Chocolate Cheesecake Chunks Recipes

Steps:

• Move racks to the center of the oven, and heat the oven to 350 degrees. Line 2 baking sheets with parchment paper.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, 4 to 5 minutes. Add the egg and mix until fully incorporated, about 1 minute more. Scrape down the sides of the bowl.
• Add 1 tablespoon red food coloring (and up to 1 1/2 tablespoons for really red cookies) and vanilla extract and mix on medium speed to combine. Scrape down the sides of the bowl.
• In a small bowl, whisk the flour, cocoa powder, baking soda, and salt to combine. Add to the mixer and mix on low speed until fully incorporated, 1 to 2 minutes. Add the buttermilk (or milk) and mix on low speed to combine, then scrape down the sides of the bowl.
• Add about 3/4 of the white chocolate and mix on low speed to combine. Scoop 2 tablespoon-sized balls of dough onto the prepared baking sheets, leaving at least 1 1/2 inches between each piece. Use your palm to flatten the balls slightly.
• Press the remaining white chocolate chunks into the surface of each piece of dough. Bake for 12 minutes, until the cookies appear set on the outside and puffed in the center, rotating the baking sheets halfway through. Cool completely on the baking sheet.

Steps:

• Stir together 2 cups cookie crumbs and butter and press into bottom and 1/2 inch up sides of a 9-inch springform pan.
• Beat cream cheese and sugar at medium speed with an electric mixer until blended.
• Add eggs, 1 at a time, beating just until blended after each.
• Stir in vanilla, 1 cup chocolate chunks, and 1 1/2 cups crushed cookies.
• Pour into prepared crust.
• Bake at 325º for 55 minutes or until center is almost set.
• Turn off oven; let cheesecake stand in oven with oven door partially open, 20 minutes.
• Remove cheesecake from oven and cool in pan on wire rack 30 minutes.
• Cover cheesecake and chill for 8 hours.
• Release sides of pan.
• Microwave remaining 3/4 cup chocolate chunks and whipping cream in a glass bowl at HIGH for 1 minute.
• Stir until chocolate melts.
• Chill this mixture for 30 minutes.
• Pour evenly over cheesecake and serve.

Steps:

• Heat oven to 350°F.
• Mix crumbs and butter; press onto bottom of 9-inch springform pan.
• Beat cream cheese and sugar in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Chop 8 oz. chocolate; stir into batter. Pour over crust.
• Bake 45 to 50 min. or until center is almost set. Run knife around rim of pan to loosen cake. Cool completely.
• Meanwhile, bring cream just to simmer in small saucepan on low heat. Chop remaining chocolate. Remove pan from heat. Add chocolate; stir until completely melted. Cool slightly.
• Pour chocolate over cheesecake. Refrigerate 3 hours. Remove rim of pan before serving cheesecake.

Steps:

• Preheat oven to 350 degrees.
• Melt butter in 9-inch square baking pan.
• Stir in crumbs and 1/2 cup nuts.
• Press to cover bottom of pan.
• In a small bowl, beat cream cheese, sugar, cocoa, egg, and vanilla at medium speed until smooth.
• Pour over crust and sprinkle with remaining 1/2 cup nuts.
• Bake 20 minutes.
• Let Stand at room temperature 2 hours.
• Cut into 1-inch squares with a sharp knife. Store covered, in refrigerator.
• These cookies are best presentted in a single layer.

Steps:

• Preheat oven to 350°; process cookies and 2 T sugar in a food processor until cookies are coarsely crushed.
• With the processor running, pour butter through food chute; process until cookies are finely crushed.
• Press mixture firmly on bottom of a lightly greased 9-inch springform pan.
• Place springform pan in a shallow baking pan.
• Bake for 10 minutes; let cool.
• Decrease oven temperature to 325°.
• Break 1 baking bar into squares and place in a microwave safe bowl; microwave on HIGH 1 minute; stir until smooth.
• Beat cream cheese, sour cream, and vanilla at low speed with an electric mixer until creamy.
• Gradually beat in melted chocolate; beat in 1 cup sugar and flour.
• Add eggs, 1 at a time, beating just until yellow disappears.
• Stir in 1 cup chocolate chunks.
• Pour batter into baked crust; sprinkle with remaining chocolate chunks.
• Bake for 1 hour until set.
• Remove cheesecake from oven; gently run a knife around outer edge of cheesecake to loosen from sides of pan; cool completely on wire rack.
• Cover and chill 8 hours.
• Remove sides and bottom of pan; place cheesecake on a serving plate.
• Chop remaining 1 1/2 baking bars and place in a microwave-safe bowl; add whipping cream, and microwave on HIGH 1 minute.
• Stir until blended and smooth; let stand 5 minutes.
• Pour ganache over chilled cheesecake; allowing ganache to spill over edges of cheesecake; smooth ganache with an offset spatula.
• Chill at least 1 hour before serving.

Steps:

• PREHEAT: oven to 350 if using a 9-in silver springform pan(325 if using a 9-in dark nonstick springform pan). Combine crums and butter. Press firmly onto bottom of pan.
• BEAT cream cheese and sugar in large bowl with electric mixer on medium speed until well blended.
• Add sour cream; mix well.
• Add eggs, 1 at a time beating on low speed after each addition just until blended.
• Chop 8 of the squares of chocolate; stir into batter. Pour over crust.
• BAKE 45 to 50 min or until center is almost set. Run knife or metal spatula around side of pan to loosen cake. Cool completely.
• CHOP remaining 4 squares of chocolate. Bring Cream to simmer in small saucepan on low heat. Remove from heat. Add chocolate; stir until completely melted. Cool slightly. Pour over cheesecake.
• Refrigerate at least 3 hours or overnight. Remove side of pan before serving. Store leftover cheesecake in refrigerator.

Steps:

• To make the biscuit base, crush the digestive biscuits with a rolling pin or blitz in a food processor, then tip into a bowl with the sugar and butter and stir to combine. Butter and line an 18cm springform tin and tip in the biscuit mixture, pushing it down with the back of a spoon. Chill in the fridge for 30 mins.
• To make the cheesecake, melt the chocolate in short bursts in the microwave, then leave to cool slightly. Whip the cream in a large bowl using an electric whisk until soft peaks form, then fold in the cocoa powder. Beat the cream cheese and sugar together, then fold in the cream mixture and the cooled chocolate.
• Spoon the cheesecake mixture over the biscuit base, levelling it out with the back of a spoon. Transfer to the freezer and freeze for 2 hrs, or until set. Remove from the tin and leave at room temperature to soften for about 20 mins before serving.

Steps:

• Preheat oven to 325°. Place a greased 10-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan., In a small bowl, mix crushed cookies and melted butter. Press onto bottom of prepared pan., In a large bowl, beat cream cheese and sugar until smooth. Beat in cranberry juice and vanilla. Add eggs; beat on low speed just until blended. Fold in white chocolate and cranberries. Pour over crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake 60-70 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim from pan before serving.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan.
• Combine cream cheese with 1/4 cup sugar and 1 egg in a mixing bowl; beat until smooth. Stir 1 cup chocolate chips into the cream cheese mixture. Set aside.
• Fill a saucepan with water and bring to a boil. Turn the heat off, and set a heatproof mixing bowl over the water. In the mixing bowl, combine butter with the remaining cup of chocolate chips; stir until just melted and blended together. Stir in the remaining 1/2 cup sugar and 2 eggs, then sift together flour, baking powder, and salt; stir into chocolate until evenly blended.
• Pour half of the batter into the prepared baking pan. Spread the cream cheese mixture over the chocolate layer. Top with remaining chocolate mixture (this doesn't need to completely cover the cream cheese layer). Using a knife, swirl the top chocolate layer into the cream cheese to make a marble pattern.
• Bake in preheated oven at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until top is crinkled and edges pull away from sides of the pan. Cool thoroughly. Cut into 12 to 16 squares. Store in the refrigerator or freeze.