Saturday, July 25, 2009

Chocolate Wrapped Banana Cheesecake | cheesecake recipes

Chocolate Wrapped Banana Cheesecake | cheesecake recipes

Peanut Graham Crust
1/2 cup (1 stick) butter, at room temperature
1/4 cup packed light brown sugar
2 cups graham cracker crumbs
1 large ripe banana, mashed
1 cup unsalted roasted peanuts, finely chopped
Banana Cheesecake Filling
3 large ripe bananas
1 tablespoon fresh lemon juice
32 ounces cream cheese, softened
1/4 cup granulated sugar
1 pound mascarpone cheese
2 large eggs, at room temperature
1 tablespoon vanilla extract
Assembly
10 (1.5 ounce) bars Godiva Dark Chocolate, coarsely chopped
3 medium bananas
1/4 cup (1/2 stick) butter
1/4 cup packed light brown sugar
Make the graham cracker crust: Preheat oven to 375 degrees F.
Beat butter and sugar in mixing bowl until light and fluffy, using electric mixer at medium−high speed.
Add graham cracker crumbs and mix well. Add mashed banana and peanuts and mix well. Press
mixture into bottom of 9−inch springform pan.
Bake for 20 minutes or until crust is golden brown and set. Cool in pan on wire rack.
Make the banana cheesecake filling: Reduce oven temperature to 325 degrees F.
Peel bananas and place in food processor bowl. Cover and process until bananas are pureed. Remove
banana puree and place in bowl. Stir in lemon juice and set aside.
Beat cream cheese in mixing bowl until smooth, using electric mixer at medium speed. Add sugar and
beat until light and fluffy. Add mascarpone cheese and beat 1 minute. Add eggs, one at a time, beating
well after each addition. Add vanilla and banana puree and blend well. Pour over crust.
Bake for 35 minutes or until filling still looks jiggly and under−baked. Cool in pan on wire rack. Cover
with aluminum foil and refrigerate several hours or overnight. Cheesecake will set and be firm to the
touch.
Assemble the cheesecake: Cut a piece of parchment paper or food−grade acetate to fit around the side
of cheesecake. Loosen cheesecake using a small knife. Remove side of springform pan.
Place chocolate in small microwave−safe bowl. Microwave on MEDIUM (50% power) for 1 minute.
Stir. Microwave 30 seconds more or until chocolate is softened. Stir until smooth and let cool.
Spread cooled chocolate evenly on strip of parchment paper. Allow chocolate to set up partially so that
it is not longer wet to the touch, but is still malleable. Press chocolate−covered strip directly onto side
of cheesecake. Refrigerate cheesecake until chocolate is set. Peel off parchment paper.
Slice bananas on the diagonal. Place butter and brown sugar into skillet. Cook until mixture comes to a
boil and is smooth, stirring constantly. Add bananas and heat until bananas are caramelized. Remove
banana slices from mixture, one at a time, and place on plate. Arrange bananas on top of cheesecake in
concentric circles. Serve immediately.

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Chocolate Velvet Cheesecake | cheesecake recipes

Chocolate Velvet Cheesecake | cheesecake recipes

Crust
1 cup vanilla wafer crumbs
1/2 cup chopped pecans
3 tablespoons granulated sugar
1/4 cup margarine, melted
Filling
16 ounces cream cheese, softened
1/2 cup packed brown sugar
2 eggs
6 ounces semisweet chocolate chips, melted
3 tablespoons almond flavored liqueur
2 cups sour cream
2 tablespoons granulated sugar
Combine crumbs, pecans, the 3 tablespoons granulated sugar and margarine; press onto bottom of a
9−inch springform pan. Bake at 325 degrees F for 10 minutes.
Combine cream cheese and brown sugar, mixing at medium speed of electric mixer until well blended.
Add eggs, one at a time, mixing well after each addition. Blend in chocolate and liqueur; pour over
crust. Bake at 325 degrees F for 35 minutes.
Increase oven temperature to 425 degrees F.
Combine sour cream and the 2 tablespoons granulated sugar. Carefully spread over cheesecake. Bake
at 425 degrees F for 10 minutes. Loosen cake from rim of pan. Cool before removing rim of pan. Chill.
Variation
Substitute 2 tablespoons milk and 1/4 teaspoon almond extract for almond flavored liqueur.

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Chocolate Turtle Cheesecake | cheesecake recipes

Chocolate Turtle Cheesecake | cheesecake recipes

2 cups vanilla wafer crumbs
6 tablespoons margarine, melted
1 (14 ounce) bag caramels
1 (5 ounce) can evaporated milk
1 cup chopped pecans, toasted
16 ounces cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 eggs
1/2 cup semisweet chocolate chips, melted
Combine crumbs and margarine; press onto bottom and sides of 9−inch springform pan. Bake at 350
degrees F for 10 minutes.
In a 1 1/2−quart heavy saucepan, melt caramels with milk over low heat, stirring frequently, until
smooth. Pour over crust. Top with pecans.
Combine cream cheese, sugar and vanilla extract, mixing at medium speed of electric mixer until well
blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate; pour over pecans.
Bake at 350 degrees F for 40 minutes. Loosen cake from rim of pan; cool before removing rim of pan.
Chill.
Garnish with whipped cream, additional chopped nuts and maraschino cherries, if desired. Put a
dollop of whipped cream toward the outside edge of each slice. Sprinkle whipped cream with nuts, then
top with a cherry.

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Chocolate Ripple Cheesecake | cheesecake recipes

Chocolate Ripple Cheesecake | cheesecake recipes

1 cup flour, divided
1 cup plus 2 tablespoons granulated sugar
1/4 teaspoon salt
1/2 cup butter
3 (1 ounce) packets pre−melted unsweetened chocolate
24 ouncse cream cheese, softened
2 teaspoons vanilla extract
6 eggs
1 cup sour cream
Preheat oven to 400 degrees F.
Combine 3/4 cup of the flour, 2 tablespoons of the sugar and salt. With pastry blender or fork cut
butter into flour mixture until fine; stir in 1 packet chocolate. Press mixture in bottom of a 9−inch
springform pan. Bake 10 minutes. Remove from oven; turn oven to 475 degrees F.
In large bowl beat at low speed cream cheese and remaining 1 cup sugar until smooth; blend in
remaining 1/4 cup flour and vanilla extract. Add eggs one at a time, beating well after each. Beat in
sour cream.
In small bowl combine 1 1/2 cups cheese mixture with remaining 2 packets chocolate. Pour 1/2 the
plain cheese mixture over crust. With circular motion, drizzle half the chocolate mixture on top.
Repeat sequence. With a spatula cut through mixture to marbleize it. Bake at 475 degrees F for 12
minutes; turn oven down to 200 degrees F and bake 1 hour longer.
Remove from oven. Cool for 2 to 3 hours. Refrigerate for 8 hours. To cut, use sharp knife which has
been run under hot water. Cracks in top are characteristic. Should be made the day before.

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Chocolate Ricotta Cheesecake | cheesecake recipes

Chocolate Ricotta Cheesecake | cheesecake recipes

Graham Crust
1 cup graham cracker crumbs
2 tablespoons granulated sugar
1/4 cup melted butter or margarine
Preheat oven to 350 degrees F.
Stir together all ingredients. Press mixture onto bottom and 1/2 inch up side of 9−inch springform pan.
Bake 10 minutes; cool.
Filling
3 cups ricotta or low−fat cottage cheese
1 cup granulated sugar
4 eggs
1 cup whipping cream
1/8 teaspoon salt
1/3 cup Hershey’s Cocoa
1/4 cup all−purpose flour
1/2 teaspoon vanilla extract
Glazed Fruit
Sweetened whipped cream (optional)
Preheat oven to 350 degrees F.
In food processor or blender container, place ricotta cheese, sugar and eggs; process until smooth. Add
remaining ingredients except Glazed Fruit. Process until smooth. Pour batter into prepared crust.
Bake 1 hour and 15 minutes or until set. Remove from oven. Loosen cheesecake from rim of pan; cool
to room temperature. Refrigerate several hours or overnight.
Remove rim of pan; top with fresh or Glazed Fruit, mint sprig and pipe with sweetened whipped
cream, if desired.
Glazed Fruit
Stir 1 1/2 cups sliced peaches, pitted sweet cherries, fresh strawberries or pineapple chunks with 1/2
cup fruit preserves until fruit is well coated. Arrange on top of cheesecake.

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Chocolate Raspberry Truffle Cheesecake | cheesecake recipes

Chocolate Raspberry Truffle Cheesecake | cheesecake recipes

Crust
2 1/2 cups chocolate wafer crumbs
1/3 cup butter or margarine, melted
1/2 cup granulated sugar
Filling
8 ounces semisweet chocolate squares, cut into 1/2−inch cubes
1/4 cup hot strong coffee
24 ounces cream cheese, cut into 1−inch cubes
8 ounces sour cream
1 cup granulated sugar
2 eggs
2 tablespoons whipping cream
1 teaspoon vanilla extract
1/4 cup Chambord or other raspberry−flavored liqueur
Garnishes
Raspberry Sauce
Whipped cream, fresh mint
Combine wafer crumbs, butter and the 1/2 cup sugar; blend well. Press on bottom and 1 1/2 inches up
sides of a 9−inch springform pan. Set aside.
Position knife blade in food processor bowl; add chocolate cubes, and process until finely ground. With
food processor running, pour hot coffee through food chute. Process until chocolate is melted and
smooth. Add cream cheese cubes and next 6 ingredients, and process until mixture is smooth, stopping
once to scrape down sides of processor bowl.
Pour mixture into the prepared crust, and bake at 350 degrees F for 55 minutes (center will still be
soft). Let cheesecake cool to room temperature on a wire rack. Cover and chill at least 8 hours.
Carefully remove sides of pan. Place each serving on a pool of Raspberry Sauce. Garnish with whipped
cream and fresh mint leaves, if desired.
Raspberry Sauce
1 (10 ounce) package frozen raspberries, thawed
2 teaspoons cornstarch
Drain raspberries, reserving juice. Put raspberries through a food mill, and discard seeds. Combine
raspberry juice, purée and cornstarch, stirring until smooth. Cook over medium heat, stirring until
smooth and thickened. Let cool.

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Chocolate Raspberry Cheesecake with Oreos | cheesecake recipes

Chocolate Raspberry Cheesecake with Oreos | cheesecake recipes

18 OREO Chocolate Sandwich Cookies, finely crushed
2 tablespoons butter or margarine, melted
24 ounces PHILADELPHIA Cream Cheese, softened
3/4 cup granulated sugar
1 teaspoon vanilla extract
3 eggs
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
8 ounces PHILADELPHIA Cream Cheese, softened
6 squares BAKER'S Semi−Sweet Baking Chocolate, melted, slightly cooled
1/3 cup strained red raspberry preserves
6 squares BAKER'S Semi−Sweet Baking Chocolate
1/4 cup whipping cream
Mix crumbs and butter; press onto bottom of 9−inch springform pan.
Beat 3 packages cream cheese, sugar and vanilla with electric mixer on medium speed until well
blended.
Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Blend in sour cream;
pour over crust.
Beat 1 package cream cheese and 6 squares melted chocolate with electric mixer on medium speed
until well blended. Add preserves; mix well. Drop rounded tablespoonfuls of chocolate mixture over
plain cream cheese mixture; do not swirl.
Bake at 325 degrees F for 1 hour and 15 minutes to 1 hour and 20 minutes or until center is almost set.
Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
Melt remaining chocolate and whipping cream on low heat, stirring until smooth. Spread over cooled
cheesecake. Refrigerate 4 hours or overnight.
Garnish with additional whipped cream, raspberries and fresh mint leaves.

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Chocolate Raspberry Cheesecake| cheesecake recipes

Chocolate Raspberry Cheesecake| cheesecake recipes

Serves 10 to 12 depending on the size you cut
Chocolate Wafer Crust
6 tablespoons butter or margarine
1 1/2 cups vanilla wafer crumbs
6 tablespoons powdered sugar
6 tablespoons Hershey's cocoa powder
Melt butter in a medium microwave safe bowl and microwave on HIGH (100%) for 30 seconds or until
the butter is melted. Remove and stir in crumbs, powdered sugar and cocoa powder, mixing to blend.
Press crumb mixture into bottom and 1/2" up the sides of a 9" springform pan. Set aside.
Filling
1 2/3 cups Hershey's raspberry chips ( 10 ounce bag)
16 ounces cream cheese, softened
3/4 cup granulated sugar
4 eggs
1 (8 ounce) container sour cream
1 teaspoon vanilla extract
Sweetened whipped cream
Fresh raspberries
Preheat oven to 325 degrees F.
Place chips in a microwave safe bowl and microwave on HIGH ( 100%) for 1 minute, stirring if
necessary, microwave an additional 15 seconds at a time, stirring after each heating, just until chips
are melted and smooth. ( this step can be done in a double boiler).
Beat cream cheese and sugar in a mixer bowl on medium speed until smooth. Blend in melted chips.
Add eggs, one at a time, beating well after each addition. Add sour cream and vanilla, blending well.
Pour into prepared crust.
Bake in preheated oven 55 to 60 minutes or until almost set in center. Remove from oven to a wire
rack. Immediately loosen edges of cake from side of pan with a knife or a metal spatula. Cool
completely.
Remove side of pan, cover and refrigerate for at least 24 hours for cheesecake to set.
Just before serving, garnish with whipped cream and raspberries. Refrigerate any leftovers is there are
any.
NOTE: it is sometimes hard to find the raspberry chocolate chips. I substitute regular semisweet
chocolate chips, melt them and then, when making the filling, I add just enough of raspberry extract
for flavor.

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Chocolate Praline Cheesecake| cheesecake recipes

Crust
1 1/4 cups finely crushed chocolate graham cracker crumbs
4 tablespoons butter, melted
Preheat the oven to 350 degrees F.
In a large bowl, combine crumbs and butter; mix well. Press crumbs evenly onto the bottom of an ungreased 9−inch springform pan. Bake for 8 minutes. Cool completely on a wire rack.
Filling
10 ounces (2 1/2 baking bars) semisweet
chocolate, broken into 1−inch pieces
24 ounces cream cheese, softened
1 cup firmly packed brown sugar
3 eggs
1 cup heavy whipping cream
2 teaspoons pure vanilla extract
1/4 teaspoon salt (optional)
Melt chocolate in a double boiler over hot, but not boiling, water. Stir the chocolate occasionally until
smooth. Remove from the heat. In a large bowl, beat cream cheese on low speed just until smooth.
Gradually add brown sugar and continue beating until smooth. scrape down the sides of the bowl and
the beaters with a rubber spatula. Add eggs, one at a time, beating well after each addition and
scraping down the bowl as needed. Beat in the melted chocolate until smooth. add whipping cream,
vanilla extract and salt, beating just until smooth.
Pour filling into crust and place the cake in the oven. Immediately lower the oven temperature to 325
degrees F. Bake 1 hour to 1 hour 10 minutes, or until the center is just set.
Turn off the oven, and leave the cake inside for 30 minutes with the oven door closed. Transfer the
cake to a wire rack. Using a metal spatula, loosen the cake from the sides of the pan.
Topping
1/2 cup ready−made caramel topping
1/2 cup chopped pecans
2 ounce s(1/2 baking bar) semisweet chocolate, coarsely chopped
Preheat the oven to 350 degrees F. Place chopped pecans on a baking sheet and toast for 3 to 4 minutes,
or until fragrant. Combine caramel topping, toasted pecans and chocolate. Spoon the mixture over the
warm cake. After the cake has cooled completely, chill it for at least 8 hours or overnight. Store
covered in the refrigerator.

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Monday, July 13, 2009

Chocolate Mousse Cheesecake | cheesecake recipes

Chocolate Mousse Cheesecake | cheesecake recipes

Crust
3/4 cup graham cracker crumbs
1/4 cup unsalted butter, softened
2 tablespoons granulated sugar
Preheat oven to 350 degrees F. Place cracker crumbs, butter and sugar in a food processor and whirl a
few times to mix. Press into the bottom of an 8−inch springform mold. Set aside.
Filling
24 ounces cream cheese
2 large eggs
1 cup granulated sugar
8 ounces semisweet chocolate, melted
2 tablespoons heavy cream
7 tablespoons very strong coffee (espresso)
3/4 cup sour cream
1 teaspoon dark rum
Put cream cheese, eggs and sugar into the processor bowl and mix until smooth. Add remaining
ingredients and blend thoroughly. Pour batter on top of the crust. Bake for 45 minutes without opening
the oven door. Cake will be slightly soft in the middle, but will firm up as it cools. At the end of the
baking time, turn off heat and prop oven door open slightly with a pot holder or knife. Allow cake to
cool in the oven for 1 hour before removing. Refrigerate.
Remove cake from the refrigerator at least 15 minutes before serving.
Serves 8 to 10.

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Chocolate Mint Meringue Cheesecake | cheesecake recipes

Chocolate Mint Meringue Cheesecake | cheesecake recipes

Crust
1 cup chocolate wafer crumbs
2 tablespoons granulated sugar
3 tablespoons butter or margarine, melted
Combine crumbs, butter or margarine and sugar; press onto bottom of 9−inch springform pan. Bake
at 350 degrees F for 10 minutes.
Filling
24 ounces cream cheese, softened
2/3 cup granulated sugar
3 large eggs
1 cup mint chocolate chips, melted
1 teaspoon vanilla extract
Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add
eggs, one at a time, mixing well after each addition. Blend in melted mint chocolate chips and vanilla
extract; pour over crust.
Bake at 350 degrees F for 50 minutes.
Loosen cake from rim of pan; cool before removing rim of pan. Chill.
Meringue
3 large egg whites
1 (7 ounce) jar marshmallow creme
Beat egg whites until soft peaks form. Gradually add marshmallow creme, beating until stiff peaks
form. Carefully spread over top of cheesecake to seal. Bake at 450 degrees F for 3 to 4 minutes or until
lightly browned.

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Chocolate Mint Cheesecake | cheesecake recipes

Chocolate Mint Cheesecake | cheesecake recipes

2 cups chocolate wafer crumbs
1/4 cup granulated sugar
1/4 cup butter or margarine, melted
32 ounces cream cheese, softened
1 2/3 cups granulated sugar
5 eggs
1/3 cup green crème de menthe
1 tablespoon vanilla extract
1/2 cup butter or margarine
3/4 cup cocoa
2 3/4 cups sifted confectioners’ sugar
1/2 cup milk
1 1/2 teaspoons vanilla extract
Chocolate Marble Leaves (for garnish)
Combine first 3 ingredients. Firmly press mixture evenly over bottom and 2 inches up sides of a
10−inch springform pan. Bake at 325 degrees F for 7 minutes, then let cool.
Beat cream cheese at high speed of an electric mixer until light and fluffy. Gradually add the 1 2/3 cups
sugar, beating well. Add eggs, beating just until combined. Stir in crème de menthe and the 1
tablespoon vanilla extract. Pour into prepared pan. Bake at 325 degrees F for 1 hour and 15 minutes
(center may be soft, but will firm when chilled). Let cool to room temperature on a wire rack.
Melt the 1/2 cup butter in a small saucepan. Add cocoa, and stir until smooth. Remove from heat, then
let cool. Pour chocolate mixture into a small mixing bowl; gradually add confectioners' sugar
alternately with milk, beating at medium speed of an electric mixer until smooth. Stir in the 1 1/2
teaspoons vanilla extract. Spread mixture over top of cheesecake. Garnish, if desired, with Chocolate
Marble Leaves.
Chocolate Marble Leaves
Select 12 to 14 nonpoisonous leaves, such as mint or rose. Wash leaves, then pat dry with paper towels.
Place 1 ounce vanilla−flavored candy coating in a 6−ounce custard cup. Microwave at MEDIUM (50%
power) for 1 to 2 minutes or until coating melts, stirring after 1 minute. Stir a small amount of green
paste food coloring into the coating. Place custard cup in a shallow pan; pour hot water to a depth of
1/2 inch into pan to prevent coating from hardening quickly. Set aside.
Place 1 ounce chocolate−flavored candy coating in a 6−ounce custard cup. Microwave at MEDIUM for
1 to 2 minutes or until coating melts, stirring after 1 minute; place cup in a pan of hot water.
Using an artist's brush, coat tops of half the leaves with green coating. Place three small dots of
chocolate−flavored coating on leaves; using the tip of a wooden pick, draw lines through dots to create
a marbled effect. Place leaves over a rolling pin or other rounded object. Let coated leaves stand at
room temperature until coating cools and is firm. Reverse colors on remaining mint leaves.
Grasp leaf at the stem end, and carefully peel leaf away from the coating. Cover and store marbled
leaves in a cool, dry place until ready to use.

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Chocolate Malt Cheesecake | cheesecake recipes

Chocolate Malt Cheesecake | cheesecake recipes

1 cup graham cracker crumbs
3 tablespoons granulated sugar
3 tablespoons butter, melted
16 ounces cream cheese, softened
3/4 cup granulated sugar
1/3 cup chocolate malt
1 teaspoon vanilla extract
2 eggs
Whipped cream
Preheat oven to 375 degrees F.
Combine crumbs, the 3 tablespoons sugar and butter. Press onto bottom and sides of a 9−inch
springform pan. Set aside.
Combine softened cream cheese, the 3/4 cup sugar, chocolate malt and vanilla extract. Mix with
electric mixer until well blended. Blend in eggs, mixing well. Pour into crust and bake for 30 minutes.
Remove from oven, loosen rim and cool. Remove rim and add whipped cream sprinkled with chocolate
malt. Chill before serving.

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Chocolate Mallow Cheesecake | cheesecake recipes

Chocolate Mallow Cheesecake | cheesecake recipes

1 cup vanilla wafer crumbs
1/4 cup margarine, melted
1/4 cup strong coffee
2 (1 ounce) squares unsweetened chocolate
16 ounces cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 (7 ounce) jar Marshmallow Crème
2 cups thawed nondairy whipped topping
Mix together crumbs and margarine. Press mixture onto bottom of a 9−inch springform pan. Melt
coffee and chocolate over low heat; stirring until smooth. Cool.
Mix cream cheese, sugar and vanilla extract at medium speed of electric mixer until well blended. Beat
in Marshmallow Crème and coffee mixture. Fold in whipped topping; spoon over crust. Chill until
firm.

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Chocolate Lace Cheesecake | cheesecake recipes

Chocolate Lace Cheesecake | cheesecake recipes

Yield: 12 servings
Crust
1 1/2 cups chocolate cookie crumbs
1/2 cup fine chopped almonds
1/4 cup melted butter
Filling
16 ounces cream cheese, softened
2/3 cup granulated sugar
3 eggs
2 cups chocolate chips, melted and cooled
1 cup whipping cream
2 tablespoons butter
1 teaspoon vanilla extract
Topping
1 cup sour cream
1 1/2 teaspoons vanilla extract
1 tablespoon granulated sugar
1/2 ounce unsweetened chocolate. melted
Preheat oven to 325 degrees F. Butter a 9−inch springform pan.
In a large bowl, blend crust ingredients. Press into the bottom and up the sides of the pan and
refrigerate. In a large bowl beat the cream cheese and 2/3 cup sugar until smooth. Add the eggs one at
a time, beating well after each addition. Add melted chocolate chips and beat well. Add whipping
cream, 2 tablespoons butter and 1 teaspoon vanilla extract. Beat until smooth. Pour into the prepared
crust and bake for 55 to 65 minutes or until edges are set. Center of cake will be soft. Cool in pan for 5
minutes and then carefully remove the sides of the pan and cool completely.
In a small bowl combine the sour cream, 1 1/2 teaspoons vanilla extract and 1 tablespoon sugar. Stir
until smooth. Spread over the cooled cheesecake. Drizzle with the 1 ounce melted chocolate in a lace
pattern. Refrigerate several hours or overnight before serving.

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Chocolate Julep Cheesecake | cheesecake recipes

Chocolate Julep Cheesecake | cheesecake recipes

Yield: 10 servings
Crust
1 1/2 cups chocolate cookie crumbs
2 teaspoons granulated sugar
3 tablespoons butter, melted
Filling
5 ounces semisweet chocolate
16 ounces cream cheese, softened
3/4 cup granulated sugar
1/2 cup sour cream
4 eggs
3 tablespoons bourbon
1 1/2 teaspoons clear crème de menthe
Maraschino cherries for garnish
Mint leaves for garnish
Crust: Combine the crumbs sugar and melted butter. Press firmly and evenly into a 9−inch springform
pan. Place in refrigerator while making filling.
Filling: Melt chocolate in heavy saucepan. Beat cream cheese and sugar until smooth. Add sour cream.
Blend well. Beat in eggs one at a time beating at low speed. Blend in bourbon and crème de menthe.
Pour 1 1/4 cups batter into another bowl. Mix remaining batter with the melted chocolate. Fill crust
with the chocolate batter then slowly pour on the plain batter making a swirling pattern as desired.
Bake at 350 degrees F for 45 to 50 minutes. The sides will be puffed and the center will be soft (it will
firm when cooled). Chill at least 6 hours before serving.
NOTE: An extra dash of crème de menthe may be added to the plain batter.

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Saturday, July 11, 2009

Chocolate Irish Cream Cheesecake | cheesecake recipes

Chocolate Irish Cream Cheesecake | cheesecake recipes

1 cup chocolate wafer crumbs (about 18 cookies)*
1/4 cup butter, melted
1/2 teaspoon ground cinnamon
24 ounces cream cheese, softened
1 (8 ounce) container dairy sour cream
1 cup granulated sugar
1 (8 ounce) package semisweet chocolate, melted and cooled
3 eggs
1/3 to 1/2 cup Irish cream liqueur
2 tablespoons whipping cream or milk
2 teaspoons vanilla extract
Fresh raspberries (optional)
1/3 cup semisweet chocolate pieces, melted (optional)
Preheat oven to 325 degrees F.
For crust, in a medium mixing bowl combine crumbs, butter and cinnamon; toss gently to mix. Spread
mixture evenly in the bottom of a 9− or 10−inch* springform pan; press onto bottom for a firm, even
crust. Set pan aside.
For filling, in a large mixing bowl combine cream cheese, sour cream, sugar and melted chocolate; beat
with an electric mixer on medium to high speed until combined. Add eggs all at once. Beat on low
speed just until combined. Do not overbeat. Stir in liqueur, whipping cream or milk, and vanilla
extract. Place pan on a baking sheet. Pour filling into crust. Bake for 50 to 60 minutes or until center
appears nearly set when gently shaken.
Cool in pan on a wire rack for 15 minutes. Remove sides; cool completely. Cover and chill cheesecake
for 4 hours or overnight.
Before serving, transfer the cheesecake to a platter. Top with fresh raspberries and drizzle with 1/3 cup
melted chocolate, if desired.
Serves 12 to 16.
NOTE: If using the 10−inch springform pan, add another 1/4 cup chocolate wafer crumbs to the crust.

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Chocolate Frangelico Cheesecake | cheesecake recipes

Chocolate Frangelico Cheesecake | cheesecake recipes
Crust
20 chocolate−covered graham cracker cookies
3 tablespoons unsalted butter (at room temperature)
Position rack in center of oven and preheat to 425 degrees F. Wrap foil tightly around outside of
9−inch diameter springform pan with 2 3/4−inch high sides.
Finely grind graham cracker cookies in processor. Add butter and process until blended. Press mixture
onto bottom (not sides) of prepared pan. Set aside.
Filling
24 ounces cream cheese (at room temperature)
2/3 cup plus 3 tablespoons granulated sugar
1/4 cup sour cream
5 teaspoons cornstarch
3 large eggs
1 large egg yolk
1 teaspoon vanilla extract
1/2 cup Frangelico (hazelnut liqueur)
1/3 cup almonds, toasted, chopped
1 teaspoon almond extract
4 teaspoons unsweetened cocoa powder
Blend cream cheese, 2/3 cup sugar, sour cream and cornstarch in processor. Add eggs, yolk and vanilla
extract; process until well blended, scraping down sides of processor occasionally. Transfer 3/4 cup
cream cheese mixture to small bowl; set aside. Add Frangelico, almonds and almond extract to
remaining cream cheese mixture in processor. Blend well, using on/off turns. Spoon 2 1/2 cups
Frangelico mixture over crust.
Mix cocoa powder and 3 tablespoons sugar into reserved 3/4 cup cream cheese mixture. Spoon 2/3 cup
cocoa mixture over Frangelico mixture in pan. Spoon remaining Frangelico mixture over cocoa
mixture. Drop remaining cocoa mixture over by spoonfuls. Run tip of small knife through batter
several times to marbleize.
Bake cheesecake 10 minutes at 350 degrees F. Reduce oven temperature to 325 degrees F and bake
cake until sides are puffed and center is set, about 45 minutes. Transfer cake to rack. Using small knife,
cut around sides of pan to loosen cake. Cool cake completely in pan. Cover; chill overnight.
Remove pan sides from cake. Cut into wedges, garnish with whipped cream and chocolate covered
almonds and serve.
Makes 12 servings.

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Chocolate Flavored Liqueur Chocolate Cheesecake | cheesecake recipes

Chocolate Flavored Liqueur Chocolate Cheesecake | cheesecake recipes
Makes 10 servings
12 ounces cream cheese
1/2 cup granulated sugar
3 eggs, room temperature
3 ounces milk chocolate, coarsely chopped
7 tablespoons heavy whipping cream
2 tablespoons coffee flavored liqueur
1/2 cup whipped cream (optional)
1/2 (1 ounce) square semisweet chocolate,
shaved (optional)
Preheat oven to 300 degrees F (150 degrees C).
In a mixing bowl blend cream cheese and sugar until smooth. Beat in the eggs, one at a time. Mix in 3
tablespoons whipping cream and the coffee−flavored liquor. Pour into an 8 inch glass pie pan.
In a small saucepan, melt the chocolate with remaining 4 tablespoons whipping cream.
Drizzle chocolate in a spiral pattern over filling. Stir lightly with tip of table knife to achieve a
marbling effect. Set the pie pan in a larger pan with water that comes halfway up side of pie pan.
Bake at 300 degrees F (150 degrees C) until firm in the center, about 55 minutes.
Cool completely and refrigerate, covered with plastic wrap, overnight. Garnish with whipped cream
piped around edges and shaved chocolate in center.

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Chocolate Creme Brulée Cheesecake | cheesecake recipes

Chocolate Creme Brulée Cheesecake | cheesecake recipes
Crust
1 cup finely crushed chocolate sandwich cookies (Oreo)
1 tablespoon butter or margarine, melted
Mix crumbs and margarine or butter; press onto bottom of a 9−inch springform pan. Remove the sides
before baking. Bake for 10 minutes, then let it cool completely.
Filling
24 ounces cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
3 eggs
8 squares Baker's Semi−Sweet Chocolate,
melted and slightly cooled
1/4 cup hazelnut liqueur (optional)
Preheat oven to 325 degrees F. Add the sides of the springform pan.
Beat cream cheese, sugar and vanilla extract at medium speed with electric mixer until well blended.
Add eggs, one at a time, mixing at low speed after each addition; just until blended. Blend in melted
chocolate and liqueur; pour over crust.
Bake for 60 to 65 minutes or until center is almost set.
After baking, refrigerate 5 hours or overnight.
Topping
1/2 cup packed soft brown sugar
1 tablespoon water
Just before serving, heat broiler. Mix brown sugar and water; spread over cheesecake. Place on cookie
sheet. Broil 4 to 6 inches from heat for 1 to 1 1/2 minutes or until topping is bubbly.

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Chocolate Cranberry Cheesecake | cheesecake recipes

Chocolate Cranberry Cheesecake | cheesecake recipes
Crust
1 1/3 cups crumbs from chocolate wafer cookies,
such as Nabisco Famous Wafers (about 28 cookies)
1/4 cup granulated sugar
1/4 cup (1/2 stick) butter, melted
Preheat oven to 350 degrees F. Lightly butter the bottom and sides of a 9−inch springform pan.
In a bowl combine the crumbs, sugar and melted butter. Press the mixture across the bottom and part
way up the sides of the prepared pan. Set aside.
Filling
2 cups fresh or frozen cranberries
1/2 cup water
3/4 cup granulated sugar, divided
16 ounces cream cheese
2 eggs
3/4 cup sour cream
1 tablespoon cornstarch
In a medium saucepan, combine the cranberries, water and 1/4 cup sugar. Bring to a boil over high
heat, stirring to dissolve the sugar.
Reduce heat to medium and simmer uncovered 8 to 10 minutes, stirring often, until the mixture is
reduced to about one cup. Pour into a bowl and set aside to cool.
In the large bowl of an electric mixer, beat the cream cheese until it's smooth, about one minute. Add
the remaining 1/2 cup sugar and beat another minute, until the mixture is well−combined. Beat in the
eggs one at a time.
Add the sour cream, cornstarch and half the cranberry mixture, mixing well. Pour into the prepared
pan and dot the surface with heaping teaspoons of the remaining cranberry mixture.
Bake 15 minutes, then reduce the temperature to 325 degrees, and bake until the edges of the batter
have risen and begun to brown, about another 40 minutes. Cool the cheesecake completely on a wire
rack, run a sharp knife around the pan and release and remove the side. Cover the cheesecake with
plastic wrap. Refrigerate 4 hours or more before adding the Glaze.
Glaze
3/4 cup heavy cream
1 1/3 cups (8 ounces) semisweet chocolate chips
Put the cream in a medium saucepan and bring it to a low simmer. Remove the pan from the heat, add
the chocolate and stir until the chocolate has melted and the mixture is completely smooth. Pour into a
bowl and let stand until it is lukewarm but still pourable.
Unwrap the cheesecake and put it on a rack over waxed paper. Pour the glaze onto the center of the
cheesecake which has been chilled for 4 hours or more; use a metal spatula to spread it evenly over the top and let it run down the sides.
Set the cheesecake on a serving plate and refrigerate. Let stand at room temperature about an hour
before serving.
Serves 15.

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