   
Cheesecake
Recipes
From A Pastry Chef's
Kitchen
"When in doubt, serve chocolate!"
Chocolate is a glorious word
that conjures up indescribable ecstasies. Truffles, bonbons, lollipops,
cakes, cookies, pies and so much more! Sweet or savory, chocolate has been
used in a variety of ways that captivates everyone who tries it.
With that in mind, we have lovingly gathered chocolate and hard candy
recipes from many different sources. Some recipes came from our
Grandmother's own kitchen while others were created in restaurants, and
still others were given to us from our chocoholic friends. These are tried
and true recipes we've collected over the years. The excitement of creating
something made of chocolate that looks as good as it tastes will increase
your motivation to do and make even more beautiful things with chocolate.
If you'd prefer to buy our
e-book,
"Great Candy Recipes",
click here. Simple, proven, chef-tested candy recipes with step-by-step
instructions and photos to learn gourmet chocolate candy making, as well as
hard candies, and many more excellent recipes.
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Cheesecakes
Best Easy Chocolate Cheesecake
18 Chocolate Sandwich Cookies, finely crushed (about
1-1/2 cups)
2 Tbsp. butter or margarine, melted
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4 cup sugar
1 tsp. vanilla
1 pkg. (8 squares) BAKER'S Semi-Sweet Baking Chocolate,
melted
3 eggs
PREHEAT oven to 325°F if using a silver 9-inch
springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix
cookie crumbs and butter; press firmly onto bottom of pan.
BEAT cream cheese, sugar and vanilla in large bowl with electric mixer on medium
speed until well blended. Add melted chocolate; mix well. Add eggs, 1 at a time,
mixing on low speed after each addition just until blended. Pour over crust.
BAKE 55 min. to 1 hour or until center is almost set. Run knife or metal spatula
around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4
hours or overnight. Store leftover cheesecake in refrigerator.
Mocha Chocolate Cheesecake Bars
1 18-ounce package refrigerated
chocolate chip cookie dough
1 8-ounce package cream cheese, softened
1/3 cup sugar
1 egg
1 tablespoon instant coffee crystals
1 teaspoon vanilla
1/2 cup miniature semisweet chocolate pieces
Directions:
1. Heat oven to 350 degree F. Crumble the cookie dough into a 13x9x2-inch baking
pan. Press evenly onto bottom of pan; set aside.
2. Combine the cream cheese, sugar, and egg in a medium mixing bowl; beat by
hand until smooth. Stir together the coffee crystals, vanilla, and 1 teaspoon
water in a small bowl or custard cup until crystals are dissolved. Stir coffee
mixture into cream cheese mixture.
3. Spread evenly over dough; sprinkle with chocolate pieces. Bake for 20 minutes
or until completely set. Cool in pan on a wire rack; cut into bars. Makes 36
bars.
Make-ahead tip: Cover pan and store in the refrigerator up to 3 days or freeze
up to 1 month.
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