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- Dish type
- Chocolate cheesecake
This chocolate cheesecake is truly chocolate heaven! In the main pic for this recipe, I use oat hobnobs instead of bonbons.
Yorkshire, England, UK
6 people made this
- 150g chocolate bonbon biscuits
- 20g butter
- 300g cream cheese
- 80g chocolate cream cheese
- 200g dark chocolate
- 150g milk chocolate
- 100g icing sugar
- 50g white chocolate
- double cream to serve (optional)
MethodPrep:45min ›Cook:2min ›Extra time:2hr chilling › Ready in:2hr47min
- Blitz the chocolate bonbons or smash them with a rolling pin.
- Melt the butter in a pan. Stir in the crushed bonbons. Spread in a large tin or in individual ramekins. Leave to cool for 20 minutes in the fridge.
- Mix the cream cheese and the chocolate cream cheese together until smooth and combined.
- Melt the dark chocolate and 50g of the milk chocolate together. Whilst the chocolate is melting add the icing sugar to the cream cheese mixture and combine.
- When the chocolate is fully melted mix it in to the cheese mixture. The chocolate will start to set and make the cheese mixture go thicker and harder. Don't worry about this, just mix it fast.
- Spread the cheese mixture on top of the chocolate bonbon base and chill in the fridge for 10 minutes. Do this as quickly as possible.
- Melt the rest of the milk chocolate and spread on top of the cheesecake.
- Make a small cone out of greaseproof paper. Melt the white chocolate and pour into the cone. Drizzle the chocolate on top of the cheesecake and leave to set in the fridge for 1 hour 30 minutes.
- Serve with double cream and enjoy.
When serving the cheesecake it may be hard to cut. Leave to rest for 5 minutes. Then serve away!
Reviews & ratingsAverage global rating:(1)
Reviews in English (1)
This heavenly cheesecake doesn’t call for a complicated preparation, boasting a mild flavor and gentle texture that I love even a day or two after coming out of the oven. I like to refrigerate this cheesecake where it becomes stabilized and its flavor becomes intensified. Citrus fruits such as lemon, orange, and lime can be incorporated as desired. The original recipe created by Miki Shemo was measured in grams. Although it has been translated to ounces, for best results it is recommended that the ingredients be measured using a kitchen scale that measures in grams.
Tip: It is recommended to cool the cake after removing from the oven and cover in plastic wrap (in the baking dish), place in the refrigerator for 24 hours, and only just before serving add fresh fruit and powdered sugar—the resulting flavor and texture will leave you feeling extremely satisfied!
1. Chocolate Crust: Make the crust with chocolate tea biscuits in the same amount as detailed below.
2. Fruits such as apricots or peaches split in half can be layered on the bottom. Pour filling and bake as detailed below.
OMG! Heavenly Cherry Cheesecake Swirl Brownies
These OMG! Heavenly Cherry Cheesecake Swirl Brownies are so heavenly, they are the most sinful, indulgent brownies ever.
Seriously. I. Can't. Stop. Thinking. About. Them.
Can you blame me?
Succulent cherries and creamy cheesecake baked right in deep, rich and thick chocolatey fudge brownies. I can hear you asking me. Are you for real?
Yes! I wouldn't tease ya like that! Brownies are very serious business!
Because guess what's coming up? Valentine's Day. .
Brownies are essential for Valentine's Day! They are the perfect chocolate sweet treat indulgence for your chocoholic (s) lurking and searching about for their next chocolate 'fix'. And trust me, they will absolutely love these!
Brownies are an obsession of mine. Are you obsessed right along with me? Never can turn them down?
I love coming up with different ways to stuff, layer, frost and even make them healthy on occasion. *Note* This is not one of them. 🙂
This recipe makes a 9x13 pan, but you can can divide the ingredients in half and use an 8x8 or 9x9 pan.
The brownies are excellent heated up in the microwave for 15-20 seconds. It tastes like a rich, fudge, pudding-like brownie swimming in sweet, tart cherries and cheesecake that tastes out of this world.
Store brownies in fridge when not face-planting. 🙂
I use canned cherry pie filling as a shortcut in the brownies, but you can use home-made cherry filling or change the fruit up with raspberry or strawberry pie filling, if cherries aren't your thing. You can also leave the fruit filling out all together.
Another shortcut you can use is brownie mix as well, but I hope you make the homemade brownies. 🙂
Easy Chocolate Cheesecake Muffins
Allow me to share with you the story of day these Easy Chocolate Cheesecake Muffins were born.
One day I thought to myself, “What if I mixed up chocolate muffins as usual? Then what if I poured cheesecake topping on them before I baked them? What if?”
I did all of that, but then I one-upped my idea by sprinkling mini-chocolate chips on top just before sliding them into the oven. This, of course, completed the recipe as if I was baking perfection itself.
Upon the birth of these delicious chocolate cheesecake babies, I began to consider other cheesecake-topped muffin options and lo, their little muffin siblings were born into the world. Coming soon to a Heavenly Homemakers blog near you:
- Pumpkin Cheesecake Muffins
- Banana Cheesecake Muffins
- Chocolate Chip Cheesecake Muffins
You see, once I started, I simply couldn’t stop. This resulted in 48 muffins atop my kitchen counter (and a significant number of dirty mixing bowls in my sink). Therefore, I had no choice but to invite approximately half the college campus to come over and eat muffins. I made for them a huge jar of Iced Coffee with which to wash them down.
Additional Cheesecake Muffin recipes coming soon!
It is a fact that I was able to crank out 48 muffins in one setting because I had a container full of Muffin Mix just begging to be used. This made it so easy that I just kept scooping, mixing, playing, and creating.
I said it before. I’ll say it again. These Simple Mixes are my new super power.
I now present to you the first of the series of cheesecake muffin recipes. And if I’m you, I’d take advantage of the Simple Mixes that Save the Day eBook offer so that you, too, will be given this Super Power. Then we can all make all these muffins as quickly as possible and also we can teleport. What? If I’m going to have a Muffin Mix Super Power, I would also like to teleport. A girl can dream.
Kahlúa chocolate cheesecake
Lightly oil the base of a 23cm spring-form tin. Melt the butter in a pan, stir in the crushed biscuits and press on to the base of the tin with the back of a spoon. Chill while you make the filling.
Melt the chocolate in a bowl over a pan of gently simmering water, stirring halfway through. Remove the bowl from the pan. Preheat the oven to 160C/gas 3/fan 140C.
Beat the cheese and sugar together with an electric hand mixer until fluffy. Add the eggs, one at a time, but don’t over-beat. With the beater on low speed, blend in the melted chocolate, the cream and the Kahlúa. Pour on to the biscuit base and bake on a baking sheet for 55 minutes-1 hour or until set. Test by touching the surface, which should be shiny, and a bit wobbly and darker in the centre. Loosen the cheesecake from the tin with a round-bladed knife and leave to cool. Chill for 3 hours or overnight.
Take the cheesecake from the tin. For the topping, combine the crème fraîche with the Kahlúa and spread over the top. Dust lightly with cocoa powder and serve in wedges with a little Kahlúa poured over each slice.
- 2 pkg. graham cracker crust (approximately 2 cups)
- 8 Tbsp. butter melted
- 1/2 cup honey
- 2 tsp. vanilla
- 3 Tbsp. milk
- 2 (8 oz.) pkg. cream cheese
- 1 (16 oz.) pkg. milk chocolate chips
- 2 Tbsp. honey
- 1 tsp. lemon juice
- 1/2 pint sour cream
- 1 tsp. vanilla
To make the graham cracker crust, grind graham cracker crust. Add melted butter and mix until well blended. Spread into baking dish.
For bottom layer, use a mixer to blend honey, vanilla, milk, and cream cheese until ingredients are well blended together. Add package of chocolate chips and fold in with a spoon. Pour into baking dish over the graham cracker crust and spread out.
Bake graham cracker crust and bottom layer in the oven for 20 to 25 minutes at 350 degrees F. Avoid allowing it to brown.
While this is baking, mix top layer ingredients, honey, lemon juice, sour cream, and vanilla.
Remove from oven and pour sour cream mixture over cheesecake and bake in the oven for another 10 minutes at 400 degrees.
Put baking dish in the refrigerator for approximately 1 hour and then serve.
Source: Most of it is from the sikh community's cookbook. I just added a little extra.
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Get Mini Santa Cheesecake Recipe Images
Get Mini Santa Cheesecake Recipe Images. ^^ click to see full recipes ^^ when santa makes his list and checks it twice this year, we plan to be right at the top: These mini santa cheesecake using a round biscuit cutter, punch holes out of cheesecake.
Santa Themed Christmas Dessert Recipes My Heavenly Recipes from myheavenlyrecipes.com
Half the recipe half the recipe makes 16 individual cheesecakes in 2 liners, freestanding on a baking sheet. These mini santa cheesecake bites will sleigh you. Half of this little treat is a this recipe uses annie's chocolate crackers to make the crust.
But who can complain when the baking is this delicious cheesecake recipe!
Santa claus hat mini cheesecakes. These mini cheesecakes are thick, smooth and creamy, with a little tang from some sour cream! These mini treats are perfect for serving at parties or family gatherings! This mini cheesecake recipe looks awesome.
These mini cheesecakes are thick, smooth and creamy, with a little tang from some sour cream!
Who could resist a super cute santa hat cheesecake?
Half the recipe half the recipe makes 16 individual cheesecakes in 2 liners, freestanding on a baking sheet.
Thanks for posing this recipe.
I adapted this recipe from my heart swirled white chocolate raspberry cheesecake because it's my favorite.
Then we've got you covered!
#cheesecake #dessert #video #cheesecakerecipe #minicheesecakes #natashaskitchen.
There's a special ingredient in this mini cheesecakes recipe that creates the best flavor and texture!
Anyway, i love making mini cheesecakes, like these mini salted caramel cheesecakes.
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Heavenly Chocolate Caramel Cheesecake Brownie Trifle
Delectable, irresistible layers of the best home-made soft & chewy brownies, creamy chocolate pudding mousse, luscious whipped cream cheese fluff, lots of O.M.G. real vanilla whipped cream and we're not done yet. Don't forget the rich caramel and chocolate syrups, Twix candy bar chunks and buttery toffee bits on top. OooOOooo SNAP!!
This is about the most sinful heavenly dessert EVER on the face of this earth, I swear!!
This is definitely 'the winner' to take to impress whoever you want to impress! However, please be advised in advance...DO NOT FIND YOURSELF ALONE WITH THIS DESSERT! I warned you. 😉
As I said before. This is definitely the winner to take to impress! I took this to our Thanksgiving and glad I did! I was sort of under pressure, since I am the gal that writes about and bakes the sweet goodies for this blog. This is not when you want something to go wrong, ya know?