Chocolate Cheesecake

Cheesecake is one of the most popular desserts around today.
A simple Google search on “cheesecake” returns over 1.6 million
results. Isn’t that astounding? What is it about cheesecake
that generates such a following? To be honest, I have no idea, but it’s been going on for a long time. The earliest known cheesecake recipe is from the 14th century, and cheesy concoctions were popular in ancient Rome. Who are we to fight a tradition with so long a history?

So I thought I’d do my part to satisfy the global hunger
for cheesecake data with this Chocolate Velvet Cheesecake recipe. Enjoy it, cheesecake lovers, wherever you are.

Ingredients:

1 c Vanilla Wafer Crumbs

1/2 c Chopped Pecans

3 tb Granulated Sugar

1/4 c Margarine, Melted

16 oz Cream Cheese, Softened

1/2 c Brown Sugar, Packed

2 ea Large Eggs

6 oz Semi-sweet Chips, Melted

3 tb Almond Flavored Liqueur

2 c Sour Cream

2 tb Granulated Sugar

Method:

Combine crumbs, pecans, granulated sugar and margarine; press onto bottom of 9-inch springform pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese and brown sugar, mixing at medium speed in electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate and liqueur; pour over crust. Bake at 325 degrees F., 35 minutes. Increase oven temperature to 425 degrees F. Combine sour cream and granulated sugar; carefully spread over cheesecake. Bake at 425 degrees F. 10 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. VARIATION: Substitute 2 Tablespoons milk and 1/4 teaspoon almond extract for almond flavored liqueur.

Note: You may freely publish the above recipe in any way you wish, as long as the author’s name and links are left intact.

Author: Peter Cullen

How does one enjoy two of the best delicacies in the world? Having both chocolate and cheesecake at the same time is the closest you can get to a heavenly cuisine without paying even half the price. There are many ways an ordinary person can enjoy this sumptuous treat without making up lame excuses to do so. The followings are meant to be read only by strict chocolate cheesecakes aficionados.

Holidays and Hard Days

Chocolate cheesecake can wonderfully liven up your cloudy days as well as add to the most exhilarating events of your life. It perks up a dull party, like who cares if it was the most boring party on earth; the cheesecake was worth staying around for. For unforgettable occasions, the cake will get everyone chatting about it for years to come. “Jenny’s party was so cool, remember the chocolate cheesecake?” No one will forget it.

No words of comforts are strong enough to lift me up when I am down compared to a slice of this heavenly delight, the delight of chocolate cheesecakes.

Breakfast, Lunch, and Dinner

Sometimes I would save some chocolate cheesecake on purpose so I can enjoy this mouthwatering treat early in the morning with a cup of my warm coffee. The taste is just pure bliss. I would sometimes pack them up to supplement my lunch. It is also a great choice of light food to ‘clear the table’ after dinner. Well, then again, cheesecake is good for everything imaginable.

Surviving Through the Week

I don’t know about you, but I can’t get through Monday with out at least a little chocolate. And there is no better way to celebrate the long awaited arrival of Friday than a hearty slice of chocolate cheesecake.

Despite Monday and Friday’s indulgences to look forward to, I often motivate myself throughout the week with a little bite here and there of, you guessed it, chocolate cheesecake. I admit that my infatuation could be a bit disturbing to those weight watchers out there but if calories worry you don’t be miserable because there are sugar free cheesecakes available. They are almost everywhere, all you need to do is just ask for them.

So, enjoy this delightful delicacy no matter who or where you are!

Author: Greg Scott

German chocolate Cheesecake is a new twist on the old favorite, German chocolate cake. This cheesecake has a rich chocolate crust and a smooth chocolate filling. The top has a traditional coconut mixture with the added crunch of pecans.

For those chocoholics in the family, this German chocolate cheesecake is only a few steps away from being in your very own kitchen.

It is a cheesecake like no other. It is truly unforgettable.

German Chocolate Cheesecake Recipe is one that undoubtedly will quickly become a new favorite in your very own kitchen.

INGREDIENTS:

1 cup chocolate wafers, finely crushed

1 cup sugar, divided

3 Tbsp. butter or margarine, melted

3- 8oz. pkgs. cream cheese, softened

1/4 cup flour

1- 4 oz. pkg. German Sweet Chocolate, melted

2 ½ tsp. vanilla, divided

4 large eggs, divided

1/3 cup canned evaporated milk

1/4 cup (1/2 stick) butter or margarine

1/2 cup coconut flakes

1/2 cup pecans, chopped

DIRECTIONS:

1) Preheat oven to 350°F if using a silver 9-inch spring-form pan or to 325°F if using a dark nonstick 9-inch spring-form pan. Mix chocolate wafer crumbs, 2 tbsp. sugar and butter; press firmly onto bottom of pan. This is your crust. Bake 10 minutes.

2) With electric mixer on medium speed, beat cream cheese, 1/2 cup sugar and the flour in large bowl, until well blended. Add chocolate and 2 tsp. of the vanilla; mix well.

3) Add 3 of the eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.

4) Bake 45 to 50 min. or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight to allow the cake to completely cool and set up.

5) Combine milk, remaining sugar, 1/4 cup butter, remaining egg and remaining 1/2 tsp. vanilla in small saucepan; cook on medium-low heat until thickened, stirring constantly. Stir in coconut and pecans. Cool. Spread over cheesecake just before serving. Remember to store any leftover cheesecake in refrigerator.

The cheesecake is a delicious way to satisfy that sweet tooth of yours and it can also be a fun addition to a large gathering or a party.

It is definitely a recipe that your guests will not soon forget. This German Chocolate Cheesecake is bound to knock their socks off and probably will knock your own socks off too!

Author: Kayla Marie

Cheesecake, do you think that cheesecake is hard to make, well if you do then you are wrong,cheesecake is one of the easiest deserts to make as far as I am concerned,it is even easier
and less messy than making cookies. Just go to Yahoo or MSN and type in the search box Free Gourmet Cheesecake Recipes and click search and you will find my site or just click on the link below about the author many recipes for cheesecake such as Chocolate Cheesecake,Chocolate Peanut Butter Cheesecake,
Individual Vanilla Cheesecake with Lemon Curd,
Bailey’s Marbled Cheesecake and these are just a few we also have many recipes in our classic food section,pastry in our baked goods section,and there is also a scection on Wedding Cakes. All the wedding cakes that you find there
are cakes that I have done and have had time to take photos of.

Do you need something fast for dinner tonight? You know that a lot of quick and easy dishes are made in crock pots,you can start them in the morning and have them ready when you come home from work,crock pot lasagna or Golambki Another Old Time Polish Recipe,and these are just the beginning.

However you choose to locate the recipes that you need weather it be on a web site, blog,or whatever there are many good places and products that you can find them and you can be sure
that these recipes are top quality and will give you a perfect dinner or desert.

What ever it is that you are looking for you can find it online or in the public library,you will find many new recipes and some of them will become your favorite.

Author: Andrew Krause

The 10-inch cheesecake recipe is the most common size found both in cookbooks and on recipe Web sites, and it’s a big canvas on which to write a flavor signature. While the base recipe is a marvel of creamy goodness, it’s natural to want to branch out and add your favorite flavor into the mix.

One of the most popular flavors to add is peanut butter, usually in combination with chocolate chips or a drizzle of chocolate sauce. However, if you are a true peanut butter devotee, you don’t need no stinkin’ chocolate in your peanut butter! In fact, why not go whole-hog with your effort and make it peanutty from top to bottom? Use crushed peanut butter cookies for the crust, peanut butter in the mix (and even some chopped peanuts if you like) and sprinkle chopped dry-roasted peanuts on top right before serving.

Chocolate purists have even more options when it comes to creating the ultimate in chocolate perfection. Not only can they use a variety of chocolate cookies to create the crust, but their options for adding chocolate into the cheesecake are legion. There’s the straightforward mixing in of chocolate syrup, adding a swirl of fudge, sprinkling in chocolate chips, putting a layer of shaved chocolate on top and even making a layered cake, with dark chocolate on the bottom and straight cheesecake on top.

The toppings for a chocolate cheesecake run the gamut, too. I’ve got a friend who lets her daughters use Magic Shell to make “cheesecake in a shell” for sleepover snacks. There are the usual chocolate syrups, of course, and shaved dark chocolate can’t miss.

If you want to go a step beyond, though, make a decadent chocolate ganache and pour it over the cake before serving. You’ll have diners asking if they can stay overnight for the leftovers!

These are just two of the options for flavoring your 10-inch cheesecake recipe. There are as many more as there are flavors in the world … experiment and discover!

Author: Andrew Krause

Low carb chocolate cheesecake recipe are often a little bland, but also sometimes a little over worked.

Chocolate is comfort food, and when it comes to cheesecake, oh well now…that’s a whole new level of luxury! But there is no reason why a serious and committed low carber like you or I should be denied such pleasures in the kitchen, should we?

You should find the following low carb chocolate cheesecake recipe very simple to make, and I have designed it that way. I have also made sure it only contains ingredients that will be safely within the boundaries of a regular low carb guideline.

It specifically aims to avoid as many carbs as possible, whilst still tasting delicious and allowing you to feel satisfied, not denied (like so many other diets make you feel)!

Don’t forget to see the bottom of this article for more free recipes, and I hope that you enjoy this classic chocolate cheesecake recipe just as much as the rest of the recipes I have available!

No-Bake Low Carb Chocolate Cheesecake Recipe

1 8oz. package of Philadelphia cream cheese

1 1oz. square of Bakers’ brand baking chocolate

1 tbsp. Vanilla extract

1 tbsp. butter or margarine

1 cup of Splenda (I wouldn’t recommend any other artificial sweetener for this)

Blend softened cream cheese, vanilla extract, and 3/4 of the Splenda until smooth. Melt the square of chocolate in the microwave for 1 minute and add margarine and 1/4 of the Splenda into the chocolate. Slowly beat in the chocolate mixture into the cream cheese. Place the cheesecake mixture into a bowl and place in the fridge for an hour to set.

The result is more of mousse than a dense traditional cheesecake. Really satisfies the sweet tooth!

I have only used Splenda instead of other sweeteners, I couldn’t imagine this with gritty equal or sweet and low.

That’s it! I told you it was simple didn’t I?! Your simple yet filling and tasty low carb chocolate cheesecake recipe is yours to enjoy for many years to come!

Author: NJ Brighton

Chocolate cheesecakes are arguably the most decadent member of the cheesecake family. Given the almost endless varieties of chocolate out there, they certainly offer a wide variety of choice for mixing into a cheesecake recipe.

And what’s really impressive about chocolate cheesecake recipes is that they’re not as daunting a task to make as you might think. The hardest part about making one will be deciding on which type of chocolate to use, which is another reason they are so great ( you’ve got lots to chose from). To make the cake, just pick your favorite chocolate and add it to the mix. Even though Hershey’s is great, there’s a lot more specialty chocolate out there that offer a more richer taste and smell. Try not to limit yourself to those you just know.

To bake a simple chocolate cheesecake, you first need to melt the chocolate. You can use either a microwave or a double boiler. The important part is to melt it slowly. You don’t want the chocolate to become grainy or to scorch– the burnt smell is not very pleasant.

Next prepare a basic cheesecake recipe. After you’ve finished mixing the ingredients together, blend the melted chocolate into the batter. Stir well to make sure the chocolate is spread throughout the entire batter. Next, pour batter over your crust (chocolate wafer crust adds an even more chocolaty taste) and bake. Your cheesecake is done when it wobbles a little. Don’t worry if the middle appears a bit wet. Once it cools, it will firm up to the correct consistency.

To find a large selection of more elaborate chocolate cheesecake recipes, check out www.I-Love-Cheesecake/chocolate_cheesecake_recipes.html

Author: Cedrick White