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Triple Chocolate Cheesecake

By kml9876 | Published on December 25, 2007 | 0 comments | Categories: Cheesecake

Three types of chocoalte make this a triple chocolate cheesecake

Ingredients

Crust

1/2 stick (4tbsp) butter, softened
1 1/2 cups chocolate cookie crumbs (about 27 Nabisco Famous Chocolate Wafers or 20 Oreo Cookies finely crushed)

Filling

3 bricks (8oz each) cream cheese softened. Note you can use 1/3 less-fat (Neufchatel) cream cheese to make a "healthier" version
1 cup of sugar
2 tbsp cornstarch
3 large eggs
1/2 cup sour cream. Note you can use reduced fat sour cream to make a "healthier" version.
1 tbsp vanilla extract
4 oz milk chocolate
4 oz white chocolate
4 oz semisweet chocolate

Chocolate Glaze

3 oz bittersweet baking chocolate
2 tbsp stick butter
1 tbsp light corn syrup

Place a sheet of foil on oven rack to catch any drips. Heat oven to 350 degrees. You will need an 8 * 3in springform pan coated with non-stick cooking spray.
Crust - In a small bowl, rub butter into crumbs until crumbs are evenly moistened. Press firmly over bottom of pan. Bake 8-10 minutes on foil sheet until set. Cool on rack. Reduce oven temperature to 300 degrees.
Filling - Beat cream cheese, sugar, and cornstarch in a large bowl with mixer on medium speed until smooth, scraping down the sides of the bowl several times with a spatula. With mixer on low speed beat in eggs, 1 at a time, then sour cream, and vanilla just until blended.
Divide the batter evenly (about 2 cups each) among 3 medium bowls. Melt the chocolates separately. Stir milk chocolate into 1 bowl of batter, white chocolate into another, and semisweet into a third bowl. Spread milk chocolate batter in prepared crust in an even layer. Carefully spoon white chocolate batter over milk chocolate layer to cover. Gently smooth. Spoon semisweet chocolate batter over white chocolate to layer. Bake 45 minutes, or until center still jiggles slightly when shaken. Immediately transfer to a wire rack and refrigerate at least 3 hours.
Glaze - melt the bittersweet baking chocolate, butter, and corn syrup over low heat. When melted together pour over cooled cheesecake and allow to set.

Key Lime Cheesecake

By scoobydoo9876 | Published on April 21, 2008 | 0 comments | Categories: Sweet Treats | Cheesecake

If you enjoy Key Lime Pie you will love this cheesecake

This recipe comes from http://www.tasteofhome.com/Recipes/Two-Tone-Cheesecake but I have altered it to be a Key Lime Cheesecake.
Ingredients for the Cheesecake

Crust

1 1/2 cups 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
3/4 cup of lime juice

Topping
I used the rest of the heavy whipping cream and a few tablespoons of sugar to make homemade whipped cream. Be sure to place the bowl and mixing attachment into the freezer to chill before whipping the cream.
I also used a lime. I sliced it into coins and then rolled them in sugar before placing on top of the cheesecake.

Directions

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.
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.
Pour in the lime juice and mix until combined
. Pour over the crust. Return the cheesecake to the baking sheet.Bake the cheesecake on a baking sheet at 325 degrees for 65-75 minutes or until center is almost set.
Cool on wire rack for 10 minutes. Carefully run a knife round edge of pan to loosen. Cool one hour longer.Meanwhile, place the whipping cream in a chilled mixing bowl to mix.
After the cream is whipped you can use a pipping bag and a tip to create a border on the cheesecake.