Chocolate cheesecake recipes
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Chocolate Caramel Pecan Cheesecake Topped with Strawberries
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Mini Malteser Cheesecakes
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Scrumptious Malteser Cheesecake
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Ingredients
- TOPPINGS:
- 15 fresh strawberries
- BASE:
- 2 cups Vanilla wafer crumbs
- 6 tbsp. Margarine, melted
- BODY:
- 14 oz bag of caramels
- 1 can evaporated milk
- 1 cup Chopped of pecans, toasted
- 8 oz cream cheese, soften
- 0.5 cup Sugar
- 1 tsp. Vanilla
- 2 Eggs
- 0.5 cup Semi-sweet chocolate pieces
- CHOCOLATE BANANA SUPREME SHAKE
- 1 can Diet chocolate soda, chilled
- 0.5 Banana, peeled
- 1 packet Diet choc. shake mix
- 1 tbsp. Smooth peanut butter, frozen
Method
- Baking Procedures
- 1. For the base, mix crumbs and margarine then press into the bottom of a 9-inch baking pan. Bake the mixture at 350 degree F, for about10 minutes.
- 2. For the body, in a 1 1/2 quart clean and heavy saucepan, you may start melting the caramels with some milk. Do this over low heat, stirring often until mixture becomes smooth. Pour mixture over crust then drop all pecans.
- 3. Combine the pre-measured cream cheese with sugar plus vanilla. Mix all ingredients at a medium pace on your electric mixer until everything has been well blended.
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- 4. Add eggs, each at one time, mixing them well after every addition.
- 5. Blend in the chocolate and pour over the pecans. You may now bake the mixture at 350 degrees F for about 40 minutes.
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- 6. Loosen the baked cake from the rim of your pan and cool it before removing from rim of the pan.
- 7. Chill then garnish with whipped cream and fresh strawberries on top. You may also add finely chopped up pecans, if preferred.
- Now, eating your heart out on this delectable chocolate-related recipe will never be complete without a freshly concocted chocolate drink you and your family will love! Try this chocolate drink recipe and see the delight in your loved ones' faces!
- Chocolate Banana Supreme Shake
- 1. For each of all 4 sections of your ice cube tray, you may pour 2 tablespoons of chocolate soda. Freeze the preparation until all cubes appear solid. Wrap the bananas in plastic freezer wrap and let them stay in the freezer until they are solid.
- 2. In a blender, mix the remaining half cup of soda with the frozen bananas and halves, the chocolate drink mix and some peanut butter. Process all ingredients at a high speed until mixture becomes smooth.
- 3. Add the soda cubes one by one while melting out ice is dissolved. Wait for mixture to be thick then serve immediately. This recipe makes one serving only.
Ingredients
- MALTESERS
- 2 bags Maltesers (holding back a few for the top)
- 50 butter. melted
- 75g digestives
- 400g cream cheese
- 100 caster sugar
- 1 egg
- 100ml Whipping Cream
Method
- Whizz the maltesers and digestives and place in a bowl with the melted butter - then press into the base of 12 x muffin tin for the base of the cheesecakes and place into the fridge whilst you make the topping.
- In you food processor, beat the cream cheese, whipping cream, and caster sugar until it is light and fluffy , then add a tiny amount of egg at a time and continue to beat. Spoon equal amounts of the mixture into the muffin tins and bake for 20 minutes. Allow them to cool, then place a Malteser on the top before refrigerating until needed.
Ingredients
- FOR THE BASE
- 125g melted butter
- 100g digestive biscuits
- 200g maltesers
- FOR THE TOPPING
- 800g cream cheese
- 200ml sour cream
- 200g icing sugar
- 100ml double cream
- 150g Maltesers (holding back a few for the top)
Method
- 1. Whizz the base ingredients in a food processor until they are like fine breadcrumbs.
- 2. Pour the crumb mixture into a bowl and add the melted butter. Mix everything together then tip into a springform cake tin.
- 3. Press it down with the back of a spoon so it is level, then put the tin in the fridge for 30 mins to firm up.
- 4. Meanwhile put the cream cheese, soured cream and icing sugar in a bowl and beat together until combined
- 5. In another bowl whisk the double cream until it is starting to form peaks. Pour the whipped cream into the cream cheese mixture and fold gently together. Crush some of the maltesers (keep some aside for top) and fold to combine.
- 6. Take the tin containing the base from the fridge and tip the cream cheese mixture over the top of it. Spread it around to level it. Bang the tin on the work surface a couple of times to make sure there are no gaps.
- 7. Place in the fridge for an hour or two to set. Once ready to serve, remove from the fridge and press the remaining maltesers in to the topping. Cut and serve.
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