Best Belgian Chocolate Cheesecake Recipes

BELGIAN- CHOCOLATE CHEESECAKE RECIPE - (4.5/5)

Steps:

• Preheat the oven to 300 degrees. Butter a 9-inch spring-form pan and line with parchment. In a double boiler melt the chocolate over low heat. Remove the pan of chocolate when it is nearly melted and continue stirring with a rubber spatula until entirely melted and smooth. Cool the chocolate to 90 degrees, stirring occasionally. In a mixer with the paddle attachment, beat the cheese at medium high until smooth, about 2 minutes. Add the sugar and continue beating for an additional 3 minutes, scraping down the sides of the bowl several times, until the sugar is dissolved and the mixture is light, fluffy and smooth. It should be the consistency of sour cream and be free of lumps. In a small bowl whisk the eggs together. With the mixer on low, slowly add half the eggs, stopping and scraping down the sides of the bowl. Continue mixing and add the remaining eggs. Mix well. Still on low speed, slowly pour the cooled chocolate in the center of the bowl. Remove the bowl from the mixer stand, scrape down the sides and, using a rubber spatula, fold in any white traces remaining. Pour the mixture into the prepared pan, smoothing the top. Place the pan on a rimmed baking sheet and transfer to the oven. Pour about ½ inch of steaming water onto the baking sheet to create a "bain-marie," or water bath. Bake for 55-65 minutes. The edges should pull away from the sides of the pan, and the top will appear dull. Let cool in the pan for 2-4 hours. Serve the cake at room temperature with whipped cream or pour chocolate ganache over the top.

BELGIAN CHOCOLATE BIRTHDAY CAKE

Steps:

• Preheat oven to 350 degrees. Place nuts on a baking sheet. Bake until fragrant and toasted, about 12 minutes. Transfer to a clean kitchen towel; rub to loosen skins. Butter a 9-by-3-inch springform pan well; coat with cocoa, tapping out any excess.
• In a food processor, grind nuts with granulated sugar until fine but not pasty; transfer to a large bowl; stir in the flour, baking soda, and salt.
• In a heat-proof bowl, whisk together cocoa and boiling water until smooth. (Mixture will thicken as it cools.)
• In the bowl of an electric mixer, cream butter and brown sugar on high until lightened and fluffy, 3 to 4 minutes. Beat in eggs one at a time until well blended.
• Stir buttermilk and vanilla into cocoa mixture. Mixing on low, add half of dry ingredients to creamed mixture; when blended, pour in the cocoa mixture, and add remaining dry mixture, mixing just until incorporated. Scrape batter into prepared pan, smooth top. Bake 1 hour to 1 hour and 10 minutes, until a tester inserted in the center comes out clean. Let cool in pan for 10 minutes; remove from pan and cool completely. Place cooled cake on a 9-inch cardboard round.
• Place half the ganache in a bowl; place in a larger bowl of ice water; whip with a balloon whisk until lighter in color and spreadable, removing bowl from ice bath and returning it as necessary.
• Spread the whipped ganache smoothly on top and sides of cooled cake, and chill the cake. Gently stir remaining ganache every 5 minutes until thickened and cool.
• Place cake (still on cardboard round) on a wire rack over a sheet of waxed or parchment paper. Working with a small ladle, pour ganache over top of cake, moving the ladle in a circular fashion while in contact with the cake, letting the ganache run down sides. Scrape up excess and reserve for another use. Let cake stand at room temperature until set. Garnish with nuts and chocolate curls.

GUINNESS® AND CHOCOLATE CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare a 9 inch springform pan with butter.
• Combine the crushed cookies, butter, 2 tablespoons sugar, and cocoa in a small bowl; mix; press into the bottom of the prepared springform pan.
• Place the cream cheese in a large bowl and beat with an electric mixer set to low speed until smooth. While beating, slowly add 1 cup sugar and then the eggs, one at a time. Continue beating until smooth.
• Combine the chocolate chips and heavy cream in a microwave-safe bowl. Heat in the microwave until the chocolate is completely melted, stirring every 30 seconds. Beat the chocolate into the cream cheese mixture. Add the sour cream, salt, beer, and vanilla; blend until smooth. Pour the mixture over the crust. Place the pan into a large, deep baking dish. Fill the dish with water to cover the bottom half of the springform pan.
• Bake the cheesecake in the water bath in the preheated oven for 45 minutes; turn oven off; leave the cheesecake in the oven with oven door slightly ajar another 45 minutes; remove from oven. Run a knife along the edge of the cheesecake to loosen from pan. Chill in refrigerator at least 4 hours.
• Melt the semisweet chocolate in a small bowl using the microwave. Make chocolate clovers by dropping 3 small drops of melted chocolate close to one another on waxed paper. Drag a toothpick from between two dots outward to make the stem; chill until hardened. Arrange the chocolate clovers on top of the chilled cheesecake for decoration.