Once Upon A Chocolate Life: Chocolate Cheesecake

Showing posts with label Chocolate 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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Saturday, December 10, 2016

The Best Chocolate Cheesecake

The holidays are a great time to try new things or to bring out your favorite recipes. I have been making this chocolate cheesecake for years and the reason is because it is the best recipe I have found. This cheesecake is rich and decadent and the perfect dessert to serve at the holidays!

The Best Chocolate Cheesecake

Recipe from Kraft

18 Oreo cookies finely ground

2 tbsp. butter, melted

3 packages, 8oz. each. Philadelphia cream cheese, room temperature

1 cup sugar

1 tsp. vanilla

8 oz semis-sweet chocolate. melted and cooled

3 eggs, room temperature

Preheat oven to 325. Place a 9 x 13 inch baking pan filled with water on the lower shelf. In a small bowl melt butter, then add the cookie crumbs and press into the bottom of a 9 inch spring form pan. Bake 10 minutes then remove from oven to cool.

Beat cream cheese, sugar and vanilla with an electric mixer until blended and smooth. Then add chocolate and mix well. Add the eggs one at a time, mix on low until just blended. Then pour over the crust.

Place pan on the shelf above the pan of water. Bake for 45-55 minutes or until the center is almost done. Then turn off oven and open the door an inch. Let cheesecake cool for 1 house and then remove from oven and run a knife around the edge to loosen the cake. Cool completely before removing the rim. Refrigerate for 4 hours or over night.

Wednesday, September 17, 2014

Chocolate Fudge No-Bake Cheesecake

Is there anything better than Oreo cheesecake? I didn't think so either until I made a no-bake version of my favorite Oreo cheesecake with fudge topping. It does not get any easier than this cake and I promise that it will become one of your "go-to" desserts for any occasion.

Honestly, since I have made this version I have made several others. In fact I now make a double batch of the cheesecake filling to keep in the refrigerator to come up will all sorts of creations, like s'more cheesecake, double fudge raspberry cheesecake with white chocolate drizzle and the list goes on, at a moments notice. Or whenever my sweet tooth kicks in.

Chocolate Fudge No-Bake Oreo Cheesecake

Crust Ingredients

21/2 cups of Oreo cookie crumbs
6 tablespoon melted butter

Combine butter and crumbs and press into the bottom of a 9 inch spring form pan. Place pan in freezer until ready to add filling

Filling

21/2 cups of heavy whipping cream, whipped
2 packages cream cheese at room temperature (16 oz.)
2/3 cups sugar
pinch of salt
juice from one small lemon
2 tablespoons vanilla bean paste
2 cups of crushed Oreo cookies

3/4 cup Fudge Topping

Crushed Oreo cookies for Garnish

Filling Directions:

Beat heavy whipping cream in a large bowl with electric mixer until just past soft peaks, set aside
In another bowl beat cream cheese, lemon juice, salt, vanilla extract and sugar until smooth and creamy. Do not over beat.
Fold the whipped heavy cream into the cream cheese mixture with a rubber spatula until just mixed. Then add the crushed Oreo cookies, gently fold into mixture.
Pour filling into Oreo cookie crust.
Then pour 1/2 cup fudge topping over the top and place into refrigerator overnight.

Remove from refrigerator, garnish with more crushed Oreo cookies and drizzle with fudge topping!

NOTE: Instead of fudge topping for the version pictured here I used leftover Hershey's chocolate frosting that I thinned down with a tablespoon of light Karo syrup which I then heated in the microwave. It was better than hot fudge sauce!

Also, I made mini-cheese cakes for these photos, the original recipe is for 9 in spring form pan.

Are you a cheesecake fan? Do you like the no-bake version better than the baked? Honestly, I love them both, this is just easier especially during the hectic holidays.

If you have a cheesecake recipe that you would like to share please do, I am always open to trying new things!

Enjoy!

If you would like to try my Chocolate Chocolate Cheesecake Bars, click HERE

Friday, July 26, 2013

Skor Toffee Bar Chocolate Cheesecake

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I love cheesecake not only for its scrumptious taste, but because it is easy to make and easily adaptable. You can take one basic recipe and make it plain, or chocolate, with fruit in the cake or on top and each time it is different but delicious.

I have used this recipe from the Food Network many times and each time I am a bit how easy it all comes together and how rich, creamy and tasty it is. If you need a "go to" recipe this is it!

Chocolate Skor Toffee 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 (60% Ghiradelli chips + 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

2 Skor Toffee Bars chopped

Glaze:

4 ounces of bittersweet chocolate

2 tablespoons of unsalted butter

1 teaspoon corn syrup

2 tablespoons sour cream room temperature

Garnish:

4 Skor Toffee bars chopped

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 stand 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, then add chopped Skor bars and mix until incorporated.

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. Garnish with chopped Skor toffee bars.

Let cake COOL COMPLETELY, then refrigerate overnight.

NOTE: I have not been paid by Hershey Chocolate the manufacturer of Skor and Heath candy bars, I just like them and use them in my baking.

I hope you try this cheesecake, it could not be easier and it is so GOOD!

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.

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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.