does anyone know if I can bake a cheesecake with chocolate as a base crust?

Question

a lady is allergic to flour.

Answer 1

I think the markets carry ready-made chocolate crusts. You could make the crust out of broken up chocolate macaroons; or coconut in a springform pan. This is just an example of how you could set the crust up - & use the cheesecake recipe of your choice.

Amaretto Cheesecake with Hazelnut Macaroon Crust

7 ounces flaked coconut, toasted
1/2 cup finely chopped hazelnuts
2 tablespoons unsalted butter
1 (24 ounce) carton low fat cottage cheese
2 (8 ounce) containers light cream cheese
3/4 cup sugar
2 tablespoons amaretto liqueur
2 eggs
4 egg whites
1/8 teaspoon cream of tartar
1/4 cup sugar

In a small bowl combine toasted coconut, ground pecans and butter. Press onto bottom of 10 inch spring-form pan. Set aside.

Preheat oven 325 degrees F. In food processor blend cottage cheese and cream cheese until smooth. Add the 3/4 C sugar, amaretto, and whole eggs beat until smooth, put into large bowl, set aside.

In mixing bowl beat egg whites and cream of tartar at high speed until foamy. Gradually add the 1/4 C sugar a tablespoon at a time; beating until stiff peaks form. Gently fold egg white mixture into cheese mixture. Pour into prepared pan. Bake for 50 minutes.

Remove pan from oven allow to cool 15 minutes. Cover and chill at least 8 hours.

http://www.recipezaar.com/28511

Answer 2

Chocolate Chip Cheesecake:

2/3 cup (about 3 oz.) reduced-fat chocolate wafer cookie crumbs
1 1/2 tablespoons melted butter or margarine
3 packages (8 oz. each) nonfat cream cheese
1 can (14 oz.) nonfat sweetened condensed milk
3 large egg whites
2 teaspoons vanilla
1/2 cup miniature chocolate chips

1. Combine crumbs and melted butter. Pat evenly over bottom and about 3/4 inch up the side of a removable-rim 8-inch cheesecake or cake pan (at least 1 3/4 in. deep).

2. In a food processor or bowl, whirl or beat cream cheese, milk, egg whites, and vanilla until very smooth. Stir in 1/4 cup chocolate chips.

3. Scrape batter into prepared pan. Evenly sprinkle batter with remaining chocolate chips.

4. Bake in a 350° oven until cake jiggles only slightly in the center when gently shaken, about 30 minutes.

5. Run a thin-bladed knife between cake and pan rim. Refrigerate cake, uncovered, until cool, at least 2 1/2 hours. Serve, or if making ahead, wrap airtight when cool and chill up to 2 days. Remove pan rim and cut cake into wedges.

Yield: Makes 10 servings

Answer 3

Allergic to flour? That's a toughie. I dont know if there are any chocolates or non-flour bases that could withstand the time a cheesecake takes to bake in the oven without burning. Maybe your best bet is a no-bake cheesecake. You could use chocolate for that.

Answer 4

No-Bake Chocolate Crust Cheesecake

7 ounces chocolate wafer cookies
1/3 cup plus 3 tablespoons sugar
6 to 8 tablespoons unsalted butter, melted
1 eight-ounce package cream cheese
2 tablespoons freshly squeezed lemon juice
1/4 cup heavy cream


1. Place cookies in a food processor; process until finely ground. Combine cookies and 3 tablespoons sugar in a bowl. Add 6 tablespoons butter, and mix well until crumb mixture holds together. If needed, add remaining 2 tablespoons butter. Transfer cookie mixture to a 6-inch springform pan, and pat out evenly to make the crust, lining sides of pan only about three-quarters of the way up. Place in freezer while proceeding.

2. Combine cream cheese, lemon juice, and remaining 1/3 cup sugar in a mixer, and beat until combined. Lightly whip cream to soft peaks, and fold into cream-cheese filling. Remove crust from freezer, and pour filling evenly into pan. Cover with plastic wrap, place in freezer for 30 minutes, then transfer to refrigerator until firm, at least 30 minutes, or up to 24 hours.

Answer 5

I'm not a cheesecake fan, unlike my husband, so this was my compromise. I actually really enjoy it!"
Original recipe yield: 1 - 9 inch pie


INGREDIENTS
1/3 cup butter
1 cup semisweet chocolate chips
2 1/2 cups crispy rice cereal

1 (8 ounce) package cream cheese, softened
2 (5 ounce) cans sweetened condensed milk
3/4 cup peanut butter
2 tablespoons lemon juice
1 teaspoon vanilla extract
1 cup whipped cream
1/2 cup chocolate fudge sauce
DIRECTIONS
In a heavy sauce pan over low heat, melt the butter and chocolate chips. Remove from heat and gently stir in rice cereal until coated. Press into the bottom and sides of a 9 inch pie plate. Chill 30 minutes.
In a large bowl, beat cream cheese until fluffy. Gradually beat in condensed milk and peanut butter until smooth. Stir in lemon juice and vanilla. Fold in whipped cream. Pour into prepared crust. Drizzle chocolate topping over pie and freeze for 4 hours or until firm. Keep in freezer until ready to serve, and return leftovers to the freezer as well

Answer 6

There is a flourless chocolate cake recipe.Maybe you could incorporate that.

Answer 7

do you mean just plain chocolate cuz if yes, you can beke it cuz it will melt

Answer 8

http://members.aol.com/SPVine/cake.htm