Chocolate cheesecake recipe?
I'm going to be making a surprise desert for a friend's bachelorette party in a few weeks and I'm looking for recipe suggestions. Her soon-to-be-husband suggested a chocolate cheesecake. I'm thinking of doing something with caramel and nuts. I think that just sounds yummy!
Any suggested recipes would be great!! Thanks so much, fellow Chowhounders!
I've made two from Epicurious - both turned out wonderful! The Turtle Swirl recipe incorporates both caramel and nuts:
and the Deep Dark Chocolate one is sublime chocolate decadence:
A delicious combo/flavor enhancer with chocolate cheesecake is to add coffee/expresso to the crust ingredient list and to the melted chocolate. The addition enriches the chocolate flavor and if you enjoy mocha there are a number of easy recipes that include a mocha top layer to a baked cheesecake that is poured over a cooled cake then refrigerated til service.
Epicurious had a recipe in their buzz box last month for S'mores Cheesecake, and I've made it twice so far, both times without the summer berries. It turned out very well both times; it has a bit of the 'wow' factor because of the marshmallow topping. I made it with bittersweet chocolate instead of milk chocolate the second time, and we much preferred it, but it was very rich that way -- even my father-in-law, who normally devours huge pieces of any sort of cheesecake, could only have one medium slice. Good luck!
The more I look around the more interested I am in a brownie cheesecake combo. I'm thinking that might let the cheesecake flavor really shine but there is still the intense chocolate from the brownies (and maybe a chocolate ganache topping?). Anyone have any suggestions along these lines?
Since it's a special party I'd really like it to be something that really shines and I'm worried that the plain chocolate cheesecakes will be a little ho-hum. Does that make sense? I'm looking for something with a serious wow-factor.
Second that. Mdepsmom - thank you *so* much for sharing the link for this amazing recipe. Oh. My. Lord. Food of the gods. Just made it yesterday. Anyone wanting an exquisite choc cheesecake recipe - look no further. This will end your search. Came out perfectly and everyone loved it!!
A homemade vanilla wafer crust makes this crust especially delicious.
2 C. (about 50) crushed vanilla wafers
1 C. ground toasted almonds
1/2 C. granulated sugar
1/2 C. (1 stick) butter or margarine, melted
2 C. Nestle Toll House Milk Chocolate Morsels
1 1/4 oz. envelope unflavored gelatin
1/2 C. milk
2 8 oz. pkg. cream cheese, softened
1/2 C. sour cream
1/2 tsp. almond extract
1/2 C. whipping cream, whipped
To make crust, combine crushed cookies, almonds, sugar and butter in medium bowl;
mix well. Press firmly onto bottom and 2 inches up side of ungreased 9-inch springform pan.
For filling, microwave morsels in medium, microwave-safe bowl on medium-high 70%) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Sprinkle gelatin over milk in small saucepan; let stand for 1 minute. Warm, stirring constantly, over low heat until gelatin is dissolved; remove from heat. Beat cream cheese, sour cream and melted chocolate in large mixer bowl until fluffy. Beat in gelatin mixture and almond extract; fold in whipped cream. Pour into crust. Chill for about 3 hours or until firm. Run knife around edge of cheesecake; remove side of springform pan. Garnish as desired.
There's no caramel and nuts in this recipe, but it's such a good one! I use the lower fat cream cheese, but that's the only substitution. I can't remember where this recipe came from originally, as it was given to me by a friend...
24 chocolate wafer cookies (from one 9-ounce package)
1 tablespoon sugar
1/4 cup (1/2 stick) butter, melted
1 9.7-ounce bar 70% Cocoa Bittersweet Chocolate, chopped--the recipe called for Scharffenburger but that was too $$ for me, so I just use the equivalent in some other chocolate, turned out great anyway
4 (8-ounce) packages cream cheese, room temperature--i used the low-fat version
1 1/4 cups plus 2 tablespoons sugar
1/4 cup unsweetened cocoa powder (preferably Scharffen Berger)
4 large eggs
Preheat oven to 350°F. Butter 9-inch-diameter springform pan with 3-inch-high sides. Blend cookies in processor until finely ground; blend in sugar. Add melted butter and process until well blended. Press crumbs evenly onto bottom (not sides) of prepared pan. Bake just until set, about 5 minutes. Cool while preparing filling. Maintain oven temperature.
Stir chopped chocolate in metal bowl set over saucepan of simmering water until melted and smooth. Remove bowl from over water; cool chocolate until lukewarm but still pourable. Blend cream cheese, sugar, and cocoa powder in processor until smooth. Blend in eggs 1 at a time. Mix in lukewarm chocolate. Pour filling over crust; smooth top. Bake until center is just set and just appears dry, about 1 hour. Cool 5 minutes. Run knife around sides of cake to loosen. Chill overnight.
I made this recipe from Cooking Light for New Year's Eve dessert last year... it was decadent and delicious, and not too difficult considering it was the first time I'd made cheesecake. Also, since it's a CL recipe, it's not TOO calorific - good if your friend doesn't want to be completely fat for her wedding. ;)