Chocoholics Cheesecake Recipes

CHOCOLATE CHEESECAKE MUFFINS

Steps:

• Mix together the flour, sugar, baking powder, and cocoa powder in large bowl, set aside.
• Preheat oven to 350ºF; grease muffin tins.
• In small bowl, make filling: beat together cream cheese, powdered sugar, almond extract and cornstarch until uniformly fluffy - set aside.
• In separate bowl, beat together milk, egg, oil and extract.
• Add milk mix to flour mix. Mix just until you no longer see any dry bits in the batter.
• Fill the bottoms of muffin cups with approximately 2 Tablespoons batter (about 1/3 full). Dab a spoonful of cream cheese filling in middle of each muffin cup, making sure filling isn't touching any of the sides. Cover up cream cheese with rest of batter, filling muffin cups until they are 3/4 full. Work as quickly as you can, so cream cheese doesn't sink to bottom.
• Bake for 15-20 minutes.

CHOCOLATE LOVERS CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C.) In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
• In a large bowl, beat the cream cheese, sugar and vanilla until smooth. Slowly beat in eggs, one at a time. Blend in melted chocolate. Pour filling into crust.
• Bake in the preheated oven for 40 minutes, or until filling is set. Allow to cool. Refrigerate for at least 3 hours before serving.

CHOCOHOLICS CHEESECAKE

Steps:

• 1. Grease a 9" spring form pan with solid shortening and wrap outside with foil.
• 2. In a food processor, grind cookie crumbs and add melted butter and 2 tsp. sugar. Press onto bottom and 2" up side of prepared pan.
• 3. In a food processor, grind cookie crumbs and add melted butter and 2 tsp. sugar. Press onto bottom and 2" up side of prepared pan.
• 4. In a large mixing bowl, beat cream cheese and 1 ¼ c sugar on medium high until smooth.
• 5. . Add sour cream and chocolate liqueur to combine. On low speed, add eggs, one at a time then set aside.
• 6. Melt 9 oz chocolate in a medium bowl over a pan of simmering water until smooth. Fold chocolate into batter and pour mixture into prepared spring form pan.
• 7. Place spring form pan into a large baking dish with 2" sides and fill baking dish with 1" hot water. Bake in a preheated 325 degree oven for 60 to 70 minutes or until just set.
• 8. Remove spring form pan from baking dish and cool 10 minutes on a wire rack. Run a knife around edge and cool 1 hour.
• 9. Meanwhile, place 6 oz chocolate in a small mixing bowl and bring heavy cream to a boil in a small saucepan on high heat.
• 10. Pour cream over chocolate and whisk until smooth and chocolate melted. Cool 5 minutes and spread over top of cheesecake.
• 11. Cool 5 minutes and refrigerate 4 hours. Remove pan sides and garnish with raspberries. Cut and serve. Serves 8 to 10