How do you make chocolate cheese cake?

terminator gator Asked: How do you make chocolate cheese cake?

I want to make it for a party can you give me a simple way to do it no links

Answers:

Mikey Answered:
Buy one at publix… Tell your guests you slaved over it cooking for hours.. works every time…

Conrad Brown Answered:
go to a gourmet market and buy one

M Answered:
No-Bake Cheesecake
Crust:
1-1/2 cups (375 mL) chocolate wafer crumbs
1/3 cup (75 mL) butter, melted

Filling:
4 oz (113 g) bittersweet chocolate, finely chopped
3/4 cup (175 mL) whipping cream
12 oz (340 g) cream cheese, softened
1/3 cup (75 mL) sweetened condensed milk
1 tsp (5 mL) vanilla

Garnish:
3/4 cup (175 mL) whipping cream
1 oz (28 g) bittersweet chocolate, finely chopped

Crust:
In bowl, stir crumbs with butter until moistened; press onto bottom and up side of 9-inch (23 cm) pie plate. Refrigerate until firm, about 30 minutes.

Filling:
Place chocolate in heatproof bowl. In small saucepan, heat half of the cream just until boiling; pour over chocolate, whisking until melted. Let cool slightly.

In separate bowl, beat cream cheese, remaining cream, condensed milk and vanilla until smooth; spoon randomly into prepared crust. Pour chocolate mixture into gaps. With tip of knife, swirl mixtures together roughly. Tap on counter to smooth top. Cover and refrigerate until firm, 4 hours. (Make-ahead: Refrigerate for up to 2 days.)

Garnish:
In bowl, whip cream. Using piping bag or spoon, pipe into rosettes on pie. Sprinkle chopped chocolate over cream.

twobluecrows Answered:
Here are two:

One to bake in the traditional way…
**************************************
Chocolate Cheesecake
Crust:
1 1/2 cups (150 grams) chocolate wafer crumbs
1/3 cup (75 grams) unsalted butter, melted

Filling:
12 ounces (340 grams) semi-sweet or bittersweet chocolate, chopped
24 ounces (680 grams) (3 – 8 ounces packages) full fat cream cheese, room temperature
1 cup (200 grams) granulated white sugar
3 large eggs, room temperature
1 1/2 teaspoons pure vanilla extract
1 cup (240 ml) full fat or light sour cream, room temperature

Ganache:
4 ounces (115 grams) semi-sweet or bittersweet chocolate, chopped
1/3 cup (80 ml) heavy whipping cream
1 teaspoon unsalted butter, room temperature

Butter or spray with a non stick vegetable spray, a 10 inch (25 cm) spring form pan. Preheat oven to 350 degrees F (180 degrees C) with rack in center of oven.

Crust: In a medium sized bowl combine the chocolate wafer crumbs and melted butter. Press the crumbs evenly over the bottom of the spring form pan. Cover and refrigerate while you make the filling.

For Filling: Melt the chopped chocolate in a stainless steel bowl placed over a saucepan of simmering water, stirring until smooth. Remove from heat and set aside to cool.

Meanwhile, in the bowl of your electric mixer (or with a hand mixer) beat the cream cheese, on medium low speed, until smooth. Gradually beat in the sugar. Add the melted chocolate and beat until fully incorporated. Add the eggs, one at a time, beating well (about 30 seconds) after each addition. Scrape down the sides of the bowl as needed. Add the vanilla extract and sour cream and beat until thoroughly incorporated. Remove the crust from the refrigerator and pour in the filling. Place the cheesecake pan on a larger baking pan and place in the oven.

Bake for about 50 – 55 minutes or until firm yet the center of the cheesecake will still look a little wet and wobbly. Remove from oven and carefully run a knife or spatula around the inside edge of pan to loosen the cheesecake (helps prevent the surface from cracking as it cools). Let cool and then cover with plastic wrap and refrigerate for a few hours before covering with the ganache.

Ganache: Place the chopped chocolate in a stainless steel bowl. Heat the cream and butter in a small saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for a few minutes. Stir until smooth. Cool slightly and then pour over cheesecake. With an offset spatula or back of a spoon, evenly spread the ganache over the top of the cheesecake. Cover and return to the refrigerator for several hours or overnight. This cheesecake tastes best after being refrigerated for at least a day. Serve in small slices.

Serves 12 – 16 people.

**************************************
No-Bake recipe:

Chocolate Turtle Cheesecake

1[14oz]pkg caramels
1can evaporated milk
1+1/4cups chopped pecans
1[9in]choc pie crust
1/2 sour cream
1/4 cup milk
1[3.9oz]pkg chocolate instant pudding mix

[1]place caramels and evaporated milk in sauce pan heat over med low..till smooth..stir in chopped nuts.pour into pie crust…

[2]combine cream cheese, sour cream and milk in blender. blend till smooth add pudding mix. blend for 30 sec…

[3]pour over caramel mix in pie crust….chill until set …can sprinkle with nuts & drizzle with fudge on top

KA Answered:
Buy the baker brand of semi sweet baking chocolate has a good recipe on the back with an oreo crust, try that one.

Got a better answer? Share it below!