Dark Chocolate Cheesecake with Kahlúa Truffles


6a

Dark Chocolate Cheesecake with Kahlúa Truffles

Yield : 8″ pie

INGREDIENTS:

About 20 Oreos (use gluten free Oreos)

3 tablespoons melted butter

1/2 cup milk chocolate chips (optional)

16 oz. softened cream cheese (two packages)

3/4 cup white sugar

1/3 cup cocoa powder (I used Hershey’s Special Dark)

3 eggs

1/2 cup sour cream

2 teaspoons vanilla

DIRECTIONS:

Preheat oven to 300ºF.

Crush the Oreos and add the butter. Press into the bottom of an 8-inch springform pan (I didn’t go up the sides at all)

You can try different pan sizes if you want, but you might have to adjust the baking time.

Melt the milk chocolate chips, if using, and spread over the crust (or you can just sprinkle the chocolate chips onto the crust, throw it in the oven for a few minutes and then spread them around).

Mix the softened cream cheese, white sugar, and cocoa powder until smooth (I didn’t use a mixer, I just did everything by hand). Add one egg at a time and then the sour cream and vanilla. Mix until smooth. Pour into prepared crust.

Place the pan on a baking sheet and wrap the 8-inch pan in a wet dishtowel (this helps the cheesecake to bake evenly). Just get the dishtowel wet, squeeze it out and wrap it around the pan.

Bake the cheesecake for 1 hour and 15 minutes or until only slightly jiggly.

Allow to cool for at least an hour and then refrigerate until cold. Top with ganache and truffles. You can also put some chocolate shavings in the middle.

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Kahlúa Truffles/Ganache

:

1/2 cup butter

1 1/2 cup chocolate chips (I used semi-sweet)

1 teaspoon vanilla

1/3 cup Kahlua (or you can sub heavy cream)

Crushed Oreos, cocoa powder, and/or finely chopped chocolate for rolling

DIRECTIONS:

Combine the butter and chocolate chips and microwave on 50% power, stirring every 30 seconds until smooth and melted. Add the vanilla and Kahlúa and stir well. I used about 1/3 of this mixture as a ganache for the cheesecake, so if you want to do that, pour it onto the cheesecake now. Otherwise you can just make extra truffles!

Place the remaining mixture in the freezer or refrigerator until solid.

Use a melon baller to scoop out balls and roll each one in Oreos, cocoa, or chopped chocolate.

source:  yammiesnoshery

Chocolate Espresso Cheesecake

CM-E

Chocolate Espresso Cheesecake

 Yields:  9″

Baking temp: 350°F

Cooking time: 55 mins

INGREDIENTS:

Cheesecake:

1 1/2 cups chocolate cookie crumbs

6 tbsp melted butter or margarine

2/3 cup sugar

3 eggs

1/3 cup milk

1 cup Hershey’s chocolate kisses

4 8 ounce packages softened cream cheese

1 tbsp instant espresso powder

1/4 tsp cinnamon

Espresso Cream (optional)

2 tbsp powdered sugar

1 tsp instant espresso powder

1/2 cup whipping cream until firm.

CM-E2
DIRECTIONS:

Cheesecake :

  1. Preheat oven to 350°F.
  2. Combine butter and cookie crumbs. Press the mixture onto the bottom and 1 inch of the side of a 9-inch springform pan.
  3. Melt 1 cup Hershey’s kisses over low heat in small saucepan, stirring constantly.
  4. Mix sugar and cream cheese together in a large bowl using an electric mixer on medium speed. Then beat in cinnamon, milk, eggs, and espresso powder until well blended.
  5. Add in the melted chocolate and beat an additional 2 minutes.
  6. Spoon the mixture into prepared crust.
  7. Bake for 55 minutes, then cool on a wire rack for 15 minutes and separate cake from the side of pan.
  8. The side of the pan can be removed after the cheesecake is completely cool.
  9. Cover and place in refrigerator for at least 4 hours before serving.

Espresso Cream:

Beat together 2 tbsp powdered sugar, 1 tsp instant espresso powder, and 1/2 cup whipping cream until firm.

source :  hillbillyhousewife

Chocolate and Hazelnut Cheesecake

chocolate-hazelnut2

CHOCOLATE and HAZELNUT CHEESECAKE

 INGREDIENTS:

For the crust:
120g ground digestive cookies
50g ground hazelnuts
2 tablespoons cocoa powder
80g melted unsalted butter

For the cheesecake:
400g cream cheese, at room temperature
150g powder sugar
4 eggs, at room temperature
2 tablespoons flour
1 tablespoon cocoa powder
200g dark chocolate
120g sour cream

To finish:
100g dark chocolate
50g heavy cream
caramelized hazelnuts

chocolate-hazelnut

DIRECTIONS:

  1. Preheat your oven to 180°C.
  2. To make the crust combine the ground cookies and hazelnuts in a small bowl. Pour the melted butter and stir until the mixture resembles “wet sand”. Butter a 18cm springform pan and put the crust mixture in it. Press down the crumbs evenly on the bottom of the pan.
    Bake the crust for 10 minutes and then cool completely.
  3. Meanwhile, prepare the cheesecake batter.
  4. Melt the chocolate and let it cool.
  5. Put the cream cheese in a bowl and beat until light and fluffy. Add sugar and combine. Then add the eggs, one at a time, until thoroughly combined. Add cocoa powder and flour and mix. Beat just until incorporated and then stir in the sour cream. Finally, add the melted chocolate and beat everything together.
  6. Cover the bottom and sides of the pan with two or three layers of aluminum foil. This prevents the batter from getting soaked in the water while baking.
  7. Pour the cheesecake mixture over the crust and place the pan in a larger pan. Fill it half way with water and bake the cheesecake for 50-55 minutes, or until the top is set but the center is slightly wobbly when the pan is gently shaken. Let it cool completely in the oven, then chill in the fridge for at least 6 hours.
  8. To finish the cheesecake, melt chocolate and heavy cream togerther and stir until they are smooth. Pour over the cooled cheesecake and decorate with caramelized hazelnuts.

source:  sunshineskitchen

Triple Chocolate Cheesecake

CM-D

Triple Chocolate Cheesecake

 Yields:  9″

Prep Time : 30 mins

Baking temp: 325°F

Cooking time: 1 hr, 30 mins
Total time: 1 hr, 40 mins

INGREDIENTS:

For the Crust:

24 Oreo cookies-finely crushed

¼ cup unsalted butter-melted

For Cheesecake Filling:

2 lbs. cream cheese- room temperature

1⅓ cups powdered sugar

3 Tablespoon cocoa powder

4 eggs- room temperature

10 ounces bittersweet chocolate-chopped

For Chocolate Topping:

¾ cup heavy cream

6 oz. bittersweet chocolate-finely chopped

1 Tablespoon granulated sugar

 CM-D2

DIRECTIONS:

To make the crust:

  1. Preheat oven to 350 degrees F, grease a 9-inch springform pan and set aside.
  2. Finely crush the cookies in a food processor, add melted butter and blend until it’s all moistened.
  3. Press crumb mixture onto the bottom of the prepared pan and bake for 8 minutes. Remove from the oven and set on a wire rack to cool while making the filling.

To make the filling:

  1. Melt 10 ounces bittersweet chocolate and set aside to cool.
  2. Mix cream cheese and sugar until smooth, mix in cocoa powder
  3. Add the eggs one at a time, mixing on low speed and do not overbeat it.
  4. Add melted chocolate and mix on low speed to combine.
  5. Pour the filling over the crust and smooth the top.
  6. Bake the cheesecake until the center is set and the top looks dry (about 1 hour to 1 hour 10 minutes).
  7. Cool on a wire rack for 5 minutes, then run a thin knife around the sides of the pan and set the cake in the refrigerator (uncovered), for at least 8 hours, or better overnight.

To make the topping:

  1. In a medium saucepan stir together cream, chocolate and sugar on low heat until the chocolate is completely melted and the mixture is smooth.
  2. Cool and pour over the cheesecake.
  3. When the topping is set and cooled again run a thin knife around the sides and remove the springform pan sides.
  4. This cheesecake can be prepared up to 2-3 days in advance just store covered in the refrigerator.
  5. Garnish with chocolate curls (optional).

source : omgchocolatedesserts

Triple Chocolate Cheesecake

CM-F

Triple Chocolate Cheesecake

 Yields:  9″

INGREDIENTS:

For the crust:

1-1/2 cups very finely crushed chocolate cookie crumbs (I use about 30 Nabisco Famous Chocolate Wafers)

3 Tbs. granulated sugar

1/8 tsp. ground cinnamon (optional)

1/4 cup unsalted butter, melted

For the filling:

1/2 cup sour cream

2 tsp. pure vanilla extract

1 tsp. instant coffee granules or espresso powder

8 oz. bittersweet chocolate, finely chopped

3 packages (8 ounces each) cream cheese, at room temperature (I use Philadelphia)

3 Tbs. natural, unsweetened cocoa powder, sifted if lumpy

1/4 tsp. table salt

1-1/4 cups granulated sugar

3 large eggs, at room temperature

DIRECTIONS:

Tip: Melt chocolate in the microwave

This shortcut is a great alternative to the traditional method of melting chocolate in a double boiler. Microwaves vary greatly, so you may need to adjust the timing to suit your machine. Put the finely chopped chocolate in a wide, shallow bowl and heat it in the microwave on high or medium high until it just starts to melt, about a minute. Give the chocolate a good stir and microwave it again until it’s almost completely melted, about another 15 to 30 seconds. Remove the bowl and continue stirring until the chocolate is completely melted.

Make the crust: Heat the oven to 400°F. In a medium bowl, stir together the cookie crumbs, sugar, and cinnamon (if using) until blended. Drizzle with the melted butter and mix until well blended and the crumbs are evenly moist. Dump the mixture into a 9-inch springform pan and press evenly onto the bottom and about 1 inch up the sides of the pan (to press, use plastic wrap, a straight-sided, flat-based coffee mug, or a tart tamper). Bake for 10 minutes and set on a wire rack to cool. Reduce the oven temperature to 300°F.

Make the filling and bake: Mix the sour cream, vanilla, and coffee granules in a small bowl. Set aside and stir occasionally until the coffee dissolves.

Melt the chocolate in a double boiler over medium heat (or in a microwave; see the tip at right). Stir until smooth. Set aside to cool slightly.

In a stand mixer fitted with the paddle attachment, beat the cream cheese, cocoa powder, and salt until very smooth and fluffy, scraping down the sides of the bowl and paddle frequently (and with each subsequent addition). Add the sugar and continue beating until well blended and smooth. Scrape the cooled chocolate into the bowl; beat until blended. Beat in the sour cream mixture until well blended. Add the eggs, one at a time, and beat until just blended. (Don’t overbeat the filling once the eggs have been added or the cheesecake will puff too much.) Pour the filling over the cooled crust, spread evenly, and smooth the top. Bake at 300°F until the center barely jiggles when nudged, 50 to 60 minutes. The cake will be slightly puffed, with a few little cracks around the edge. Let cool to room temperature on a rack and then refrigerate until well chilled, at least a few hours, or overnight for the best texture and flavor. (This cake freezes well, too: Put the unmolded cake in the freezer, uncovered, until the top is cold and firm, and then wrap it in two layers of plastic and one layer of foil.)

To serve: Unclasp the pan’s ring, remove it, and run a long, thin metal spatula under the bottom crust. Carefully slide the cake onto a flat serving plate. Run a thin knife under hot water, wipe it dry, and cut the cake into slices, heating and wiping the knife as needed.

source :  finecooking

No Bake S’mores Cheesecake

38 38a

No Bake S’mores Cheesecake

Yield : 9″ pie

INGREDIENTS:

Graham Cracker Crust:
  • 2 cups graham cracker crumbs (about 2 sleeves)
  • ¼ cup granulated sugar
  • ½ cup butter, melted
No Bake Chocolate Cheesecake:
  • (2) 8 oz packages cream cheese, softened
  • 1 cup semi-sweet chocolate chips
  • ½ cup cocoa powder
  • 2 cups powdered sugar
  • (2) 8 oz containers whipped topping (Cool Whip)
  • 2 cups mini marshmallows
Chocolate Ganache:
  • 1 cup semi-sweet chocolate chips
  • ½ cup heavy whipping cream
Instructions
Graham Cracker Crust:
  1. Mix together graham cracker crumbs, sugar and melted butter.
  2. Press on the bottom of a 9 inch springform pan and up the sides.
  3. Chill in the freezer for at least 10 minutes OR Bake at 325 degrees for 10 minutes.
No Bake Chocolate Cheesecake:
  1. Heat the semi-sweet chocolate chips in the microwave for 45 seconds. Stir and continue heating for 15 second intervals, stirring in between, until smooth. Set aside to cool.
  2. Beat softened cream cheese.
  3. Add the melted semi-sweet chocolate, cocoa powder, powdered sugar and whipped topping. Beat until smooth.
  4. Spread in pan over the crust and place in the fridge for at least 1 hour.
Chocolate Ganache:
  1. Heat heavy whipping cream in the microwave until it starts to boil.
  2. Pour over semi-sweet chocolate chips.
  3. Let them sit for 3 minutes and then stir until smooth.
  4. Place in the fridge and allow it to cool for about 30 minutes.
  5. Spread over the chocolate cheesecake and return it to the fridge to set.
Toasted Marshmallow Topping:
  1. Top the cheesecake with mini marshmallows.
  2. Turn the broiler on high and toast the marshmallows for 30-60 seconds. Watch carefully because they toast REALLY fast! If you prefer not to use your oven, toast the marshmallows with a kitchen torch used to make creme brulee.

source : thegunnysack

Black Forest Cheesecakes Cupcakes

black forest cheesecakes CC

Black Forest Cheesecakes Cupcakes

Yield: 12 pcs

INGREDIENTS:

Crust

12 Oreos

1 1/2 Tbsp salted butter, melted

Cheesecake

4.5 oz (3/4 cup) semi-sweet chocolate chips or chopped semi-sweet chocolate, melted and cooled slightly

2/3 cup granulated sugar

2 Tbsp unsweetened cocoa powder

1 pinch salt

12 oz. cream cheese, softened well (1 1/2 8 oz. pkgs)

2 large eggs

1 tsp vanilla extract

1/4 cup heavy cream

1/4 cup sour cream

Topping

Store-bought (canned) or homemade cherry pie filling*

1 1/4 cups heavy cream

2 1/2 Tbsp granulated sugar

Finely chopped or shaved chocolate, for garnish (optional)

black forest cheesecakes CC2

DIRECTIONS:

For the crust:

  • Preheat oven to 325 degrees. In a mixing bowl, using a fork, blend together crushed Oreos and butter. Divide mixture evenly among 12 paper lined muffin cups, adding a heaping 1 Tbsp to each. Press crumbs into an even layer. Bake in preheated oven 5 minutes. Remove from oven and allow to cool while preparing filling.

For the cheesecake filling:

  • In a mixing bowl, whisk together 2/3 cup granulated sugar, cocoa and salt until no clumps of cocoa remain. Add cream cheese to a mixing bowl and pour sugar mixture over cream cheese, then using an electric hand mixer set on low speed, whip mixture just until smooth. Mix in eggs one at a time, blending just until combined after each addition and adding in vanilla with second egg. Pour in melted chocolate and mix just until combined, then add 1/4 cup heavy cream and sour cream and mix just until combined. Forcefully tap bowl against countertop, about 30 times, to release some of the air bubbles. Divide mixture among muffin cups (over crust layer), adding about a slightly heaping 1/4 cup to each. Bake in 325 degree oven 17 – 20 minutes until centers only jiggle slightly. Remove from oven and allow to cool at room temperature 1 hour, then cover with plastic wrap and refrigerate 2 hours.

For the topping:

  • In a mixing bowl, using an electric hand mixer, whip 1 1/4 cups heavy cream until soft peaks form then add 2 1/2 Tbsp sugar and whip until stiff peaks form. Pipe or spread the heavy cream into an even layer over cupcakes then pipe a rim around edge over that layer (or if spreading whipped topping, just create a small well into the center). Spoon a heaping tablespoon (about 2 tbsp) Cherry pie filling into the center of each. Store in refrigerator in an airtight container (I preferred to let them rest about 10 minutes at room temp before serving. Also, preferably add topping within 2 hours of serving.).
  • *I considered making it homemade but finding and pitting the right type of cherries didn’t seem worth the hassle so I just used canned. I used about 3/4 of a 21 oz can.

source:  cookingclassy

Extreme Chocolate Cheesecake

23

Extreme Chocolate Cheesecake

Yield : 9″ cheesecake

INGREDIENTS:

For the crust:
  • 8 oz. chocolate wafers or Graham Crackers, finely crushed (2 cups of crumbs)
  • 3 Tbs. granulated sugar
  • 7 Tbs. unsalted butter, melted
For the filling:
  • 3 8-oz. packages cream cheese, at room temperature
  • 10 oz. semisweet or bittersweet chocolate, melted and cooled
  • 2 Tbs. all-purpose flour
  • Table salt
  • 1-1/4 cups granulated sugar
  • 1 Tbs. pure vanilla extract
  • 4 large eggs, at room temperature
  • Chocolate shards or curls, for garnish
Make the crust:

Position a rack in the center of the oven and heat the oven to 375°F.

In a medium bowl, stir together the chocolate wafer crumbs and 3 Tbs. granulated sugar. Mix in the melted butter until the crumbs are evenly moist and clump together slightly. Transfer the mixture to a 9-inch springform pan and press evenly onto the bottom and about 2 inches up the sides of the pan (to press, use plastic wrap or a flat-bottom measuring cup). Bake until the crust is fragrant and slightly darkened, 9 to 12 minutes. Let the pan cool on a rack. Lower the oven temperature to 300°F.

Fill and bake the cheesecake:

In a stand mixer fitted with the paddle attachment, beat the cream cheese, melted dark chocolate, flour, and a pinch of table salt on medium speed, scraping down the sides of the bowl and the paddle frequently, until very smooth and fluffy, about 5 minutes. Make sure the cheese has no lumps. Add the 1-1/4 cups granulated sugar and continue beating until well blended and smooth.

Add the vanilla and beat until blended, about 30 seconds. Add the eggs one at a time, beating just until blended. (Don’t overbeat once the eggs have been added or the cheesecake will puff too much and crack as it cools.) Pour the filling into the cooled crust and smooth the top.

Bake at 300°F until the center jiggles like Jell-O when nudged, 55 to 65 minutes. The cake will be slightly puffed around the edges, and the center will still look moist. Set on a rack and cool completely. Cover and refrigerate until well chilled, at least 8 hours and up to 3 days. The cake can also be frozen at this point for up to 1 month (see make-ahead tip, below).

Unclasp and remove the side of the springform pan and run a long, thin metal spatula under the bottom crust. Carefully slide the cake onto a flat serving plate. Garnish with chocolate shards and serve immediately. To cut, run a thin knife under hot water, wipe it dry, and cut the cake into slices, heating and wiping the knife after every slice.

Make Ahead Tips

To freeze, put the unmolded, cooled cake on a rimmed baking sheet in the freezer, uncovered, until the top is cold and firm; then wrap it in two layers of plastic and one layer of foil. Thaw overnight in the refrigerator.

source : finecooking

Dark Chocolate Cheesecake

44

Dark Chocolate Cheesecake

Yield : 9″

INGREDIENTS:

Crust:

  • 24 chocolate wafer cookies (from one 9-ounce package)
  • 1 tablespoon sugar
  • 1/4 cup (1/2 stick) butter, melted

Filling:

  • 10 oz. bittersweet chocolate, chopped
  • 4 (8-ounce) packages cream cheese, room temperature
  • 1 1/4 cups plus 2 tablespoons sugar
  • 1/4 cup unsweetened cocoa powder (I used dark cocoa)
  • 4 large eggs

Topping:

  • 3/4 cup whipping cream
  • 6 ounces bittersweet chocolate, chopped
  • 1 tablespoon sugar

DIRECTIONS:

For crust:
Preheat oven to 350°F. Butter 9-inch-diameter springform pan with 3-inch-high sides. Blend cookies in processor until finely ground; blend in sugar. Add melted butter and process until well blended. Press crumbs evenly onto bottom (not sides) of prepared pan. Bake just until set, about 5 minutes. Cool while preparing filling. Maintain oven temperature.

For filling:
Stir chopped chocolate in metal bowl set over saucepan of simmering water until melted and smooth. Remove bowl from over water; cool chocolate until lukewarm but still pourable. Blend cream cheese, sugar, and cocoa powder in processor until smooth. Blend in eggs 1 at a time. Mix in lukewarm chocolate. Pour filling over crust; smooth top. Bake until center is just set and just appears dry, about 1 hour. Cool 5 minutes. Run knife around sides of cake to loosen. Chill overnight.

For topping:
Stir cream, 6 ounces chocolate, and sugar in heavy medium saucepan over low heat until smooth. Cool slightly. Pour over center of cheesecake, spreading to within 1/2 inch of edge and filling any cracks. Chill until topping is set, about 1 hour.

Can be made 3 days ahead. Cover with foil and keep refrigerated.

Release pan sides. Transfer cheesecake to platter.  Let stand 2 hours at room temperature before serving.

Serving options: I made a raspberry sauce which is super simple, though I don’t have a recipe for you. I just dump some frozen raspberries (however many you’ll think you need) and a bit of sugar in a saucepan and simmer until reduced to a nice sauce. It shouldn’t take more than 15 minutes, easy!

Chocolate curls and/or whipped cream would also be another decadent option.

source: beckybakes