Best 2 Mexican Chocolate Cheesecake Recipes
Indulge in the symphony of flavors that is Mexican chocolate cheesecake, a delectable dessert that harmoniously blends the rich, earthy notes of Mexican chocolate with the creamy elegance of cheesecake. This tantalizing treat is an irresistible fusion of two beloved culinary worlds, offering a unique and unforgettable taste experience.
Our curated collection of recipes provides a delightful journey through various renditions of this extraordinary dessert. Embark on a culinary adventure with our classic Mexican chocolate cheesecake recipe, a timeless treasure that captures the essence of this exceptional dessert. For those seeking a gluten-free option, our alternative recipe offers the same indulgent flavors without compromising taste or texture.
For a symphony of textures and flavors, explore our no-bake Mexican chocolate cheesecake recipe. This delightful creation combines a creamy chocolate filling with a crunchy chocolate cookie crust, resulting in a textural masterpiece that will tantalize your taste buds. And for those who prefer a more traditional cheesecake experience, our baked Mexican chocolate cheesecake recipe delivers a smooth, velvety filling encased in a graham cracker crust, a classic combination that never fails to impress.
Each recipe is carefully crafted to guide you through the process of creating this delectable dessert, ensuring success even for novice bakers. Detailed instructions, helpful tips, and insightful notes accompany each recipe, empowering you to create a stunning centerpiece for your next special occasion or a delightful treat to enjoy with loved ones.
MEXICAN CHOCOLATE CHEESECAKE
Planning a Mexican menu? Complete the meal with this heavenly cheesecake-the cinnamon and chili powder add authentic flavor.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 8h40m
Yield 16
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Wrap outside bottom and side of 8-inch springform pan with heavy-duty foil to prevent leaking. Spray inside bottom and side of pan with cooking spray. In small bowl, mix crust ingredients. Press in bottom of pan. Bake 8 to 10 minutes or until set. Reduce oven temperature to 300°F. Cool crust 10 minutes.
- Meanwhile, in 2-quart saucepan, melt chocolate chips and whipping cream over medium-low heat; stir until smooth. Remove from heat. In large bowl, beat cream cheese, sugar, chili powder, 1/2 teaspoon cinnamon and the vanilla with electric mixer on medium speed until fluffy. Beat in eggs, one at a time, just until blended. Stir in chocolate mixture. Pour filling over crust.
- Bake at 300°F 1 hour or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly. Turn oven off; open oven door 4 inches. Let cheesecake remain in oven 30 minutes. Run small metal spatula around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Refrigerate at least 6 hours or overnight.
- To serve, run small metal spatula around edge of pan; carefully remove foil and side of pan. Cut cheesecake into slices. Top slices with whipped cream; sprinkle with 1/2 teaspoon cinnamon. Garnish with chocolate shavings. Cover; refrigerate any remaining cheesecake.
Nutrition Facts : Calories 450, Carbohydrate 32 g, Cholesterol 120 mg, Fat 6 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 23 g, TransFat 1 1/2 g
MEXICAN CHOCOLATE CHEESECAKE RECIPE - (4.3/5)
Provided by carvalhohm
Number Of Ingredients 17
Steps:
- Heat oven to 350°F. Wrap outside bottom and side of 8-inch springform pan with heavy-duty foil to prevent leaking. Spray inside bottom and side of pan with cooking spray. In small bowl, mix crust ingredients. Press in bottom of pan. Bake 8 to 10 minutes or until set. Reduce oven temperature to 300°F. Cool crust 10 minutes. Meanwhile, in 2-quart saucepan, melt chocolate chips and whipping cream over medium-low heat; stir until smooth. Remove from heat. In large bowl, beat cream cheese, sugar, chili powder, 1/2 teaspoon cinnamon and the vanilla with electric mixer on medium speed until fluffy. Beat in eggs, one at a time, just until blended. Stir in chocolate mixture. Pour filling over crust. Bake at 300°F 1 hour or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly. Turn oven off; open oven door 4 inches. Let cheesecake remain in oven 30 minutes. Run small metal spatula around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Refrigerate at least 6 hours or overnight. To serve, run small metal spatula around edge of pan; carefully remove foil and side of pan. Cut cheesecake into slices. Top slices with whipped cream; sprinkle with 1/2 teaspoon cinnamon. Garnish with chocolate shavings. Cover; refrigerate any remaining cheesecake. 1 Serving Calories450 ( Calories from Fat300), % Daily Value Total Fat33g33% (Saturated Fat18g,18% Trans Fat1 1/2g1 1/2% ), Cholesterol120mg120%; Sodium250mg250%; Total Carbohydrate32g32% (Dietary Fiber1g1% Sugars23g23% ), Protein5g5%
Tips:
- Use high-quality chocolate. This is the star ingredient in the cheesecake, so it's important to use a chocolate that you love the taste of. A Mexican chocolate with a high cacao content will give the cheesecake a rich, deep flavor.
- Don't overmix the batter. Overmixing can make the cheesecake tough and dense. Mix the ingredients until they are just combined, then stop.
- Bake the cheesecake in a water bath. This will help to prevent the cheesecake from cracking and will also help to ensure that it cooks evenly.
- Chill the cheesecake for at least 4 hours before serving. This will allow the cheesecake to set properly and will also help to develop its flavor.
Conclusion:
This Mexican chocolate cheesecake is a delicious and impressive dessert that is perfect for any occasion. The rich, chocolatey flavor is sure to please everyone, and the creamy texture is simply irresistible. If you're looking for a special dessert to make, this Mexican chocolate cheesecake is definitely the one for you!
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