Cheesecake recipes.

A cheesecake is easy to make and you can create your own little twist to it! But what about trying out these recipes and seeing which one you like best?

Chocolate cheesecake.

Ingredients:

1 (12-ounce) package of semi-sweet chocolate chips, melted.

Preparation:
1. Preheat the oven to 300F.
2. Combine the butter, graham cracker crumbs and sugar; press firmly on bottom of 9-inch springform pan.
3. In a large bowl, beat the cream cheese until fluffy.
4. Gradually beat in the sweetened condensed milk until smooth.
5. Add the remaining ingredients; mix well. Pour into prepared pan.
6. Bake 1 hour and 5 minutes or until cake springs back when lightly touched. Cool and chill.
7. Garnish as desired. Cover the leftovers and put in a refrigerator.

A bit of whipped cream on your slice of chocolate cheesecake sure will taste good.

Coffee chocolate cheesecake.
(Serving 16.)

Crust ingredients:

Crust preparation:
1. Heat the oven to 350F.
2. Mix the crumbs and butter in a small bowl.
3. Press the mixture evenly onto the bottom of a 9-inch round springform pan. Refrigerate while preparing the filling.

Filling ingredients:

8 squares (8 ounces) of semi-sweet chocolate, melted.

Filling preparation:
1. Stir the eggs and instant coffee in a small bowl until well blended; set aside.
2. Beat the cream cheese and sugar in a large bowl with an electric mixer set on medium speed until well blended.
3. Add the egg mixture and mix until blended.
4. Beat in the melted chocolate and the sour cream.
5. Pour the mixture over the crust.
6. Bake for 40 to 50 minutes or until the center is almost set.
7. Run a knife or a metal spatula around the edge of the pan.
8. Cool the cheesecake completely on a wire rack. Refrigerate for at least 3 hours or overnight.

Glaze ingredients:

4 squares (4 ounces) of semi-sweet chocolate.

Glaze preparation:
1. Stir the cream and instant coffee in a medium microwavable bowl until well blended.
2. Add the chocolate.
3. Microwave on High for 2 minutes, stirring halfway through cooking time. Stir until the chocolate is completely melted and the mixture is smooth.
4. Spoon the glaze evenly over the cheesecake.
5. Refrigerate for 1 hour or until ready to serve.
6. Garnish with chocolate curls, if desired. Cut into slices to serve.

White chocolate cheesecake.

Ingredients:

100 grams of white cooking chocolate.

Preparation:
1. Combine the biscuits and butter, press into base 23 centimeter springform pan, refrigerate until firm.
2. Beat the cream cheese and sweetened condensed milk until smooth, beat in cream.
3. Melt white cooking chocolate, cool.
4. Sprinkle the gelatin over hot water and stir to dissolve, cool.
5. Beat the chocolate and gelatin into the cream cheese mixture, spoon evenly over crumb crust.
6. Refrigerate until set. If desired, decorate with berries or chocolate coated strawberries.

Note: Allow for refrigeration time before serving.

White chocolate raspberry cheesecake.
(Makes 16 servings.)

Crust Ingredients:

Filling Ingredients:

1 (10-ounce) package (2 cups) of white baking chips, melted.

Sauce Ingredients:

Preparation:

1. Heat the oven to 325F.
2. Stir together all of the crust ingredients in a small bowl. Press on bottom of 10-inch springform pan. Bake for 10 minutes. Cool.
3. Combine 1 cup of sugar and cream cheese in large mixer bowl. Beat at medium speed until creamy.
4. Add the eggs, one at a time, beating well after each addition. 5. Stir in the melted white baking chips. (Mixture may look lumpy.)
6. Pour half of the cream cheese mixture into prepared crust.
7. Spoon 1/2 cup of chocolate fudge topping over the cream cheese mixture in crust; swirl with knife.
8. Top with remaining cream cheese mixture. Spoon remaining chocolate fudge topping over cream cheese mixture; swirl with knife.
9. Bake for 65 to 75 minutes or until just set 2-inches from edge of pan. Turn off oven; with oven door open at least 4-inches, let cheesecake stand in oven at least 30 minutes or until center is set. Remove from oven.
10. Loosen the sides of the cheesecake from the pan by running a knife around inside of pan. Cool completely. Cover; refrigerate for 8 hours or overnight.
11. Meanwhile, press the raspberries through a strainer; discard seeds. (Strain raspberries again, if seeds still remain.)
12. Stir together strained raspberries and cornstarch with wire whisk in 1-quart saucepan.
13. Cook over medium heat, stirring constantly, until the mixture comes to a full boil (4 to 8 minutes).
14. Boil, stirring constantly, until slightly thickened. Remove from the heat. Cool for 5 minutes; stir. Cover; refrigerate until serving time.
15. To serve, spoon raspberry sauce over each slice of cheesecake.

Peanut butter and chocolate cheesecake.

Peanut butter cookie crust ingredients:

Peanut butter cookie crust preparation:
1. Combine ingredients and press onto the bottom of a greased/sprayed springform pan.

Filling ingredients:

1 cup of semisweet chocolate chips, melted.

Filling preparation:
1. Preheat the oven to 350F.
2. Beat together the cream cheese, brown sugar, cornstarch, and sour cream until smooth.
3. Add the eggs one at a time, mixing well after each.
4. Add the vanilla extract and peanut butter. Mix well.
5. Add the melted chocolate and mix well.
6. Add the peanuts and mix well. Pour filling over crust.
7. Bake for 15 minutes.
8. Reduce oven temperature to 200 degrees and bake for 2 hours.
9. Run a knife around the edges to loosen from pan. Turn the oven off and leave the cheesecake in the oven for 2 hours.
10. Refrigerate overnight.

Peanut butter and chocolate swirl topping ingredients:

6 ounces of white chocolate.

1 ounce of semisweet chocolate, melted.

Preparation:
1. Melt the white chocolate and peanut butter in a saucepan over low heat. Cool to lukewarm.
2. Pour over cheesecake.
3. Drizzle the melted semisweet chocolate over top in parallel lines.
4. With the dull side of a knife, draw through the chocolate to create swirls.
5. Chill.

Chocolate caramel cheesecake.
(Makes 8 to 10 servings.)

Ingredients:

8 oz fine-quality of bittersweet chocolate (not unsweetened), chopped.

Preparation:
1. Make the crumb crust as directed in separate recipe, using chocolate wafer cookies instead of graham crackers.
2. Preheat oven to 350�F.
3. Cook the sugar in a dry heavy saucepan over moderately low heat, stirring slowly with a fork, until melted and pale golden.
4. Cook the caramel without stirring, swirling pan, until deep golden.
5. Remove from heat and carefully add the heavy cream (mixture will vigorously steam and caramel will harden).
6. Cook over moderately low heat, stirring, until caramel is dissolved.
7. Remove from heat and whisk in chocolate until smooth.
8. Stir in the sour cream.
9. Beat the cream cheese with an electric mixer until fluffy, then beat in chocolate mixture on low speed.
10. Beat in the eggs, 1 at a time, then add the vanilla, beating on low speed until each ingredient is incorporated and scraping down the bowl between additions.
11. Put the springform pan with the crust in a shallow baking pan.
12. Pour filling into crust and bake in baking pan (to catch drips) in middle of the oven for 55 minutes, or until cake is set 3 inches from edge but center is still slightly wobbly when pan is gently shaken.
13. Run a knife around the top edge of the cake to loosen and cool completely in springform pan on a rack. (Cake will continue to set as it cools.)
14. Chill the cake, loosely covered, for at least 6 hours. Remove side of pan and transfer cake to a plate.
15. Bring to room temperature before serving.

Ingredients to make the crumb crust:
(Makes a 24-centimeter cheesecake.)

Preparation:
1. Stir together the crust ingredients and press onto bottom and 1 inch up side of a buttered 24-centimeter springform pan.
2. Fill right away or chill up to 2 hours.

Note: Cheesecake will keep for a week if covered and kept chilled.

Brownie bottomed peanut butter and milk chocolate chip cheesecake.
(Makes 10 to 12 servings.)

Ingredients:

1 cup of milk chocolate chips, divided.

1/3 cup of cocoa.

Preparation:
1. Heat the oven to 350F. Grease a 9-inch springform pan.
2. Set aside 1 tablespoon each milk chocolate chips and peanut butter chips for drizzle.
3. Stir together the butter, sugar and vanilla in a large bowl with spoon or wire whisk.
4. Add the eggs; stir until well blended.
5. Stir in the flour, cocoa, baking powder and salt; blend well. Spread in prepared pan.
6. Bake for 25 to 30 minutes or until brownie begins to pull away from the sides of pan. Meanwhile make cheesecake layer.
7. Immediately, after removing brownie from oven, sprinkle the remaining milk chocolate chips and peanut butter chips over the brownie surface.
8. Spoon cheesecake layer mixture over chips. Return to oven; continue baking for 45 to 50 minutes or until almost set. Remove from the oven to wire rack. With a knife, loosen cake from side of pan.
9. Cool for 2 hours; cover.
10. Refrigerate for 3 to 4 hours or until thoroughly chilled. Remove side of pan.
11. Stir together the reserved milk chocolate chips, reserved peanut butter chips and 1/2 teaspoon of shortening in a small microwave-safe bowl. Microwave at HIGH for 30 seconds; stir. If necessary, microwave at HIGH for 15 seconds at a time, stirring after heating, until chips are melted and mixture is smooth when stirred.
12. Drizzle over top of cheesecake. Store, covered, in refrigerator.

Cheesecake layer ingredients:

Chesecake layer preparation:
1. Beat the softened cream cheese and sugar until smooth in a large mixer bowl.
2. Add the eggs, one at a time, beating well after each addition.
3. Stir in the vanilla extract.

Black Forest Mini Cheesecake.
(1-1/2 to 2 dozen cheesecakes.)

Ingredients:

1/3 cup of cocoa.

Preparation:
1. Heat the oven to 325F. Line the muffin cups (2-1/2 inches in diameter) with foil bake cups.
2. Place one vanilla wafer (flat-side down) in the bottom of each cup.
3. Beat the cream cheese in a large bowl until smooth.
4. Add the sugar, cocoa and flour; blend well.
5. Add the eggs; beat well.
6. Stir in the sour cream and almond extract. Fill each muffin cup almost full with batter.
7. Bake for 20 to 25 minutes or until set. Remove from oven; cool for 5 to 10 minutes.
8. Spread a heaping teaspoon of sour cream topping on each cup.
9. Cool completely in a pan on a wire rack; refrigerate. Just before serving, garnish with cherry pie filling. Cover; refrigerate leftover cheesecakes.

Sour cream topping ingredients:

Sour creme topping preparation:
1. Stir together the sour cream, sugar and vanilla extract in small bowl until the sugar is dissolved.

Chocolate Cheesecake with Spiced Topping.
(Makes 10 to 12 servings.)

Ingredients:

1/3 cup of cocoa.

Directions:
1. Heat the oven to 350F.
2. Crush the cinnamon grahams to make 1 cup of crumbs; mix the crumbs and butter.
3. Press the mixture firmly onto bottom of 8-inch springform pan. Bake for 8 minutes.
4. Increase the oven temperature to 375F.
5. Beat the cream cheese, sugar and cocoa in large bowl until creamy.
6. Add the eggs and vanilla, beating until blended; pour over crust.
7. Bake 30 minutes.
8. Carefully spread the spiced topping over the cheesecake.
9. Continue baking for 15 minutes or until topping is almost set. Loosen cake from side of pan. Cool; remove side of pan. Refrigerate at least for 6 hours. Cover; refrigerate leftover cheesecake.

Spiced topping ingredients:

Spiced topping preparation:
1. In a small bowl, stir together all the ingredients until they are well blended.

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