Time 3h20m Yield 16 Number Of Ingredients 12 Steps:
Preheat oven to 325 degrees F (165 degrees C). Wrap the outside of a 10-inch springform pan with aluminum foil. Mix the chocolate graham cracker crumbs, 3 tablespoons sugar, and the butter in a bowl until thoroughly combined; press into the bottom of the springform pan. Bake the crust in the preheated oven for 10 minutes. Remove the pan from the oven. Turn the oven’s heat up to 350 degrees F (175 degrees C). In a mixing bowl, beat the cream cheese for a few seconds with an electric mixer set on medium speed until fluffy and smooth. Beat in 3/4 cup sugar and the flour until the mixture is smooth; beat in the eggs, one at a time, followed by the milk and vanilla extract. Beat the cream cheese filling until very smooth and well combined, about 3 minutes. Spoon 2/3 of the cream cheese filling into the springform pan in an even layer over the crust. Melt 3 ounces of chocolate chips over low heat in a saucepan, stirring constantly until smooth, and mix in the remaining third of the filling. Pour the chocolate filling in a swirl pattern over the white filling; use a table knife to cut through the filling and swirl it into a decorative marble design. Place the springform pan into a roasting pan and add enough water to the roasting pan to reach 1 inch deep. Place the springform pan with the roasting pan water bath into the oven and bake until the filling is set, 40 to 45 minutes. When finished baking, remove the springform pan from the water bath and set the pan onto a cooling rack for 10 minutes; remove foil from around the pan. Loosen the edge of the cheesecake from the pan with a thin, sharp knife. Release the spring from the pan, remove the ring, and allow the cheesecake to cool for 15 more minutes. Wrap the cheesecake in plastic wrap and refrigerate until cold, at least 2 hours. To make frosting, melt 8 ounces of chocolate chips in a saucepan over low heat, stirring until smooth, and mix in the sour cream until smooth and well combined. Frost the cheesecake with the frosting and refrigerate 10 minutes to set the frosting before serving. Refrigerate leftovers.
Time 2h35m Yield 8 to 10 servings Number Of Ingredients 10 Steps:
Preheat the oven to 450 degrees F. For the crust: In a large bowl, combine the graham cracker crumbs, butter and sugar. Press into a 9-inch springform pan, pushing the crumbs up the sides. Put the pan in the freezer to chill. For the filling: Microwave the chocolate and butter in a microwave-safe bowl until melted, about 1 minute. Set aside. Beat together the cream cheese, sugar and vanilla in a large bowl with an electric mixer on medium speed until light and fluffy. Beat in the eggs 1 at a time until well combined. Mix in the cream. Transfer 2 to 3 cups of the batter to a smaller bowl and stir in the melted chocolate mixture. Pour the remaining batter into the chilled crust. Drizzle in the chocolate batter and swirl with a knife. Bake for 15 minutes, then reduce the oven temperature to 300 degrees F and bake until the outside is set and the very center just wobbles slightly, about another hour. Turn off the oven and let the cheesecake cool in the oven for 30 minutes. Serve at room temperature or chilled.
Number Of Ingredients 18 Steps:
Heat oven to 350°. Toast almonds on a small baking sheet for 10 minutes, stirring occasionally. Remove from oven; reduce heat to 325°. Coat an 8-inch springform pan with cooking spray. Wrap outside of pan in foil to prevent seepage. Process chocolate wafers and almonds in a food processor until fine crumbs. Sprinkle 2 to 3 tablespoon crumbs onto bottom of pan (just enough to coat bottom lightly). Shake pan to distribute evenly. Reserve remaining crumbs. Filling: Purée ricotta in a food processor until smooth, about 1 minute. Add cream cheese, sugar, sour cream, egg, egg whites, almond extract, flour and salt; puree until smooth. Whisk amaretto, if desired (or same amount of hot water), 2 tablespoon hot water, cocoa powder and espresso powder in a bowl until well combined. Stir in chocolate chips. Stir 1 cup plain filling into chocolate mixture. Set aside. Pour remaining plain filling into prepared pan. Drizzle chocolate filling in a circular pattern over plain filling. Using a knife, make circular strokes to create swirls in the plain filling. Add 1 inch hot water to a shallow baking pan; place springform pan in baking pan. Bake until cheesecake is firm around the edge and slightly soft in the center, 45 to 55 minutes. Run a knife around inside of pan. Remove foil; let cool on a rack. Chill 6 hours or overnight before removing sides of pan. Press reserved crumbs onto side of cheesecake.
Time 40m Yield about 4 dozen. Number Of Ingredients 16 Steps:
In a small saucepan, combine the water, butter and chocolate. Cook and stir over low heat until melted; stir until smooth. Cool., In a large bowl, combine the flour, brown sugar, baking soda and salt. Beat in the egg, egg white and sour cream on low speed just until combined. Beat in chocolate mixture until smooth. In another bowl, beat the cream cheese, sugar, egg white and vanilla until smooth; set aside., Spread chocolate batter into a 15x10x1-in. baking pan coated with cooking spray. Drop the cream cheese mixture by tablespoonfuls over batter; cut through batter with a knife to swirl. Sprinkle with chocolate chips., Bake at 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Time 4h20m Yield Makes 8 servings. Number Of Ingredients 6 Steps:
Heat oven to 350ºF. Microwave chocolate in large microwaveable bowl on HIGH 1-1/2 min., stirring every 30 sec. Stir until chocolate is completely melted. Add 1 pkg. cream cheese, 1/4 cup sugar and 1 egg; beat with whisk until well blended. Pour into crust. Beat remaining cream cheese, sugar, egg and vanilla in same bowl with whisk until well blended. Spoon over chocolate batter; swirl gently with knife. Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours. Let stand at room temperature 10 min. before serving.
Time 6h Yield 15 Number Of Ingredients 8 Steps:
Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom and sides of 13x9-inch pan. Reserve 1 cup dry cake mix for filling. In large bowl, beat remaining cake mix, the butter and 1 egg with electric mixer on low speed just until dough forms. Press in bottom of pan. In large bowl, beat sugar, cream cheese and vanilla with electric mixer on medium speed until smooth. Beat in remaining 2 eggs, the sour cream and 1/4 cup of the whipping cream on low speed until smooth; reserve 1 cup cream cheese mixture. Pour remaining cream cheese mixture over crust. In same bowl, beat reserved 1 cup cake mix, reserved 1 cup cream cheese mixture and remaining 1/2 cup whipping cream on low speed until smooth. Drop chocolate cream cheese mixture by spoonfuls over cream cheese mixture in pan. Cut chocolate mixture through plain mixture with knife in S-shaped curves in one continuous motion. Turn pan one-quarter turn, and repeat for marbled design. Tap bottom of pan sharply on counter to level cream cheese mixtures. Bake 32 to 40 minutes or until sharp knife inserted 1 inch from side of pan comes out clean (center will not be set). Cool 30 minutes on cooling rack. Refrigerate 30 minutes. Run knife around sides of pan to loosen cheesecake. Refrigerate at least 4 hours until chilled. Store covered in refrigerator.
Time 5h30m Yield 16 servings Number Of Ingredients 8 Steps:
Heat oven to 325°F. Mix crumbs and butter; press onto bottom of 9-inch springform pan. Bake 10 min. Beat cream cheese, sugar, flour and vanilla in large bowl with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour half the batter into medium bowl; stir in melted chocolate. Drop tablespoonfuls of batters alternately into pan. Cut through batters with knife several times for marble effect. Bake 55 min. to 1 hr. or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours or overnight.
Time 2h10m Yield 16 Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine cookie crumbs, almonds, 1/4 cup sugar and melted butter. Mix well. Press into the bottom and halfway up the sides of a 10 inch springform pan. In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm. In a large bowl, beat the cream cheese and 1 cup sugar until smooth. Beat in the eggs one at a time. Fold in the almond extract and sour cream. Pour 1 1/2 cups of the filling into a smaller bowl. Stir the melted chocolate into the smaller bowl, then fold loosely back into plain filling. Pour into crust. With the tip of a knife, swirl the filling to create a marbled effect. Bake in the preheated oven for 40 minutes. Turn off oven and let cake cool in oven for 1 hour, with the door closed. Cool at room temperature, then refrigerate overnight.
Time 40m Yield about 6 dozen. Number Of Ingredients 15 Steps:
In a small saucepan, combine the water, butter and chocolate; cook and stir over low heat until smooth. Cool. , In a large bowl, combine the flour, brown sugar, baking soda and salt. Add eggs and sour cream; beat on low speed just until combined. Stir in chocolate mixture until smooth. , In another bowl, beat the cream cheese, sugar, egg and vanilla; set aside. Spread chocolate batter into a greased 15x10x1-in. baking pan. Drop cream cheese mixture by tablespoonfuls over batter; cut through the batter with a knife to swirl. Sprinkle with chocolate chips. , Bake at 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into bars.
Time 1h10m Yield 1 large cheesecake Number Of Ingredients 9 Steps:
Cream together cream cheese& eggs. Make sure they are both at room temperature. if possible this will prevent lumps. Add in sugar and vanilla and mix. In separate bowl, combine crushed cookies with melted butter. In large springform pan, press the cookies mixture only in the bottom of the pan (Not the sides). Reserve 1/4 of the batter and set aside. Pour remaining batter into the pan on top of crust. Take reserved mixture and mix in melted choc. Swirl in this chocolate mixture by pouring it on top of the white batter and using a knife to make a swirl pattern. Bake at 300°F for 50 minutes. Let cool for 2 hours. Combine 6 oz of chocolate chips and sour cream and ice cooled cake.
Time 1h45m Yield 12 to 16 servings Number Of Ingredients 11 Steps:
Preheat oven to 450 degrees F. Grease a 10-inch spring form pan. If needed, use a rolling pin with the cookie crumbs in a sealable plastic bag to crush them. Blend the cookie crumbs with the melted butter, press it into the bottom of the pan, and chill. In a mixer with a whisk attachment, place the softened cream cheese and whip it. Add the sugar and continue to mix until blended. Add the flour and salt and blend. Add the yolks and eggs gradually, scraping in between then add the vanilla. Add 3/4 cup of the sour cream and mix in. Take off 2 cups of the mixture and set aside. In a small bowl, whisk the remaining 1/4 cup sour cream with the cooled melted chocolate then whisk it into the reserved 2 cups of filling. Pour a layer of the vanilla filling into the bottom of the pan about 1-inch thick. By large spoonfuls, alternate the 2 fillings to fill the spring form pan. Using the flat face of an icing spatula, swirl the 2 batters slightly to marbleize it. Bake at 450 degrees F for 15 minutes, then turn the oven down to 250 degrees F and bake for 1 more hour. Then, turn the oven off and let it cool in the oven 1 hour. The cake will still shimmy, but it is done, it will set up as it chills. Refrigerate the cake overnight. Remove from the spring form pan, slice with a hot, dry knife, and serve. Notes about the recipe: I had to make 6 cheesecakes a day when I was pastry chef at the Strathallen Hotel in Rochester New York. Just to rotate them halfway through the baking was a major production. I didn’t have may own baking oven so had to use the ones on our very busy hot line. It was a trick just to keep the guys (cooks) from changing the temperatures on my ovens because they always last them to 500. And then to get them to move so I could kneel in front of the ovens to juggle the cakes around…forget it. So I’d have to yell out “ROTATE!” and get everyone away from the oven while I kneeled in front of them to do the rotation ballet of hot shimmying cheesecakes with dry towels (a hot commodity in kitchens). My knees on my chef’s pans were always dirty and that was why.
Time 3h20m Yield 8-10 serving(s) Number Of Ingredients 8 Steps:
To prepare crust: In a medium bowl, mix together chocolate crumbs and melted butter until well blended. Press into a 9-inch springform pan. Preheat oven to 300°F. To prepare filling: In a large bowl, beat together cream cheese, sugar, and eggs at medium speed until smooth and fluffy. Spoon half of cream cheese mixture into crust. Stir chocolate into remaining cream cheese mixture until well blended. Spoon over batter in crust. Run a butter knife (careful not to touch crust) in a"S" curve through batter ONCE. Bake cheesecake for 50 minutes. Transfer pan to wire rack to cool completely. After cooled, transfer cheesecake to serving plate, cover with plastic wrap and chill for at at least 2hours. Uncover cheesecake; carefully remove the side of pan. To prepare frosting, in a small bowl, mix chocolate and sour cream. Spread over cheesecake. Chill briefly until frosting is set.
