Once Upon A Chocolate Life: Cheesecake

Showing posts with label Cheesecake. Show all posts

Saturday, August 19, 2017

Chocolate Truffle Cheesecake with Ganache Topping

White Ruffle Cake Stand, White Salad Plates, Forks Vintage, Blue & White Plates Vintage, Napkins

Cheesecake is one of my favorite desserts to make, it is easy, elegant and delicious. This Chocolate Truffle Cheesecake is all of that and more. It is rich, fudgy and a little decadent.

White Ruffle Cake Stand, White Salad Plates, Forks Vintage, Blue & White Plates Vintage, Napkins

It is a fabulous dessert for a formal dinner or a casual barbecue and it would be fabulous decorated for Christmas with a few white chocolate snowflakes. You can even make it ahead and freeze it.

White Ruffle Cake Stand, White Salad Plates, Forks Vintage, Blue & White Plates Vintage, Napkins

Chocolate Truffle Cheesecake with Ganache Topping
Recipe from Southern Living

Cookie Crust

11/2 cups chocolate cookie crumbs, I used Oreos

2 tablespoons of butter

Cheesecake

2 4oz.semi-sweet baking bars

1 cup whipping cream
1 can sweetened condensed milk

4 8oz. packages of cream cheese, softened

2 teaspoons vanilla extract

4 large eggs

Ganache Topping

3/4 cup heavy whipping cream
6 oz. bittersweet chocolate chopped
1 tablespoon sugar

Stir the heavy whipping cream, sugar and chopped chocolate in a small saucepan over low heat until smooth. Cool slightly, then pour into the center of the cheesecake and with an offset spatula spread it slightly so that it goes over the edges. Chill until the topping is set. Decorate with chocolate curls and let sit at room temperature for at least 2 house before serving.

Directions:

Preheat oven to 300°. Combine crushed cookies and butter. Press mixture on bottom of a 9 inch spring form pan.

Microwave chocolate and whipping cream at HIGH 1 1/2 minutes or until melted, stirring at 30-second intervals.You can also do this on the stovetop in a small saucepan.

Beat cream cheese at medium speed with a heavy-duty electric stand mixer for 2 minutes or until smooth. Add sweetened condensed milk and vanilla, beating just until combined. Add eggs, 1 at a time, beating at low speed just until blended after each addition. Add chocolate mixture, beating just until blended. Pour batter into prepared crust.

Bake at 300° for 1 hour and 5 minutes or just until center is set. Turn oven off. Let cheesecake stand in oven with door closed 30 minutes. Remove cheesecake from oven; gently run a knife around outer edge of cheesecake to loosen from sides of pan. Cool completely in pan on a wire rack (about 1 hour). Cover and chill 8 to 24 hours.

Remove sides of pan, and place cheesecake on a serving plate. Slowly pour warm Ganache Topping over cheesecake, spreading to edges. Chill until set. Garnish with curled chocolate if desired.

White Ruffle Cake Stand, White Salad Plates, Forks Vintage, Blue & White Plates Vintage, Napkins

I hope that you try this delicious cheesecake and if you do, please come back and tell me what you think!

Sources: White Ruffle Cake Stand, Coaster, Similar Silverware, White Cake Plates, Similar Blue Flower Plates, Napkins

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Linking to:

Savvy Southern Style

Sunday, March 26, 2017

Oreo Fudge Baked Cheesecake

Good morning! After a long cold week I think a little comfort food is in order, a cake, cookie or how about a combination of cookies and cheesecake? This Oreo cheesecake is so easy and it is delicious; the perfect treat for the weekend.

Oreo Fudge Baked Cheesecake

Recipe from Yammie's Noshery

Crust

11/2 cup crushed Oreo's

1/4 cup butter, melted

Filling

3 packages of cream cheese, softened to room temperature

1 cup sour cream

11/2 cups sugar

4 eggs lightly beaten

2 teaspoons vanilla extract

1 whole package of Oreo cookies crushed

Garnish

Mini Oreo's

Fudge (recipe HERE)

Preheat oven 10 300". Grease a 10" Spring form pan. Combine 11/2 cups cookie crumbs and the melted butter. Mix to combine and press into the bottom of the pan. Refrigerate while preparing the filling.

In a large bowl combine the cream cheese, sour cream and the sugar mixing until smooth. You can use a stand mixer with a paddle attachment or a hand mixer. Add the eggs and the vanilla, mix until combined, then fold in the crushed Oreo cookies. Pour filling over the crust.

Place the spring form pan onto a baking sheet and wrap in a kitchen towel. This is optional, you do not have to do this but according to the recipe it keeps the cake from cooking too fast. Bake for 1 hour 20 minutes. Then turn off the oven and open the door 4 inches, leave cheesecake in the oven for an additional 30 minutes. Remove from the oven cool 30 minutes than refrigerate overnight.

You can garnish the cheesecake with mini-Oreos and drizzle with hot fudge or you can just eat it as it, it is excellent either way.

Enjoy!

I am a huge fan of the blog Yammie's Noshery where I found this recipe. If you like gluten free recipes she has a lot of those as well.

Linking to:
Savvy Southern Style

Friday, June 7, 2013

Chocolate Chocolate Cheesecake

Good morning! I hope you are well. I thought it might be nice to start the weekend with an easy, delicious Chocolate Cheesecake Recipe recipe.

I have had this on my Pinterest Chocolate Board for a long time and this past weekend I decided to try it. I am so happy that I did.

Chocolate Chocolate Cheesecake

Recipe Adapted from Food Network

Ingredients:

15 chocolate wafer cookies

10 sugar cookies

3 Tablespoons of butter melted

1 Tablespoon of sugar

1/2 teaspoon instant coffee or espresso powder

1/8 teaspoon of cinnamon

Filling:

8 ounces of chocolate chopped (65% Ghirardelli + semisweet chocolate chips)

8 ounces cream cheese at room temperature

2/3 cup of sugar

1/2 cup sour cream

2 large eggs room temperature

Glaze:

4 ounces of bittersweet chocolate

2 tablespoons of unsalted butter

1 teaspoon corn syrup

2 tablespoons sour cream room temperature

Directions:

Preheat oven to 350. Line and 8 inch baking pan with foil.

In a blender or food processor blend butter, cookies, coffee, cinnamon, sugar, into fine crumbs. Then press into the bottom of the pan. Bake for 15 minutes or until set.

Melt chocolate at 75% power in a microwave until melted. Or place chocolate in a bowl over simmering water until melted.

In the bowl of a mixer blend cream cheese, sour cream, and sugar until smooth. Scrape the side, and then add eggs one at a time until incorporated. While the mixer is running add the chocolate and mix until smooth.

Pour the cream cheese mixture into the prepared crust and bake for 25-30 minutes. The filling will be puff around the edges and be a little wiggly in the middle.

Let cool on a wire rack.

While the cake is cooling combine chocolate, butter and corn syrup, and heat at 75% power in the microwave for about 2 minutes. Once melted add the sour cream and mix until smooth. Pour mixture over the cheesecake and spread evenly.

Let cake COOL COMPLETELY, then refrigerate overnight.

NOTES: I changed the recipe to my liking by adding the cinnamon and using different cookies in the crust. I use these cookies from The Salem Baking Company, I like this combination but you can use Oreo's too. Also, I use a combination of chocolate, typically 65% and some semisweet chips.

If you want the cake to be cute into even pieces without the top breaking, remove the pan from the refrigerator after an hour or two, cut and return to refrigerator.

You can change this recipe to suite your taste, add peppermint extract for a little change, sprinkle chopped candy bars onto the chocolate layer for an added dimension.

This recipe is fabulous! It may be my favorite cheesecake that I have made to date. As I mentioned earlier, it is easy, very rich, chocolaty and a great dessert to make and share!

I hope you have a fabulous weekend!

If you like chocolate than you can follow my adventures on my Chocolate Board on Pinterest or if you have missed some of my baking from this blog than you can find all of the recipes on my Once Upon a Chocolate Life Board on Pinterest.

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Rattlebridge Farm
The Recipe Critic

Friday, May 4, 2012

Triple Chocolate Cheesecake

I love chocolate and I LOVE cheesecake! As I was browsing through an old pile of tear sheets I came across a recipe from the original and incomparable Martha Stewart. I do so enjoy a great recipe from Martha, and let me tell you this one is FABULOUS! I have made many, many cheesecakes but this has to be my favorite.

Triple Chocolate Cheesecake
Recipe adapted from Martha Stewart

Ingredients

1 package (9 ounces) chocolate Oreo cookies
6 tablespoons unsalted butter, melted
4 bars (8 ounces each) cream cheese, room temperature
1 1/2 cups sugar
dash of nutmeg
dash of cinnamon
1/2 teaspoon salt
4 large eggs
1 cup sour cream
8 ounces semisweet chocolate, melted
2 ounces of milk chocolate melted

Directions

Preheat oven to 325 degrees. Assemble a 9-inch spring form pan with the raised side of the bottom facing down.
In a blender, pulse cookies until finely ground. Add butter, and pulse to moisten. Transfer to prepared pan, and press crumbs firmly and evenly into the bottom. Place pan on a rimmed baking sheet; bake 10 minutes, and set aside.
In a large bowl, add cream cheese, sugar, and salt; blend until smooth with electric mixer. Add eggs, then sour cream, and finally chocolate; blend filling until smooth, scraping down sides of bowl as needed. This is where I separated part of the filling and added the melted milk chocolate to 1/2 of the filling.
Pour filling onto crust, and bake just until set, 1 hour. Turn oven off, and let cheesecake sit 1 hour in oven, without opening (this helps prevent cracking).
Run a thin knife around the edge of the pan (this helps prevent cracking, too); leave in pan, and cool completely on wire rack. Cover loosely and refrigerate, at least 6 hours or up to overnight.
Unmold cheesecake. Spread ganache in center of cheesecake (IF USING) let set before serving.

NOTES: I made a 1/2 recipe. And used a 5 inch cheesecake pan. I also decided instead of making Ganache for the top after it was finished, I took part of the filling about 1/4 and added a melted milk chocolate to it. So my directions are as above, if you want to have a layer of ganache on top than follow the link to Martha Stewart's website.

What do you think? Will you try this recipe? I hope that you do and come back and let me know! It is yummy and I will be making it again soon!

Have a great weekend!

Note: All images taken by me, Pine Cones and Acorns Blog/ Once Upon a Chocolate Life.

Come over to visit my other blog Pine Cones and Acorns too or follow me on Pinterest.

Linking to :

Six sisters stuff

Between naps on the Porch

Wow us Wednesdays Savvy Southern Style

Love Feast Table

Savvy Southern Style

Common Ground

French Country Living

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Designs by Gollum

Jennifer Rizzo

The 36th Avenue

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Rooted in Thyme

my uncommon slice of suburbia

DIY by Design

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Thursday, December 15, 2011

Double Chocolate Cheesecake with Raspberries

Are you looking for a beautiful, delicious dessert to serve for Christmas or a holiday gathering? This cheesecake is delicious! It was my first time using this recipe which I adapted from an ad for Philadelphia Cream Cheese which I continually see in the magazines around the holidays, and it could not be easier or more scrumptious.

Philly Double Chocolate Cheesecake

Ingredients:

18 Oreos large, 3/4 of a bag of the small ones or 11/2 cups of crumbs

2 Tbsp butter or margarine, melted

4 packages(8oz) cream cheese softened

1 cup of sugar

2 Tbsp. flour

1tsp vanilla

8 oz melted chocolate chips, cooled slightly

4 eggs

1 package of berries of your choice

Directions:

Heat oven to 325. Mix cookie crumbs and butter and press into bottom of spring form pan. Bake for 10 minutes and cool. Beat cream cheese, sugar, flour, and vanilla until well blended. Add Chocolate and mix well. Then add eggs one at a time, on low speed and until just blended. Bake for 55 minutes until center is almost set. Remove from oven, run knife around edges and cool. Refrigerate for at least 4 hours or overnight. Top with berries of your choice and serve.