Chocolate Glazed Cheesecake With Violets Recipes

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VANILLA CHEESECAKE WITH CHOCOLATE GLAZE



Vanilla Cheesecake With Chocolate Glaze image

A decadent cheesecake with vanilla flavor using a vanilla bean, and a fantastic chocolate glaze - a super recipe from Martha Stewart -

Provided by Chef mariajane

Categories     Cheesecake

Time 2h

Yield 1 9-inch cheesecake

Number Of Ingredients 10

7 tablespoons unsalted butter
1 1/2 cups graham cracker crumbs (about 11 crackers)
1 1/4 cups sugar
2 lbs cream cheese, room temperature
1 vanilla bean, split in half lenghtwise
4 large eggs, lightly beaten
1 cup sour cream
1 pinch salt
6 ounces semisweet chocolate, chopped
4 tablespoons heavy cream

Steps:

  • Heat oven to 350°F
  • In a small saucepan, melt 5 tablespoons butter. In a medium bowl, combine graham cracker crumbs and 1/4 cup sugar. Stir in melted butter until crumbs are moist. Pour mixture into a 9-inch springform pan; press firmly, forming a 1/2-inch crust up sides of pan. Bake until set, 12-15 minutes. Transfer to a wire rack.
  • Reduce temperature to 275°F In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese until smooth. Slowly add remaining cup sugar. Scrape in vanilla seeds; reserve pod for another use. Beat until well combined, about 3 minutes.
  • Drizzle in eggs, one at a time, stopping occasionally to scrape down bowl, Beat in sour cream and salt, Pour batter into crust.
  • Bake cheesecake until sides have set but center appears soft, about 1 hour 45 minutes. Transfer pan to a wire rack to cool. Run a paring knife around the ourside of crust, loosening it from pan. When cool, cover tightly with plastic; let set at least 4 hours or overnight.
  • To serve place chocolate, remaining 2 tablespoons butter, and cream in top of double boiler, or a heat-proof bowl set over a pan of gently simmering water, Srir occasionally until melted. Remove from heat; let cool slightly. Pour chocolate glaze over cheesecake; spread into a circle, leaving a 1/2-inch border. Chill just until chocolate has set, about 10 minutes.

Nutrition Facts : Calories 7224.7, Fat 589, SaturatedFat 357.3, Cholesterol 2241, Sodium 4079.1, Carbohydrate 434.7, Fiber 31.8, Sugar 294.4, Protein 133.6

CHOCOLATE GLAZED TRIPLE-LAYER CHEESECAKE



Chocolate Glazed Triple-Layer Cheesecake image

Make and share this Chocolate Glazed Triple-Layer Cheesecake recipe from Food.com.

Provided by ratherbeswimmin

Categories     Cheesecake

Time 3h

Yield 10-12 serving(s)

Number Of Ingredients 19

1 (8 1/2 ounce) package chocolate wafer cookies, crushed (about 2 cups)
3/4 cup sugar, divided
1/4 cup butter or 1/4 cup margarine, melted, plus
1 tablespoon butter or 1 tablespoon margarine, melted
2 (8 ounce) packages cream cheese, softened and divided
3 large eggs
1 teaspoon vanilla extract, divided
2 ounces semi-sweet chocolate baking squares, melted and slightly cooled
1 1/3 cups sour cream, divided
1/3 cup packed dark brown sugar
1 tablespoon all-purpose flour
1/4 cup chopped pecans
5 ounces cream cheese, softened
1/4 teaspoon almond extract
6 ounces semi-sweet chocolate baking squares
1/4 cup butter or 1/4 cup margarine
3/4 cup sifted powdered sugar
2 tablespoons water
1 teaspoon vanilla extract

Steps:

  • In a bowl, combine cookie crumbs, 1/4 cup sugar, and butter; stir to blend well.
  • Press mixture onto bottom and 2 inches up sides of a 9-inch springform pan; set aside.
  • In another bowl, combine 1 (8 oz) package cream cheese and 1/4 cup sugar; using an electric mixture, beat at medium speed until fluffy.
  • Add 1 egg and 1/4 teaspoon vanilla; beat well.
  • Stir in melted chocolate and 1/3 cup sour cream.
  • Spoon mixture over chocolate crust.
  • In another bowl, combine remaining 8 ounce package cream cheese, brown sugar and flour; beat until fluffy.
  • Add in 1 egg and 1/2 teaspoon vanilla; beat well.
  • Stir in pecans; spoon mixture over chocolate layer.
  • In another bowl, combine 5 ounces cream cheese and remaining 1/4 cup sugar; beat until fluffy.
  • Add in remaining egg; beat well.
  • Stir in remaining 1 cup sour cream, 1/4 teaspoon vanilla and almond extract.
  • Spoon over pecan layer.
  • Bake in a 325° oven for 1 hour.
  • Turn oven off and leave cheesecake in oven 30 minutes.
  • Open oven door and leave cheesecake in oven for another 30 minutes.
  • Cool; then cover and chill at least 8 hours.
  • Remove from pan; spread warm glaze on top.
  • To make Chocolate Glaze: Add chocolate and butter to the top of a double boiler; bring water to a boil.
  • Lower heat; cook until chocolate is melted and smooth, stirring occasionally.
  • Remove from heat; stir in remaining ingredients until smooth.
  • Spread warm glaze over cheesecake.

Nutrition Facts : Calories 744.9, Fat 51.2, SaturatedFat 29.3, Cholesterol 170.4, Sodium 432.4, Carbohydrate 66.9, Fiber 2.4, Sugar 50.9, Protein 10.3

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