Silky Chocolate Cheesecake Recipes

SILKY CHOCOLATE CHEESECAKE

Steps:

• Heat oven to 325°F.
• Mix cookie crumbs, sugar and butter until well blended; press onto bottom and 1-1/2 inches up side of 9-inch springform pan. Microwave 6 chocolate in microwaveable bowl on HIGH 2 min. or until melted, stirring after each minute.
• Blend next 4 ingredients in blender until smooth. With blender running, gradually add cream cheese through opening at top of blender, blending until smooth. Blend in melted chocolate. Pour into crust.
• Bake 50 to 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. When ready to serve cheesecake, melt remaining chocolate; drizzle over cheesecake.

BAILEYS CHOCOLATE CHEESECAKE

Steps:

• Remove the cream cheese, eggs (and yolks) and sour cream from the refrigerator and allow it to come to room temperature.

NO-BAKE CHOCOLATE SILK CHEESECAKE

Steps:

• To make crust, combine crumbs, melted butter and sugar.
• Combine well and press into bottom and sides of a 9 in pie plate. (Can use a store bought graham cracker crust.).
• Combine softened cream cheese and sweetened condensed milk. Beat until smooth. Add vanilla, lemon juice and zest. Mix until incorporated and pour into crust. Smooth over top and refrigerate at least 4 hours.
• After 4 hours, on low heat, heat milk until just hot (do not let it boil.).
• Place chocolate chips in a blender. Add hot milk and vanilla. Place cover on blender and cover with a towel. Carefully blend chocolate and milk mixture until smooth and creamy. Allow to cool until thick but not set.
• Pour mixture over cheesecake and smooth evenly over pie.
• Chill until chocolate is set. Serve with whipped topping if desired.
• Cooking time includes refrigeration time.
• (IMPORTANT: BE VERY CAREFUL WHEN BLENDING HOT LIQUID, ALWAYS START SLOWLY.).

SILKY CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees. Place the bottom of a 9-inch round springform pan upside-down (concave side down); secure sides of pan. Butter pan, line sides of pan with a long strip of waxed or parchment paper, and butter paper. Wrap bottom of pan securely in aluminum foil. Bring a kettle of water to a boil.
• In a large heatproof bowl set over, not in, a pan of simmering water, melt chocolate; cool to room temperature.
• Using an electric mixer on high, beat eggs, sugar, salt, and rum until thick and foamy and batter holds a trail, about 3 minutes.
• Stir half of the egg mixture into cooled chocolate to lighten it. Fold in remaining egg mixture and whipped cream. Spoon batter into prepared pan and smooth top.
• Place pan in a roasting pan and pour hot water to come halfway up the sides of the pan. Bake until set and firm to the touch, 30 to 35 minutes. (It will look like a cheesecake.) Transfer to a wire rack to cool to room temperature, then refrigerate until well chilled, about 3 hours.
• To serve: Release sides of springform and, using a knife dipped in warm water, cut into thin slices.

SILKY CHEESECAKE

Steps:

• With electric mixer, beat Cream Cheese with a splash of whipping cream to help loosen.
• Add powdered sugar& vanilla.
• Beat till well blended.
• Add heavy whipping cream and beat until smooth and thickened.
• Pour into pie shell and refrigerate until firm, 8-10 hours or overnight.
• Serve plain or with canned fruit pie filling.