3d Chocolate Cheesecake Recipes

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ULTIMATE CHOCOLATE CHEESECAKE



Ultimate Chocolate Cheesecake image

Rich, creamy, and supremely flavorful, this is the ultimate chocolate cheesecake!

Provided by Ashley Manila

Categories     Dessert

Time 7h40m

Number Of Ingredients 13

1 and 1/2 cups (180g/6.3 ounces) Chocolate Wafer Crumbs
1/4 cup (57g/2 ounces) unsalted butter, melted
2 cups (340g/12 ounces) bittersweet chocolate, coarsely chopped
1 and 1/2 pounds (680g/24 ounces) full-fat cream cheese, at room temperature
1 cup (198g/7 ounces) granulated sugar
1/4 cup (53g/1 and 7/8 ounces) light brown sugar, packed
3 Tablespoons unsweetened natural cocoa powder
4 large eggs plus 2 egg yolks, at room temperature
3/4 cup (170g/6 ounces) heavy cream, at room temperature
1 teaspoon vanilla extract
1 and 1/3 cups (226g/8 ounces) semi-sweet chocolate, finely chopped
1 and 1/4 cups (12 ounces) heavy cream
1/4 cup (57g/2 ounces) unsalted butter, at room temperature, cut into cubes

Steps:

  • Preheat oven to 325°F (163°C). Grease the bottom and sides of a 9-inch springform pan. Wrap the outside of the pan in layers of heavy duty aluminum foil. You'll be placing this pan in a water bath, so be sure the pan has been wrapped from every angle.
  • In a medium mixing bowl, combine the chocolate wafer crumbs and melted butter. Pat the mixture firmly into the bottom of the prepared pan. Bake the crust for 10 minutes. Set the pan on a wire rack and cool the crust completely. Leave the oven on.
  • Fill a medium pot one-third full with water and bring it to a low simmer over medium heat.
  • Place a heatproof bowl that will fit on top of the pan snugly, but will not touch the simmering water, on top of the pan. Reduce the heat to low and add the chopped chocolate into the bowl over the pot. Heat until the chocolate is completely melted, stirring occasionally with a silicon spatula. Remove the pot from the heat, leaving the bowl of chocolate over the hot water. Set aside until needed.
  • In the bowl of a food processor (or high-powered blender), pulse the cream cheese until completely smooth, scraping down the sides of the bowl as needed, about 2 minutes. Add in both sugars and cocoa powder and beat smooth. Add in the eggs, egg yolks, and heavy cream and mix until just combined, about 20 seconds. Fold in the chocolate. Finally add in the vanilla and pulse for another 20 seconds.
  • Remove the bowl from the food processor and, using a rubber spatula, stir the filling several times to ensure it's evenly blended.
  • Scrape the filling over the partially baked crust in the prepared pan.
  • Place the springform pan in a roasting pan or large baking pan. Place the roasting pan in the preheated oven and pour enough hot water into the pan to come 1-inch up the sides of the springform pan.
  • Bake the cheesecake in the water bath for 1 hour and 10 minutes, or until the center of the cake is set but still slightly jiggly. The cake will set completely as it cools.
  • Remove the cake from the water bath and place the pan on a wire rack. Carefully loosen the foil, then immediately run the tip of a knife around the sides of the pan, to prevent the top from cracking. Cool completely (in the pan), then transfer cheesecake to the refrigerator to chill for at least 6 hours before removing from the pan and slicing.
  • Add chopped chocolate to a medium bowl; set aside.
  • In a small saucepan over medium-heat, bring the cream to a low simmer. Pour half of the cream on top of the chocolate pieces and set aside for 1 minute. With a whisk, begin to incorporate the melted chocolate into the cream. Slowly add the remaining cream and continue carefully whisking until smooth and glossy.
  • Add in the butter and use a spatula to stir until the butter is completely melted. The mixture will be dark and glossy. Set aside, at room temperature, until needed.
  • Pour ganache over cooled cheesecake. Set aside until ganache is set, about 1 hour.
  • To serve, slice the cheesecake with a thin-bladed sharp knife, wiping the knife clean between each cut.
  • Store, loosely covered, in the refrigerator, for up to 5 days.

TRIPLE-CHOCOLATE CHEESECAKE



Triple-Chocolate Cheesecake image

An American-born beauty, the cheesecake gets upgraded with a triple dose of chocolate. It's in the crust, in the filling, and over the top. To help prevent cracks, turn off the oven and let the cheesecake sit inside for an hour. To cut the cleanest slices, use a knife dipped in warm water.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 2h30m

Number Of Ingredients 9

1 package (9 ounces) chocolate wafer cookies
6 tablespoons unsalted butter, melted
4 bars (8 ounces each) cream cheese, room temperature
1 1/2 cups sugar
1/2 teaspoon salt
4 large eggs
1 cup sour cream
8 ounces semisweet chocolate, melted
Rich Chocolate Ganache, for topping

Steps:

  • Preheat oven to 325 degrees. Assemble a 9-inch springform pan with the raised side of the bottom facing down.
  • In a food processor, pulse cookies until finely ground. Add butter, and pulse to moisten. Transfer to prepared pan, and press crumbs firmly and evenly into the bottom. Place pan on a rimmed baking sheet; bake 10 minutes, and set aside.
  • Wipe out bowl and blade of food processor. Add cream cheese, sugar, and salt; blend until smooth. With motor running, add eggs, then sour cream, and finally chocolate; blend filling until smooth, scraping down sides of bowl as needed.
  • Wrap bottom half of springform pan in foil. Pour in filling; place in a roasting pan. Place roasting pan in oven. Pour in boiling water to come halfway up side of springform pan. Bake just until set, 1 hour. Turn oven off, and let cheesecake sit 1 hour in oven, without opening (this helps prevent cracking).
  • Run a thin knife around the edge of the pan (this helps prevent cracking, too); leave in pan, and cool completely on wire rack. Cover loosely and refrigerate, at least 6 hours or up to overnight.
  • Prepare Chocolate Ganache. Unmold cheesecake. Spread ganache in center of cheesecake; let set before serving.

Nutrition Facts : Calories 725 g, Fat 50 g, Fiber 2 g, Protein 12 g

CHOCOLATE CHEESECAKE



Chocolate Cheesecake image

Provided by Kardea Brown

Categories     dessert

Time 8h

Yield 8 to 10 servings

Number Of Ingredients 17

Nonstick cooking spray, for the pan
2 cups thin pretzel sticks, finely crushed
4 tablespoons butter, melted
2 tablespoons granulated sugar
15 chocolate sandwich cookies, such as Oreos, finely crushed
10 ounces semisweet chocolate
Four 8-ounce packages cream cheese, at room temperature
1 1/2 cups granulated sugar
1/2 cup sour cream
1/4 cup unsweetened cocoa powder
4 large eggs
4 ounces dark chocolate chips
1 tablespoon coconut oil
Extra toppings, such as Cookie Pretzel Bark, recipe follows
8 ounces good-quality dark chocolate, chopped
1/2 cup thin pretzel sticks, broken into pieces
5 chocolate sandwich cookies, such as Oreos, broken into pieces

Steps:

  • For the crust: Preheat the oven to 350 degrees F. Spray a 9-inch nonstick springform pan with nonstick cooking spray and line with parchment, separately on the bottom and a collar around the sides.
  • Mix together the pretzels, butter, sugar and cookie crumbs in a large bowl. Press the mixture into the bottom of the prepared pan. Bake the crust for 8 minutes. Set aside while you make the cheesecake. Reduce the oven temperature to 325 degrees F.
  • For the cheesecake: Melt the chocolate in the microwave or using a double boiler until smooth. Set aside.
  • Beat the cream cheese and sugar in a stand mixer with a paddle attachment on medium speed until very smooth, about 1 minute, scraping the sides of the bowl as necessary. Turn the mixer to low, add the sour cream and cocoa powder and mix until combined, scraping the sides of the bowl as necessary. Add the melted chocolate and then the eggs one at a time, mixing on low speed after each addition just until mixed; do not overmix. Pour the filling over the crust and spread into an even layer.
  • Double-wrap the bottom of the springform pan with foil, sealing it tightly to prevent water from getting into the pan. Place the springform pan into a larger pan and pour very hot water into the pan until it is about 3/4 inch deep, being careful to make sure the water level doesn't come up higher than the foil.
  • Bake until the center is almost set, 60 to 70 minutes. The center will still jiggle, while the edges will be set. Crack the oven door and allow the cake to cool in the oven for 1 to 2 hours.
  • Remove the cake from the oven and refrigerate for at least 4 hours and preferably overnight.
  • For the chocolate topping: Add the dark chocolate and coconut oil to a double boiler and heat until melted. Let cool slightly, then pour over the cheesecake, spreading so that the sauce drips slightly over the side. The chocolate will harden quickly, so immediately decorate the top of the cake with any additional toppings such as Cookie Pretzel Bark. Cut into wedges and serve chilled.
  • Line a small baking sheet with parchment.
  • Place a large glass bowl over a pot of simmering water so that the bottom of the bowl is not touching the water and add the chocolate. Heat until melted.
  • Spread the chocolate into a thin layer on the parchment. Sprinkle the crushed pretzels and cookies on the melted chocolate and place in the freezer until completely hardened, 10 to 15 minutes. Break into pieces and use to decorate the top of the cheesecake.

3D CHOCOLATE CHEESECAKE



3D Chocolate Cheesecake image

This dark chocolate cheesecake is deep and decadent, earning it the right to be called "3D." This version always looks its chocolatey best, because the ganache coating blankets any cracks you may experience. -Vanassa Hicks, Flint, Michigan

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 16 servings.

Number Of Ingredients 13

1 cup chocolate graham cracker crumbs (about 5 whole crackers)
1 tablespoon sugar
1/4 cup butter, melted
FILLING:
4 packages (8 ounces each) cream cheese, softened
1-1/3 cups sugar
1 package (10 ounces) 60% cacao bittersweet chocolate baking chips, melted and cooled
1/4 cup baking cocoa
4 large eggs, lightly beaten
GANACHE:
2/3 cup (4 ounces) 60% cacao bittersweet chocolate baking chips
1/2 cup heavy whipping cream
1 tablespoon sugar

Steps:

  • Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake 10 minutes. Cool on a wire rack. , In a large bowl, beat cream cheese and sugar until smooth. Beat in cooled chocolate and cocoa. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. of boiling water to larger pan. , Bake 55-60 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack 10 minutes; loosen edges from pan with a knife. Cool 1 hour longer. Refrigerate overnight. , For ganache, place chocolate in a small bowl. In a small saucepan, bring cream and sugar just to a boil. Pour over chocolate; whisk until smooth. Cool to reach a spreading consistency, stirring occasionally., Remove rim from pan. Spread ganache over cheesecake to within 1 in. of edge. Refrigerate 1 hour or until set.

Nutrition Facts : Calories 480 calories, Fat 35g fat (21g saturated fat), Cholesterol 133mg cholesterol, Sodium 241mg sodium, Carbohydrate 40g carbohydrate (33g sugars, Fiber 2g fiber), Protein 8g protein.

3D CHOCOLATE CHEESECAKE RECIPE - (4.4/5)



3D Chocolate Cheesecake Recipe - (4.4/5) image

Provided by VegasBartender

Number Of Ingredients 13

FILLING:
1 cup chocolate graham cracker crumbs (about 5 whole crackers)
1 tablespoon sugar
1/4 cup butter, melted
4 packages (8-ounces each) cream cheese, softened
1 1/3 cups sugar
1 package (10-ounces) 60% cacao bittersweet chocolate baking chips, melted and cooled
1/4 cup baking cocoa
4 eggs, lightly beaten
GANACHE:
2/3 cup (4-ounces) 60% cacao bittersweet chocolate baking chips
1/2 cup heavy whipping cream
1 tablespoon sugar

Steps:

  • Preheat oven to 325°F. Place a greased 9-inch springform pan on a double thickness of heavy-duty foil (about 18 inch square). Securely wrap foil around pan. In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake 10 minutes. Cool on a wire rack. In a large bowl, beat cream cheese and sugar until smooth. Beat in cooled chocolate and cocoa. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. of boiling water to larger pan. Bake 55 to 60 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack 10 minutes; loosen edges from pan with a knife. Cool 1 hour longer. Refrigerate overnight. For ganache, place chocolate in a small bowl. In a small saucepan, bring cream and sugar just to a boil. Pour over chocolate; whisk until smooth. Cool to reach a spreading consistency, stirring occasionally. Remove rim from pan. Spread ganache over cheesecake to within 1-inch of edge. Refrigerate 1 hour or until set.

CHOCOLATE CHEESECAKE



Chocolate Cheesecake image

This is a creamy, easy chocolate cheesecake recipe that is perfect for chocolate lovers!

Provided by Shelly

Categories     Cheesecake

Time 1h20m

Number Of Ingredients 11

24 chocolate sandwich cookies (like Oreos), finely crushed
2 tablespoons granulated sugar
1/4 cup butter, melted
10 ounces semi-sweet chocolate, melted
4 (8 ounce) packages cream cheese
1 cup granulated sugar
1/2 cup sour cream
1/4 cup unsweetened cocoa powder
4 eggs
5 ounces semi sweet chocolate, chopped
3/4 cup heavy cream

Steps:

  • Preheat oven to 350°F
  • In a large bowl mix the cookie crumbs, sugar, and butter together evenly. Press the mixture into the bottom and up the sides of 9- inch springform pan.
  • Bake the crust for 8 minutes. Set aside while you make the cheesecake.
  • Melt the 10 ounces of chocolate in the microwave or using a double broiler until smooth. Set aside.
  • In the bowl of your stand mixer fitted with the paddle attachment, mix the cream cheese and sugar on medium speed, until smooth, scraping the sides of the bowl as necessary.
  • Turn the mixer to low and add the sour cream and cocoa powder; mix well, scraping sides of the bowl as necessary. Add in the melted chocolate and then the eggs, one at a time, mixing on low speed after each addition just until mixed. Don't over mix. Pour the filling over crust and spread evenly.
  • Double wrap the bottom of the springform pan with foil, sealing it tightly to prevent water from getting into the pan.
  • Place the springform pan into a larger pan and pour very hot water into the pan, until it's 3/4- inch deep, careful to make sure the water level doesn't come up higher than the foil.
  • Bake for 60-70 minutes or until the center is almost set. The center will still jiggle while the edges will be set.
  • Carefully run a knife around the rim of pan to loosen cake. Allow the cheesecake to cool at room temperature for at least an hour.
  • Melt the chocolate and heavy cream in small bowl in the microwave or in a small saucepan, and stir until smooth. Spread the ganache on top of the cooled cheesecake.
  • Cover the springform pan and transfer the cheesecake into the refrigerator to chill for 6 hours or overnight.
  • Release the sides of the springform pan before slicing.

Nutrition Facts : ServingSize 1 slice, Calories 745 calories, Sugar 47.4 g, Sodium 372.4 mg, Fat 53.5 g, SaturatedFat 30.7 g, TransFat 0.3 g, Carbohydrate 60.3 g, Fiber 3.6 g, Protein 11.6 g, Cholesterol 169.5 mg

CHOCOLATE CHEESECAKE



Chocolate Cheesecake image

Everyone's a chocolate lover when it comes to this chocolate cheesecake. It melts in your mouth, and it's very smooth and fudgy. For a fun taste twist, spoon cherry or strawberry topping over each slice right before serving. -Sue Call, Beech Grove, Indiana

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 11

1 cup crushed chocolate wafer crumbs
3 tablespoons sugar
3 tablespoons butter, melted
FILLING:
2 cups semisweet chocolate chips
2 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
2 tablespoons all-purpose flour
2 large eggs, room temperature, lightly beaten
1 teaspoon vanilla extract
Strawberries and white chocolate shavings, optional

Steps:

  • In a small bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom of a greased 9-in. springform pan; set aside. In a microwave, melt chocolate chips; stir until smooth. Set aside., In a large bowl, beat the cream cheese, sugar and flour until smooth. Add eggs; beat on low just until combined. Stir in vanilla and melted chocolate just until blended. Pour filling over crust., Bake at 350° for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. , Garnish slices with strawberries and chocolate shavings if desired. Refrigerate leftovers.

Nutrition Facts : Calories 411 calories, Fat 26g fat (15g saturated fat), Cholesterol 77mg cholesterol, Sodium 211mg sodium, Carbohydrate 44g carbohydrate (36g sugars, Fiber 2g fiber), Protein 5g protein.

CHOCOLATE CHEESECAKE



Chocolate cheesecake image

Treat family and friends to this decadent chocolate dessert. It's an indulgent end to a dinner party or weekend family meal

Provided by Member recipe by lightwood

Categories     Afternoon tea, Dessert, Treat

Time 25m

Yield Serves 10-12

Number Of Ingredients 8

150g digestive biscuits (about 10)
1 tbsp caster sugar
45g butter, melted, plus extra for the tin
150g dark chocolate
120ml double cream
2 tsp cocoa powder
200g full-fat cream cheese
115g caster sugar

Steps:

  • To make the biscuit base, crush the digestive biscuits with a rolling pin or blitz in a food processor, then tip into a bowl with the sugar and butter and stir to combine. Butter and line an 18cm springform tin and tip in the biscuit mixture, pushing it down with the back of a spoon. Chill in the fridge for 30 mins.
  • To make the cheesecake, melt the chocolate in short bursts in the microwave, then leave to cool slightly. Whip the cream in a large bowl using an electric whisk until soft peaks form, then fold in the cocoa powder. Beat the cream cheese and sugar together, then fold in the cream mixture and the cooled chocolate.
  • Spoon the cheesecake mixture over the biscuit base, levelling it out with the back of a spoon. Transfer to the freezer and freeze for 2 hrs, or until set. Remove from the tin and leave at room temperature to soften for about 20 mins before serving.

Nutrition Facts : Calories 296 calories, Fat 20 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 19 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.4 milligram of sodium

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