Have you ever tried out chocolate cheesecake with cream fillings? If not, chocolate raspberry cheesecake, chocolate chip cheesecake supreme, cappuccino cheesecake and chocolate mint meringue cheesecake are 4 delicious cheesecake recipes you should definitely try out.
Below are the recipes for you to prepare at home:
1. Chocolate Raspberry Cheesecake
Ingredients:
- 1 1/2 c Creme-filled Cookie Crumbs
- 2 tb Margarine, Melted
- 32 oz Cream Cheese, Softened
- 1 1/4 c Sugar
- 3 ea Large Eggs
- 1 c Sour Cream
- 1 ts Vanilla
- 6 oz Semi-sweet Chocolate Chips**
- 1/3 c Strained Raspberry Preserves
- 6 oz Semi-sweet Chocolate Chips
- 1/4 c Whipping Cream
- Cookie crumbs should come from 18 Cream Filled Cookies that have been finely crushed. ** This 6 ozs of Chocolate chips should be melted and cooled slightly.
Directions:
- Combine crumbs and margarine; press onto bottom of 9-inch spring form pan.
- Combine 24 ozs of cream cheese and sugar, mixing at medium speed on electric mixer until well blended.
- Add eggs, one at a time, beating well after each addition.
- Blend in sour cream and vanilla; pour over crust.
- Combine remaining 8 ozs cream cheese and melted chocolate, mixing at medium speed on electric mixer until well blended.
- Add Red Raspberry preserves; mix well.
- Drop rounded measuring tablespoonfuls of chocolate cream cheese batter over plain cream cheese batter, do not swirl.
- Bake at 325 degrees F., 1 hour and 25 minutes. Loosen cake from rim of pan; cool before removing rim of pan.
- Melt chocolate pieces and whipping cream over low heat stirring until smooth.
- Spread over cheesecake. Chill.
- Garnish with additional whipping cream, whipped, raspberries and fresh mint leaves, if desired.
2. Chocolate Chip Cheesecake Supreme
Ingredients:
- 1 c Chocolate Wafer Crumbs
- 3 tb Margarine, Melted
- 24 oz Cream Cheese, Softened
- 3/4 c Sugar
- 1/4 c Unbleached All-Purpose Flour
- 3 ea Large Eggs
- 1/2 c Sour Cream
- 1 ts Vanilla
- 1 c Mini Semi-sweet Chips
Directions:
- Combine crumbs and margarine; press onto bottom of 9-inch spring form pan.
- Bake at 350 degrees F., 10 minutes. Combine cream cheese, sugar and flour, mixing at medium speed on electric mixer until well blended.
- Add eggs, one at a time, mixing well after each addition.
- Blend in sour cream and vanilla.
- Stir in chocolate chips and pour into crust. Bake at 350 degrees F., 55 minutes.
- Loosen cake from rim of pan; cool before removing rim of pan. Chill.
- Garnish with whipped cream and fresh mint leaves, if desired.
3. Cappuccino Cheesecake
- 1 1/2 c Finely Chopped Nuts
- 2 tb Sugar
- 3 tb Margarine, Melted
- 32 oz Cream Cheese, Softened
- 1 c Sugar
- 3 tb Unbleached All-purpose Flour
- 4 ea Large Eggs
- 1 c Sour Cream
- 1 tb Instant Coffee Granules
- 1/4 ts Cinnamon
- 1/4 c Boiling water
Directions:
- Combine nuts, sugar, and margarine; press onto bottom of 9-inch spring- form cake pan.
- Bake at 325 degrees F., 10 minutes.
- Combine cream cheese, sugar, and flour, mixing at medium speed on electric mixer until well blended.
- Add eggs, one at a time, mixing well after each addition. Blend in sour cream.
- Dissolve coffee granules and cinnamon in water.
- Cool; gradually add to cream cheese mixture, mixing until well blended.
- Pour over crust. Bake at 450 degrees F., 10 minutes.
- Reduce oven temperature to 250 degrees F.; continue baking 1 hour.
- Loosen cake from rim of pan; cool before removing rim of pan. Chill.
- Garnish with whipped cream and whole coffee beans if desired.
4. Chocolate Mint Meringue Cheesecake
Ingredients:
- 1 c Chocolate Wafer Crumbs
- 3 tb Margarine, Melted
- 2 tb Sugar
- 24 oz Cream Cheese, Softened
- 2/3 c Sugar
- 3 ea Large Eggs
- 1 c Mint Chocolate Chips, Melted
- 1 ts Vanilla
- 3 ea Large Egg Whites
- 7 oz Marshmallow Creme (1 Jr)
Directions:
- Combine crumbs, margarine and sugar; press onto bottom of 9-inch spring- form pan.
- Bake at 350 degrees F., 10 minutes.
- Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended.
- Add eggs, one at a time, mixing well after each addition.
- Blend in mint chocolate and vanilla; pour over crust.
- Bake at 350 degrees F., 50 minutes.
- Loosen cake from rim of pan; cool before removing rim of pan.
- Chill.
- Beat egg whites until soft peaks form. Gradually add marshmallow creme, beating until stiff peaks form.
- Carefully spread over top of cheesecake to seal.
- Bake at 450 degrees F.; 3 to 4 minutes or until lightly browned.
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