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Archive for the ‘Chocolate Cheesecake’ Category

Deep Dark Chocolate Cheesecake

14 Mar

dark_chocolate

Ingredients

Crust:

  • 24 chocolate wafer cookies (from one 9-ounce package)
  • 1 ½  tablespoon sugar
  • ½  cup (1/2 stick) butter, melted

 

Filling:

  • 1 9.7-ounce bar Scharffen Berger 70% Cocoa Bittersweet Chocolate,* chopped
  • 4 (8-ounce) packages cream cheese, room temperature
  • 1 ½  cups plus 2 tablespoons sugar
  • ½  cup unsweetened cocoa powder (preferably Scharffen Berger)
  • 4 large eggs

 

Topping:

  • 1 cup whipping cream
  • 6 ounces Scharffen Berger 70% Cocoa Bittersweet Chocolate,* chopped
  • 1 ½  tablespoon sugar

 

Directions

For crust:

Heat the oven to 350°F. Butter 9-inch-diameter springform pan with 3-inch-high sides. Blend cookies in the food processor until well ground; add in sugar. Blend melted butter and process until well mixed. Press or pat crumbs evenly onto bottom (not sides) of prepared pan. Bake for about 5 minutes until set. Let it cool while preparing filling. Maintain oven temperature.

For filling:

In metal bowl, stir chopped chocolate. Set over saucepan of simmering water until melted and smooth. Remove bowl from over water; cool chocolate until lukewarm but still pourable. In a food processor, blend cream cheese, sugar, and cocoa powder until smooth. Mix in eggs one at a time. Blend in lukewarm chocolate. Pour filling over crust; smooth top. Bake until center is just set and just appears dry for about one hour. Cool for five minutes. Run knife around sides of cake to loosen. Chill overnight.

 

 

 

Triple chocolate cheesecake

07 Mar

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Ingredients (serves 8)

  • 200g plain chocolate biscuits
  • 80g butter, melted
  • 1/3 cup cold tap water
  • 5 teaspoons gelatine
  • 500g cream cheese, softened
  • 1/2 cup icing sugar
  • 1/2 cup milk
  • 150g white chocolate, melted
  • 150g dark chocolate, melted
  • 1 1/2 cups thickened cream, whipped
  • 100g milk chocolate, grated cocoa powder, to serve

 

Directions

Grease and line a 24cm (base) springform pan. In a food processor, process biscuits to fine crumbs. Transfer to a bowl. Add melted butter. Stir well until completely combined. Press or pat into base of prepared pan using your fingertips. Refrigerate for 20 minutes or until firm.

Put water into a heatproof microwavesafe bowl. Sprinkle over gelatine. Let it stand for 1 minute. Microwave, uncovered, on HIGH (100%) power for 20 to 40 seconds or until gelatine dissolves. Set aside for 15 minutes.

Beat cream cheese, sugar and milk using an electric mixer until smooth. Stir in gelatine. Divide cream cheese mixture between 2 bowls.

Blend white chocolate into 1 cream cheese mixture. Mix dark chocolate into other.

Fold half the cream through white chocolate mixture and half through dark chocolate mixture.

Pour dark chocolate mixture over biscuit base. Refrigerate for 10 minutes or until firm to the touch. Slowly spread white chocolate mixture over dark. Cover. Chill it overnight.

Release sides of pan. Put cheesecake onto a serving platter. Garnish with grated milk chocolate. Dust with cocoa. Cut into slices with a warm knife. Serve.