Chocolate Cheesecake With Chocolate Wafer Crust Recipes

CHOCOLATE CHEESECAKE I

Steps:

• Prepare crumb crust by combining cracker or wafer crumbs, butter or margarine, and 2 tablespoons sugar. Press mixture into bottom and 2 inches up sides of a 9 inch springform pan. Refrigerate.
• Melt chocolate chips in top of a double boiler over hot water. Set aside.
• Beat cream cheese and 1 cup sugar in a large mixing bowl until smooth and creamy. Blend in eggs. Gradually pour in chocolate mixture beating on low speed until well-blended. Add 1/2 cup sour cream, flour, vanilla. Blend until smooth. Pour into prepared crust.
• Bake in a preheated oven at 350 degrees F (175 degrees C) for 55 - 60 minutes or until filling is firm. Turn oven off. Cool cheesecake 1 hour without opening door. Cool completely. Chill several hours or over night. Garnish just before serving with sweetened sour cream made by combining 1 tablespoon sugar with 1/2 cup sour cream.

NEW YORK-STYLE CHEESECAKE WITH CHOCOLATE CRUST

Steps:

• Preheat oven to 350 degrees. Butter the sides of a 10-inch springform pan. Wrap exterior of pan (including base) in a double layer of foil. Melt 6 tablespoons butter in a small saucepan over medium heat. Place crushed wafer cookies and 3 tablespoons sugar in a large bowl; stir until well combined. Pour melted butter over cookie mixture and mix until evenly moistened. Press mixture evenly into the bottom of the prepared pan.
• Place pan on a baking sheet. Bake until crust is set, 10 to 12 minutes. Transfer pan to a wire rack to cool completely.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed until fluffy, about 3 minutes, scraping down sides as needed. In a large bowl, whisk together remaining 2 1/4 cups sugar and flour. With mixer on low speed, gradually add sugar mixture to cream cheese; mix until smooth. Add sour cream and vanilla; mix until smooth. Add eggs, one at a time, beating until just combined; do not overmix.
• Pour cream cheese filling into prepared pan. Set pan inside a large, shallow roasting pan. Carefully ladle boiling water into roasting pan to reach halfway up sides of springform pan. Bake 45 minutes; reduce oven temperature to 325 degrees. Continue baking until cake is set but still slightly wobbly in the center, about 30 minutes more. Turn off oven; leave cake in oven with door slightly ajar, 1 hour. Transfer pan to a wire rack; let cake cool completely. Refrigerate, uncovered, at least 6 hours or overnight. Before unmolding, run a knife around the edge of the cake.
• Slice the top and bottom of 1 orange with a paring knife. Set one of the flat sides on your work surface. From top to bottom, following the curve of the fruit, cut away peel and white pith. Trim off any remaining pith. Holding the orange over a bowl, cut along both sides of each segment, staying close to the membrane, to release. Repeat with remaining oranges. Pour in liqueur and toss to combine. Serve over cheesecake.

CHOCOLATE WAFER CRUST

Steps:

• Mix crumbs and melted butter or margarine until well blended. Press into an 8 or 9 inch pie plate. Chill until firm.

CHOCOLATE-WAFER CRUST

Steps:

• Preheat oven to 350 degrees. Pulse ground chocolate wafers, butter, sugar, and a pinch of salt in a food processor until well combined.
• Pat mixture into a 9-inch pie dish, pressing firmly into bottom and up sides. Bake until crust is fragrant and darkens slightly, about 10 minutes. Let cool completely on a wire rack.

CHOCOLATE CHEESECAKE WITH CHOCOLATE WAFER CRUST

Steps:

• 1. To make crust, crush wafers; add melted butter to make crumbly dough.
• 2. Press into bottom of 9-inch springform pan; set aside.
• 3. To make filling, melt butter in top of double boiler over hot water; add chocolates and heat until melted, stirring until smooth.
• 4. Beat cheese until creamy; add vanilla and whipping cream.
• 5. Stir in chocolate mixture; beat eggs with sugar and slowly beat into chocolate mixture.
• 6. Turn into crust and bake at 350 40 to 45 minutes, or until cake puffs slightly in center; cool, then chill thoroughly before unmolding - Serve with whipped cream, if desired.

CHOCOLATE CHEESECAKE WITH SALTINE CRACKER CRUST

Steps:

• Preheat oven to 350°F Butter the side of a 9-inch springform pan.
• Make the crust: In a food processor, grind the crackers fine. Add the butter, and sugar and pulse the motor until thoroughly combined. Pour the crumbs into the prepared pan and press them onto the bottom and 1 inch up the side of the pan. Bake in the middle of the oven for 15 minutes. Let cool.
• With an electric mixer fitted with flat beater, beat the cream cheese and sugar on low until smooth. In another bowl whisk together the eggs, yolks, and vanilla, add to the batter and beat until smooth, scraping the bowl. Add the chocolate and beat until smooth, scraping the bowl. Stir in the liqueur and pour batter into the pan.
• Bake in the middle of the oven for 55 minutes. The center of the cake will appear unset.
• Immediately run a thin knife around the edge of the pan to release the cake and let it cool completely in the pan. Chill the cake for at least 4 hours or until chilled throughout. Remove the side of the pan and serve.