RECIPE FOR CHOCOLATE CHEESECAKE RECIPES
CHOCOLATE CAPPUCCINO CHEESECAKE RECIPE | ALLRECIPES
This recipe becomes a favorite as soon as it is tasted. It was once referred to as 'sinfully rich and velvety smooth'. Best if made a day before serving.
Provided by Cigdem Buke Ugur
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Coffee Liqueur
Total Time 4 hours 0 minutes
Prep Time 30 minutes
Cook Time 1 hours 0 minutes
Yield 1 - 9 or 10 inch cake
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter one 9 or 10 inch springform pan.
- Combine the chocolate wafer crumbs, softened butter, 2 tablespoons white sugar, and the cinnamon. Mix well and press mixture into the buttered springform pan, set aside.
- In a medium sized bowl beat the softened cream cheese until smooth. Gradually add 1 cup white sugar mixing until well blended. Add eggs, one at a time. Beat at low speed until very smooth.
- Melt the 8 ounces semisweet chocolate with 2 tablespoons whipping cream in a pan or bowl set over boiling water, stir until smooth.
- Add chocolate mixture to cream cheese mixture and blend well. Stir in sour cream, salt, coffee, 1/4 cup coffee liqueur, and vanilla; beat until smooth. Pour mixture into prepared pan.
- Bake in the center of oven at 350 degrees F (175 degrees C) for 45 minutes. Center will be soft but will firm up when chilled. Do not over bake. Leave cake in oven with the heat turned off and the door ajar for 45 minutes. Remove cake from oven and chill for 12 hours. Just before serving top cake with mounds of flavored whipped cream and garnish with chocolate leaves. Yields 16 servings.
- To Make Flavored Whipped Cream: Beat whipping cream until soft peaks form, then beat in confectioner's sugar and 2 tablespoons coffee liqueur.
- To Make Chocolate Leaves: Melt 1 ounce semisweet chocolate in a pan or bowl set over boiling water, stir until smooth. Brush real non-toxic plant leaves (such as orange leaves) on one side with melted chocolate. Freeze until firm and then peel off leaves. Freeze chocolate leaves until needed.
Nutrition Facts : Calories 618.7 calories, CarbohydrateContent 45.1 g, CholesterolContent 157.5 mg, FatContent 45 g, FiberContent 1.8 g, ProteinContent 9 g, SaturatedFatContent 26.9 g, SodiumContent 332.5 mg, SugarContent 36.7 g
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.
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DEEP DARK CHOCOLATE CHEESECAKE RECIPE | EPICURIOUS
In the '80s and early '90s, chocolate cheesecake was at the top of our list. The simple ingredients in this rich, dense version let a good boutique chocolate shine.
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- Release pan sides. Transfer cheesecake to platter. Top with chocolate curls. Let stand 2 hours at room temperature before serving.
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CHOCOLATE CHEESECAKE RECIPE | NIGELLA LAWSON | FOOD NETWORK
From foodnetwork.com
Reviews 4.6
Total Time 13 hours 25 minutes
Category dessert
Cuisine american
Reviews 4.6
Total Time 13 hours 25 minutes
Category dessert
Cuisine american
- To make the chocolate sauce: very gently melt the chopped chocolate, cream and syrup. When the chocolate has nearly melted, take off the heat and whisk it to a smooth sauce. Let it cool a little, and pour it over the chocolate cheesecake on its serving plate.
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LEMONY WHITE CHOCOLATE CHEESECAKE RECIPE: HOW TO MAKE IT
Although it takes some time to prepare this eye-catching cheesecake, the combination of tangy lemon and rich white chocolate is hard to beat. It's always a hit! —Marlene Schollenberger, Bloomington, Indiana
From tasteofhome.com
Reviews 4.9
Total Time 01 hours 35 minutes
Category Desserts
Calories 637 calories per serving
From tasteofhome.com
Reviews 4.9
Total Time 01 hours 35 minutes
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- Preheat oven to 325°. Place a 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan; set aside. , In a small bowl, combine the flour, confectioners' sugar and zest; cut in butter until crumbly. Press onto the bottom and 1 in. up the sides of prepared pan. Place on a baking sheet. Bake 25-30 minutes or until golden brown. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Beat in white chocolate, flour, cream, lemon juice, lemon zest and vanilla. Add eggs; beat on low speed just until combined. Pour into crust. , Place pan in a large baking pan; add 1 in. of hot water to larger pan. Bake 65-85 minutes or until center is just set and top appears dull. , Remove pan from water bath. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour . Refrigerate overnight. Remove sides of pan. Garnish with white chocolate and lemon zest strips if desired.
Freeze option: Wrap individual portions of cheesecake in plastic wrap and place in a resealable plastic freezer bag. Seal bag and freeze for future use. To use, thaw completely in the refrigerator.
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CHOCOLATE TRUFFLE CHEESECAKE RECIPE | MYRECIPES
Let this elegant chocolate cheesecake be the centerpiece of your holiday tablescape featuring a gorgeous White Chocolate Snowflake in the center.
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- Remove sides of pan, and place cheesecake on a serving plate. Slowly pour warm Ganache Topping over cheesecake, spreading to edges. Chill 1 hour before serving. Garnish, if desired.
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NO-BAKE CHOCOLATE CHEESECAKE RECIPE | BBC GOOD FOOD
What could be more decadent? A crushed chocolate digestive biscuit base is layered with two types of creamy chocolate then topped with Maltesers and chocolate buttons – and no oven needed
From bbcgoodfood.com
Total Time 30 minutes
Category Dessert, Treat
Calories 705 calories per serving
From bbcgoodfood.com
Total Time 30 minutes
Category Dessert, Treat
Calories 705 calories per serving
- Spoon the dark chocolate mixture onto the biscuit base. Top with the milk chocolate mixture and smooth over the top. Chill overnight. Decorate with Maltesers before serving.
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CHOCOLATE CHEESECAKE | CHEESECAKE RECIPES | JAMIE OLIVER
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
Cuisine https://schema.org/VegetarianDiet
Calories 399 calories per serving
From jamieoliver.com
Total Time 35 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 399 calories per serving
- 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.
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This decadent, make-ahead dessert is perfect for a festive dinner party or buffet, with a zesty cream cheese filling and dark chocolate biscuit base
From bbcgoodfood.com
Total Time 1 hours 55 minutes
Category Afternoon tea, Buffet, Dessert, Treat
Cuisine American
Calories 575 calories per serving
From bbcgoodfood.com
Total Time 1 hours 55 minutes
Category Afternoon tea, Buffet, Dessert, Treat
Cuisine American
Calories 575 calories per serving
- To serve, run a round-bladed knife around the cheesecake and carefully release it from the tin. Using a palette knife, slide the cheesecake onto a flat serving plate or cake stand and cut into wedges to serve.
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BEST CHOCOLATE PUMPKIN CHEESECAKE RECIPE - HOW TO MAKE ...
Looking for an easy pumpkin dessert to make this Thanksgiving? This creamy pumpkin cheesecake with an Oreo crust is sure to impress. And we've got tons of cheesecake baking tips—like how to prevent your cheesecake from cracking—to set you up for success.
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Reviews 4.2
Total Time 6 hours 40 minutes
Category nut-free, vegetarian, autumn, Thanksgiving, baking, dessert
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Reviews 4.2
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Category nut-free, vegetarian, autumn, Thanksgiving, baking, dessert
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BEST DEATH BY CHOCOLATE CHEESECAKE RECIPE - HOW TO MAKE ...
SO. MUCH. CHOCOLATE.
From delish.com
Reviews 4.6
Total Time 5 hours 25 minutes
Category nut-free, vegetarian, birthday, dinner party, baking, dessert
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Reviews 4.6
Total Time 5 hours 25 minutes
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CHOCOLATE ESPRESSO CHEESECAKE WITH GANACHE RECIPE | INA ...
From foodnetwork.com
Reviews 4.3
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- Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving. Drizzle the ganache over the top of the cheesecake.
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You no longer have to pick between your two favorite desserts! Starting with Pillsbury™ refrigerated cookie dough, this creamy cheesecake filling is spread onto a chocolate chip cookie crust for a dessert that has the best of both worlds. These chocolate chip cheesecake bars are the perfect addition to your next family gathering or dinner party with friends. Bonus: This recipe yields 16 servings, so there’s more than enough to share. Any leftovers (if there are any) can be stored in the fridge for up to 3 days, but we don’t think you’ll have any problem getting rid of them.
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Reviews 4.5
Total Time 3 hours 20 minutes
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From pillsbury.com
Reviews 4.5
Total Time 3 hours 20 minutes
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- Bake 35 to 40 minutes or until golden brown and firm to the touch. Cool 30 minutes. Refrigerate at least 2 hours or until chilled. For bars, cut into 4 rows by 4 rows. Store in refrigerator.
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An American-born beauty, the cheesecake gets upgraded with a triple dose of chocolate. It's in the crust, in the filling, and over the top. To help prevent cracks, turn off the oven and let the cheesecake sit inside for an hour. To cut the cleanest slices, use a knife dipped in warm water.
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- Prepare Chocolate Ganache. Unmold cheesecake. Spread ganache in center of cheesecake; let set before serving.
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Reviews 3.7
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Reviews 3.7
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- Chill well and then loosen the cheesecake from the sides of the tin using a small palette knife. Serve well chilled.
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CHOCOLATE CHEESECAKE RECIPE - BBC FOOD
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- Remove side of pan before serving.
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Melt 50g of chocolate in a heatproof bowl over a pan of gently simmering water, then remove. Snap the Hobnobs into a food processor and blitz with 2 tablespoons of extra virgin olive oil until well combined. Drizzle in the melted chocolate…
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