Basic CHOCOLATE CHEESECAKE - How to make CHOCOLATE CHEESECAKE Recipe
The thickest layer of this spectacular CHOCOLATE CHEESECAKE is made with fresh cream cheese, melted chocolate, pure vanilla extract, sugar and eggs....poured over a layer of cinnamon graham cracker crust and baked for 1 hour. Click on Show more below for recipe...
Preheat oven to 300 degrees F. for dark nonstick 9-inch springform pan. Preheat oven to 325 degrees F. if using silver 9-inch springform pan.
Cinnamon Graham Cracker Crust
1 1/2 cups graham crackers , finely ground (about 12 full-size graham crackers
1/3 cup sugar
4-6 Tablespoons butter, melted
Mix together all three ingredients. Press into 9-inch springform pan. Set aside.
BASIC CHOCOLATE CHEESECAKE FILLING
3 packages (8 oz. each) Philadelphia Cream Cheese, softened
3/4 cup sugar
1 teaspoon vanilla extract
6 ounces chocolate, melted
3 eggs
1. In large mixing bowl, beat cream cheese, sugar, vanilla with electric mixer, medium speed, until well blended.
2. Add melted chocolate. Continue to mix until well combine.
3. Beat in 1 egg at a time, on low speed, until just blended.
4. Pour over graham cracker crust.
5. Bake 55 minutes to 1 hour or until center is almost set. Run plastic knife around rim of pan to loosen cake...cool cheesecake before removing rim from springform pan...about 4 hours. Cheesecake maybe stored in airtight container in refrigerate overnight before slicing.
TIPS: Use a knife, dipped in very hot water and dried, before slicing cheesecake. Cut through cheesecake easily.
ENJOY!!
-Deronda :)
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Chocolate Cheesecake with Oreo Crust
This Chocolate Cheesecake recipe is smooth, rich, and full of chocolate flavor with an Oreo crust to take it over the top. It's the perfect cheesecake for chocolate lovers!
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✅Ingredients
• 24 oreos
• 1/4 cup melted butter
• 2 cups sugar
• 1/2 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 4 (8 ounce) packages cream cheese
• 4 ounces unsweetened baking chocolate
• 4 large eggs
• 1 cup sour cream
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt
✅Instructions
00:00:34 - How to make an Oreo crust for cheesecake
00:01:22 - How to make filling for chocolate cheesecake
00:03:07 - Why it's best not to over-mix cheesecake batter
00:03:32 - How to bake cheesecake in a water bath
00:04:26 - How to prevent cracking while baking a cheesecake
00:05:24 - Quick recap Chocolate Cheesecake with Oreo Crust recipe
1️⃣ 00:00:13 - Preheat oven to 350 degrees. Grease the sides and bottom of a 9-inch springform pan with butter or shortening.
2️⃣ 00:00:34 - Crush the Oreos in a food processor or blender. Transfer to a mixing bowl. Stir in melted butter until the crumbs are all moistened and press into the bottom of the prepared springform pan.
3️⃣ 00:01:22 - In a large mixing bowl, stir together sugar, flour, unsweetened cocoa powder, and salt. Use a hand mixer (or stand mixer) to whip in the cream cheese until creamy and smooth.
4️⃣ 00:02:13 - Roughly chop the baking chocolate and place into a microwave safe bowl. Microwave in 15 second increments on high until melted, stirring in between.
5️⃣ 00:02:32 - Slowly add the melted chocolate to the cream cheese mixture while you mix until the chocolate is fully incorporated. Mix in eggs, sour cream, and vanilla extract. Beat on low until combined.
6️⃣ 00:03:19 - Pour mixture into the springform pan. Give the pan a few taps on the countertop to make sure any air bubbles have been removed and the filling is settled.
7️⃣ 00:03:33 - Crumple up 3 sheets of aluminum foil into flat discs and place on a baking sheet. Place the springform pan on top of these discs to elevate the cake so it doesn’t touch your baking sheet. Fill the baking sheet with a layer of ice, surrounding the springform pan.
8️⃣ 00:04:20 - Bake in the center rack of the oven for 1 hour. Do not open the door. At the end of the hour, turn off the oven, keeping the door closed. Let the cheesecake slowly cool in the oven for 5 to 6 hours to prevent cracking. Remove and refrigerate until ready to serve.
9️⃣ 00:04:48 - Remove the springform pan ring before serving. Keep cold.
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How to Make No Bake Chocolate Cheesecake
Come and try this decadent creamy no-bake chocolate cheesecake with Oreo cookies for the base and a thin luscious chocolate ganache on top. Perfect for this holiday season. It doesn’t have any gelatin, super easy to prepare with a few basic ingredients.
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Death by Chocolate Cheesecake | Delish
SO. MUCH. CHOCOLATE.
DIRECTIONS
1. Preheat oven to 350 degrees F and position an oven rack in the middle of the oven.
2. Make crust: In a large Ziploc bag or a food processor fitted with a metal blade, crush or blend Oreos until fine crumbs form. Transfer to a bowl and pour in melted butter. Add salt and stir until crumbs are completely coated and moist.
3. Make cheesecake: In a large bowl using a hand mixer (or in the bowl of a stand mixer using the paddle attachment), beat cream cheese, sugars, cocoa powder and salt until smooth. Add eggs one a time, beating well between each addition. Fold in melted chocolate.
4. Coat a 9 springform pan with cooking spray and press Oreo mixture into pan and 1/3 of the way up the sides, packing tightly. Pour cheesecake filling over crust.
5. Bake until cheesecake is only slightly jiggly in the center, 1 hour to 1 hour 15 minutes. (If you want to use a water bath to ensure cheesecake top does not crack, wrap the outside of the pan in aluminum foil and place in a baking dish. Place on oven rack and pour in enough boiling water to reach halfway up the pan. Follow baking instructions.) If using a water bath, remove pan from water and unwrap foil. Refrigerate cheesecake until totally chilled, at least 4 hours and up to overnight.
6. Make ganache: Place chocolate chips in a medium, heatproof bowl and set aside. Heat heavy cream in a small saucepan over medium heat. When bubbles begin to break the surface around the edges of the pan, turn off the heat. Pour the hot cream over chocolate chips, whisking constantly until the sauce is smooth.
7. Pour ganache on top of the cheesecake. Garnish with chocolate shavings. Return to the refrigerate for about 10 more minutes to let the ganache set.
INGREDIENTS
COOKIE CRUST
24 whole Oreo cookies
6 tbsp. melted butter
Pinch kosher salt
CHOCOLATE CHEESECAKE
4 (8-oz.) packages of cream cheese, softened to room temperature
3/4 c. granulated sugar
1/2 c. packed light brown sugar
4 large eggs
1/4 c. cocoa powder
9 oz. bittersweet chocolate, chopped and melted
1/4 tsp. kosher salt
CHOCOLATE GANACHE
1 1/2 c. chocolate chips
3/4 c. heavy cream
Chocolate shavings, for garnish
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Ina Garten's Chocolate Espresso Cheesecake with Ganache | Barefoot Contessa | Food Network
Ina Garten makes lunch for the original Barefoot Contessa store owner, including one of her classic dessert recipes: Chocolate Espresso Cheesecake with Ganache.
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Chocolate Espresso Cheesecake with Ganache
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Yield: 12 to 15 servings
Ingredients
For the crust:
1 1/2 cups graham cracker crumbs (10 crackers)
5 tablespoons unsalted butter, melted
1 teaspoon ground cinnamon
For the filling:
5 ounces bittersweet chocolate
1 tablespoon instant espresso coffee
1 3/4 pounds cream cheese, at room temperature
1 cup granulated sugar
1/4 cup cornstarch
1 teaspoon pure vanilla extract
1/4 teaspoon almond extract
1/2 teaspoon kosher salt
3 extra-large eggs, at room temperature
1/2 cup sour cream, at room temperature
For the ganache:
1/4 pound semi-sweet chocolate
1/4 cup heavy cream
Directions
Preheat the oven to 350 degrees F.
To make the crust: Place the graham cracker crumbs, melted butter and cinnamon in a food processor fitted with a steel blade and pulse until combined. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan. Bake for 12 minutes. Cool to room temperature.
Meanwhile, chop the bittersweet chocolate and place it in a heat-proof bowl set over a pan of simmering water. Add the espresso and stir until just melted. Set aside until cooled to room temperature.
To make the filling: Cream the cream cheese, sugar, cornstarch, vanilla and almond extracts and salt in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy. Reduce the speed of the mixer to medium and add the eggs, 1 at a time, mixing well.
Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, and the cooled chocolate mixture. Mix thoroughly and pour into the cooled crust.
Bake for 1 hour. Turn the oven off and allow the cake to sit in the oven with the door opened wide for 1 1/2 hours. Take the cake out of the oven and allow it to sit at room temperature, until completely cooled.
For the ganache: Finely chop the semisweet chocolate and place it in a heat-proof bowl set over a pan of simmering water. Add the cream and stir until just melted. Set aside until cooled to room temperature.
Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving. Drizzle the ganache over the top of the cheesecake.
2007, Ina Garten, All Rights Reserved
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Ina Garten's Chocolate Espresso Cheesecake with Ganache | Barefoot Contessa | Food Network
How to Make the Most Amazing & Easiest Chocolate Cake of All Time with 2 Ingredients!
How to Make the Most Amazing & Easiest Chocolate Cake of All Time with 2 Ingredients! Hey guys, today I'm making one of my favorite recipes ever for a Keto & Low Carb Chocolate cake.
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