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Chocolate Lovers Cheesecake
 
By kml9876 | Published on Thursday July 24, 2008 | Categories: Cheesecake



Cookie Dough - This will later be used in the cheesecake. This recipe is from the back of the Ghirardelli Chocolate Chips bag.
Ingredients

  • 1 bag (11.5 oz) 60% cacao bittersweet chocolate chips
  • 6 tbsp (3/4 stick) unsalted butter
  • 3 eggs
  • 1 cup of granulated sugar
  • 1/3 cup all purpose flour
  • 1/2 tsp baking powder
  • 1 bag (12 oz) semi-sweet chocolate chips
  1. In a double boiler over hot water, melt the bittersweet chocolate chips and the butter.
  2. In  a large bowl with an electric mixer, beat eggs and sugar until thick. Stir in the chocolate mixture.
  3. In a small bowl, stir together the flour and baking powder. Stir into the chocolate mixture.
  4. Gently mix in the semi-sweet chocolate chips
  5. Using a sheet of plastic wrap, form dough into two logs, each 2 inches in diameter and about 8 inches long. The dough will be very soft. Use the plastic wrap to hold the dough in a log shape. Wrap the dough tightly in the plastic wrap. Place the logs into the fridge for at least one hour or until firm
I have modified this existing cheesecake recipe for this creation http://www.tasteofhome.com/Recipes/Two-Tone-Cheesecake
Ingredients for the Cheesecake

Crust
1 1/2 cups chocolate graham cracker crumbs
6 tbsp of granulated sugar
6 tbsp of butter melted

Filling
4 packages (8 oz each) cream cheese, softened
1 3/4 cups of granulated sugar
3/4 cup heavy whipping cream
4 eggs lightly beaten
12 squares semisweet chocolate, melted and cooled

  1. In a bowl, combine cracker crumbs, sugar, and butter. Press into the bottom of a greased 10 inch springform pan. Place on a baking sheet. Bake at 325 degrees for ten minutes. Cool on a wire rack.
  2. In a large mixing bowl, beat the cream cheese and sugar until smooth. Gradually beat in cream. Add eggs; beat on low speed until combined.
  3. Stir in melted chocolate. Add small pieces of the cookie dough into the cheesecake batter. Add as much or as little cookie dough as you like. Use any leftover cookie dough to bake into cookies (see Ultimate Chocolate Cookie recipe for baking instructions)
  4. Bake the cheesecake on a baking sheet at 325 degrees for 65-75 minutes or until center is almost set.
  5. Cool on wire rack for 10 minutes. Carefully run a knife round edge of pan to loosen. Cool one hour longer.Place in fridge.
Ingredients for topping
4 squares (1 ounce each) semisweet chocolate that has been finely chopped
1/2 cup of heavy whipping cream
1/3 cup of peanut butter chips

1. In a small saucepan, bring the cream to a boil.
2. Pour over the chocolate. Whisk until smooth.
3.In a small microwave safe bowl melt the chips.
4. Pour the chocolate on top of the cheesecake.
5. Drizzle the melted peanut butter chips across the chocolate topping.
6. Using a toothpick swirl the peanut butter into the chocolate.




Article: Chocolate Lovers Cheesecake
Categories: Cheesecake
Description: A cheesecake to satisfy the chocolate lover in you
Tags: Text:
  • 1 bag (11.5 oz) 60% cacao bittersweet chocolate chips
  • 6 tbsp (3/4 stick) unsalted butter
  • 3 eggs
  • 1 cup of granulated sugar
  • 1/3 cup all purpose flour
  • 1/2 tsp baking powder
  • 1 bag (12 oz) semi-sweet chocolate chips
  1. in a double boiler over hot water, melt the bittersweet chocolate chips and the butter.
  2. in  a large bowl with an electric mixer, beat eggs and sugar until thick. stir in the chocolate mixture.
  3. in a small bowl, stir together the flour and baking powder. stir into the chocolate mixture.
  4. gently mix in the semi-sweet chocolate chips
  5. using a sheet of plastic wrap, form dough into two logs, each 2 inches in diameter and about 8 inches long. the dough will be very soft. use the plastic wrap to hold the dough in a log shape. wrap the dough tightly in the plastic wrap. place the logs into the fridge for at least one hour or until firm
i have modified this existing cheesecake recipe for this creation http://www.tasteofhome.com/recipes/two-tone-cheesecake
1/3 cup of peanut butter chips
filling

1. in a small saucepan, bring the cream to a boil.
  1. in a bowl, combine cracker crumbs, sugar, and butter. press into the bottom of a greased 10 inch springform pan. place on a baking sheet. bake at 325 degrees for ten minutes. cool on a wire rack.
  2. in a large mixing bowl, beat the cream cheese and sugar until smooth. gradually beat in cream. add eggs; beat on low speed until combined.
  3. stir in melted chocolate. add small pieces of the cookie dough into the cheesecake batter. add as much or as little cookie dough as you like. use any leftover cookie dough to bake into cookies (see ultimate chocolate cookie recipe for baking instructions)
  4. bake the cheesecake on a baking sheet at 325 degrees for 65-75 minutes or until center is almost set.
  5. cool on wire rack for 10 minutes. carefully run a knife round edge of pan to loosen. cool one hour longer.place in fridge.
ingredients for topping
6. using a toothpick swirl the peanut butter into the chocolate.
1/2 cup of heavy whipping cream
crust



2. pour over the chocolate. whisk until smooth.


4 packages (8 oz each) cream cheese, softened
4 squares (1 ounce each) semisweet chocolate that has been finely chopped

1 1/2 cups chocolate graham cracker crumbs

6 tbsp of butter melted
ingredients

4. pour the chocolate on top of the cheesecake.
ingredients for the cheesecake
3.in a small microwave safe bowl melt the chips.
6 tbsp of granulated sugar
3/4 cup heavy whipping cream
5. drizzle the melted peanut butter chips across the chocolate topping.
cookie dough - this will later be used in the cheesecake. this recipe is from the back of the ghirardelli chocolate chips bag.

4 eggs lightly beaten
1 3/4 cups of granulated sugar
12 squares semisweet chocolate, melted and cooled


Relevant Website: http://www.tasteofhome.com/Recipes/Two-Tone-Cheesecake
Author: kml9876
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