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Chocolate Cheesecake

Ingredients:

  • Chocolate Cheesecake
    Chocolate Cheesecake

    1 1/2 cups chocolate wafer cookies, crushed

  • 3 Tablespoons butter
  • One 8-ounce package cream cheese, softened
  • 1 Fifteen ounce package ricotta cheese, drained
  • Three Tablespoons milk
  • 1/2 cup frozen egg substitute, thawed
  • 1/4 cup unsweetened cocoa
  • 1 Tablespoon vanilla extract
  • Two Tablespoons praline liqueur
  • 2 egg whites
  • 1/4 cup plus 2 Tablespoons sugar

How to make Chocolate Cheesecake

  • Melt butter. Include chocolate wafers, mix nicely. Collection the springform pan with dessert mixture to form crust.
  • Defeat cream cheese and ricotta parmesan cheese by having an electic mixer in a moderate mixing bowl until sleek.
  • Add milk as well as egg substitute, defeating nicely. Add cocoa, vanilla extract, as well as praline liquer, beating nicely.
  • Defeat egg whites at high-speed until gentle peaks form. Gradually add sugar, One tablespoons of. at any given time, beating till stiff peaks type.
  • Fold rigid egg whites into the parmesan cheese filling mixture as well as tea spoon over cookie brown crust area.
  • Make from Two hundred seventy five levels Y for One hour. Switch off stove, and then leave cheesecake within oven for the next Half an hour.
  • Eliminate from oven, awesome, after that cover as well as cool a minimum of 4 hours before helping.
  • Chocolate Cheesecake is ready to serve.

Chocolate Cheesecake II Recipe

Chocolate Cheesecake II Ingredients

  • Chocolate Cheesecake II Recipe
    Chocolate Cheesecake II Recipe

    1 1/2 cups chocolate cookie crumbs

  • 2 tablespoons white sugar
  • 1/4 cup butter, melted
  • 1/4 cup semisweet chocolate chips
  • 1/4 cup heavy whipping cream
  • 3 (8 ounce) packages cream cheese, softened
  • 1 cup white sugar
  • 1/3 cup unsweetened cocoa powder
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups semisweet chocolate chips
  • 1/4 cup heavy whipping cream
  • 1 teaspoon vanilla extract

How to make Chocolate Cheesecake II

  • Preheat oven to 350 degrees F ( 175 degrees C). Lightly grease a 9 inch
    springform pan.
  • In a small bowl, mix together 1 1/2 cups chocolate wafer crumbs, 2 tablespoons
    sugar, and melted butter. Press onto the bottom and 1 1/2 inch up the sides of
    the prepared 9 inch springform pan. Bake at 350 degrees F (175 degrees C) for
    10 minutes. Allow to cool. Reduce oven temperature to 325 degrees F (165
    degrees C).
  • To Make Filling: In a small saucepan, heat 1/4 cup whipping cream and 1/4 cup
    chocolate chips, stirring constantly, until chips are melted. Remove from heat.
  • In a large mixing bowl, beat cream cheese and 1 cup of sugar until smooth. Add
    cocoa and beat well. Add eggs and beat on low until just blended. Stir in 1
    teaspoon vanilla and reserved chocolate mixture until blended. Pour over crust.
    Bake at 325 degrees F (165 degrees C) for 45 to 50 minutes or until center is almost set.
  • To Make Topping: In a small saucepan, heat 1/4 cup whipping cream and 1 teaspoon vanilla until just before boiling. Stir constantly and be careful not to boil over. Have 1 1/2 cups chocolate chips ready in a small bowl. Pour in the hot cream and stir with a spoon until smooth. Spread over baked cheesecake and refrigerate overnight.
  • Chocolate Cheesecake II is ready to serve.

Servings: 12

Chocolate Berry Cheesecake Recipe

Chocolate Berry Cheesecake Ingredients

  • Chocolate Berry Cheesecake Recipe
    Chocolate Berry Cheesecake Recipe

    100g melted butter

  • 250g sweet plain chocolate biscuits
  • 425g can Wattie’s Boysenberries in Syrup
  • 500g pottle Tararua Cheesecake Filling
  • 2 tsp gelatin

How to make Chocolate Berry Cheesecake

  • Crush the biscuits in a food processor or by placing in a sealed plastic bag and crushing with a rolling pin. Stir in the melted butter. Press into the base and sides of a 23cm loose bottom flan tin. Refrigerate until required.
  • Drain and reserve the juice from the Wattie’s Boysenberries in Syrup .
  • Beat together the drained boysenberries and Tararua Cheesecake Filling until smooth. Spread into the prepared flan.
  • Sprinkle the gelatin over the reserved boysenberry juice and when it has been absorbed, warm in the microwave for 2 minutes on high and stir until dissolved. Cool. Pour over the cheesecake filling and refrigerate for 2 hours before serving.
  • Chocolate Berry Cheesecake is ready to serve.