CHOCOLATE CHEESECAKE (CREAMY & CHOCOLATEY) | KITCHN
This decadent chocolate cheesecake is a showstopper and surprisingly straightforward.
Provided by Nicole Rufus
Categories Dessert Baked good Cheesecake
Total Time 6900S
Prep Time 2700S
Cook Time 4200S
Yield 15
Number Of Ingredients 14
Steps:
- Place 1 1/2 pounds full-fat cream cheese and 1/4 cup sour cream in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Let sit at room temperature to soften while you prepare the crust, at least 30 minutes.
- Arrange a rack in the middle of the oven and heat the oven to 325°F. Generously coat a 9-inch springform pan with unsalted butter.
- Melt 5 tablespoons unsalted butter in the microwave or on the stovetop. Place 30 Oreos in a food processor fitted with the blade attachment (or in a ziptop plastic bag using a rolling pin) and process into fine crumbs Add the butter and pulse until combined. (Alternatively, crush the cookies in a ziptop bag with a rolling pin, transfer to a medium bowl, and stir in the melted butter with a spatula.)
- Transfer the crumbs into the pan. Use the bottom of a measuring cup to press it evenly into the bottom and about halfway up the sides. Bake until the crust is fragrant and no longer wet to the touch, 8 to 10 minutes. Meanwhile, place 2 cups semisweet or bittersweet chocolate chips in a medium microwave-safe bowl. Microwave the chocolate in 30-second intervals, stirring between each, until melted, about 2 minutes total.
- Add 1 cup granulated sugar and 1/4 cup cocoa powder to the cream cheese and sour cream. Beat with the paddle attachment on medium speed until mostly smooth, 2 to 3 minutes.
- Stop the mixer and scrape down the sides and bottom of the bowl. With the mixer on medium-low speed, beat in 4 large eggs one at a time, waiting for each egg to be incorporated before adding the next. Add 2 teaspoons vanilla extract and 1/4 teaspoon kosher salt and beat until combined. Stop and scrape down the bowl again. With the mixer on low speed, add the melted chocolate and beat until combined. Pour the batter onto the crust and spread it into an even layer.
- Place the pan on a baking sheet. Bake until the cheesecake is fully set around the edges with just a slight jiggle in the center, 65 to 70 minutes. Remove the cheesecake from the oven and let cool at room temperature for 1 hour. Refrigerate the cheesecake for at least 4 hours but preferably overnight.
- Place 1/2 cup heavy cream in a small microwave-safe bowl and microwave until it begins to bubble, 1 1/2 to 2 minutes. Add 1 cup semisweet or bittersweet chocolate chips and whisk until the chocolate is melted completely. Add 1 teaspoon vanilla extract and 1/4 teaspoon kosher salt and whisk to combine. Pour the ganache over the chilled cheesecake and refrigerate until the ganache is set, about 15 minutes.
- Remove the sides of the springform pan. Serve right from the bottom of the pan, or slide a large off-set spatula under the crust and and transfer the cheesecake to a serving platter before slicing.
Nutrition Facts : SaturatedFatContent 25.0 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 66.3 g, SugarContent 52.9 g, ServingSize Serves 14, ProteinContent 8.6 g, FatContent 45.6 g, Calories 669 cal, SodiumContent 372.1 mg, FiberContent 4.2 g, CholesterolContent 0 mg
TALL AND CREAMY CHEESECAKE RECIPE - NYT COOKING
Not really a New York cheesecake — there’s no lemon (although there could be) — this is an all-American cheesecake of the big, beautiful, lush and creamy variety, the kind that causes gasps of delight when you bring it to the table and sighs of satisfaction when you and your guests savor bite after bite. It’s also a cheesecake you can customize. You can make the cake milder or tangier by using all heavy cream or all sour cream, or a combination of the two. You can add fruits or nuts, swirls of chocolate or drops of extract.
Provided by Emily Weinstein
Total Time 7 hours 30 minutes
Yield 16 servings
Number Of Ingredients 10
Steps:
- To make the crust: Butter a 9-inch springform pan — choose one that has sides that are 2 3/4 inches high (if the sides are lower, you will have cheesecake batter left over) — and wrap the bottom of the pan in a double layer of aluminum foil.
- Stir the crumbs, sugar and salt together in a medium bowl. Pour over the melted butter and stir until all of the dry ingredients are uniformly moist. (You can do this with your fingers.) Turn the ingredients into the springform pan and use your fingers to pat an even layer of crumbs along the bottom of the pan and about halfway up the sides. Don’t worry if the sides are not perfectly even or if the crumbs reach above or below the midway point on the sides. Put the pan in the freezer while you heat the oven. (The crust can be covered and frozen for up to 2 months.)
- Center a rack in the oven. Heat the oven to 350 degrees and place the springform on a baking sheet. Bake for 10 minutes. Set the crust aside to cool on a rack while you make the cheesecake.
- Reduce the oven temperature to 325 degrees.
- To make the cheesecake: Put a kettle of water on to boil.
- Working with a stand mixer, preferably fitted with the paddle attachment, or with a hand mixer in a large bowl, beat the cream cheese at medium speed until it is soft and creamy, about 4 minutes. With the mixer running, add the sugar and salt and continue to beat for another 4 minutes or so, until the cream cheese is light. Beat in the vanilla. Add the eggs, one by one, beating for 1 full minute after each addition — you want a well-aerated batter. Reduce the mixer speed to low and stir in the sour cream and/or heavy cream.
- Put the foil-wrapped springform pan in a roasting pan that is large enough to hold the pan with some space around it.
- Give the batter a few stirs with a rubber spatula, just to make sure that nothing has been left unmixed at the bottom of the bowl, and scrape the batter into the springform pan. The batter will reach the rim of the pan. (If you have a pan with lower sides and have leftover batter, you can bake the batter in a buttered ramekin or small soufflé mold.) Put the roasting pan in the oven and pour enough boiling water into the roaster to come halfway up the sides of the springform pan.
- Bake the cheesecake for 1 hour 30 minutes, at which point the top will be browned (and perhaps cracked) and may have risen just a little above the rim of the pan. Turn off the oven’s heat and prop the oven door open with a wooden spoon. Allow the cheesecake to luxuriate in its water bath for another hour.
- After 1 hour, carefully pull the setup out of the oven, lift the springform pan out of the roaster — be careful, there may be some hot water in the aluminum foil — and remove the foil. Let the cheesecake come to room temperature on a cooling rack.
- When the cake is cool, cover the top lightly and refrigerate for at least 4 hours, although overnight is better.
- At serving time, remove the sides of the springform pan — you can use a hairdryer to do this — and set the cake on a serving platter.
Nutrition Facts : @context http//schema.org, Calories 378, UnsaturatedFatContent 10 grams, CarbohydrateContent 26 grams, FatContent 29 grams, FiberContent 0 grams, ProteinContent 6 grams, SaturatedFatContent 16 grams, SodiumContent 276 milligrams, SugarContent 22 grams, TransFatContent 0 grams
More about "how long to bake a cheesecake at 325 recipes"
CHOCOLATE CHEESECAKE (CREAMY & CHOCOLATEY) | KITCHN
From thekitchn.com
Reviews 5
Total Time 6900S
Category Dessert, Baked good, Cheesecake
Calories 669 cal per serving
- Remove the sides of the springform pan. Serve right from the bottom of the pan, or slide a large off-set spatula under the crust and and transfer the cheesecake to a serving platter before slicing.
TALL AND CREAMY CHEESECAKE RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 5
Total Time 7 hours 30 minutes
Calories 378 per serving
- At serving time, remove the sides of the springform pan — you can use a hairdryer to do this — and set the cake on a serving platter.
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Total Time 30 minutes
Calories 250 per serving
- Immediately sprinkle with cinnamon-sugar mixture. Place roll-ups on cooling rack or another plate; cool about 10 minutes before serving.
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