Time 8h35m Yield 12 servings Number Of Ingredients 16 Steps:
For the crust: Prepare a 9-inch springform pan by turning the base of the pan over so that the lip of the base is on the underside. Lock pan in place. Spray the pan with cooking spray and place a round of parchment in the bottom. Stir the cookie crumbs, sugar, cocoa and salt together in a medium bowl. Stir in the melted butter until the crumbs are evenly moistened. Pour the crumbs into the prepared pan. Start by pressing the crumbs all the way up the sides of the pan so that they are just under a 1/4 inch thick. Spread the remaining crumbs evenly across the bottom of the pan. Use a flat-bottom glass or measuring cup to compact the bottom and sides of the crust. Refrigerate the crust while you prepare the filling. For the filling: Melt the chocolate in a double boiler set over (not in) simmering water. Set aside to cool. In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese at medium-high speed until smooth, about 1 minute. Stop and scrape the bowl and paddle. Add the sugar, cocoa and salt and combine on low speed. Raise the speed to medium-high and beat for 30 seconds. Scrape the sides of the bowl. Add the heavy cream and vanilla and mix on low speed until combined. Raise the speed to medium-high and beat for 30 seconds. Add the cooled chocolate and mix on low until combined. Scrape the bowl. Turn the mixer to high speed and beat for 30 seconds. Scrape the filling into the chilled crust and spread it towards the edge of the pan. Use an offset spatula to spread the filling up against the edge of the crumb crust and smooth the top. Set aside while preparing the ganache. For the ganache: Place the chopped chocolate in a small bowl. Place the cream in a small saucepan and heat over medium heat until just simmering. Pour the hot cream over the chocolate and cover the bowl; let sit for 1 minute. Uncover and whisk gently until smooth. Pour the ganache over the top of the cheesecake and gently tip the pan to so the ganache to spreads to the edge of the crust. Refrigerate for at least 8 hours or preferably overnight; to avoid ruining the surface of the ganache, do not cover the cheesecake until the ganache has set, and then do so carefully. To unmold the cheesecake, gently run a butter knife between the edge of the ganache and the pan. Unlatch the pan, remove the ring and gently slide and offset spatula between the cheesecake and the pan bottom. Remove the parchment and place the cheesecake on a serving plate. Arrange the strawberry halves in a ring around the top of the cheesecake if using. For neat slices, cut the cheesecake with a sharp knife dipped in warm water and dried.
Time 20m Yield 12 servings (3-1/3 cups topping). Number Of Ingredients 14 Steps:
In a small bowl, mix cracker crumbs, brown sugar and cinnamon; stir in butter. Press onto bottom and 1 in. up sides of an ungreased 9-in. springform pan. Refrigerate 30 minutes., In a large bowl, beat cream cheese, sugar and lemon juice until smooth. Gradually add cream; beat until stiff peaks form. Transfer to prepared crust. Refrigerate, covered, overnight., In a bowl, gently toss berries with sugar. Let stand 15-30 minutes or until juices are released from berries., With a knife, loosen sides of cheesecake from pan; remove rim. Serve cheesecake with topping.
Time 55m Yield 10-12 serving(s) Number Of Ingredients 10 Steps:
Grease a 24cm (base) springform pan. Process biscuits in a food processor to fine crumbs, transfer to a bowl. Melt butter and add to biscuit crumbs, stir until well combined. Use your fingertips to press crumbs into base of prepared pan. Refrigerate for 20 minutes. Using an electric mixer, beat cream cheese, icing sugar and milk until smooth. Boil water and place into a heatproof bowl/jug. Sprinkle gelatine over boiling water and stir vigorously. While electric mixer is still mixing, pour gelatine mixture into cream cheese mixture and continue to have mixing for another minute. Set aside. Pour thickened cream into a separate mixing bowl, and whip. Melt dark chocolate and add half of cream cheese mixture to melted chocolate. Fold half of the whipped cream into dark chocolate mixture. Pour dark chocolate mixture over biscuit base and freeze for 10 minutes. Melt white chocolate and add remainder of cream cheese mixture to melted chocolate. Fold the remainder of the whipped cream into the white chocolate mixture. Pour white chocolate mixture over dark. Cover. Refrigerate overnight. Optional 1 - grate extra chocolate and sprinkle over top Optional 2 - serve with berry coulis (2/3 cup sugar, 1 cup water, 3 ½ cups berries (Sara Lee frozen mixed berries); Boil water, add sugar to dissolve, Add berries, bring to boil, simmer for 15 minutes.
Time 3h45m Yield 1 ten inch cheesecake Number Of Ingredients 10 Steps:
Mix the cookie or cake crumbs with the sugar and melted butter. Press firmly into the bottom of a 10" springform pan with 2" sides. Wrap the bottom of the pan in aluminum foil so that the foil comes up the side of the pan. Turn the oven onto 300 degrees F. ,and ready a large pan, deep that the springform pan will sit comfortably in. In the bowl of your mixer with the paddle attachment, on low speed, beat the cream cheese until very soft. Add the sugar and sour cream and mix until thoroughly incorporated. Slowly add the eggs, one at a time, mixing until completely incorporated. Scrape down the sides of the bowl before adding the next egg. After the last egg is incorporated, mix, still on low speed, for 1 minute more, scrape down the sides of the bowl and mix another 30 seconds. Split the batter evenly between 3 bowls. Put the chocolates in 3 seperate microwavable bowls. Microwave the dark chocolate at 50% power for one minute, mix until completely melted, then thoroughly mix into 1/3 of the cream cheese mixture. Melt the milk and white chocolates at 30% power for 1 minute each and mix each one until they are completely melted, then mix each one into 1/3 of the cream-cheese mixture. Pour the dark chocolate batter carefully into the prepared springform pan. Shake the pan slightly to settle the mixture. Now carefully spoon over (don’t pour!) the white chocolate mixture, again shaking very slightly to even it out, the top with the milk chocolate mixture. Place the pan carefully into your deeper pan, the place both pans on your oven rack. Pour very hot water around the springform pan so that it comes half-way up the sides. Shut the oven door and let the cheesecake bake for about 2 1/2 hours. When it is done, the sides will be set but the center will still be jiggly, like jello. Don’t worry- it will set fully during refrigeration. Remove from the oven, remove the springform pan from the water bath, and remove the foil. Let cool on a rack then refrigerate overnight or at least 8 hours. You can also wrap the cheesecake tightly in 2 layers of plastic and freeze for a month. To serve, remove the cake from the springform pan, slice into 16 pieces, and serve with chocolate sauce and a few raspberries.
More about “no bake triple chocolate cheesecake recipes”
Time 1h35m Yield 12 servings. Number Of Ingredients 20 Steps:
Combine the wafer crumbs, 1/4 cup sugar and butter. Press onto the bottom and 2 in. up the sides of 9-in. springform pan; set aside. , In a small bowl, beat one 8-oz. package cream cheese, 1/4 cup sugar and 1/3 teaspoon vanilla until smooth. Lightly beat 1 egg; add to cream cheese mixture and beat on low speed just until combined. Stir in melted chocolate and 1/3 cup sour cream. Spoon over crust. , In another bowl, beat second 8-oz. package of cream cheese, brown sugar, flour and 1/3 teaspoon vanilla until smooth. Lightly beat 1 egg; add to cream cheese mixture and beat on low speed just until combined. Stir in pecans. Carefully spoon over chocolate layer. Place pan on a baking sheet., Beat 3-oz. package of cream cheese, almond extract, and remaining sugar, sour cream and vanilla until smooth. Lightly beat remaining egg; add to cream cheese mixture and beat on low speed just until combined. Carefully spoon over pecan layer. , Bake at 325° for 55-60 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., For glaze, chop 3 oz. semisweet chocolate and place in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Remove sides of springform pan; spread glaze over top of cheesecake to within 1/2 in. of edges. Refrigerate until serving., For chocolate curls, melt remaining semisweet chocolate; spread with a spatula into a very thin layer on a baking sheet. Chill for 2 minutes or until set., Microwave white chips and oil at 70% power for 1 minute; stir. If necessary, microwave at additional 10-15 second intervals, stirring until melted. Spread with a spatula into a very thin layer on a second baking sheet. Chill for 2 minutes or until set., To make curls, push a metal spatula firmly along the baking sheet, under the chocolate, so the chocolate curls as it is pushed. (If chocolate is too firm to curl, let stand a few minutes at room temperature; refrigerate again if it becomes too soft.) Use a toothpick to carefully place each chocolate curl on a waxed paper-lined baking sheet. Refrigerate until ready to use., Arrange chocolate curls on top of cheesecake just before serving. Garnish with raspberries and mint if desired.
