Showing posts with label Cheesecake. Show all posts
Showing posts with label Cheesecake. Show all posts

Chocolate Cheesecake

11 January 2011 Labels: , , 3 comments



CHOCOLATE CHEESECAKE

If you are looking for an easy to make chocolate cheesecake that tastes great, THIS IS IT. I've tried many recipes and found this to be delicious and not too sweet. I used canned cherries for the topping. You can use any topping that you prefer, be it fruit or chocolate ganache or leave it plain.


ingredients
1-1/2 cups finely crushed graham crackers
1/4 cup finely chopped walnuts
1 tablespoon sugar
1/2 teaspoon ground cinnamon (optional)
1/2 cup butter, melted
2 8-ounce packages cream cheese, softened
1 cup sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla
2 8-ounce cartons dairy sour cream
3 eggs, slightly beaten
4 ounces semisweet chocolate
1 recipe Raspberry Sauce (optional)

directions
1. Preheat oven to 375 degrees F. For crust, in a bowl combine crushed graham crackers, walnuts, the 1 tablespoon sugar, and, if desired, the cinnamon. Stir in melted butter. Press the crumb mixture onto the bottom and about 2 inches up the sides of an 8- or 9-inch springform pan; set aside.
2. For filling, in a large mixing bowl beat cream cheese, the 1 cup sugar, the flour, and vanilla with an electric mixer until combined. Beat in sour cream until smooth. Stir in eggs. Melt 4 ounces semisweet chocolate. Stir the melted chocolate into half of the filling.
3. Pour plain filling into the crust; pour chocolate filling into the crust. Use a narrow metal spatula to gently swirl the fillings. Place the pan in a shallow baking pan. Bake 45 to 50 minutes for 8-inch pan (40 to 45 minutes for 9-inch pan).
4. Cool in pan on a wire rack for 15 minutes. Using a small sharp knife, loosen the crust from sides of pan; cool for 30 minutes. Remove the sides of the pan; cool cheesecake completely on rack. Cover and chill at least 4 hours before serving. If desired, serve with Raspberry Sauce.
5. Makes 12 slices



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Chocolate Cake with Cheesecake

06 September 2010 Labels: , , , , 18 comments

Chocolate Cake with CheesecakeCHOCOLATE CAKE AND CHEESECAKE

What could be better than combining chocolate cake with cheesecake? It's getting two desserts in one. It is very easy to make for the novice baker, well, except for someone I know who couldn't get it right even after trying it over and over again. She maybe an exception so you should try it if you or your family is a cheesecake and chocolate cake lover. This recipe is from the Cheesecake Factory's German chocolate cheesecake. It's obvious from the photo that I didn't make the traditional topping. We're not fans of that kind of topping so I use chocolate ganache for this cake. The ganache was still warm when I sliced the cake so it dripped but I think it makes for a good photo. What do you think?

CHOCOLATE CAKE AND CHEESECAKE
Chocolate Cake with Cheesecake
For the Cheesecake:
3 8 oz cream cheese package, room temperature and cut into squares
1/4 cup sour cream
2 eggs
1/2 cup sugar
1 tsp vanilla

Pre-heat oven to 425degrees.

Using an electric mixer, mix cream cheese, sugar, eggs, sour cream and vanilla until well-blended and smooth. Do not over beat. Set aside.

For the Chocolate Cake:
4 oz unsweetened chocolate
1/2 cup butter
2 cups sugar
4 eggs
1 tsp vanilla
1 1/2 cups flour

Microwave chocolate and butter 2 to 3 minutes, or until melted. Cool slightly. Using a fork, mix in sugar, eggs and vanilla. Add the flour and mix until everything is incorporated.

Grease a 9 1/2-inch springform pan. Pour the chocolate cake batter and spread evenly. Using a spoon, put dollops of the cheesecake batter on top of the chocolate batter. Carefully spread it over.

Bake in the oven 15 minutes then reduce the oven temperature to 350 degrees. Continue baking 55 to 60 minutes. Turn off the oven. Keep the oven door slighly ajar and let the cake cool to room temperature inside the oven. I use a wooden spoon to keep the oven door from closing. Refrigerate until chilled.

CHOCOLATE GANACHE
3/4 cup heavy cream
12 oz semi-sweet chocolate chips (1 bag)
1 tbsp salted butter

Heat the heavy cream to a simmer. Take off from the heat and add the chocolate chips. Do not stir and let stand for 5 min. Mix in the butter and stir until blended. Let it cool until thick but can still be spread easily. If it gets too sticky, heat in the microwave for 10 seconds and mix. Repeat until the desired consistency.

Remove the cake from the pan and invert onto a cake plate. Spread the chocolate ganache on the top and sides of the cake. Refrigerate until chocolate ganache is set. Bon Apetit!

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