Do you know how to make chocolate cheesecake? These recipes can be very simple and basic or more complicated. Ones you decide on your type of crust a plain one can be easy to put together. Some of these recipes are made a little more difficult by adding more ingredients such as candies, candy bars or various cookies.
This smooth creamy luscious dessert is one of the world’s great
luxuries. Not only is chocolate the favorite flavor around the world, but the whole world also is aboard the “cheesecake wagon”. It has only
been in the last few years that I realized how popular this dessert
If you are learning how to make chocolate cheesecakes, they can range from thick New York style, a thinner (pie) version to some called bars; and many in between. There are a lot of differences in these desserts; the pan used to bake it (or not baking it) and the crust used (or no crust at all) are only a couple.
One major difference in the taste of these different recipes comes from the various types of chocolate which can be used; all determined by the amounts of chocolate liqueur, cocoa butter, sugar and other flavorings which it contains. Another important ingredient which determines a lot in the texture and flavor is the type of cheese used; it could be cream cheese of many brands, ricotta cheese, cottage cheese and many others.
When you learn how to make chocolate cheesecakes, a wide range of other ingredients added to the chocolate and cheese help to produce some incredible tasting desserts! Pecans and caramel might be added to the chocolate and cheese to produce one of the favorites, turtle cheesecake; you might want to try peanut butter, various types of nuts, fruits (especially raspberries), whipped cream, cookies, candy bars, marshmallows or any other ingredients on an endless list.
This dessert is truly self indulgence at its finest no matter what your taste buds or what part of the world you are in. This dense velvet textured dessert is more sumptuous than anything imaginable. When you learn how to make chocolate cheesecakes they will fill your craving for chocolate and for a delicious dessert.
Learn how to make chocolate cheesecake with three delicious layers in a graham cracker crust.
Preheat oven to 350F degrees.
NOTE: Wrap bottom of 10 inch spring form pan with foil to prevent butter dripping in oven.
TO MAKE CRUST melt 6 tablespoons butter; add crushed crackers and 3 tablespoons sugar.
Combine mixture well; press in the bottom and lower sides of 10 inch spring form pan.
TO MAKE LAYER ONE melt 1 cup butter with the chocolate; remove from heat.
Combine in mixing bowl the chocolate mixture, brown sugar and granulated sugar.
Add flour and beat in 1 egg at a time; beat in the milk and vanilla mixing until well blended.
Pour into crust lined pan smoothing the top; set aside.
TO MAKE LAYER TWO beat cream cheese, salt and sugar until fluffy.
Beat in vanilla and eggs one at a time until blended and smooth.
Layer mixture over the chocolate mixture carefully without stirring or mixing layers.
Bake for 60 to 75 minutes; after 60 minutes check every 5 minutes until center is soft set.
REMOVE FROM OVEN; let set for 15 minutes.
TO MAKE LAYER THREE combine 1 package cream cheese, sour cream, sugar, vanilla and juice.
Beat until smooth and creamy; carefully spread on top of cake.
Return cheesecake to the oven for 15 minutes; cool on rack for 1 hour.
Refrigerate over night; freezes well also.
Serves about 16.
Learn how to make chocolate cheesecake with a vanilla wafer and pecan crust.
Preheat oven to 325 degrees.
Combine crumbs, pecans, butter and 3 tablespoons sugar; press into bottom of 9 inch spring form pan; bake for 10 minutes.
Combine cream cheese and brown sugar; add eggs and mix until well blended.
Mix the almond with the 2 tablespoons of milk.
Add the almond mixture and the chocolate to the creamed mixture and blend well.
Pour over the crust and bake for 35 minutes; remove from oven.
Increase oven temperature to 400 degrees.
Combine sour cream and 2 tablespoons sugar.
Carefully spread over cheesecake and bake for 13 minutes.
Remove from oven and loosen cheesecake from sides of pan with a knife.
Let cool before removing sides of pan.
When cool chill cheesecake.
Although this is not a typical cheesecake, I call it one because of the delicious cream cheese in it. It truly is a “death by chocolate dessert”.
Preheat oven to 325F degrees.
Combine and mix in a small bowl flour, butter and nuts; press into a 9 X 13 inch baking pan.
Bake crust for 20 minutes and set until cold; Sprinkle crust with Godiva chocolate liqueur.
Spread 2 of the crumbled candy bars over crust.
Cream together cream cheese and sugar until smooth; Fold in 1 cup Cool Whip;
Spread cheese mixture over cold crust; top with 2 of the crumbled candy bars.
Mix mousse according to package; pour over cream cheese mixture.
Refrigerate until firm.
When firm top with more Cool Whip and the last two crushed candy bars; refrigerate until serving.
If you learn how to make chocolate cheesecakes, you will find like myself that this is the favorite of most people; probably to most it is one of the best chocolate desserts ever.
Preheat oven to 350F degrees.
Combine crumbs and butter; press into bottom of 9 inch spring form pan and bake 10 minutes.
Melt caramels with milk in heavy saucepan over low heat stirring frequently until smooth; pour over crust.
Top caramel mixture with pecans.
Combine cream cheese, sugar and vanilla mixing on medium until blended.
Add eggs one at a time beating after each; blend in the chocolate and mix well.
Pour mixture over the pecans and bake for 40 minutes.
Loosen cake from rim of pan with a knife but cool before removing rim completely.
Chill until cold before serving.
Learn how to make chocolate cheesecakes with this recipe for a fudge marble ricotta.
Preheat oven to 350F degrees.
Grease 9 X 13 inch baking pan.
Reserve 1 cup dry cake mix and marble pouch; set aside.
Combine remaining cake mix in a large bowl with oil and 1 egg on low speed until soft dough forms.
Press dough in bottom and up sides of pan 1 ½ inches; bake for 10 minutes; remove from oven.
Combine reserved 1 cup cake mix, 2 eggs, cream cheese, ricotta cheese, sugar, sour cream and whipping cream on low speed until blended.
Increase speed to medium and beat for 3 minutes until creamy.
Reserve 1 ½ cups cheese mixture; spoon remaining over baked base.
Add reserved marble pouch to reserved cheese mixture and blend well.
Drop spoonfuls of chocolate mixture over white cheese mixture; pull knife through making marble effect.
Bake for 30 to 40 minutes or until top springs back when touched lightly in center; do not over bake.
Cool completely and refrigerate.
Learn how to make chocolate cheesecake with two layers.
Preheat oven to 325F degrees.
FOR CRUST combine and mix crumbs, nuts and sugar in a bowl.
Add egg white and butter; mix well.
Press crumb mixture on bottom and 1 inch up sides of 9 inch spring form pan.
FOR FILLING beat cream cheese in a large bowl on medium speed of mixer.
Add to bowl the sour cream, sugar, cocoa, melted chocolate and vanilla.
Beat mixture on low speed until well blended; add egg whites mixing until blended.
Pour mixture into the crust lined pan; place on a baking tray (With 1 inch sides) on oven rack.
Bake for 55 to 65 minutes until center appears to be set when moved.
Cool on rack 15 minutes; run a small knife around edges to loosen crust from sides.
Cool to room temperature and then refrigerate about 24 hours; remove sides of pan.
PREPARE TOPPING before serving by mixing sour cream, sugar and vanilla.
Spread over the top of cheesecake; garnish with melted chocolate and fruit if desired.
Learn how to make chocolate cheesecake with a velvety texture.
Preheat oven to 375F degrees; lightly grease BOTTOM of 9 inch spring form pan.
FOR CRUST combine flour, pecans and sugar; cut in butter until crumbly.
Mix in the egg yolk; PRESS 1/3 of dough in bottom of prepared pan (Cover remaining).
Bake crust 7 minutes until golden; set on rack to cool and REDUCE HEAT to 350F degrees.
Grease SIDES of the pan; press remaining dough 1 ¾ inches up sides of pan and set aside.
TO MAKE FILLING place cream cheese, sugar, melted chocolate, flour and vanilla in large bowl.
Beat mixture on medium speed until smooth; add eggs all at once.
Beat mixture just until blended; stir in the milk.
Pour the filling into the pan; place pan on a shallow baking sheet on oven shelf.
Bake about 45 minutes until center appears to be set.
FOR TOPPING carefully spread sour cream over the top of the cheesecake.
Bake 5 minutes longer; cool on rack for 15 minutes; loosen by running small knife around edge.
Cool to room temperature; refrigerate until cold 4 to 6 hours.
Serves 8 to 12.Painless Cooking › Chocolate › Cheesecakes
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