Best 5 Dark Chocolate Cheesecake Recipes

DEEP DARK CHOCOLATE CHEESECAKE

Steps:

• For crust:
• Preheat oven to 350°F. Butter 9-inch-diameter springform pan with 3-inch-high sides. Blend cookies in processor until finely ground; blend in sugar. Add melted butter and process until well blended. Press crumbs evenly onto bottom (not sides) of prepared pan. Bake just until set, about 5 minutes. Cool while preparing filling. Maintain oven temperature.
• For filling:
• Stir chopped chocolate in metal bowl set over saucepan of simmering water until melted and smooth. Remove bowl from over water; cool chocolate until lukewarm but still pourable. Blend cream cheese, sugar, and cocoa powder in processor until smooth. Blend in eggs 1 at a time. Mix in lukewarm chocolate. Pour filling over crust; smooth top. Bake until center is just set and just appears dry, about 1 hour. Cool 5 minutes. Run knife around sides of cake to loosen. Chill overnight.
• For topping:
• Stir cream, 6 ounces chocolate, and sugar in heavy medium saucepan over low heat until smooth. Cool slightly. Pour over center of cheesecake, spreading to within 1/2 inch of edge and filling any cracks. Chill until topping is set, about 1 hour. Do ahead: Can be made 3 days ahead. Cover with foil and keep refrigerated.
• Release pan sides. Transfer cheesecake to platter. Top with chocolate curls. Let stand 2 hours at room temperature before serving.

DARK CHOCOLATE MARBLED PUMPKIN CHEESECAKE ON A BROWNIE CRUST

Steps:

• Make the crust: Heat oven to 325*F. Lightly butter a 9" springform pan.
• In a medium saucepan, melt the butter with the chocolate over low heat, stirring constantly, until melted and smooth.
• Remove pan from heat and cool slightly; stir in the sugar and egg until blended.
• In a small bowl, whisk the flour, baking powder, and salt; add to the chocolate mixture and mix until combined.
• Spread batter in the prepared pan and smooth top with a spatula; bake 10 minutes, or until risen and dry to the touch. Let cool completely.
• Wrap the outside of the springform pan in a large sheet of foil. Leave the oven on.
• Make the cheesecake: Melt the chocolate, stirring, until smooth; set aside.
• In a large bowl, using an electric mixer on medium speed, beat the cream cheese until smooth.
• Add sugar and beat until light and fluffy.
• Add the eggs, 1 at a time, beating well after each addition; blend in the cornstarch and vanilla.
• Add 1 cup of the cheesecake batter to the melted chocolate; stir until well blended.
• Beat the pumpkin, cinnamon, nugmeg, and cloves into the remaining batter.
• Pour 3/4 of the pumpkin batter over the crust.
• Pour the chocolate batter over the pumpkin batter. (If the chocolate batter is too thick to pour easily, heat in the microwave for 10 seconds.).
• Spoon the remaining pumpkin batter over the chocolate batter; use a table knife to make a few decorative swirls. Do not overswirl.
• Set the pan in a medium roasting pan; add enough hot water to the roasting pan to reach halfway up the sides of the springform.
• Bake the cheesecake in the water bath in the center of the oven for 90 minutes, or until firm around the edges but slightly jiggly in the center.
• Turn the oven off, prop the door open a few inches, and let the cake stand in the water bath for 1 hour, or until completely set.
• Remove cake from the water bath and refrigerate at least 4 hours. Remove the foil and sides of springform; transfer cake to a platter, cut and serve.
• If desired, serve with a drizzle of caramel, or a mocha fudge sauce.

ESPRESSO CHOCOLATE CHEESECAKE WITH DARK RUM

Steps:

• Preheat the oven to 350 degrees. For the crust, grind the chocolate cookies and hazelnut with the sugar into a coarse crumb. Add the melted butter and combine. Press into the bottom of a 9-inch spring form pan. Bake crust for 10 minutes until set and place on a rack to cool. Once the crust is cool, wrap the outside of the pan in a double layer of aluminum foil to seal it. To make the water bath for baking the cake, place the spring form pan in a roasting pan and fill the roasting pan with water until it reaches half way up the side of the spring form pan. For the Espresso Chocolate Cream, heat 1/2 cup cream and add cocoa, espresso and salt. Whisk until smooth, let cool and add remaining cream and rum. Beat the cream cheese in an electric mixer until smooth and fluffy. Add sugar and beat well. Mix in melted chocolate and, once incorporated, add espresso cream mixture. Mix thoroughly, making sure there are no clumps. Add eggs 1 at a time. Pour mixture into crust resting in the water bath. Bake for 1 hour and 15 minutes and then turn off oven and leave cake in for another hour. Cool and chill, at least overnight.;

DARK CHOCOLATE MOCHA CHEESECAKE

Steps:

• Butter sides & bottom of an 8" springform pan.
• Combine cookie crumbs, butter & sugar in mixer.
• Press mixture evenly onto pan bottom.
• Melt chocolate in double-boiler & stir smooth.
• Beat cream cheese until smooth, then add eggs, one at a time.
• Gradually add sugar, mixing well until blended.
• Add melted chocolate, coffee & stir to blend.
• Turn mixture into prepared pan.
• Bake at 350° (180°C) for 1 hour or until center is almost set. Firms when chilled.
• Cool on counter for 45 min., cover & chill overnight.
• Remove pan sides. Sprinkle with powdered sugar from a sieve to prettify and decorate with chocolate leaves (see below.).
• CHOCOLATE LEAVES:.
• Melt chocolate in double-boiler.
• Brush on cleaned & dried fresh leaves (Ficus work well).
• Place on small, paper-lined pan & freeze overnight.
• Peel leaves & put back in the freezer until time to place on cake & serve.
• HINT: leave stem on each leaf to hold onto as you brush on the melted chocolate. Be generous with the chocolate - too thin a layer and the leaf crumbles when you try to peel it. Pile them artfully in center or however you want and they just take the cake!

WHITE AND DARK CHOCOLATE SPIRAL CHEESECAKE

Steps:

• Preheat the oven to 200 degrees Celsius.
• To make the base:.
• Mix the cookie crumbs with the melted butter and pat into the bottom of a 26 cm diameter springform pan.
• Place in the oven to "set" for about 7 minutes.
• Remove and set aside to cool.
• To make the filling base:.
• Beat all the ingredients together until well blended.
• Pour half into a large, 4 cup measure cup, pour the other half into another 4 cup measuring cup. Alternatively, you can use jugs, pitchers, whatever is available, as long as it has a handle and a spout.
• Melt the white chocolate chips together with the cream and stir to blend.
• Add the cornflour and stir again.
• Add this mixture into one of the cheese filling jugs. Stir to blend.
• Melt the dark chocolate chips together with the cream and stir to blend.
• Add this mixture into the other of the cheese filling jugs. Stir to blend.
• Okay, here comes the fun part --
• Carefully pour a portion of the white chocolate filling into the middle of the crust.
• Now carefully (I mean CAREFULLY) pour a portion of the dark chocolate filling into the middle of the white filling.
• Now CAREFULLY pour some of the white chocolate filling into the dark chocolate filling.
• Now CAREFULLY pour some of the dark chocolate filling -- okay you get the picture?.
• Keep this up until you have a series of concentric circles. Again, I cannot mention it enough, do this carefully so you don't mess up the circles.
• Very carefully transfer this to the oven.
• Bake at 200 degrees C for 10 minutes.
• Turn the oven down to 120 degrees C and bake for a further 60 minutes.
• Turn the oven off and let the cheesecake hang out in the cooling oven for another 2 hours.
• Transfer to the refrigerator and let it hang out there for another 24 hours.
• When you cut slices you will have the most gorgeous white and dark "zebra-ed" portions.