CHOCOLATE MALT CHEESECAKE
My mother-in-law loved chocolate malts-and cheesecakes, too. Can you guess who passed this recipe on to me? Sometimes, I substitute pretzel crumbs for the graham cracker crumbs. They make a surprisingly good crust! -Anita Moffett, Rewey, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 14 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 325°. Combine the cracker crumbs, sugar and butter. Press onto the bottom of a greased 9-in. springform pan; set aside., In a large bowl, beat cream cheese and milk until smooth. Add malt powder; beat well. Add eggs; beat on low speed just until combined. Stir in the melted chocolate and vanilla just until blended. Pour over crust. Place pan on a baking sheet. , Bake until center is almost set, 60-65 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight, covering when completely cooled. , Remove sides of pan. Garnish with confectioners' sugar and chocolate curls if desired. Refrigerate leftovers.
Nutrition Facts : Calories 369 calories, Fat 19g fat (11g saturated fat), Cholesterol 101mg cholesterol, Sodium 291mg sodium, Carbohydrate 47g carbohydrate (35g sugars, Fiber 1g fiber), Protein 7g protein.
MELTED CHOCOLATE TOP CHEESECAKE
This is so delicious. I am not sure where this recipe came from but being the cheesecake lover I am, it is a keeper.
Provided by Melanie Murray
Categories Cheesecake
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In a small saucepan, sprinkle gelatin over water; let stand for 1 minute.
- Heat gelatin; stir until dissolved.
- Remove from the heat; cool slightly.
- In a mixing bowl, beat the cream cheese and sugar until smooth.
- Gradually beat in cream, vanilla and gelatin mixture until smooth.
- Pour into crust.
- In a microwave, melt chocolate chips and butter; stir until smooth.
- Transfer to a heavy duty resealable plastic bag; cut a small hole in a corner of bag.
- Pipe a circle of chocolate in center of cheesecake.
- Pipe evenly spaced thin circles about 1/2 inches apart over filling.
- Beginning with the center circle, pull a toothpick through circles toward the outer edge.
- Wipe toothpick clean.
- Repeat the pattern until the cake is lined with melted chocolate on top.
- Cover and refrigerate for 2 hours before cutting.
- You can create a web look on top of cake.
Nutrition Facts : Calories 624.5, Fat 48.2, SaturatedFat 25.5, Cholesterol 115.8, Sodium 497.6, Carbohydrate 41.7, Fiber 0.8, Sugar 27, Protein 9.2
VANILLA CHEESECAKE WITH CHOCOLATE GLAZE
A chocolatey glaze is just the thing this creamy vanilla cheesecake needs for ultimate indulgence.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 9-inch cake
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees. In a small saucepan, melt 5 tablespoons butter. In a medium bowl, combine graham-cracker crumbs and 1/4 cup sugar. Stir in melted butter until crumbs are moist. Pour mixture into a 9-inch springform pan; press firmly, forming a 1/2-inch crust up sides of pan. Bake until set, 12 to 15 minutes. Transfer to a wire rack.
- Reduce temperature to 275 degrees. In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese until smooth. Slowly add remaining cup sugar. Scrape in vanilla seeds; reserve pod for another use. Beat until well combined, about 3 minutes.
- Drizzle in eggs, one at a time, stopping occasionally to scrape down bowl. Beat in sour cream and salt. Pour batter into crust.
- Bake cheesecake until sides have set but center appears soft, about 1 hour 45 minutes. Transfer pan to a wire rack to cool. Run a paring knife around the outside of crust, loosening it from pan. When cool, cover tightly with plastic; let set at least 4 hours or overnight.
- To serve, place chocolate, remaining 2 tablespoons butter, and cream in the top of a double boiler or a heat-proof bowl set over a pan of gently simmering water. Stir occasionally until melted. Remove from heat; let cool slightly. Pour chocolate glaze over cheesecake; spread into a circle, leaving a 1/2-inch border. Chill just until chocolate has set, about 10 minutes.
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