FROZEN CHOCOLATE CHEESECAKE TART
I first made this irresistible dessert for some dinner guests. They were overwhelmed by it's rich flavor and appearance. My husband commented that it was the best dessert he had ever eaten in his whole life. -Heather Bennett, Dunbar, West Virginia
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine cookie crumbs and butter. Press onto the bottom and up the sides of a greased 9-in. fluted tart pan with a removable bottom. Cover and freeze for at least 1 hour. , In a large bowl, beat cream cheese and sugar until smooth. Beat in the vanilla chips, cream and vanilla until well combined. Stir in chocolate chips; pour over crust. Cover and freeze for 8 hours or overnight. , Uncover and refrigerate 3-4 hours before serving. If desired, sprinkle with miniature chocolate chips. Refrigerate leftovers.
Nutrition Facts : Calories 546 calories, Fat 36g fat (20g saturated fat), Cholesterol 52mg cholesterol, Sodium 291mg sodium, Carbohydrate 53g carbohydrate (18g sugars, Fiber 2g fiber), Protein 6g protein.
FROZEN CHEESECAKE WITH BAILEYS & CHOCOLATE
Make this on a rainy day, and you'll always have a show-stopping dessert tucked away in the freezer for an unexpected sunny one!
Provided by John Torode
Categories Dessert
Time 3h30m
Number Of Ingredients 9
Steps:
- Gently melt the butter in a pan or microwave. Put all the biscuits in a food processor and pulse until crumbled, but not too fine (or double-bag and bash with a rolling pan). Stir butter into the crumbs.
- Take the base out of a 20cm loosebottomed or spring-form tin and line with a large sheet of cling film to come up the sides, before you put the base back in. Line the base with a circle of baking parchment. Tip in the crumb mixture and press down firmly and evenly on the base and up the sides. Freeze to set while you make the filling.
- Beat the soft cheese with an electric whisk in a large bowl until nice and soft, then add the cream and sugar and beat until smooth and creamy. Put the ice cream into your largest bowl and fold in the soft cheese mixture, bit-by-bit, with the Baileys and coffee until smooth. Tip into the prepared tin, cover with more cling film and place into the freezer. Freeze for 3 hrs, or up to a month.
- Bring the cheesecake out of the freezer 20 mins before serving. Lift out of the tin, using the cling film to help you, and top with grated chocolate to serve.
Nutrition Facts : Calories 845 calories, Fat 62 grams fat, SaturatedFat 34 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 34 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 1.41 milligram of sodium
FROZEN CHOCOLATE CHEESECAKE
This was one of my mom's recipes. I believe she originally got it from a Buffalo, NY radio station. She wrote "really smooth texture" in the margin of the page. I am thinking she enjoyed it. The original recipe calls for a graham or cookie crumb crust baked in a 9" springform pan, but I am sure you can use a pre-made deep dish graham crust. NOTE: Cooking time does not include time to make the graham crust (if you decide to do so) OR freezing time.
Provided by Sweet PQ
Categories Frozen Desserts
Time 10m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 8
Steps:
- Beat cream cheese, 1/4 cup sugar, vanilla and egg yolks until well blended.
- Fold in the melted chocolate.
- Beat the eggs whites and add 1/4 cup sugar, beating well. Fold this into the chocolate mixture.
- Beat the whipping cream. Fold into the chocolate mixture.
- Pour into crust and freeze. (approximately 5-6 hrs).
Nutrition Facts : Calories 367.5, Fat 30.9, SaturatedFat 18.8, Cholesterol 117.3, Sodium 42.6, Carbohydrate 26.6, Fiber 4.7, Sugar 17.1, Protein 6.5
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