Time 7h40m Number Of Ingredients 13 Steps:
Preheat oven to 325°F (163°C). Grease the bottom and sides of a 9-inch springform pan. Wrap the outside of the pan in layers of heavy duty aluminum foil. You’ll be placing this pan in a water bath, so be sure the pan has been wrapped from every angle. In a medium mixing bowl, combine the chocolate wafer crumbs and melted butter. Pat the mixture firmly into the bottom of the prepared pan. Bake the crust for 10 minutes. Set the pan on a wire rack and cool the crust completely. Leave the oven on. Fill a medium pot one-third full with water and bring it to a low simmer over medium heat. Place a heatproof bowl that will fit on top of the pan snugly, but will not touch the simmering water, on top of the pan. Reduce the heat to low and add the chopped chocolate into the bowl over the pot. Heat until the chocolate is completely melted, stirring occasionally with a silicon spatula. Remove the pot from the heat, leaving the bowl of chocolate over the hot water. Set aside until needed. In the bowl of a food processor (or high-powered blender), pulse the cream cheese until completely smooth, scraping down the sides of the bowl as needed, about 2 minutes. Add in both sugars and cocoa powder and beat smooth. Add in the eggs, egg yolks, and heavy cream and mix until just combined, about 20 seconds. Fold in the chocolate. Finally add in the vanilla and pulse for another 20 seconds. Remove the bowl from the food processor and, using a rubber spatula, stir the filling several times to ensure it’s evenly blended. Scrape the filling over the partially baked crust in the prepared pan. Place the springform pan in a roasting pan or large baking pan. Place the roasting pan in the preheated oven and pour enough hot water into the pan to come 1-inch up the sides of the springform pan. Bake the cheesecake in the water bath for 1 hour and 10 minutes, or until the center of the cake is set but still slightly jiggly. The cake will set completely as it cools. Remove the cake from the water bath and place the pan on a wire rack. Carefully loosen the foil, then immediately run the tip of a knife around the sides of the pan, to prevent the top from cracking. Cool completely (in the pan), then transfer cheesecake to the refrigerator to chill for at least 6 hours before removing from the pan and slicing. Add chopped chocolate to a medium bowl; set aside. In a small saucepan over medium-heat, bring the cream to a low simmer. Pour half of the cream on top of the chocolate pieces and set aside for 1 minute. With a whisk, begin to incorporate the melted chocolate into the cream. Slowly add the remaining cream and continue carefully whisking until smooth and glossy. Add in the butter and use a spatula to stir until the butter is completely melted. The mixture will be dark and glossy. Set aside, at room temperature, until needed. Pour ganache over cooled cheesecake. Set aside until ganache is set, about 1 hour. To serve, slice the cheesecake with a thin-bladed sharp knife, wiping the knife clean between each cut. Store, loosely covered, in the refrigerator, for up to 5 days.
Time 5h55m Number Of Ingredients 17 Steps:
Grease a 9 in springform pan (I use Pam but butter will also work) and preheat the oven to 350°F. Combine crushed graham crackers, melted butter, sugar, and salt. Mix thoroughly. Press graham cracker mixture into the springform pan, packing it in firmly*. Bake crust in preheated oven for 8 minutes. Preheat oven to 350°F (or just leave on after baking the crust). Make sure the oven rack is in the center of the oven. In a microwave safe dish combine white chocolate and heavy cream. Microwave on 50% power for 30 seconds, stir and repeat until smooth. Set aside. In the bowl of a stand-up mixer combine granulated sugar, and cream cheese. Mix until well combined. Add in the melted white chocolate mixture, mixing until combined. Scraping down the sides of the bowl when necessary. Once white chocolate mixture is fully incorporated, add in the eggs one at a time. Let each egg become fully incorporated before adding the next. Scraping down the sides of the bowl when necessary. After the eggs are mixed in, add the vanilla, and mix until combined. Using foil, wrap the bottom of your spring form pan that has the baked crust in it. - this will help keep the water out. * Then pour the cheesecake batter into the springform pan. Place the cheesecake pan in a large roasting pan and pour boiling water into the roasting pan (making sure not to get water on the cheesecake). You want the water to reach ~2 inches up the side of the springform pan. Bake the cheesecake (in the roasting pan/water bath) at 350°F for 15 minutes then reduce the oven temperature to 225°F and bake for another 90 minutes. After 90 minutes turn your oven off and allow the cheesecake to come to room temperature* (this will take an hour or more). When you first turn the oven off the cheesecake will jiggle significantly. After it comes to room temperature it will still have a slight jiggle. (see video for example). I also like to crack the oven door just slightly so it lets the hot air out a little faster. Once at room temperature, refrigerate for 2 hours to allow it to completely set (aka no more jiggle). In a medium size saucepan, over medium heat, add blackberries, granulated sugar, and dessert wine. Bring to a boil, and boil for 3 minutes. Stirring occasionally. Then remove from heat. In a separate bowl combine cornstarch and water, whisking to fully combine. Stir cornstarch mixture into blackberry mixture. Then stir in vanilla and salt. You can use the sauce as is or puree it a bit with either an immersion blender, or a regular blender. I typically blend it a little but still like to keep larger pieces of blackberries in it too.
Time 1h20m Number Of Ingredients 11 Steps:
Preheat oven to 350°F In a large bowl mix the cookie crumbs, sugar, and butter together evenly. Press the mixture into the bottom and up the sides of 9- inch springform pan. Bake the crust for 8 minutes. Set aside while you make the cheesecake. Melt the 10 ounces of chocolate in the microwave or using a double broiler until smooth. Set aside. In the bowl of your stand mixer fitted with the paddle attachment, mix the cream cheese and sugar on medium speed, until smooth, scraping the sides of the bowl as necessary. Turn the mixer to low and add the sour cream and cocoa powder; mix well, scraping sides of the bowl as necessary. Add in the melted chocolate and then the eggs, one at a time, mixing on low speed after each addition just until mixed. Don’t over mix. Pour the filling over crust and spread evenly. Double wrap the bottom of the springform pan with foil, sealing it tightly to prevent water from getting into the pan. Place the springform pan into a larger pan and pour very hot water into the pan, until it’s 3/4- inch deep, careful to make sure the water level doesn’t come up higher than the foil. Bake for 60-70 minutes or until the center is almost set. The center will still jiggle while the edges will be set. Carefully run a knife around the rim of pan to loosen cake. Allow the cheesecake to cool at room temperature for at least an hour. Melt the chocolate and heavy cream in small bowl in the microwave or in a small saucepan, and stir until smooth. Spread the ganache on top of the cooled cheesecake. Cover the springform pan and transfer the cheesecake into the refrigerator to chill for 6 hours or overnight. Release the sides of the springform pan before slicing.
Time 1h15m Yield 24 slices, 24 serving(s) Number Of Ingredients 9 Steps:
Mix biscuit crumbs and butter in a bowl until combined. Press firmly into a foil lined 18 x 28cm slab tin. Refrigerate until required. Prepare filling using an electric mixer, beat cheese until creamy. Gradually add condensed milk, beating constantly. Beat in lemon juice, scraping down mixture from sides of bowl as you beat, until thickened. Whisk gelatin into water with a fork until dissolved. Allow to cool slightly. Beat gelatin mixture into the cream cheese muxture. Fold in cream. Pour over prepared base. Pour melted melts evenly over filling. Using the point of a knife, swirl melts through the filling. Refrigerate until firm. Cut into squares to serve. Store in refrigerator.
More about “chocolate cheesecake slice recipes”
Time 1h Yield 12 servings. Number Of Ingredients 11 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.
