Chocolate Berry Cheesecake Recipes

BEST EVER NO BAKE CHOCOLATE CHEESECAKE

Steps:

• Combine the Oreo baking crumbs and melted butter until moistened and crumbly.
• Press the mixture into the bottom of a 9-inch springform pan and refrigerate to set.
• Combine the cream cheese and powdered sugar in a large bowl, mixing with a hand mixer on medium speed (or in your stand mixer) until smooth.
• Add the melted semi sweet chocolate in a steady stream while the mixer is running on low speed, until completely incorporated. Scrape down the sides of the bowl to be sure everything is incorporated.
• Fold in the whipped cream or whipped topping by hand until the mixture is fluffy and creamy and there are no streaks of white in the batter.
• Pour the cheesecake mixture into the refrigerated crust and smooth out the top with a rubber spatula.
• Refrigerate to set for 6 hours or overnight, or set in the fridge for 2-3 hours and then in the freezer for 2-3 hours before serving.
• Slice and serve with whipped cream, chocolate shavings, and fresh berries, if desired.

NO-BAKE CHOCOLATE AND BERRY CHEESECAKE RECIPE BY TASTY

Steps:

• Throw the biscuits into a food processor and mix until you have fine crumbs.
• Stir in the butter.
• Pour into a greased springform tin and spread to make sure the base is even.
• Chill for 10 minutes.
• While the biscuit base is chilling, prepare the filling by whipping the cream cheese and double cream until you have soft peaks.
• Fold in the melted white chocolate and vanilla extract.
• Pour and spread on top of the biscuit base.
• Place the berries on top.
• Chill for 1 hour.
• Enjoy!

CHOCOLATE CHEESECAKE

Steps:

• In a small bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom of a greased 9-in. springform pan; set aside. In a microwave, melt chocolate chips; stir until smooth. Set aside., In a large bowl, beat the cream cheese, sugar and flour until smooth. Add eggs; beat on low just until combined. Stir in vanilla and melted chocolate just until blended. Pour filling over crust., Bake at 350° for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. , Garnish slices with strawberries and chocolate shavings if desired. Refrigerate leftovers.

BERRY CHEESECAKE IN CHOCOLATE CRUST

Steps:

• Heat oven to 325°F. Mix cookie crumbs and butter. Press on bottom and slightly up side of ungreased springform pan, 9x3 inches, to seal bottom.
• Place cream cheese, 2/3 cup sugar, 1/2 cup sour cream and the orange peel in food processor. Cover and process until smooth. Add eggs. Cover and process until well blended. Spread over crust.
• Bake about 1 hour 20 minutes or until center is set. Cool on wire rack 15 minutes. Run metal spatula along side of cheesecake to loosen; remove side of pan. Refrigerate uncovered 3 hours; cover and continue refrigerating at least 4 hours.
• Mix 1/2 cup sour cream and 2 tablespoons sugar; spread over top of cheesecake. Top with berries.

TRIPLE-LAYERED BERRY CHEESECAKE

Steps:

• Butter and line the base and sides of a 20cm springform tin. Blitz the digestives in a food processor until you get fine crumbs, or bash in a sandwich bag with a rolling pin. Transfer to a bowl and stir in the melted butter until it looks like damp sand. Tip into the prepared tin, and smooth the mixture with the back of a spoon to make an even base, then chill.
• Soak the gelatine leaves in cold water. Put the raspberries in a food processor or in a jug using a stick blender, and blitz to a smooth purée. Sieve out the seeds. Warm the raspberry sauce in a small pan with 1 tbsp sugar until just starting to steam, then pour over 1 drained gelatine leaf in a bowl and stir to dissolve.
• Blitz 3 (about 65g) of the strawberries in a food processor, and warm through with 1 tbsp sugar in the same way. Tip into a bowl and stir in the other drained gelatine leaf.
• Whisk the soft cheese, cream and caster sugar until it just starts to thicken. Divide between three bowls (about 260g per bowl). Fold the strawberry purée into one with a few drops of food colouring to make it light pink, the raspberry mix with the gelatine into another with more food colouring so it's dark pink, and the vanilla bean paste into the third.
• Spoon the raspberry filling over the biscuit base, smoothing the surface so it's flat. Next, add the strawberry filling, gently smoothing over without disturbing the bottom layer, then repeat with the vanilla mixture, using a clean spoon to level the top. A spatula or knife might help with this to keep from dragging the below layers. Chill for 4 hrs or overnight.
• Run a knife around the sides of the cake tin between the cheesecake and the parchment, and loosen the base. Transfer to a cake stand, and smooth the sides, using a palette knife, to neaten the layers. Mix the chocolate with a few drops of lemon extract, if using. Pile the remaining strawberries, some sliced, some whole, on top, and drizzle over the chocolate to finish.

WHITE CHOCOLATE BERRY CHEESECAKE

Steps:

• Break the chocolate into a glass bowl, then put it over a pan of just simmering water to melt, making sure the bottom of the bowl doesn't touch the water. Line a lightly oiled 900g loaf tin with cling film.
• Whisk the cheese, cream and sugar together, preferably with electric beaters, then stir into the almost-cool melted white chocolate until well combined.
• Stir 50g raspberries with 2 tbsp of the jam. Spoon half the cheese mixture into the loaf tin, then spoon the jammy raspberries down the centre. Top with the rest of the cheese mixture, level the top, then press in the biscuits. Cover and chill for 6 hrs or overnight.
• Set aside about 6 strawberries. Halve the rest, then warm in a pan with the remaining jam until soft. Whizz in a food processor or with a hand blender, then rub through a sieve to remove the seeds and make a sauce. Add a drop of water if the sauce is too thick.
• To serve, carefully turn the tin onto a plate, lift it away and strip off the cling film. Halve the remaining strawberries, then arrange on top of the cake with the remaining raspberries and blueberries (if using). Pour over a little sauce and serve the rest separately for drizzling over.

CHOCOLATE CHEESECAKE

Steps:

• To make the biscuit base, crush the digestive biscuits with a rolling pin or blitz in a food processor, then tip into a bowl with the sugar and butter and stir to combine. Butter and line an 18cm springform tin and tip in the biscuit mixture, pushing it down with the back of a spoon. Chill in the fridge for 30 mins.
• To make the cheesecake, melt the chocolate in short bursts in the microwave, then leave to cool slightly. Whip the cream in a large bowl using an electric whisk until soft peaks form, then fold in the cocoa powder. Beat the cream cheese and sugar together, then fold in the cream mixture and the cooled chocolate.
• Spoon the cheesecake mixture over the biscuit base, levelling it out with the back of a spoon. Transfer to the freezer and freeze for 2 hrs, or until set. Remove from the tin and leave at room temperature to soften for about 20 mins before serving.