Double Chocolate Cheesecake Recipes

Steps:

• Heat oven to 300 degrees F. Spray bottom of 9-inch springform pan with no-stick cooking spray.
• Combine graham cracker crumbs, sugar and butter; sprinkle evenly into bottom of pan.
• Beat cream cheese until fluffy in large bowl. Mix in cocoa and flour. Add remaining ingredients; mix well. Pour into prepared pan.
• Bake 40 to 50 minutes or until center is set. Cool. Chill. Garnish as desired.

Steps:

• Heat oven to 325 degrees F.
• Mix crumbs and butter; press onto bottom of 13x9-pan lined with foil. Bake 10 min.
• Beat cream cheese, sugar, flour and vanilla with mixer until blended. Add chocolate; mix well.
• Add eggs, 1 at a time, mixing on low after each just until blended. Pour over crust.
• Bake 45 minutes or until center is almost set. Cool. Refrigerate 4 hours. Use foil to lift cheesecake from pan. Top with berries.

Steps:

• Heat oven to 350°F. Wrap outside bottom and side of 9-inch springform pan with heavy-duty foil to prevent leaking. Spray inside bottom and side of pan with cooking spray. In small bowl, mix crust ingredients. Press firmly in bottom of pan. Bake 10 minutes. Reduce oven temperature to 300°F. Cool crust 10 minutes.
• Meanwhile, in large bowl, beat cream cheese and 1/4 cup sugar with electric mixer on medium-high speed until light and fluffy. Gradually add condensed milk, beating just until blended. Add 1/3 cup whipping cream, the flour and vanilla; beat just until blended. Add eggs, one at a time, beating just until blended. Pour over crust.
• Bake 1 hour 15 minutes to 1 hour 25 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly when moved. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes. Run small metal spatula around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Refrigerate at least 6 hours or overnight.
• Run small metal spatula around edge of cheesecake; carefully remove foil and side of pan. Place cheesecake on serving plate. In medium microwavable bowl, microwave 3/4 cup whipping cream on High 1 minute or until hot. Add chocolate chips; stir until chocolate is melted and mixture is smooth. Pour ganache over cheesecake; smooth ganache with spatula. Let stand 10 minutes. Gently press crushed peppermint sticks into side of cheesecake. Cover; refrigerate any remaining cheesecake. Garnish with peppermint bark, if desired.

Steps:

• In a small bowl, combine crust ingredients; reserve 2 tablespoons for garnish. Press remaining crumbs evenly onto the bottom and 2 in. up the sides of a 9-in. springform pan. Chill. , For filling, in a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, chocolate and extract. Add eggs; beat on low speed just until combined. Pour into crust., Place pan on a baking sheet. Bake at 350° for 40 minutes (filling will not be set). Remove from oven and let stand for 5 minutes., Meanwhile, combine topping ingredients. Gently spread over filling. Sprinkle with reserved crumbs. Bake 10 minutes longer. , 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 with sliced, toasted almonds if desired.

Steps:

• Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., In a large bowl, combine the wafer crumbs, butter, sugar and espresso powder. Press onto the bottom and 1 in. up the sides of prepared pan., In a large bowl, beat the cream cheese, sugar, sour cream, melted chocolate, cocoa, half-and-half and flour until smooth. Add eggs; beat on low speed just until combined. Stir in the espresso powder and vanilla. Pour into crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake at 350° until center is just set and top appears dull, 60-70 minutes. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan., In a small saucepan, combine liqueur and half-and-half. Bring to a boil; cook until liquid is reduced by half. Meanwhile, in a large bowl, beat whipping cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form., Drizzle cheesecake with coffee syrup; garnish with whipped cream, chocolate and coffee beans.

Steps:

• For crust: Position rack in center of oven and preheat to 350 degrees F; place cookies, walnuts, sugar and chocolate in processor; process until finely chopped; add butter and process until moist crumbs form; transfer crumbs to a 10 inch springform pan; Press on bottom and 2 inches up sides of pan; set on cookie sheet and bake for 10 minutes; transfer to rack and cool; maintain oven temperature.
• For filling: Melt unsweetened chocolate, stir until smooth; cool slightly; beat cream cheese with ½ cup sugar in large bowl until fluffy; add eggs, one at a time, beating until just incorporated; transfer 2 ½ cups plain batter to a medium-sized bowl and set aside; add brown sugar to batter remaining in large bowl and beat until combined; mix corn syrup, then melted chocolate into this batter; pour 2/3 cup of this batter into a small bowl and set aside; pour remainder of batter in big bowl into crust; set on cookie sheet and bake until filling is barely set, about 15 minutes; cool 5 minutes; scald cream with orange and lemon zests in small saucepan; remove from heat; add white chocolate and stir until melted and smooth; cool slightly; pour white chocolate mixture to reserved 2 ½ cups batter in medium bowl and stir; mix in liqueur; starting at outside edge, carefully spoon white batter over chocolate layer; set on cookie sheet and bake until sides are puffed and center moves only slightly when shaken, 35-40 minutes; cool 5 minutes; spoon reserved chocolate batter in the small bowl by tablespoonfuls into the center of white chocolate layer; using back of spoon, spread evenly to within ½ inch of cake edge; set on cookie sheet and bake 10 minutes; transfer to rack to cool; using small, sharp knife, cur around edge of pan sides to loosen; cool cheesecake completely in pan; ccover and refrigerate when completely cooled (prepare 2 days before you plan to serve this).
• For dark and white chocolate leaves: Line 2 cookie sheets with foil; place semisweet chocolate and ½ tsp Crisco in small bowl; melt; using small metal (offset works best) spatula or back of spoon, spread thin layer of chocolate over veined underside of 6 leaves, being careful not to drip any chocolate onto other side of leaf; [lace on 1 cookie sheet; chill until set, about 5 minutes; spread second, thin layer of chocolate on each leaf, remelting chocolate if necessary; refrigerate 30 minutes.
• Do the same with white chocolate.
• Starting at stem end, gently peel leaves off, leaving only chocolate imprint (can be prepared 1 day ahead; refrigerate in single layers in container).
• To make orange threads: Using vegetable peeler, remove orange peel in large strips; cut strips into fine, long julienne; blanch 30 seconds; drain well; dry thoroughly on paper towels (can be prepared 1 day ahead).
• To make whipped cream topping: Beat cream and sugar until soft peaks form; add liqueur and beat until stiff peaks form.
• To assemble this masterpiece: Release sides of pan from cheesecake; spoon whipped cream into pastry bag fitted with large star tip; pipe decorative border around edge of cake; set alternating white and dark chocolate leaves at a slight angle (with 1 edge barely inserted into cream) atop cream border and into dark part of cake; arrange orange threads decoratively on cake, curling them by giving them a couple of twists.
• Be brave enough to actually cut into this beauty cause it tastes delicious as well as being so gorgeous!

Steps:

• Make crust:
• Preheat oven to 350°F. Wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with double thickness of foil. Spray bottom of pan with vegetable oil spray. Finely grind cookies in processor. Add butter and process until blended. Press mixture onto bottom (not sides) of prepared pan. Refrigerate while preparing filling.
• Make filling:
• Combine cream and coffee powder in medium saucepan. Stir over medium heat until coffee powder dissolves. Reduce heat to low. Add chocolate; whisk until chocolate melts and mixture is smooth. Cool 10 minutes.
• Using electric mixer, beat cream cheese and sugar in large bowl until well blended. Beat in cornstarch. Add sour cream and vanilla; beat well. Add eggs 1 at a time, beating just until blended after each addition. Whisk 1 cup cheese mixture into chocolate mixture. Return chocolate mixture to remaining cheese mixture; whisk until smooth.
• Pour batter into crust. Place springform pan in large baking pan. Add enough hot water to baking pan to cone halfway up sides of springform pan. Bake cheesecake until softly set and slightly puffed around edges, about 1 hour. Turn off oven. Let cake stand in oven 45 minutes. Transfer springform pan t rack and cool. Cover; chill cake overnight.
• Make glaze:
• Bring cream to boil in heavy small saucepan. Remove from heat. Add 4 ounces chocolate and whisk until melted and smooth. Pour glaze over top of cake. Using spatula, smooth glaze evenly over top. Refrigerate until glaze is set, at least 2 hours. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Using knife, cut around sides of pan to loosen cake. Remove pan sides. Cut into wedges and serve.

Steps:

• Preheat oven to 300°F Grease a 9-inch springform pan.
• Combine ingredients for crust in a bowl. Stir with a fork to combine well. Press into bottom of prepared pan.
• Beat cream cheese and Eagle Brand until well combined. Beat in eggs one at a time, beating well after each addition. Beat in sour cream and vanilla. Add melted chocolate. Stir in chocolate chips. Pour into prepared pan.
• Bake in preheated oven for 50-55 minutes or until cake is crusty on top but slightly jiggly when gently shaken. Cool on rack and refrigerate overnight.
• TIPS: Cake can be made up to 3 days ahead and refrigerated or can be frozen for up to 3 weeks.

Steps:

• Heat oven to 180C/fan 160C/gas 4. Line the base of a 25cm springform tin with baking parchment. Mix the melted butter and biscuit crumbs until well blended, then press firmly onto the base of the tin. Bake for 10 mins.
• Turn oven temperature up to 240C/fan 220C/gas 9. Beat the cream cheese and sugar with an electric whisk until smooth and creamy, then whisk in the cocoa, vanilla, Tia Maria, eggs, soured cream and half the melted chocolate. Stir enough milk into the remaining chocolate to make a sauce consistency, then set aside until ready to decorate the cheesecake.
• Put a little melted butter on some kitchen paper and use it to butter the sides of the cake tin. Pour in the cheese mixture, then smooth the top. Bake for 10 mins, then turn the heat down to 110C/fan 90C/gas ¼ for 25-30 mins. The filling should be set, but with a wobble in the centre. Turn off the oven, open the door a crack, then leave the cheesecake to cool in the oven for 2 hrs. Chill until ready to serve.
• To decorate the cheesecake, carefully remove it from the tin and strip the lining paper from the base. Lightly whip the cream until it just holds its shape, then swirl it on top and drizzle with the reserved chocolate sauce, rippling the sauce through the cream with the end of a spoon. Serve as is or pile with chocolate curls. To make the chocolate curls: run a swivel potato peeler firmly down the smooth back of a slab of chocolate so that curls of chocolate flake away from the bar.