Raspberryblackberry Cheesecake Wchocolate Ganache Shell Toppin Recipes

DARK CHOCOLATE GANACHE CHEESECAKE

Steps:

• Heat oven to 325°F.
• Mix graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan.
• Beat cream cheese, 1 cup sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
• Bake 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
• Microwave COOL WHIP and chocolate in microwaveable bowl on HIGH 2 to 2-1/2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Cool 15 min.; slowly pour over cheesecake. Garnish with raspberries.

CHOCOLATE AND RASPBERRY CHEESECAKE TOPPING

Steps:

• Set up a double boiler over medium-high heat. Add the chocolate and cream to the bowl and heat, stirring, until the chocolate is melted and a smooth ganache is formed; scrape down the sides of the bowl as the chocolate melts. Allow the ganache to cool for 5 minutes.
• Place the cheesecakes on a serving platter. Pour a heaping tablespoon of ganache on top of each cheesecake. The ganache should be thick enough that it barely runs over the edges. Top each cheesecake with 3 raspberries and a mint leaf.

RASPBERRY/BLACKBERRY CHEESECAKE W/CHOCOLATE GANACHE SHELL TOPPIN

Steps:

• Pre heat the oven to 350. Line a 9x13 springform pan with foil and set aside.
• CRUST:.
• Crush the graham crackers/cashews finely either by hand or in a food processor and pour into a lg. bowl.
• Add the cinnamon, tossing to coat. Incorporate melted butter and egg white with a rubber spatula until well-incorporated. Press into lined pan and bake at 350 for 8 minutes. Remove and set aside.
• FILLING:.
• In a stand mixer, blend cream cheeses w/splenda and sugar until creamy (1-2 min). Incorporate eggs/yolk ,one at a time, and slowly add in ricotta, sour cream, vanilla, lemon, flour, and cornstarch until well incorporated. Pour into crust and set aside while making the berry filling.
• BERRY SWIRL:.
• Puree blackberries/strawberries/raspberries together in a blender and sieve out excess seeds (some seeds are fine, just not so much it over powers the cheesecake). Swirl into the cake (this will creat the layered effect).
• BAKING:.
• Bake the cheesecake in the center rack of the oven at 400 F (don't forget a water bath for your cheesecake! put cool water or ice in the bottom outer pan of your springform pan, if you don't have an outer pan; a lg, bake-safe, shallow bowl will work too) for 45-60 minutes until slightly browned and jiggles only in the center (about 2 inches from the crust). Remove from the oven and glaze with Ganache (which you can make, see below, while the cheesecake cooks/cools).
• CHOCOLATE GANACHE SHELL:.
• Melt (either in the microwave, checking frequently, or using double-boiler method) the dark and milk chocolate with heavy cream, stirring until incorporated. Slowly swirl in white chocolate until partially incorporated. Pour/spread over finished cheesecake, swirling with a chopstick to create decorative swirls in crust.
• Chill in fridge for 9-24 hours before eating, enjoy.

CHOCOLATE RASPBERRY CHEESECAKE

Steps:

• Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Combine cookie crumbs and butter; press onto the bottom of prepared pan., In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed just until combined. Set aside 1-1/2 cups; pour remaining batter over crust. , In a microwave-safe bowl, melt chocolate; stir in preserves until blended. Stir in reserved batter just until blended. Drop by tablespoonfuls over the plain batter (do not swirl). Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake until center is just set and top appears dull, 65-75 minutes. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer., For topping, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool slightly. Spread over top of cheesecake. Refrigerate overnight. Garnish with raspberries and whipped cream if desired. Remove sides of pan.

CHOCOLATE CHIP CHEESECAKE WITH CHOCOLATE GLAZE TOPPING

Steps:

• HEAT oven to 350 degrees F.
• BEAT cream cheese in medium bowl with electric mixer until fluffy; gradually beat in sweetened condensed milk until smooth. Add egg and vanilla; mix well.
• TOSS chocolate chips with flour; stir into cream cheese mixture. Pour into crust.
• Bake 35 minutes or until center springs back when lightly touched. Cool and top with Chocolate Glaze and chocolate curls (optional). Serve chilled.
• CHOCOLATE GLAZE:
• MELT chocolate chips with cream in small heavy saucepan; cook and stir until thickened and smooth. Immediately spread over cheesecake.
• To prevent chocolate chips from floating down to bottom of pie, remove cheesecake from oven after 5 to 10 minutes, sprinkle chocolate chips over pie; continue to bake for remaining baking time. (Be careful when handling cheesecake, pie pan will be very hot.)
• *To make chocolate shavings, start with a good quality chocolate in block form. Using vegetable or potato peeler, hold chocolate with paper towel; pass vegetable peeler over narrowest side of chocolate block. The chocolate will curl up like wood shavings. Store in covered container in refrigerator until needed.

BLUEBERRY, RASPBERRY AND BLACKBERRY CHEESECAKE

Steps:

• Preheat oven to 350 degrees.
• Graham Cracker Crust In small bowl combine crumbs and sugar.
• Add melted butter and blend well.
• Press crumbs evenly onto bottom of a greased 9" springform pan.
• Set aside.
• Cheesecake Filling In large bowl combine cream cheese, sugar and cornstarch.
• Beat with mixer till smooth.
• Add eggs and yolk, one at a time until well blended.
• Stir in whipping cream, vanilla extract and lemon peel.
• Fold in blueberries gently.
• Pour the cream cheese mixture over the graham cracker crust.
• Drop the raspberries and blackberries randomly over top of cheesecake a few at a time.
• They will slowly sink into the cake.
• Bake at 350 degrees for 15 minutes.
• Lower temperature to 225 degrees and bake for 1 hour and 15 minutes.
• (Cook until the center no longer looks wet or shiny) Run a knife around the inside edge of the cheesecake pan.
• Chill, uncovered, overnight.
• You could also add strawberries to the berry mixture-- make sure not to exceed 2 cups of fruit in all. I have also made this cake with just one of the above listed berries.