Who has an EASY and SIMPLE chocolate cheescake recipe?

i already have 2 ingredients chocolate biscuits for the base and cream cheese x2.Who has an EASY and SIMPLE chocolate cheescake recipe?
Chocolate Cheesecake





Crust:





1 1/4 C. chocolate wafer cookie crumbs


1/4 C. sugar


1/4 C. melted butter





Mix crust ingredients and pat into a 9 or 10 inch spring-form pan. Bake 10 minutes at 350掳F.





Filling:





24 oz. cream cheese


1 1/2 C. sugar


3 eggs


1 C. sour cream


12 oz. melted chocolate


1 tsp. vanilla





Mix cream cheese and sugar together, blending well. Add eggs one at a time. Add sour cream, vanilla, then add melted chocolate.





Heat oven and add 8 C. boiling water to a pan and place on bottom oven shelf. This will provide moisture.





Bake at 400掳F. for 15 minutes, turn oven down to 225掳F. and bake another 50 minutes. or until set in the center. Turn oven off and let cheesecake set with oven door cracked 1 hour. ChillWho has an EASY and SIMPLE chocolate cheescake recipe?
easier still trust me Marks %26amp; Spencers no probs and know one will notice if you keep quiet.
Warm White and Dark Chocolate Cheesecake


Servings: 8





Ingredients


For the base


80g Butter, diced, plus some extra for greasing


1 tbsp Cocoa powder


225g plain chocolate digestive biscuits, crushed into crumbs


For the filling


2 eggs, separated


80g caster sugar


250g Ricotta cheese


50g ground almonds


2 tbsp Amaretto, or brandy


150ml double cream, whipped


80g white chocolate, melted


25g Cocoa powder





Method


1. Preheat the oven to 170C/gas 3.





2. Lightly grease a 20cm loose-bottomed round cake tin with butter.





3. Melt the butter and stir in the cocoa powder, making sure it dissolves. Tip in the crushed biscuits and mix thoroughly, then press the mixture down into the base of the tin and chill in the fridge while you make the filling.





4. Whisk the egg yolks and sugar together until the mixture is thick and creamy. Stir in the ricotta, ground almonds and Amaretto or brandy. Mix gently and when all the ingredients are incorporated, fold in the whipped cream.





5. Now mix half the mixture to the cooled, melted white chocolate and stir the cocoa powder into the other half. Whisk the egg whites until they are stiff, and mix a tablespoon of this into each mixture to loosen it slightly. Now divide the rest of the egg white between the two mixtures and fold in gently.





6. Spoon the white chocolate mixture onto the biscuit base, leaving gaps for adding the dark chocolate mixture. Using a skewer, create a swirled effect with the two colours.





7. Bake in the oven for 1陆 hours until the cheesecake is cooked. Leave in the tin for 10 minutes before transferring to a serving plate. Sift a little cocoa powder over the top followed by a light sprinkling of icing sugar.
Chocolate and cheese.
also need a good sized bar of quality chocolate eg green and blacks,a little butter, and some whipping cream





start melting your chocolate bar





crush your biscuits and stir into the melted butter then press into a cake tin without the base put it in the fridge to set.





meanwhile whip the cream and add the cream cheese and stir in the melted chocolate





pour the mixture onto your biscuit base





leave to completely cool remove tin and serve.
MAKE THE CAKE WITH THE CHEESE, THEN MELT THE CHOCOLATE OVER IT. LOL. JUST A LAUGH AS I DON'T HAVE A CLUE
The easiest chocolate cheesecake in the World - EVER! And its a healthy option too....





Crush choice of biscuits (ginger biscuits are nice in the base for choc cheesecake). Melt some low fat spread in a pan and mix in biscuits, pour/scoop into a deep non stick cake tin.





For the choc cheesecake, use 2-3 tubs of low fat cream cheese (philadelphia or sim if in UK) Melt chocolate in a bowl either over hot water or in microwave. Dark chocolate is best. Pour the melted chocolate into the cream cheese - whisk low fat cream and bind into the cream cheese - no need for full fat cream etc, only adds more saturated fat! Repeat chocolate process with white chocolate and swirl to make a marbled chocolate cheesecake - dead easy!
make your base with the biscuits and butter( crush the biscuits in a saucepan and mix with melted butter over a low heat - when mixed cover the base of your serving dish with the mixture) - melt a large bar of plain chocolate into a bowl and mix in a tub of marscaponi and a tub of double cream until thickish- pour over your base and cover top with either grated choccy or sieved choccy powder - put in fridge until needed or until temptation gets the better of you.





the whole thing shouldn't take you much more than twenty minutes - happy eating.
add four squares of melted chocolate to room temperature (2cream cheese pkgs.) half to three fourths cup white sugar. one teaspoon vanilla extract. mix it with electric mixer and then fold one carton of cool whip and refrigerate after folded cool whip. at least two hours to cool and set up,but four is best for me.use chocolate bisquits with melted butter or margerine till crumbs just moistened. two teaspoons first,then add more till crumbly. add nuts to base. finely chopped salty pecans taste good or a few walnuts. shave chocolate curls on top before serving.
quick and easy, crush a pack of digestives, add to some melted butter, press into the bottom of a lined flan dish. melt chocolate mix with cream cheese, spread over top of chilled biscuit base, then pour a crushed flake over the top, leave to set for an hour. PS giz a bit
Here it is...the simplest and easiest chocolate cheese cake recipe;





Take one purse and one set of house keys, exit house and lock the door with the house keys.


Walk in the direction of your nearest supermarket and stop when you reach the doors.


Pick up one basket and proceed gently to the dessert isle and select one chocolate cheese cake.


An alternative to this step is to head to the frozen isle instead!


Now proceed to the check out and pay for your cheese cake, return home and serve as soon as possible, making sure to recycle your packaging if possible!
This is my favorite lower fat chocolate cheesecake: You could supplement for normal fat products.(Lower in fat does not mean lower in taste) This serves about 8 people. My children love to make this so would class it as simple and easy, as they are 8 %26amp; 9.





50 g butter, (1 3/4oz)


6 portion low-fat digestive(s), crushed


1 sachet gelatine, (powdered), use 1 1/2 tbsp


100 ml water, (just-boiled)


300 g low-fat soft cheese, (10 1/2oz)


300 g very low-fat plain yogurt, (10 1/2oz)


2 teaspoon vanilla essence


4 tablespoon artificial sweetener, powdered


2 heaped teaspoon cocoa powder,





To decorate:


75 g chocolate, white, broken into pieces


1 heaped teaspoon cocoa powder





Instructions


Line a 20cm (8 inch) non-stick loose-based cake tin with non-stick baking parchment or greaseproof paper.





Melt the butter over a low heat and stir in the biscuit crumbs. Tip them into the cake tin, pressing them evenly over the base. Chill for about 20 minutes.





Meanwhile, sprinkle the gelatine into a small jug containing the just-boiled water, stirring well. Allow to dissolve for 4-5 minutes to give a clear liquid.





In a large bowl, beat the cheese to soften it, then mix in the yogurt, vanilla and chocolate extracts and sweetener. Dissolve the cocoa powder in 2-3 tbsp hot water, stirring until smooth. Add to the cheese mixture. Taste the mixture, adding more powdered sweetener if needed.





Stir the cooled gelatine liquid into the cheese mixture, making sure that it is thoroughly incorporated. Tip the mixture over the biscuit base and leave to set for about 2 hours.





When ready to serve, carefully remove the cheesecake from the tin and peel away the lining paper. To decorate, melt the white chocolate in a heatproof bowl, positioned over a pan of simmering water. Fill a spoon with the melted chocolate and drizzle it over the surface of the set cheesecake. Cut into slices, then serve, sprinkled with cocoa powder.





If the gelatine sets before you add it to the cheese mixture, melt it by putting the jug into a saucepan of hot water, though you must make sure that the gelatine liquid is quite cool before you add it to the mixture.





If you can get hold of Chocolate Extract, you can add 2 tsp as well as the vanilla essence.
Buy it from M%26amp;S, it will taste much better than home-made, and lifes to short for all that messing around, no one will care either, has long has it's good, and M%26amp;Ss are the best.
IM A HORRIBLE COOK
Get some chocolate, some cheese and some cake. Eat them. Simple.