Milk Chocolate Cheesecake

How to make the classic cheesecake even creamier? Add milk chocolate with a dark cookie crust for kicks.

Oven Temp: 350

Ingredients 

1 package(s) (9 ounces) chocolate cookies

6 tablespoon(s) margarine melted 

2 package(s) (8 ounces each) cream cheese, softened

1/2 cup(s) sugar

2 tablespoon(s) sugar

Salt

3 large eggs, lightly beaten

1/4 cup(s) whole milk

 2 teaspoon(s) vanilla extract

1 bag(s) (11.5 ounces) milk chocolate chips, melted

1 1/2 cup(s) sour cream

Directions

Preheat oven to 350 degrees F. In food processor with knife blade attached, pulse chocolate cookies until fine crumbs form. Add butter to crumbs and pulse several times to combine. Transfer cookie mixture to 9-inch springform pan; press onto bottom and about 2 inches up side of pan to form crust. Bake crust 10 minutes. Cool completely in pan on wire rack.

In large bowl, with mixer on medium speed, beat cream cheese, 1/2 cup sugar, and 1/4 teaspoon salt 2 minutes or until smooth, occasionally scraping bowl with rubber spatula. Reduce speed to low. Add eggs, milk, and vanilla, and beat just until blended, occasionally scraping bowl. Add chocolate and beat until combined.

Pour cream-cheese mixture into crust. Bake cheesecake 45 minutes (cheesecake will jiggle slightly in center). Meanwhile, in small bowl, stir sour cream and remaining 2 tablespoons sugar until sugar dissolves; set aside.

Remove cheesecake from oven. Gently spread sour-cream mixture evenly on top of cheesecake. Return cheesecake to oven and bake 5 minutes longer to set sour cream.

Remove cheesecake from oven and cool completely in pan on wire rack. Cover and refrigerate at least 6 hours until well chilled, or up to 3 days.

No-Bake Cheesecake

Move over, New York cheesecake — there's a newcomer in town: one that has fewer than half the calories and less than 60 percent of the fat, but still boasts the classic's luscious decadence. The sugary glaze is gone, in favor of fresh raspberries. And with no need to bake, it's a guilt-free treat any fast-moving city (or country) slicker could love.

Ingredients
24  reduced-fat biscuits

2 tablespoon(s) margarine melted

1 envelope unflavored gelatin, can use vegetarian replacement

1 large lemon 

3 tablespoon(s) water 

1/4 cup(s) water

2 package(s) (8 ounces each) reduced-fat cream cheese, softened

3/4 cup(s) sugar

 1 teaspoon(s) vanilla extract

1 1/2 cup(s) low-fat buttermilk

Raspberries, for garnish

Directions

Lightly coat 9-inch springform pan with cooking spray. Line bottom with parchment paper; spray paper. In food processor with knife blade attached, pulse biscuits until fine crumbs form. Add butter; pulse until well combined. Transfer to prepared pan; press onto bottom in even layer. Refrigerate.

In small bowl, evenly sprinkle gelatin over 3 tablespoons water. Let stand 5 minutes. Meanwhile, from lemon, grate 2 teaspoons peel and squeeze 1 tablespoon juice. In 1 1/2-quart saucepan, heat juice and water to boiling on medium-high. Remove from heat. Immediately add gelatin mixture (or use as instructions for your vegetarian type); stir until dissolved. Return to small bowl; let cool.

 In large bowl, with mixer on medium-high speed, beat cream cheese and sugar 5 minutes or until fluffy and smooth. Beat in lemon peel and vanilla. Reduce speed to low. Add buttermilk, then gelatin mixture, in steady stream. Beat 2 minutes or until well combined, occasionally scraping bowl.

Pour onto prepared crust. Refrigerate, uncovered, 4 to 6 hours or until set. Run knife around side of pan; unmold cheesecake. Serve with raspberries.