Knowing how to make chocolate cheesecake recipe is knowing how to make one of the most demanded desserts around the world. It was a surprise to me when I first realized how popular this dessert is in all parts of the world; not just in Europe and here in the United States. I have always known that everyone loves chocolate; no matter what part of the world. This “food of the gods” has been the favorite ingredient all over for thousands of years so the chocolate part does not surprise me.
Since I discovered cheesecake many years ago, I knew chocolate quickly became the favorite of Americans. If you know how to make chocolate cheesecake recipe you will be a favorite of all your family and friends. I guess what has really has been amazing to me is how famous this creamy cheese dessert is in almost every country around the world. To combine the richness of chocolate with the delightful creaminess of cheese (no matter if it is ricotta, cream, cottage or other) has produced a wonderful dessert to satisfy any craving palate.
A lot of effort has been put into learning how to make chocolate cheesecake recipe to come up with variations. Some of this I attribute to the Cheesecake Factory, but much credit is given to individuals who simply love chocolate cheesecake. From all this imagination and work, we now have these luscious desserts like the turtle, black forest, chocolate mousse, crème de menthe, marble, red velvet, peanut butter, chocolate chip and many more. By changing the crust, the cheese filling and the toppings, the possibilities are endless.
Preheat oven to 350F degrees.
Mix the crumbs, 2 tablespoons sugar and melted butter; press evenly in the bottom of 9 inch ungreased spring form pan. Bake for 10 minutes and then cool.
Reduce oven temperature to 300F degrees.
In a large bowl beat the cream cheese; add the 1 cup of sugar and the cocoa beating until fluffy.
Add the vanilla and add the eggs one at a time beating well after each addition.
Pour mixture over the crumb crust.
Bake for 1 hour or until the center is set and firm.
Remove from oven and cool.
Preheat oven to 375F degrees.
Place chocolate in top of double boiler over boiling water.
Reduce heat to low and stir until chocolate melts; remove from heat and cool.
Combine cream cheese and sugar in mixing bowl; beat until fluffy on medium speed.
Add eggs one at a time beating after each addition.
Add whipping cream, vanilla and chocolate; beat on low speed just until blended.
Pour into chocolate crust; bake for 30 minutes or until outside edges are firm.
Cool to room temperature, cover and chill.
To serve spread top with whipped cream topping.
Cover lightly with paper doily and sift cocoa powder over the top to decorate; remove doily.
Preheat oven to 350F degrees; grease 9 inch spring form pan.
Combine and blend cake mix and oil in large bowl; press into bottom of prepared pan. Bake for 22 minutes and remove chocolate cheesecake recipe from oven. Increase oven temperature to 450F degrees. Combine cream cheese, sugar and almond in mixing bowl; beat on medium speed until well blended. Add eggs one at a time and beat well after each addition. Remove and reserve 1 cup of the mixture; add the melted chocolate and blend. Spoon plain mixture into warm crust; drop spoonfuls of chocolate mixture over the plain mixture. Run a knife through the mixture to marble. Bake in hot oven for 7 minutes. Reduce oven temperature to 250F degrees. Continue baking for 30 minutes or until cheesecake is set; loosen cake edge from pan. Cool completely before removing from pan completely; chill before serving.
This chocolate cheesecake recipe finds the bit of chocolate in the crust and garnish. Like any other grasshopper pie recipe the crème de menthe lends the special flavor to the recipe only this one has the rich creamy flavor of cream cheese plus crème de cacao. What makes it even better is that it is an easy no bake cheesecake recipe. How delicious!
Combine and blend crumbs and butter.
Press firmly on bottom and up sides to rim of 9 inch pie plate; chill.
In large mixing bowl beat cheese until fluffy; gradually beat in condensed milk until smooth.
Stir in liqueurs and lemon juice; fold in whipped topping; chill at least 20 minutes before serving.Painless Cooking › Cheesecake › Chocolate
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