CRUSTLESS CHOCOLATE CHEESECAKE
A classic cheesecake made with chocolate. A gluten free dessert that everyone will enjoy.
Provided by Lynn Walls
Categories Gluten Free Dessert
Time 2h20m
Number Of Ingredients 7
Steps:
- Heat oven to 250 degrees.
- In a large bowl beat cream cheese.
- Add sugar and beat until smooth.
- Add eggs one at a time, beating well after each addition.
- Add melted chocolate and mix well.
- Add remaining ingredients and mix until smooth, but do not over beat.
- Pour batter into a 9 inch springform pan that they outside has has been covered in foil. This is so that the water from the water bath will not get into the pan.( my tips for the perfect cheesecake)
- Place pan in a larger pan filled with one inch of water. You are creating a water bath.
- Bake at 250 for 1 hour. Do not open the oven during this time. Then turn oven off, and leave cheesecake in the oven for 1 more hours. Again, do not open the oven during this time. The cheesecake needs to finish cooking while the oven is cooling down.
- Remove cheesecake from the oven and let cool in the pan. This will set up as it cools.
- Refrigerate several hours or overnight, this will help it set up. I prefer my cheesecakes the next day.
- Serve and enjoy!
Nutrition Facts : Calories 320 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 86 milligrams cholesterol, Fat 25 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 15 grams saturated fat, ServingSize 1, Sodium 126 grams sodium, Sugar 22 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
CRUSTLESS CHOCOLATE SWIRL CHEESECAKE
This is such a pretty & delicious cheesecake, easy to make & a beauty to serve! Feel free to use milk or semi-sweet chocolate in place of the dark chocolate. I just happen to prefer the dark chocolate because it has more antioxidants! =)
Provided by Lisa Ann DiNunzio
Categories Other Desserts
Time 45m
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 350°. In a large bowl, add the cream cheese, eggs, raw sugar and vanilla, beat with an electric mixer until ingredients are well combined. Pour batter into a pie pan coated with non-stick cooking spray. Drizzle melted chocolate over the surface of the cheesecake and using a butter knife swirl the chocolate into the batter just until decorative swirls form, don't over swirl, or you'll lose the pretty swirled effect. Place cheesecake in the oven and bake for 30 - 40 minutes. Remove cheesecake from oven and let completely cool on a wire rack, then cover cheesecake with plastic wrap and place in the refrigerator for 3 - 4 hours, to overnight. Before serving, place a piece of cheesecake onto a serving dish add strawberry topping, or fruit topping of your choice, and a dollop of whipped cream, if desired. Strawberry Topping: 1 bag frozen unsweetened strawberries, thawed 2-3 tbs. raw sugar or natural sugar substitute In a small bowl, add the strawberries and sugar, mix well. Place topping into the refrigerator for 2 hours or longer. Add a few tablespoons on top of each slice of cheesecake before serving. As always, Bon Appetit!
PHILADELPHIA CHOCOLATE-VANILLA SWIRL CHEESECAKE
Enjoy a serving of this rich and indulgent cheesecake on special occasions.
Provided by Philadelphia
Categories Trusted Brands: Recipes and Tips Cooking with Philly Canada
Time 5h35m
Yield 24
Number Of Ingredients 8
Steps:
- Heat oven to 325 degrees F. Mix cookie crumbs and margarine; press onto bottom of foil-lined 13x9-inch pan. Bake 10 min.
- Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing after each just until blended.
- Reserve 1 cup batter. Stir chocolate into remaining batter; pour over crust. Top with spoonfuls of reserved batter.
- Swirl batters with knife. Bake 40 min. or until centre is almost set. Cool. Refrigerate 4 hours.
Nutrition Facts : Calories 280 calories, Carbohydrate 22.3 g, Cholesterol 82.3 mg, Fat 20.6 g, Fiber 0.8 g, Protein 4.9 g, SaturatedFat 10.2 g, Sodium 264.2 mg, Sugar 15.8 g
CHOCOLATE-SWIRLED CHEESECAKE
Provided by Food Network
Categories dessert
Time 1h55m
Yield Yield: 12 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 300 degrees. To make the crust, combine graham crackers, melted butter and sugar in a medium bowl. Mix well with a fork to combine. Press the mixture into the bottom of a 9-inch springform pan that has been coated with non-stick spray. Set aside.
- To make the filling, melt chocolate in a double boiler or medium bowl over simmering water. Set aside to cool slightly.
- In a large mixing bowl, combine cream cheese, sour cream, egg, and vanilla. Mix on low speed until smooth and creamy. Fold in sugar and flour. Pour filling into prepared pan.
- Drizzle melted chocolate over surface of cheesecake. Using a toothpick swirl the chocolate into the filling, just until decorative swirls form (don't over-swirl, or you'll lose the effect).
- Bake 1 hour, or until center is set. Turn off oven, prop open the oven door (not all the way, just slightly), and allow the cake to cool 15 minutes. Transfer pan to a wire rack and cool completely. Cover with plastic wrap and refrigerate until ready to serve.
ESPRESSO AND CHOCOLATE SWIRL CHEESECAKE
Categories Cake Coffee Food Processor Mixer Chocolate Dessert Bake Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 10
Number Of Ingredients 13
Steps:
- For crust:
- Position rack in center of oven and preheat to 400°F. Grind cookies in processor. Add butter and process using on/off turns until crumbs are moist. Press crumbs on bottom and 1 1/2 inches up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Wrap outside of pan with aluminum foil.
- For filling:
- In small bowl, dissolve instant espresso in 1 tablespoon water. Using electric mix, beat cream cheese in large bowl until smooth. Add sugar and continue beating until mixture is light and fluffy. Add eggs 1 at a time, beating well after each addition. Mix in espresso mixture, butter and ground coffee beans.
- Combine chocolate and cream in heavy small saucepan. Stir over low heat until chocolate melts. Pour half of cheese filling (about 2 1/2 cups) into prepared crust. Drop 5 tablespoons melted chocolate mixture by tablespoons around edge of filling, spacing evenly. Use small sharp knife to swirl chocolate into filling. Carefully pour remaining cheese filling over. Drop remaining chocolate mixture by tablespoons into center 6 inches of filling, spacing evenly. Swirl mixtures together using tip of knife.
- Bake cheesecake until edges are puffed and beginning to crack and top is golden brown, about 40 minutes (center will not be set). Cool on rack. Chill overnight. (Can be prepared 3 days ahead.)
- Run small sharp knife around edge of pan to loosen cheesecake. Release pan sides. Let stand at room temperature 30 minutes. Transfer to platter and serve.
CRUSTLESS CHOCOLATE CHEESECAKE
Make and share this Crustless Chocolate Cheesecake recipe from Food.com.
Provided by mandabears
Categories Cheesecake
Time 1h5m
Yield 1 cheesecake
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Spray a 9 inch pie pan with cooking spray.
- Place all ingredients in a large bowl and blend well until well mixed and smooth, about 4 minutes.
- Pour into prepared pie pan.
- Bake for 1 hour.
- Turn off oven.
- Keep cake in oven for 1 hour with heat off.
- Put in refrigerator until well chilled.
Nutrition Facts : Calories 2531.7, Fat 221.8, SaturatedFat 134.3, Cholesterol 1234.7, Sodium 4085.7, Carbohydrate 72.7, Fiber 0.5, Sugar 4.6, Protein 60.9
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