CHERRY-GLAZED BLACK BOTTOM CHEESECAKE
Here's the cheesecake version of the classic German dessert, Black Forest cake-made with chocolate and cherries on a chocolatey cookie-crumb crust.
Provided by My Food and Family
Categories Dairy
Time 6h25m
Yield Makes 16 servings.
Number Of Ingredients 11
Steps:
- Heat oven to 325ºF.
- Mix cookie crumbs and butter; press onto bottom of 9-inch springform pan.
- Beat cream cheese, 1 cup sugar and vanilla in large bowl with mixer until well blended. Add eggs, 1 at a time, beating on low speed after each just until blended. Reserve 3 cups batter. Add melted chocolate to remaining batter; mix well. Pour over crust. Carefully spoon reserved batter over chocolate batter.
- Bake 1 hour 5 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
- Meanwhile, mix cornstarch and water in medium saucepan. Stir in remaining sugar. Add cherries; stir. Bring to boil on medium-high heat, stirring constantly; cook and stir on medium heat 2 min. or until sugar is dissolved and sauce is thickened. Stir in cinnamon. Cool completely. Refrigerate until ready to spoon over cheesecake just before serving.
Nutrition Facts : Calories 440, Fat 27 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 135 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g
BLACK BOTTOM CUPCAKES I
Chocolate cream cheese cupcakes, rich and gooey. Serve these little gems with a tall glass of ice cold milk.
Provided by Laura Duncan Allen
Categories Desserts Cakes Holiday Cake Recipes
Time 1h
Yield 24
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with paper cups or lightly spray with non-stick cooking spray.
- In a medium bowl, beat the cream cheese, egg, 1/3 cup sugar and 1/8 teaspoon salt until light and fluffy. Stir in the chocolate chips and set aside.
- In a large bowl, mix together the flour, 1 cup sugar, cocoa, baking soda and 1/2 teaspoon salt. Make a well in the center and add the water, oil, vinegar and vanilla. Stir together until well blended. Fill muffin tins 1/3 full with the batter and top with a dollop of the cream cheese mixture.
- Bake in preheated oven for 25 to 30 minutes.
Nutrition Facts : Calories 171.2 calories, Carbohydrate 22.4 g, Cholesterol 18 mg, Fat 8.9 g, Fiber 0.9 g, Protein 2.3 g, SaturatedFat 3.9 g, Sodium 145 mg, Sugar 15.1 g
BROWNIE BOTTOM CHEESECAKE
Brownie, meet cheesecake. Cheesecake, meet brownie. Two of America's most beloved desserts combine to create a showstopper of a sweet. Now you never have to pick just one.
Provided by Food Network Kitchen
Categories dessert
Time 12h20m
Yield 8 servings
Number Of Ingredients 15
Steps:
- For the brownies: Preheat the oven to 350 degrees F. Spray a 10-inch springform pan with nonstick baking spray.
- Whisk together the flour, cocoa powder and salt in a medium bowl. Melt the butter and chocolate in a medium saucepan over medium heat, stirring frequently, until completely melted, then let cool for 10 minutes. Stir in the sugar and eggs. Add the flour mixture, and stir to combine. Pour brownie batter into the prepared pan and tap the pan gently to ensure the batter is even. Bake until the top is set and the edges start to pull away from the sides of the pan, about 30 minutes. Remove from the oven and let cool completely on a baking rack.
- For the cheesecake: Meanwhile, beat the cream cheese with an electric mixer until smooth. Add the sugar and beat until light and fluffy, about 2 minutes. Add the sour cream and mix until just incorporated. Stir in the eggs and vanilla extract by hand, one by one, taking care not to overmix or your cheesecake will turn into a souffle.
- Wrap the bottom of the pan and up the sides with foil and place in a roasting pan. Pour the cheesecake batter on top of the brownie layer and spread it evenly on top. Fill the roasting pan with water until it reaches halfway up the side of the springform pan. Bake until the center is jiggly but the surface is set, about 1 hour. Turn off the oven and leave the cheesecake inside for 30 minutes.
- Remove the cheesecake from the oven and run a sharp knife around the edges of the cake to release from the pan. Let rest on a baking rack until completely cool. Cover and refrigerate for 8 hours or up to overnight before serving.
- Slice and garnish each slice with chocolate syrup and whipped cream.
BLACK BOTTOM CUPCAKES
The base of these cupcakes is a springy chocolate cake called "wacky cake." Made with no butter, eggs or milk and stirred together in one bowl, it was popular during World War II when rations were low. Along the way, someone added a rich cheesecake filling and black bottom cupcakes were born.
Provided by Food Network Kitchen
Categories dessert
Time 40m
Yield 12 cupcakes
Number Of Ingredients 11
Steps:
- Position a rack in the center of the oven and preheat to 350 degrees F. Line a 12-cup muffin tin with liners. Beat together the cream cheese, egg, 1/3 cup of the granulated sugar and 1/2 teaspoon of the vanilla extract in a medium bowl on medium speed with an electric mixer until smooth and no lumps remain, 1 to 2 minutes. Set aside.
- Whisk the flour, cocoa powder, brown sugar, baking soda, salt and remaining 2/3 cup granulated sugar in a large bowl. Add the oil, the remaining teaspoon vanilla extract and 1 cup water and mix until combined. Let the batter rest 10 minutes at room temperature, then stir in the vinegar.
- Divide the chocolate batter evenly among the prepared muffin cups, filling each cup about two-thirds full. Drop about 2 tablespoons of the cream cheese filling in the center of each cupcake.
- Bake until the cream cheese filling has set and a toothpick inserted into the chocolate cupcake comes out clean, about 20 minutes.
- Cool in the tin 5 minutes and then use a butter knife or small offset spatula to carefully remove the cupcakes to a wire rack. Cool the cupcakes completely before serving, about 30 minutes.
BLACK BOTTOM CHEESECAKE
From I *heart* cheesecake cookbook. Haven't tried it yet, but it sounds yummy! I actually have no idea what size the envelope of whipped topping mix is, I just filled something in because it was required. Will edit when I can find one and find out.
Provided by Burgundy Damsel
Categories Cheesecake
Time 2h30m
Yield 1 cake, 12-18 serving(s)
Number Of Ingredients 19
Steps:
- Chocolate Cookie Crust: Mix crumbled cookies and melted butter well. Press evenly into bottom on greased 9 in cheesecake pan. Set aside.
- Have all filling ingredients at room temperature. Preheat oven to 350*.
- In large bowl, beat cream cheese, sour cream, sugar and cornstarch with an electric mixer until smooth.
- Add eggs one at a time, beating well after each addition.
- Stir in 1/4 cup rum, 2 tsp vanilla and 1 1/4 tsp rum flavoring.
- Add melted chocolate, blending thoroughly. Stir in 2/3 cup whipping cream.
- Pour chocolate rum mixture onto crust.
- Bake at 350 for 15 minute Reduce heat to 200 and bake 2 hrs or until center no longer looks shiny or wet.
- Remove from oven and run knife around inside edge of pan. Turn oven off and return cake to over for additional 2 hours
- Chill overnight.
- Chocolate Rum Whipped Cream Topping: In a bowl, combine 1/2 cup whipping cream, whipped topping mix, 2 tbsp sugar, 1 tbsp cocoa and 1/4 tsp rum flavoring until well blended. Beat with electric mixer until stiff.
- Spread whipped cream over cake. Decorate top with cherries. Keep chilled.
Nutrition Facts : Calories 620.2, Fat 46.6, SaturatedFat 28.1, Cholesterol 176.3, Sodium 313.5, Carbohydrate 43.4, Fiber 1.6, Sugar 32.9, Protein 8.7
BLACK BOTTOM CHEESECAKE
Make and share this Black Bottom Cheesecake recipe from Food.com.
Provided by ratherbeswimmin
Categories Cheesecake
Time 3h25m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- The crust-in a small bowl stir together the crushed cookies and melted butter until well combined.
- Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan.
- The filling-in a large bowl combine the cream cheese, sugar, cornstarch, and sour cream; beat with an electric mixer until smooth.
- Add eggs and egg yolk, one at a time, beating well after each addition.
- Beat in melted chocolate, light rum, and vanilla extract.
- Stir in whipping cream.
- Pour the cream cheese mixture over the crust.
- Bake at 350° for 15 minutes.
- Lower temperature to 200° and bake for 1 hour and 10 minutes or until 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.
- Turn the oven off; return the cake to the oven for an additional 1 hour.
- Chill, uncovered, overnight.
- The topping-in a small bowl beat whipping cream, powdered sugar, cocoa powder, and rum with an electric mixer until stiff peaks form.
- Pipe whipped cream mixture around the edge of the cheesecake.
- Garnish with chocolate curls; chill until serving time.
Nutrition Facts : Calories 495.7, Fat 40.8, SaturatedFat 23.7, Cholesterol 176.8, Sodium 242.2, Carbohydrate 26.2, Fiber 1, Sugar 22.1, Protein 6.6
BLACK BOTTOM CUPCAKES
This recipe's been in our family for years, but these cupcakes still go quick each time I make them. So I always double or triple the ingredients! You'll likely see what I mean if you make them at your place-I can't remember anyone who's tried them for the first time not asking for seconds. -Julie Briceland, Windsor, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 dozen.
Number Of Ingredients 20
Steps:
- In a small bowl, beat the cream cheese, sugar, egg and salt until smooth. Stir in chips; set aside. , For cupcakes, in a large bowl, beat the sugar, water, oil, egg, vinegar and vanilla until well blended. Combine the flour, cocoa, baking soda and salt; gradually beat into egg mixture until blended. , Fill 24 paper-lined muffin cups half full with chocolate batter. Drop a heaping tablespoonful of cheese mixture in center of batter of each cupcake. Sprinkle with sugar and chopped almonds if desired. , Bake at 350° for 18-20 minutes or until a toothpick inserted in the cake portion comes out clean. Cool in pans for 10 minutes before removing to racks to cool completely. Refrigerate leftovers.
Nutrition Facts : Calories 174 calories, Fat 9g fat (4g saturated fat), Cholesterol 28mg cholesterol, Sodium 148mg sodium, Carbohydrate 22g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.
More about "black bottom cheesecake recipes"
MINI BLACK-BOTTOM CHEESECAKES RECIPE - GRACE PARISI
From foodandwine.com
4/5 Total Time 45 minsAuthor Grace Parisi
- Preheat the oven to 350°. Line a standard 12-cup muffin pan with foil baking cups and spray the cups with vegetable oil spray. In a food processor, crush the chocolate wafer cookies. Add the butter and process until fine crumbs form. Spoon the chocolate cookie crumbs into the prepared baking cups and press with the bottom of a glass to compact. Bake for 5 minutes, or until almost set. Leave the oven on.
- Meanwhile, in a medium bowl, beat the cream cheese and sugar at medium speed until smooth. Beat in the fromage blanc, then add the eggs and vanilla and beat until smooth.
- Bake the cheesecakes for 15 minutes, or until slightly jiggly in the center. Remove from the oven and spread 1 teaspoon of the warmed raspberry preserves on top of each cheesecake. Transfer the muffin tin to the freezer and chill the cheesecakes until set, about 15 minutes.
BLACK BOTTOM CHEESECAKE - BETTER HOMES & GARDENS
From bhg.com
5/5 (1)Total Time 30 minsServings 12Calories 431 per serving
- Preheat the oven to 350 degrees F. For crust, in a medium bowl combine melted butter and 1/4 cup sugar. Add crushed crackers; toss to mix well. Press mixture onto the bottom and about 1-1/2 inches up the side of a 9-inch springform pan. Bake in the preheated oven for 10 minutes. Cool on a wire rack.
- In a small saucepan bring whipping cream just to boiling over medium-high heat. Remove from heat; add chocolate (do not stir). Let stand 5 minutes. Stir until smooth. Pour chocolate mixture evenly over the bottom of the crust. Sprinkle with 1 cup pecans, if desired.
- For filling, in a medium mixing bowl, beat cream cheese and sugar with an electric mixer on medium speed until combined. Add eggs, beating on low speed just until combined (do not overbeat). Pour over chocolate pecan layer in pan.
- Bake for 30 to 35 minutes or until center appears nearly set when gently shaken. Cool cheesecake in pan on a wire rack for 15 minutes. Loosenand remove from side of springform pan; cool completely on wire rack. Cover and chill in refrigerator for at least 4 hours.
BLACK-BOTTOM CHEESECAKES RECIPE-HOW TO MAKE BLACK …
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Email [email protected]Category DessertServings 12Total Time 2 hrs 50 mins
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