecake to sit in the warm oven for 15 more minutes with the door ajar.
Transfer the cheesecake to a cooling rack and let cool for 30 minutes.
Run a sharp knife around the edge of the pan to help free the cheesecake, but keep it in the pan. The cheesecake will continue to shrink while it cools and this step makes it easier to separate the cheesecake when you are ready to serve it.
For the topping: Pour the cherry pie filling onto the cooled cheesecake and smooth into an even layer, leaving a bit uncovered around the edges. Cover the springform pan with plastic wrap and refrigerate for at least 2 hours.
When you are ready to eat, remove the cheesecake from the fridge and transfer to a serving platter. Garnish with a sprig of mint and serve.

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Make the base of this rich cheesecake with your favourite biscuits, pour in a silky creamy chocolate filling and finish with white chocolate swirls.
From jamieoliver.com
Total Time 35 minutes
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Calories 399 calories per serving

1. Preheat the oven to 180ºC/350ºF/gas 4.
2. Blitz the biscuits in a food processor into fine breadcrumbs.
3. Melt the butter in a saucepan on a medium-low heat, then combine with the crushed biscuits.
4. 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.
5. 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.
6. 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.
7. Fold the melted dark chocolate into the cream cheese mixture until smooth and well combined, then pour into the cooled tart case.
8. Drizzle the melted white chocolate over the top, then use a chopstick or a skewer to swirl it into pretty patterns.
9. Leave in the fridge for at least 2 hours, or until set. Cut into slices and serve.

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This is a great make-ahead dessert that will definitely impress your guests!
From jamieoliver.com
Total Time 1 hours 30 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 489 calories per serving

1. Preheat the oven to 180ºC/350ºF/gas 4. Grease the sides and line the base of a deep 23cm loose-bottomed cake tin.
2. To make the biscuit base, melt the butter in a pan over a low heat. Blitz the biscuits in a food processor until they resemble fine crumbs, then add to the melted butter.
3. Mix well to coat the crumbs, then tip into the prepared cake tin, spreading it out evenly.
4. Place in the hot oven for 10 minutes, or until darker in colour, then remove and leave to cool.
5. Meanwhile, to make the filling, add the tinned cherries and their syrup, the clementine zest and juice and 150g of sugar to a pan over a medium heat.
6. Cook for around 20 minutes, or until reduced to a syrupy consistency. Leave to cool and set aside.
7. Separate the egg yolks and whites into 2 separate bowls. Add the remaining 200g of sugar to the yolks, then use an electric whisk to beat for 5 to 7 minutes, or until pale and fluffy.
8. Whisk the egg whites until stiff peaks form.
9. Place the cream, cream cheese and vanilla extract into a third bowl and beat into soft peaks.
10. Fold the egg yolk mixture into the cream cheese mixture and gently fold through the egg whites. Spoon the mixture onto the biscuit base, then gently swirl through the cherry syrup.
11. Place the cheesecake in the freezer to set overnight.
12. When you’re nearly ready to serve, make the chocolate glaze topping. Place a medium heatproof bowl over a pan of simmering water, then add the dark chocolate, cream and butter. Allow to melt, stirring occasionally.
13. Remove the cheesecake from the tin and place on a cake stand.
14. Pour over the chocolate glaze, then decorate with some gratings of dark chocolate and clementine zest. Serve with a gold leaf and sparklers to make it extra special.

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This decadent baked cheesecake is a chocolate-lovers dream! Remember to give yourself a day to make it, as it needs to set overnight. Equipment and preparation: You will need 1 x 20cm/8in spring form tin.
From bbc.co.uk
Reviews 4.8

To make the glaze, combine the chocolate, butter, milk and honey in a small saucepan and melt over a low heat, stirring until smooth. Cool for 3 minutes before pouring the glaze over the cheesecake in an even layer. Allow the glaze to set before serving.

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From foodnetwork.com
Reviews 4.6
Total Time 3 hours 45 minutes
Category dessert

When you are ready to eat, remove the cheesecake from the fridge and transfer to a serving platter. Garnish with a sprig of mint and serve.

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1. Preheat the oven to 180ºC/350ºF/gas 4.
2. Blitz the biscuits in a food processor into fine breadcrumbs.
3. Melt the butter in a saucepan on a medium-low heat, then combine with the crushed biscuits.
4. 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.
5. 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.
6. 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.
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1. Preheat the oven to 180ºC/350ºF/gas 4. Grease the sides and line the base of a deep 23cm loose-bottomed cake tin.
2. To make the biscuit base, melt the butter in a pan over a low heat. Blitz the biscuits in a food processor until they resemble fine crumbs, then add to the melted butter.
3. Mix well to coat the crumbs, then tip into the prepared cake tin, spreading it out evenly.
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5. Meanwhile, to make the filling, add the tinned cherries and their syrup, the clementine zest and juice and 150g of sugar to a pan over a medium heat.
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10. Fold the egg yolk mixture into the cream cheese mixture and gently fold through the egg whites. Spoon the mixture onto the biscuit base, then gently swirl through the cherry syrup.
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12. When you’re nearly ready to serve, make the chocolate glaze topping. Place a medium heatproof bowl over a pan of simmering water, then add the dark chocolate, cream and butter. Allow to melt, stirring occasionally.
13. Remove the cheesecake from the tin and place on a cake stand.
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