Best Deep Dark Chocolate Cheesecake Recipes
DEEP DARK CHOCOLATE CHEESECAKE
Provided by Jeanne Thiel Kelley
Categories Cake Milk/Cream Food Processor Chocolate Egg Dessert Bake Freeze/Chill Cream Cheese Family Reunion Potluck Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 16
Steps:
- For crust:
- Preheat oven to 350°F. Butter 9-inch-diameter springform pan with 3-inch-high sides. Blend cookies in processor until finely ground; blend in sugar. Add melted butter and process until well blended. Press crumbs evenly onto bottom (not sides) of prepared pan. Bake just until set, about 5 minutes. Cool while preparing filling. Maintain oven temperature.
- For filling:
- Stir chopped chocolate in metal bowl set over saucepan of simmering water until melted and smooth. Remove bowl from over water; cool chocolate until lukewarm but still pourable. Blend cream cheese, sugar, and cocoa powder in processor until smooth. Blend in eggs 1 at a time. Mix in lukewarm chocolate. Pour filling over crust; smooth top. Bake until center is just set and just appears dry, about 1 hour. Cool 5 minutes. Run knife around sides of cake to loosen. Chill overnight.
- For topping:
- Stir cream, 6 ounces chocolate, and sugar in heavy medium saucepan over low heat until smooth. Cool slightly. Pour over center of cheesecake, spreading to within 1/2 inch of edge and filling any cracks. Chill until topping is set, about 1 hour. Do ahead: Can be made 3 days ahead. Cover with foil and keep refrigerated.
- Release pan sides. Transfer cheesecake to platter. Top with chocolate curls. Let stand 2 hours at room temperature before serving.
DEEP DARK CHOCOLATE CHEESECAKE
From Bon Appetit, October, 1996. A creamy, rich, and gorgeous dessert. What more could you want? Don't let the specific chocolate that Bon Appetit suggests scare you away from making the recipe. I use a 70% Cocoa Belgian chocolate that I get from Tuesday Morning (a discount store).
Provided by Juenessa
Categories Cheesecake
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- For crust:.
- Preheat oven to 350°F
- Butter 9-inch-diameter springform pan with 3-inch-high sides.
- Blend cookies in processor until finely ground; blend in sugar.
- Add melted butter and process until well blended.
- Press crumbs evenly onto bottom (not sides) of prepared pan.
- Bake just until set, about 5 minutes.
- Cool while preparing filling.
- Maintain oven temperature.
- For filling:.
- Stir chopped chocolate in metal bowl set over saucepan of simmering water until melted and smooth.
- Remove bowl from over water; cool chocolate until lukewarm but still pourable.
- Blend cream cheese, sugar, and cocoa powder in processor until smooth.
- Blend in eggs 1 at a time.
- Mix in lukewarm chocolate.
- Pour filling over crust; smooth top.
- Bake until center is just set and just appears dry, about 1 hour.
- Cool 5 minutes.
- Run knife around sides of cake to loosen. Chill overnight.
- For topping:.
- Stir cream, 6 ounces chocolate, and sugar in heavy medium saucepan over low heat until smooth.
- Cool slightly.
- Pour over center of cheesecake, spreading to within 1/2 inch of edge and filling any cracks.
- Chill until topping is set, about 1 hour.
- Do ahead: Can be made 3 days ahead.
- Cover with foil and keep refrigerated.
- Release pan sides.
- Transfer cheesecake to platter.
- Top with chocolate curls.
- Let stand 2 hours at room temperature before serving.
- ***Cook time does not include chilling overnight and the 2 hours cheesecake needs to sit at room temperature before serving.
Nutrition Facts : Calories 521, Fat 38.8, SaturatedFat 21.6, Cholesterol 176.1, Sodium 389.6, Carbohydrate 38.4, Fiber 1, Sugar 31.1, Protein 8.1
DEEP DARK CHOCOLATE CHEESECAKE
Steps:
- For crust: Preheat oven to 350°F. Butter 9-inch-diameter springform pan with 3-inch-high sides. Blend cookies in processor until finely ground; blend in sugar. Add melted butter and process until well blended. Press crumbs evenly onto bottom (not sides) of prepared pan. Bake just until set, about 5 minutes. Cool while preparing filling. Maintain oven temperature. For filling: Stir chopped chocolate in metal bowl set over saucepan of simmering water until melted and smooth. Remove bowl from over water; cool chocolate until lukewarm but still pourable. Blend cream cheese, sugar, and cocoa powder in processor until smooth. Blend in eggs 1 at a time. Mix in lukewarm chocolate. Pour filling over crust; smooth top. Bake until center is just set and just appears dry, about 1 hour. Cool 5 minutes. Run knife around sides of cake to loosen. Chill overnight. For topping: Stir cream, 6 ounces chocolate, and sugar in heavy medium saucepan over low heat until smooth. Cool slightly. Pour over center of cheesecake, spreading to within 1/2 inch of edge and filling any cracks. Chill until topping is set, about 1 hour. Do ahead: Can be made 3 days ahead. Cover with foil and keep refrigerated. Release pan sides. Transfer cheesecake to platter. Top with chocolate curls. Let stand 2 hours at room temperature before serving.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #preparation #desserts #chocolate #cheesecake #4-hours-or-less
You'll also love