DOUBLE CHOCOLATE CHEESECAKE RECIPES

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DOUBLE-CHOCOLATE PEPPERMINT CHEESECAKE RECIPE ...



Double-Chocolate Peppermint Cheesecake Recipe ... image

Serve your guests with this cheesecake that’s made with chocolate – a minty Christmas dessert.

Provided by Betty Crocker Kitchens

Total Time 9 hours 30 minutes

Prep Time 35 minutes

Yield 16

Number Of Ingredients 14

1 1/2 cups chocolate wafer cookie crumbs (about 32 cookies)
1/4 cup butter, melted
2 tablespoons sugar
4 packages (8 oz each) cream cheese, softened
1/4 cup sugar
1 can (14 oz) sweetened condensed milk (not evaporated)
1/3 cup whipping cream
2 tablespoons Gold Medal™ all-purpose flour
2 teaspoons vanilla
3 eggs
3/4 cup whipping cream
1 1/2 cups semisweet chocolate chips
1 bag (12 oz) soft peppermint sticks, coarsely crushed
Store-bought peppermint bark

Steps:

  • Heat oven to 350°F. Wrap outside bottom and side of 9-inch springform pan with heavy-duty foil to prevent leaking. Spray inside bottom and side of pan with cooking spray. In small bowl, mix crust ingredients. Press firmly in bottom of pan. Bake 10 minutes. Reduce oven temperature to 300°F. Cool crust 10 minutes.
  • Meanwhile, in large bowl, beat cream cheese and 1/4 cup sugar with electric mixer on medium-high speed until light and fluffy. Gradually add condensed milk, beating just until blended. Add 1/3 cup whipping cream, the flour and vanilla; beat just until blended. Add eggs, one at a time, beating just until blended. Pour over crust.
  • Bake 1 hour 15 minutes to 1 hour 25 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly when moved. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes. Run small metal spatula around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Refrigerate at least 6 hours or overnight.
  • Run small metal spatula around edge of cheesecake; carefully remove foil and side of pan. Place cheesecake on serving plate. In medium microwavable bowl, microwave 3/4 cup whipping cream on High 1 minute or until hot. Add chocolate chips; stir until chocolate is melted and mixture is smooth. Pour ganache over cheesecake; smooth ganache with spatula. Let stand 10 minutes. Gently press crushed peppermint sticks into side of cheesecake. Cover; refrigerate any remaining cheesecake. Garnish with peppermint bark, if desired.

Nutrition Facts : Calories 672 , CarbohydrateContent 72 g, FatContent 6 , FiberContent 2 g, ProteinContent 9 g, SaturatedFatContent 22 g, ServingSize 1 Serving, SodiumContent 322 mg

LEMONY WHITE CHOCOLATE CHEESECAKE RECIPE: HOW TO M…



Lemony White Chocolate Cheesecake Recipe: How to M… image

Although it takes some time to prepare this eye-catching cheesecake, the combination of tangy lemon and rich white chocolate is hard to beat. It's always a hit! —Marlene Schollenberger, Bloomington, Indiana

Provided by Taste of Home

Categories     Desserts

Total Time 01 hours 35 minutes

Prep Time 30 minutes

Cook Time 01 hours 05 minutes

Yield 12 servings.

Number Of Ingredients 15

1-1/4 cups all-purpose flour
2 tablespoons confectioners' sugar
1 teaspoon grated lemon zest
1/2 cup cold butter, cubed
FILLING:
4 packages (8 ounces each) cream cheese, softened
1-1/4 cups sugar
10 ounces white baking chocolate, melted and cooled
2 tablespoons all-purpose flour
2 tablespoons heavy whipping cream
2 tablespoons lemon juice
2 teaspoons grated lemon zest
2 teaspoons vanilla extract
4 large eggs, lightly beaten, room temperature
Optional: White baking chocolate curls and lemon zest strips

Steps:

  • Preheat oven to 325°. Place a 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan; set aside. , In a small bowl, combine the flour, confectioners' sugar and zest; cut in butter until crumbly. Press onto the bottom and 1 in. up the sides of prepared pan. Place on a baking sheet. Bake 25-30 minutes or until golden brown. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Beat in white chocolate, flour, cream, lemon juice, lemon zest and vanilla. Add eggs; beat on low speed just until combined. Pour into crust. , Place pan in a large baking pan; add 1 in. of hot water to larger pan. Bake 65-85 minutes or until center is just set and top appears dull. , Remove pan from water bath. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour . Refrigerate overnight. Remove sides of pan. Garnish with white chocolate and lemon zest strips if desired.
    Freeze option: Wrap individual portions of cheesecake in plastic wrap and place in a resealable plastic freezer bag. Seal bag and freeze for future use. To use, thaw completely in the refrigerator.

Nutrition Facts : Calories 637 calories, FatContent 45g fat (28g saturated fat), CholesterolContent 182mg cholesterol, SodiumContent 327mg sodium, CarbohydrateContent 49g carbohydrate (36g sugars, FiberContent 0 fiber), ProteinContent 11g protein.

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