4 Ingredient Chocolate Cheesecake Recipe By Tasty

Steps:

• In a large saucepan over medium heat, melt the butter.
• Add the marshmallows and stir until melted. Add the crispy rice cereal and stir to coat.
• While the crispy rice cereal mix is still warm, transfer them to a greased 10-inch (25 cm) springform pan.
• Using a greased measuring cup, press down into the cereal to form to the pan. Press the edges against the springform pan to create walls. Set aside.
• Place the chocolate in a small microwave-safe bowl and pour the heavy cream on top. Microwave in 30-second intervals, stirring until melted, about 1 minute.
• In a large bowl, mix the cream cheese, sugar, and vanilla until smooth.
• Pour in the melted chocolate and stir to incorporate.
• Add 1½ cups (90 g) of whipped cream to the chocolate mixture and fold with a spatula until combined.
• Pour the cheesecake mixture into the crispy rice base and smooth the top with a spatula.
• Refrigerate for 3-4 hours or overnight, until the cheesecake is set. Release the springform.
• Put the remaining cup of whipped cream in a piping bag fitted with a star tip and decorate the top of the cheesecake.
• Use a vegetable peeler to shave the chocolate into the middle of the cheesecake.
• Slice and serve.
• Enjoy!

Steps:

• Place cookies in plastic bag and crush them into a fine crumb using a rolling pin. Alternatively, a food processor can be used to crush the cookies.
• Pour the cookie crumbs into a medium bowl with the melted butter and brown sugar. Mix until the crumbs take on the character of a coarse, wet sand.
• Pour the crumbs into a 9-inch (23 cm) spring pan. Press the crumb firmly into the pan, making sure to coat the bottom evenly.
• Once the crust has been formed, place it in the refrigerator to firm up.
• Add cream cheese, melted chocolate, cocoa powder, and sugar to a large bowl and whisk, either by hand or with an electric mixer, until all the ingredients are incorporated.
• NOTE: If mixing by hand, it is recommended to microwave the cream cheese slightly before whisking in order to soften it up.
• Add vanilla extract and eggs, and continue to whisk until mixture is smooth and glossy.
• In a separate bowl, combine heavy cream and powdered sugar. Whisk until the cream develops a mousse-y texture and soft peaks form.
• Adding a small amount at a time, carefully fold in the whipped cream into the cream cheese batter, being careful not to let the air out of the fluffy mixture. Fold just until incorporated.
• Once combined, pour the batter over the prepared cookie crust inside the springform pan. Use a spatula to smooth out the top. Give the pan a slight jiggle to release any large air bubbles that may be trapped in the batter.
• Preheat oven to 300˚F (150˚C).
• Place the filled pan on top of a sheet of aluminium foil and fold the foil up the sides on the outside of the pan. Then place the wrapped pan into a larger baking pan or dish lined with 2 paper towels at the bottom.
• NOTE: The aluminium foil will keep water from seeping into the bottom of the pan and the paper towels ensure that the heat is distributed evenly along the bottom of the pan.
• Fill the larger pan with about 1 inch (2 ½ cm) of hot water.
• Bake at 300˚F (150˚C) for 60-70 minutes--checking every 15-20 minutes to add more hot water to the larger dish, as necessary.
• Once out of the oven, immediately run a small sharp knife around the outside of the cheesecake to release it from the pan. Allow the cheesecake to cool completely before removing it from the pan.
• Prepare the ganache by combining chocolate chips with hot cream. Stir until chocolate is completely melted and ganache is smooth and glossy.
• Pour ganache evenly over the cooled cheesecake.
• Refrigerate the ganache covered cake for 30 minutes before cutting and serving.
• Enjoy!

Steps:

• In a large bowl, mix together the graham cracker crumbs, sugar, and melted butter until combined.
• Pour the crust mixture into a 9-inch (23 cm) springform cake pan. Press crumbs down firmly with the bottom of a small ramekin or glass to form an even base.
• Carefully break the remaining graham crackers in half, so that you have 8 squares.
• Push the graham crackers into the crust with the split line facing upwards to form an X shape, dividing the crust into four equal sections.
• Press down on the crust one more time to ensure the graham crackers are secure. Cover and chill in the freezer for at least 10 minutes while preparing the fillings.
• In a small bowl, dissolve the gelatin in the water. Set aside to bloom.
• In a large bowl, beat together the cream cheese and sugar until smooth.
• Add 2½ cups (720 ml) whipping cream and beat until the batter is light and fluffy.
• Warm the gelatin in the microwave for about 15 seconds so that it's fluid, and incorporate into the batter.
• Divide the cheesecake batter evenly between 4 medium bowls.
• In the first bowl, whisk in the vanilla extract and remaining whipping cream.
• In the second bowl, whisk in ⅓ cup (80 grams) lemon curd.
• In the third bowl, whisk in the dulce de leche.
• In the fourth bowl, whisk in the chocolate hazelnut spread.
• To assemble the cheesecake, slowly pour the contents of bowl #1 into a quarter of the pan. Repeat with remaining flavors. Use a spatula to smooth the tops.
• Carefully dollop the raspberry jam in small circles on top of the vanilla cheesecake. Use a toothpick or knife to carefully swirl it into the filling. Garnish the outer border with fresh raspberries.
• Garnish the outer border of the chocolate hazelnut cheesecake with the chocolate hazelnut truffles.
• Garnish the outer border of the dulce de leche cheesecake with the chopped pecans and drizzle with dulce de leche
• Pour the remaining lemon curd on top of the lemon cheesecake and smooth with an offset spatula or spoon. Garnish the outer border with candied lemon slices.
• Cover the top of the pan tightly with plastic wrap and chill for 4 hours or overnight in the fridge before slicing and serving.
• Enjoy!

Steps:

• Place cookies into a ziplock bag and crush using a rolling pin until fine crumbs form.
• Pour cookie crumbs into a bowl with melted butter and mix until well combined.
• Pour crust mixture into a 9-inch (23 cm) springform cake pan. Use a measuring up to press the cookies to form an even base. Cover and chill in the refrigerator for at least 20 minutes.
• In a large bowl, whisk together cream cheese, sugar and vanilla until smooth.
• Heat the heavy cream until hot, then add the gelatin and let it rest for 1 minute.
• Slowly whisk in the heavy cream into the cream cheese until smooth.
• Working quickly, divide the cheesecake batter in 4 bowls with 3 cups (720 ml) in one bowl, 2 cups (480 ml) in a second, 2½ cups (600 ml) in the third, and 1 cup (240 ml) in the fourth.
• In the second bowl, whisk in 1 tablespoon of melted chocolate. In the third bowl, whisk in 3 tablespoons of melted chocolate, and in the fourth bowl, whisk in 2 tablespoons of chocolate. Each bowl should vary in color from one another.
• To assemble the cheesecake, slowly pour the contents of bowl 1 into the center of the pan. Once batter has spread repeat with the remaining bowls in numerical order. If your bowls have sat out too long, and aren't liquidy, microwave for 30 seconds before pouring.
• Cover the top of the pan tightly with plastic wrap and chill for 4 hours or overnight in the fridge before serving.
• Enjoy!

Steps:

• Preheat the oven to 350˚F (180˚C). Grease a 10-inch (25 cm) springform pan with nonstick spray. Line the inside edges of the pan with parchment paper.
• In the bowl of a food processor, combine the graham crackers, 1 tablespoon of sugar, and the melted butter. Pulse to combine until the texture is similar to wet sand.
• Press the graham cracker crumbs into the prepared pan, using a measuring cup to compact in even layer.
• Bake for 8-10 minutes, until golden brown. Transfer to a wire rack and let cool to room temperature.
• Once cool, line the sides of the springform pan with parchment paper.
• In a large bowl, combine the cream cheese, remaining 2 cups (400 G) of sugar, and the salt. Using an electric hand mixer, blend until well-combined and fluffy.
• Add the heavy cream and beat to incorporate.
• Add the sour cream, flour, salt, and vanilla bean seeds, and beat to combine.
• Add the eggs, 1 at a time, and mix until fully combined, making sure not to over-beat. The mixture should be smooth and creamy.
• Pour the cream cheese mixture into the cooled crust.
• Wrap the outside of the springform pan tightly with foil and place the pan in a large baking dish. Fill the dish with 1 inch (2 cm) of boiling water.
• Gently transfer the baking dish to the oven and bake for 1 hour.
• Without opening the oven door, turn off the heat and let the cheesecake rest for 1 hour.
• Remove the springform pan from the baking dish and unwrap the foil. Run a paring knife gently around the outside of the cheesecake to loosen it from the sides of the pan.
• Cover the pan with plastic wrap and transfer to the refrigerator overnight.
• Remove the cheesecake from the refrigerator and release the springform pan. Remove the parchment paper lining.
• Top with fresh berries, if desired.
• Dip a knife into hot water for clean slices, then slice and serve.
• Enjoy!

Steps:

• In a small bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom of a greased 9-in. springform pan; set aside. In a microwave, melt chocolate chips; stir until smooth. Set aside., In a large bowl, beat the cream cheese, sugar and flour until smooth. Add eggs; beat on low just until combined. Stir in vanilla and melted chocolate just until blended. Pour filling over crust., Bake at 350° for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. , Garnish slices with strawberries and chocolate shavings if desired. Refrigerate leftovers.

Steps:

• In a large saucepan, combine the milk and gelatin; let stand for 1 minute. Add the candy bars; cook and stir over medium heat for 5 minutes or until candy is melted and gelatin is dissolved. Cool to room temperature, about 45 minutes. , Meanwhile, in a small bowl, combine wafer crumbs and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan; set aside., In a large bowl, beat the cream cheese, sugar and vanilla until smooth. Add chocolate mixture and cream. Beat on high speed for 4 minutes. Pour into prepared crust. Cover and refrigerate for 8 hours or overnight. , Carefully run a knife around edge of pan to loosen. Remove sides of pan. Garnish with whipped topping and berries.