HOW TO DRIZZLE MELTED CHOCOLATE ON CHEESECAKE RECIPES

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CHOCOLATE CHEESECAKE | CHEESECAKE RECIPES | JAMIE OL…



Chocolate cheesecake | Cheesecake recipes | Jamie Ol… image

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

350 g digestive biscuits
100 g unsalted butter
300 g cream cheese
2 tablespoons caster sugar
1 tablespoon vanilla extract
300 ml double cream
200 g dark chocolate (70%)
100 g white chocolate

Steps:

    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.

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

DARK CHOCOLATE CHEESECAKE RECIPE | REE DRUMMOND - FOO…



Dark Chocolate Cheesecake Recipe | Ree Drummond - Foo… 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

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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Ultimate Chocolate Cheesecake. 1 ¼ cups chocolate wafer cookie crumbs (about 20 to 22 wafers ground) 1/4 cup (1/2 stick; 2 ounces total) unsalted butter, melted …
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From allrecipes.com
See details


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4/2/2019 · *This recipe was originally published 11/08/2014. Most recent update 02/04/2019. One of the most popular Cheesecake Factory recipes is now right at your fingertips! This homemade version is made with an Oreo chocolate crust, creamy raspberry swirled cheesecake topped with white chocolate shavings and garnished with whipped cream, fresh raspberries & a raspberry drizzle!
From triedandtasty.com
See details