What are the best chocolate cheesecake recipies?

Answer 1

DOUBLE-CHOCOLATE CHEESECAKE

For crust
1 9-ounce box chocolate wafer cookies
6 tablespoons (3/4 stick) unsalted butter, melted

For filling
1 1/2 cup whipping cream
1 teaspoon instant coffee powder
12 ounces semisweet chocolate, finely chopped

2 8-ounce packages cream cheese, room temperature
3/4 cup sugar
1 tablespoon cornstarch
1 cup sour cream
2 teaspoons vanilla extract
3 large eggs

For glaze
1/2 cup whipping cream
4 ounces semisweet chocolate, finely chopped

Make crust:
Preheat oven to 350°F. Wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with double thickness of foil. Spray bottom of pan with vegetable oil spray. Finely grind cookies in processor. Add butter and process until blended. Press mixture onto bottom (not sides) of prepared pan. Refrigerate while preparing filling.

Make filling:
Combine cream and coffee powder in medium saucepan. Stir over medium heat until coffee powder dissolves. Reduce heat to low. Add chocolate; whisk until chocolate melts and mixture is smooth. Cool 10 minutes.

Using electric mixer, beat cream cheese and sugar in large bowl until well blended. Beat in cornstarch. Add sour cream and vanilla; beat well. Add eggs 1 at a time, beating just until blended after each addition. Whisk 1 cup cheese mixture into chocolate mixture. Return chocolate mixture to remaining cheese mixture; whisk until smooth.

Pour batter into crust. Place springform pan in large baking pan. Add enough hot water to baking pan to cone halfway up sides of springform pan. Bake cheesecake until softly set and slightly puffed around edges, about 1 hour. Turn off oven. Let cake stand in oven 45 minutes. Transfer springform pan t rack and cool. Cover; chill cake overnight.

Make glaze:
Bring cream to boil in heavy small saucepan. Remove from heat. Add 4 ounces chocolate and whisk until melted and smooth. Pour glaze over top of cake. Using spatula, smooth glaze evenly over top. Refrigerate until glaze is set, at least 2 hours. (Can be prepared 1 day ahead. Cover and refrigerate.)

Using knife, cut around sides of pan to loosen cake. Remove pan sides. Cut into wedges and serve.

Answer 2

I used this recipe often. It is really good. I have received some compliments on it when I bring it to my boys's school or friend's party. I am sure there other recipes are good ones. I cannot compare them by not tasting them all to know which the best chocolate cheesecake is. You will probably have to try them all to decide which is the best one. I hope you enjoy browsing and try any of it.

Best Chocolate Cheesecake

Servings: 12 servings
Prep. Time: 35-40

Ingredients:

Crust:
1 cup all-purpose flour, sifted
1/4 cup granulated sugar
1/2 cup butter, very soft
1 egg yolk; lightly beaten
1/4 tsp. vanilla

Filling:
3 pkg. (8 oz. each) cream cheese, softened
1-1/2 cups sugar
2 tbsp. all-purpose flour
1/8 tsp. salt
4 eggs, lightly beaten
4 oz. semisweet chocolate, melted
1/4 cup sour cream
1 tsp. vanilla

Topping:
2 squares semi-sweet chocolate
2 tbsp. butter

Directions:
Combine dry ingredients and cut in butter until well mixed. Add egg yolk and vanilla and blend thoroughly. Dust fingers with flour and pat dough onto bottom and about 1 up on sides of a 10-inch cheesecake pan. (I use a 10-inch Kaiser springform pan with non-stick finish.)

Filling:
Beat cream cheese in large mixer bowl until smooth and creamy. Combine dry ingredients; stir into cream cheese mixture. Add eggs and beat just until combined (do not overbeat). Stir in the chocolate, sour cream and vanilla, mixing until combined. Pour into crust-lined pan. Bake in 325°F for 60-70 minutes or until center appears set or cracks. Remove from oven and cool 15 minutes. Run spatula around edge of pan to loosen cheesecake. Cool 30 minutes more. Remove sides of pan, cover and chill at least 2 hours.

Top:
Melt semisweet chocolate and butter. Drizzle in lattice design on top cheesecake. Chill till trim sets.

Store in refrigerator.

Suggestion idea:
The crust can be used for any cheesecake; if it's used on a NewYork-style or plain cheesecake, I add 1 tsp. grated orange or lemon zest. Also, a chocolate crust can be used for the above filling: 1 1/2 C. finely crushed chocolate wafers mixed with 6 T. melted butter. Mix and pat into pan.

Answer 3

This is the best cheesecake I ever make...... best best best.....
A magical pairing. Orange and chocolate are definitely best friends.

Orange-Chocolate Cheesecake

Base: Oreo cookies or digestive biscuits
50g melted butter

2 packs Philadelphia cream cheese, softened
1 cup soft brown sugar
1 small carton sour cream
1/4 cup coffee creamer
1 tsp vanilla extract
2 eggs
Pinch salt
1/4 cup plain flour
Zest and juice of an orange
1/4 cup cocoa powder

1. Crush biscuits into crumbs and combine with butter. Press into an 8-inch spring form tin, wrap with a double layer of foil and freeze
2. Preheat oven to 170 deg C, with a roasting tin filled with two cm hot water.
3. Process or blend first seven ingredients until smooth, Scraping down sides. Stir in flour and fold.
4. Remove one quarter of white batter, sift in cocoa and stir till smooth. Stir in orange juice and zest into rest of white batter.
5. Pour half of white batter onto frozen crust, dollop with half of cocoa batter. Top with remaining white batter. Marble remaining cocoa batter in. Carefully place in roasting tin of water and bake for 50 to 55 minutes. Tooth pick inserted in the centre should come out with moist crumbs.
6. Cool completely then refrigerate overnight. Serve.

Have fun making these!

~~~~~~~~~~ Enjoy! ~~~~~~~~~~ Good luck! _;-)

Answer 4

The best is hard. What is medicine for me can be poison for you. But for me is this one:

Crust:
2-1/2 cups peanut butter sandwich cookie crumbs - see Tip below (625 mL)
1/2 cup all-purpose flour (125 mL)
1/2 cup unsalted butter, melted (125 mL)

Filling:
4 packages (each 8 ounces/250 g) cream cheese, softened
1-1/4 cups granulated sugar (250 mL)
4 eggs
1 cup creamy peanut butter - see Tip below (250 mL)
8 ounces bittersweet chocolate, melted and cooled (250 g)
3 Tbsp fresh lemon juice (45 mL)
1 tsp vanilla (5 mL)
2 cups semi-sweet chocolate chunks (500 mL)

Topping:
1 cup sour cream (250 mL)
1/2 cup granulated sugar (125 mL)
1/3 cup creamy peanut butter (75 mL)
1 Tbsp fresh lemon juice (15 mL)
1 tsp vanilla (5 mL)
1/2 cup semi-sweet chocolate chunks (125 mL)


Instructions
Preheat oven to 325 degrees F./160 degrees C. Line a 13-by 9-inch baking pan with foil.

Crust:
In a medium bowl, combine cookie crumbs, flour and butter. Press into bottom of prepared baking pan and freeze.

Filling:
In a large mixer bowl, beat cream cheese and sugar on medium-high speed for 3 minutes. Add eggs, one at a time, beating after each addition. Blend in peanut butter and melted chocolate. Mix in lemon juice and vanilla. Fold in chocolate chunks. Pour over frozen crust. Bake for 35 to 45 minutes or until the top is light brown and the center has a slight jiggle to it. Cool on the counter for 10 minutes (do not turn the oven off). The cake will sink slightly.

Topping:
In a small bowl, combine sour cream, sugar, peanut butter, lemon juice and vanilla. Pour into center of cooled cake and spread out to edges. Sprinkle with chocolate chunks. Bake for 5 minutes more. Cool on a rack for 2 hours. Cover and refrigerate for at least 6 hours before cutting into bars.

Tip: Use a commercial creamy peanut butter. The natural peanut butters have too much oil for this recipe. Use a food processor to chop cookies into crumbs to the consistency of rough sand.

Yield: 10 to 12 servings

Answer 5

Ive got one... wait a minute I'll look it up

Chocolate Peanut Butter Cheesecake

Chocolate Peanut Cookie Crust
11 chocolate sandwich cream cookies, crushed
3 Tbs chopped peanuts
3 Tbs butter or margarine, melted
Chocolate Peanut Butter Filling
19 oz cream cheese
1 cup sour cream
2/3 cup dark brown sugar
5 tsp cornstarch
4 eggs
1 egg yolk
2/3 cup whipping cream
1 1/2 tsp vanilla extract
2 1/2 Tbs sugar
5 tsp unsweetened cocoa powder
1 1/4 cups creamy peanut butter
2/3 cup chopped peanuts
Hot Peanut Butter Fudge Topping
3/4 cup semisweet chocolate chips
1/4 cup butter or margarine
2/3 cup sugar
1 5-ounce can evaporated milk (2/3cup)
1/4 cup peanut butter

1 Chocolate Peanut Butter Cheesecake
2 Chocolate Peanut Cookie Crust
3 In a small bowl stir together crushed cookies and peanuts. Stir in melted butter or margarine till well combined. Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan.
4 Chocolate Peanut Butter Filling
5 In a large bowl combine cream cheese, sour cream, brown sugar, and cornstarch. Beat with an electric mixer till smooth. Add eggs and egg yolk, one at a time, beating well after each addition. Stir in whipping cream and vanilla extract.
6 Remove 1 cup of the mixture and put into a small bowl; stir in sugar and cocoa powder. Set aside. Stir peanut butter and chopped peanuts into the remaining cream cheese mixture.
7 Pour half of the peanut butter mixture over the crust. Spoon half of the cocoa mixture over the peanut butter mixture. Pour the remaining peanut butter mixture over the cocoa mixture. Top with remaining cocoa mixture. Without disturbing the crust, swirl the blade of a knife through the cake to create a marbling effect.
8 Bake at 350° for 15 minutes. Lower the temperature to 200° and bake for 1 hour and 10 minutes or till the center no longer looks wet or shiny. Remove the cake from the oven and run a knife around the inside edge of the pan. Chill, uncovered, overnight.
9 Hot Peanut Butter Fudge Topping
10 In a small saucepan melt chocolate and butter or margarine over low heat, stirring constantly. Add the sugar. Gradually stir in milk. Bring to a boil; reduce heat. Simmer, uncov ered, for 8 minutes, stirring frequently. Stir in peanut butte till smooth. Remove from heat. Serve warm with cheese cake. Makes 12 to 18 slices.


Bittersweet Chocolate Truffle Cheesecake

1 1/3 cups chocolate wafer(cracker) crumbs
1/3 cup butter, melted
Two 8 oz Packages cream cheese , soft
1 cup sugar
3 eggs
1/4 cup Cold coffee or coffee liqueur*
8 Squares bittersweet chocolate, melted
1/2 cup sour cream
4 Squares bittersweet chocolate
1/2 cup whipping (heavy) cream

1 Preheat oven to 350 degrees F.
2 Crust: Combine the crumbs and butter and press the mixture onto the bottom
3 of a 9 inch springform pan;refrigerate the crust while the filling is being
4 prepared.
5 Filling: Beat the cream cheese with the sugar until blended and smooth.
6 Beat in the eggs, one at a time; beat in the coffee (or liqueur), then the
7 melted chocolate; blend in the sour cream. Pour the filling over the
8 prepared crust, smoothing the top. Bake the cheesecake for 40 to 50 minutes
9 or just until the center is barely set; cool it on a wire rack, then in the
10 refrigerator overnight. Run a sharp knife around the cheesecake to loosen
11 it from the rim; remove the rim.
12 Glaze: Save a few curls from the back of one of the squares of chocolate;
13 reserve them for the garnish. Bring the whipping cream to a simmer over low
14 heat; add the remaining chocolate and stir the mixture until smooth. Spoon
15 the glaze over the prepared cheesecake and garnish it with the reserved curls.

Yield: One 9 inch Cheesecake

I've made both. They are awesome. Let me know if you try one...

Answer 6

Cheesecake 5 Ways

Ingredients:
. CRUMB CRUST(recipe follows)
. 3 packages (8 oz. each) cream cheese, softened
. 3/4 cup sugar
. 3 eggs
. 1 teaspoon vanilla extract

Directions:
1. Prepare CRUMB CRUST. Heat oven to 350 F.

2. Beat cream cheese and sugar in large bowl until smooth. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Pour into prepared crust.

3. Bake 45 to 50 minutes or until almost set* Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan.

4. Cover; refrigerate several hours or until chilled. Just before serving, garnish as desired. Cover; refrigerate leftover cheesecake. 10 to 12 servings.

CRUMB CRUST: Heat oven to 350 F. Stir together 1 cup graham cracker crumbs and 2 tablespoons sugar in small bowl; blend in 1/4 cup (1/2 stick) melted butter or margarine, mixing well. Press mixture onto bottom and 1/2 inch up side of 9-inch springform pan. Bake 8 to 10 minutes. Cool.

*Cheesecakes are less likely to crack if baked in a water bath.

VARIATIONS:
CHOCOLATE CHEESECAKE: Increase sugar to 1-1/4 cups and add 1/3 cup HERSHEY'S Cocoa. Increase vanilla extract to 1-1/2 teaspoons.

TOFFEE BITS CHEESECAKE: Prepare vanilla cheesecake batter as directed. Stir 1-1/3 cups (8-oz. pkg.) HEATH BITS 'O BRICKLE Toffee Bits into batter.

CHOCOLATE CHIP CHEESECAKE: Prepare vanilla cheesecake as directed. Stir 1 to 1-1/2 cups HERSHEY'S MINI CHIPS Semi-Sweet Chocolate Chips into batter.

MOCHA CHEESECAKE: Prepare CHOCOLATE CHEESECAKE, using HERSHEY'S Dutch Processed Cocoa. Add 1-1/2 teaspoons instant coffee granules to batter.

MOCHA TOFFEE WITH CHOCOLATE CHIPS CHEESECAKE: Prepare MOCHA CHEESECAKE as directed. Stir 3/4 cup HEATH BITS 'O BRICKLE Toffee Bits and 3/4 cup HERSHEY'S MINI CHIPS Semi-Sweet Chocolate Chips into batter.

Chocolate Festival Cheesecake
Ingredients:
CHOCOLATE CRUMB CRUST(recipe follows)
3 packages (8 oz. each) cream cheese, softened
1-1/4 cups sugar
1/2 cup dairy sour cream
1/4 cup HERSHEY'S Cocoa
2 teaspoons vanilla extract
2 tablespoons all-purpose flour
3 eggs
Assorted fresh fruit, sliced (optioinal)
Sweetened whipped cream or whipped topping(optional)
Directions:
1. Prepare CHOCOLATE CRUMB CRUST.

2. Increase oven temperature to 450°F. Combine cream cheese, sugar, sour cream, cocoa and vanilla in large bowl; beat on medium speed of mixer until smooth. Add flour and eggs; beat well. Pour into prepared crust. Bake 10 minutes.

3. Reduce oven temperature to 250°F; continue baking 30 minutes. (Cheesecake may not be set in center.) Turn off oven; leave cheesecake in oven 30 minutes without opening oven door. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool to room temperature; remove side of pan. Refrigerate several hours before serving. Garnish with chocolate curls or sliced fruit and whipped cream, if desired. Cover; refrigerate leftover cheesecake. 10 to 12 servings.


CHOCOLATE CRUMB CRUST: Heat oven to 350°F. Combine 1-1/4 cups vanilla wafer crumbs (about 40 wafers), 1/3 cup powdered sugar and 1/3 cup HERSHEY'S Cocoa in medium bowl; stir in 1/4 cup (1/2 stick) melted butter or margarine. Press mixture onto bottom and 1/2 inch up side of 9-inch springform pan. Bake 8 to 10 minutes. Cool.

Chocolate Cheesecake
Ingredients:
CHOCOLATE CRUMB CRUST(recipe follows)
1/4 cup (1/2 stick) butter or margarine
1/2 cup HERSHEY'S Cocoa
3 packages (8 oz. each) cream cheese, softened
1 can (14 oz.) sweetened condensed milk (not evaporated milk)
4 eggs
1 tablespoon vanilla extract
Directions:
1. Prepare CHOCOLATE CRUMB CRUST. Heat oven to 300°F.

2. Place butter in medium microwave-safe bowl. Microwave at HIGH (100%) 30 to 45 seconds or until melted. Stir in cocoa until smooth; set aside.

3. Beat cream cheese in large bowl. Add cocoa mixture; beat well. Gradually beat in sweetened condensed milk until smooth. Add eggs and vanilla; beat well. Pour batter into prepared pan.

4. Bake 1 hour and 5 minutes or until set. (Center will be soft.) Remove pan from oven to wire rack; loosen cake from side of pan. Cool completely; remove side of pan. To serve, garnish as desired. Cover; refrigerate leftover cheesecake. Garnish as desired. 12 servings.

CHOCOLATE CRUMB CRUST: Place 6 tablespoons butter or margarine in medium microwave-safe bowl. Microwave at HIGH (100%) 30 seconds or until melted. Stir in 1-1/2 cups vanilla wafer crumbs (about 45 wafers), 6 tablespoons powdered sugar and 6 tablespoons HERSHEY'S Cocoa; blend well. Press mixture onto bottom and 1/2 inch to 1-inch up side of 9-inch springform pan.