Comida Kraft
Recipe Box

Chocolate Royale Cheesecake

Chocolate Royale Cheesecake is rated 4.666666666666667 out of 5 by 111.
Prep Time
30
min.
Total Time
6
hr.
30
min.
Servings

16 servings

This chocolate cheesecake is truly majestic—unbelievably rich and incredibly impressive. Think of those berries on top as an edible tiara.

Read MoreRead Less

What You Need

Showing deals in Winnetka, IL 60093
Show Deals
Change Zip
Select All
Add To Shopping List

Make It

Tap or click steps to mark as complete

  • Heat oven to 325°F.
  • Mix cookie crumbs and butter; press onto bottom of 9-inch springform pan. Bake 10 min. Meanwhile, beat next 3 ingredients with mixer until well blended. Add melted chocolate and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended.
  • Pour batter over crust.
  • Bake 55 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Top with powdered sugar and berries just before serving.

Size Wise

Enjoy a serving of this rich and indulgent cheesecake on special occasions.

How to Press Crumb Mixture Into Pan To Make Crust

Use bottom of straight-sided glass to evenly press cookie crumb mixture onto bottom of springform pan.

Servings

  • 16 servings

Nutritional Information

Serving Size 16 servings
AMOUNT PER SERVING
Calories 420
Total fat 29g
Saturated fat 17g
Cholesterol 115mg
Sodium 330mg
Carbohydrate 33g
Dietary fiber 2g
Sugars 26g
Protein 7g
% Daily Value
Vitamin A 15 %DV
Vitamin C 2 %DV
Calcium 6 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from Hi Guys, I made this recipe for the first time. Hi Guys, I made this recipe for the first time. I made it according to the recipe. I baked the pie and refrigerated it for for 24 hrs to set. I also made chocolate ganache, and bought 2 kinds of berries, raspberries and blackberries the next day. First I sliced the cheesecake with dental floss (easier slicing) placing the cheesecake on the serving dish, I added 3 berries on top and added 2 each on the sides of the cheesecake, then I drizzled chocolate ganache over the cheesecake and berries, then sprinkled chocolate coca powder. My family raved about this pie. Since I don't like cheesecake, I rely on others for their opinion, and this recipe will definitely be made again and again. Thank you Kraftfoods for a wonderful and delicious pie.
Date published: 2005-07-12
Rated 4 out of 5 by from Everyone loved it. Everyone loved it. However, since it was the first time I made a cheesecake I wasn't sure about the direction to cut around the edge of the pan after baking. I wasn't sure if it should be immediately, or after it cooled. I waited and watched the entire cake split down the middle as it shrunk and was not released from the edges. By the time I realized the problem the damage was done. It still tasted great and I just served it in slices rather than put the whole thing on display. The directions could have been a little more clear.
Date published: 2004-12-27
Rated 5 out of 5 by from To Laura9312 and others that may have trouble with cheesecakes cracking, be sure to follow the... To Laura9312 and others that may have trouble with cheesecakes cracking, be sure to follow the directions that Andy B gave as far as preparation techniques go and make sure you separate the cheesecake from the sides of the springform pan ASAP after baking so that the cooling process doesn't cause the cracking. I do that and very seldom have a problem. As far as the comments from red apple_1948 about the cheesecake being high in sodium and cholesterol - “Well, DUH!!" I don't know anybody that expects an occasional treat like cheesecake to be health food. I also disagree with the comment about the sodium and wonder why he or she thinks that a decadent recipe like this should be low in cholesterol. It's an occasional treat for heaven's sake. It's not an everyday part of your diet. Cut the rest of us a little slack in that regard!
Date published: 2004-12-23
Rated 5 out of 5 by from This pie was definitely murder, but only if you ate the entire pie. This pie was definitely murder, but only if you ate the entire pie. I don't remember how many calories a piece was, but one thin slice filled me up. This is a great idea for a before bedtime snack as it DOES fill you up, and does not make you go to sleep on a stomach that feels too full. Nothing but sweet dreams until the next day. I would give this one 10 stars but that's not allowed but in our familiy it most certainly iss a 5+.
Date published: 2005-04-05
Rated 5 out of 5 by from Outstanding! Outstanding! I loved the creaminess of the cheesecake. It was not overly sweet. I topped it with a bag of mini chocolate chips, and they seemed to add just the right amount of texture to balance the cake out. It was an easy batter to make. I also Put a pan of water in the oven with the cake to help add moisture. I used a 10 inch springform pan and it came out fine. I would recommend this recipe highly.
Date published: 2002-05-21
Rated 5 out of 5 by from My family and friends loved the cake because of the rich, chocolate taste. My family and friends loved the cake because of the rich, chocolate taste. So if you are a chocale lover this is one for you. My daughter gave me a big kiss and told me that this cheesecake is on her list of cakes for me to bake for her.The cheesecakecake was eay to make. I omitted the hazelnut liqueur and berries and it still was delicious. This one is definitely a keeper. Valentine Day is coming up.
Date published: 2006-01-06
Rated 4 out of 5 by from As this cheesecake baked it cracked, and by the time I took it out of the oven it had several long... As this cheesecake baked it cracked, and by the time I took it out of the oven it had several long cracks on the top. What did I do wrong? or what caused this? <<< From Mary, Kraft Kitchens Expert ~ Once the eggs are added to the batter, do not over-beat. This can add too much air into the batter, causing the cheesecake to crack. >>>
Date published: 2006-01-20
Rated 5 out of 5 by from My family loves cheesecake at the holidays. My family loves cheesecake at the holidays. They always ask me to make them and I am always glad to splurge on my loved ones. This recipe was very easy to make and devoured quickly! I substituted Kahlua for the hazlenut liquor because thats what I had in the house and it was absolutely divine.
Date published: 2004-12-23
  • 2016-08-31T10:08CST
  • bvseo_cps, prod_bvrr, vn_cps_3.3.0
  • cp_1, bvpage1
  • co_hasreviews, tv_29, tr_82
  • loc_en_US, sid_56177, PRD, sort_relevancy
  • clientName_khcrm

K:4373 v0:56177

>