Cheesecake help??? Need to know ASAP?

Question

I am making a cheesecake for tomorrow for this birthday party I'm going to. I make a mean cheesecake but i stick to what I know. I usually just make plain cheesecake with a filling that goes on top. But I wanna make a chocolate cheesecake but i want to use the same recipe that I use. I want to put chocolate chips in but i don't know if thats such a good idea. Or put in coco powder in or melt chocolate in but i don't want to screw up the sugar amount in it. i use sweet condensed milk as the sugar. What should I do? Thanks for the ideas.

Answer 1

Here is a very excellent recipe for chocolate cheesecake!

Cheesecake base:
1 1/3 cups graham cracker crumbs
1/2 stick butter
1 tablespoon cocoa

Cheesecake filling:
6 ounces bittersweet or semisweet chocolate, chopped small
2 1/2 cups cream cheese
3/4 cup superfine sugar
1 tablespoon custard powder
3 large eggs
3 large egg yolks
2/3 cup sour cream
1/2 teaspoon cocoa, dissolved in 1 tablespoon hot water

Sauce:
3 ounces bittersweet chocolate, finely chopped
1/2 cup heavy cream
1 teaspoon dark corn syrup

Special equipment: 9-inch springform pan
Preheat the oven to 350 degrees F.
To make the base, process the graham crackers to make rough crumbs and then add the butter and cocoa. Process again until it makes damp, clumping crumbs and then tip them into the pan. Press the crumbs into the bottom of the pan to make an even base and put into the freezer while you make the filling.
Put a kettle on to boil.
Melt the chocolate either in a microwave or double boiler, and set aside to cool slightly.
Beat the cream cheese to soften it, then add the sugar and custard power, beating again to combine. Beat in the whole eggs and then the yolks, and the sour cream. Finally add the cocoa dissolved in hot water and melted chocolate and mix to a smooth batter.
Take the springform tin out of the freezer and line the outside of the tin with a good layer of cling wrap, and then another layer of strong foil over that. This will protect it from the water bath.
Sit the springform tin in a roasting pan and pour in the cheesecake filling. Fill the roasting pan with just boiled water to come about half way up the cake tin and bake in the oven for 45 minutes to 1 hour. The top of the cheesecake should be set, but the underneath should still have a wobble to it.
Peel away the foil and cling film wrapping and sit the cheesecake in its tin on a rack to cool. Put in the refrigerator once it is no longer hot, and leave to set, covered with plastic overnight. Let it lose its chill before unspringing the cheesecake to serve.
To make the chocolate sauce: very gently melt the chopped chocolate, cream and syrup. When the chocolate has nearly melted, take off the heat and whisk it to a smooth sauce. Let it cool a little, and pour it over the chocolate cheesecake on its serving plate.

Answer 2

I take my standard cheesecake recipe and add 1/2 cup of unsweetened cocoa and 1 cup of melted semisweet chocolate chips. (If you want chocolate chunks throughout the cheesecake, don't melt the chips.) I've never found that the added chocolate makes things too sweet, but it is rich in chocolate.

Best wishes:)

Answer 3

Chocolate Malt Cheesecake
From Diana Rattray,
Your Guide to Southern U.S. Cuisine.

A chocolate malt cheesecake with chocolate, cream cheese, and malted milk powder.
INGREDIENTS:
Crust:
1 cup graham cracker crumbs
1/3 cup butter, melted
1/4 cup sugar
.
Filling:
3 packages cream cheese (1/3 less fat is fine), 8 oz each
1 can sweetened condensed milk, 14 oz
1 cup semisweet chocolate chips
3/4 cup malted milk powder, chocolate
4 eggs
1 teaspoon vanilla
PREPARATION:
Combine crust ingredients; pat firmly in bottom and about 1/2-inch up the side of an ungreased 9-inch springform pan; chill. Combine chocolate and sweetened condensed milk in top of a double boiler over boiling water.

To make filling, beat cheese until fluffy; add eggs and malted milk powder and blend well. Blend in melted chocolate mixture and the vanilla. Pour into prepared crust. Bake at 300 degrees for about 65 minutes or until filling shakes only slightly near center when moved. Cool; chill thoroughly.

Garnish with chocolate curls or drizzle with melted chocolate or almond bark, if desired.
Serves 16 - 20.

Answer 4

Melt a bag of chocolate chips-it can be milk chocolate or semi sweet in the microwave for about 1 to 2 minutes stir in between microwaving. Then mix half of your cheesecake mix in with the chocolate. Pour your cheesecake mix onto your crust, then the chocolate mix on top. Take a butter knife and make swirls...follow your recipe for how ever you make or bake. Wha la!

Answer 5

You can add about a cup of MINI chocolate chips if you want. Be sure and use the mini ones though. I actually had a recipe that called for a full pound of them but that was an overload in my opinion. If you think you can handle more chips go for it Use the recipe that you are comfortable with and it makes it easier to experiment.

Answer 6

Our Best Chocolate Cheesecake

Prep Time: 30 min
Total Time: 5 hr 35 min
Makes: 16 servings

1-1/2 cups crushed OREO Chocolate Sandwich Cookies (about 18 cookies)
2 Tbsp. butter or margarine, melted
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 tsp. vanilla
1 pkg. (8 squares) BAKER'S Semi-Sweet Baking Chocolate, melted, slightly cooled
3 eggs
1 cup thawed COOL WHIP Strawberry Whipped Topping
1-1/2 cups assorted seasonal fruit, such as chopped strawberries and sliced kiwi

PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix crushed cookies and butter; press firmly onto bottom of pan. Bake 10 min.
BEAT cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.
BAKE 45 to 55 min. or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with whipped topping and fruit.

KRAFT KITCHENS TIPS
Size-Wise
Looking for a special treat? One serving of this cheesecake is full of chocolatey flavor.

How to Soften Cream Cheese
Place completely unwrapped packages of cream cheese in microwavable bowl. Microwave on HIGH 45 sec. or until slightly softened.

Answer 7

I wouldn't use chocolate chips - I'd get a bar of good chocolate, and shave it. That way you don't have a 'chunky' cheese cake. A shaved piece of chocolate is smoother, will melt in your mouth faster, and won't sink to the bottom of your cheese cake. Just float around in the middle.

Plus, then the person won't have to chew it. I'm a HUGE fan of cheese cake with shaved chocolate, but I really dislike chocolate chips in mine.

Answer 8

Use the chocolate chips, and make sure they're the mini ones. I dont know what cheescake recipe ur using or the measurements, that's why its easier to use the chips, and that way u dont risk destroying ur dessert.

Answer 9

You could make it a marble cheesecake. I think just melting some chocolate chips and swirling them in would be o.k. without affecting the consistency.