Help/Ideas for Chocolate Type Crust

Xcali · 12-23-2006, 10:52 PM

Hi all..

I was wondering if anyone had a recipe or ideas on how to achieve a chocolate crust, like for a cheesecake. The texture would be similar to say, ground up chocolate wafer cookies that have been mixed with butter to form a crust.

Any thoughts/ideas would be greatly appreciated.

Happy Holidays!!

Kevinpa · 12-23-2006, 11:29 PM

You could always make the chocolate version of this crust.

http://mysite.verizon.net/vzeehtdx/kevinssite/id39.html

Or you could make these cookies and make a crust from them

http://mysite.verizon.net/vzeehtdx/kevinssite/id97.html

or the chocolate version of these biscotti and make a crust from it.

http://mysite.verizon.net/vzeehtdx/kevinssite/id33.html

Xcali · 12-23-2006, 11:38 PM

Thanks Kevin ..

I guess I should have searched a bit harder. I was trying to go thru the many, many cheesecake recipe posts to find a chocolate crust, I should have thought about your cookies.

I'm leaning toward using the sandwich cookie recipe, do you think they'd be a good texture to make a crust with if blended with some butter? Also, will a second baking hurt them at all? I'd have to make them, crush them up, then use them as a base for a cheesecake type recipe I'm working on. Any thoughts?

Kevinpa · 12-23-2006, 11:45 PM

Sounds like it would work to me.....my 1 tip would be to make sure you let the cookies cool completely before trying to make the crust. When these cookies are warm they tend to be very delicate.

Xcali · 12-24-2006, 12:06 AM

Thank you again!! Merry Christmas to you and your family

christyjo · 12-24-2006, 07:03 AM

I am planning a cheesecake for tomorrow, and want to use Kevin's mock graham crust. Would you bake the crust completely before adding the filling? I am going to use the Cheesecake Factory version.

thanks to all, especially Kevin, who has made the LC stuff so awsome!

christyjo

Kevinpa · 12-24-2006, 07:14 AM

Quote:

Originally Posted by christyjo

I am planning a cheesecake for tomorrow, and want to use Kevin's mock graham crust. Would you bake the crust completely before adding the filling? I am going to use the Cheesecake Factory version.

thanks to all, especially Kevin, who has made the LC stuff so awsome!

christyjo

ChristyJo, you could use this recipe as a guide for the crust. I baked the crust 10 first for this cheesecake.

Cherry Cheesecake with Mock Graham Cracker Crust.

Xcali · 12-24-2006, 07:22 AM

Kev ..

If I wanted to turn your cheesecake recipe into a chocolate cheesecake, what would be the best thing to use?

Hershey's Dutch Cocoa + some sweetner?
Melted SF Choco Chips?

Thoughts?

Kevinpa · 12-24-2006, 07:39 AM

Quote:

Originally Posted by Xcali

Kev ..

If I wanted to turn your cheesecake recipe into a chocolate cheesecake, what would be the best thing to use?

Hershey's Dutch Cocoa + some sweetner?
Melted SF Choco Chips?

Thoughts?

Given just those two picks I would say Melted SF Choco Chips.

My first pick though before either of those would be unsweetened chocolate + sweetener.

To be honest if I were going to turn this into a chocolate cheesecake I would have to rethink the sweetener element for the entire recipe.

christyjo · 12-24-2006, 07:49 AM

Thanks Kevin, I missed this when I was searching, I am a bit slow to find things, I appreciate the help, I am sure it will be one terrific cheesecake crust.

christyjo

Xcali · 12-24-2006, 07:53 AM

Kevin ..

Thank you. I have unsweetened chocolate, and if I remember correctly for each 1 oz of choco. you need 1 oz of sweetener.

I'm just experimenting with an idea right now, I saw a recipe I really want to try. I'm trying to gather as much info as I can before I actually start.

Kevinpa · 12-24-2006, 07:54 AM

Quote:

Originally Posted by Xcali

Kev ..

If I wanted to turn your cheesecake recipe into a chocolate cheesecake, what would be the best thing to use?

Hershey's Dutch Cocoa + some sweetner?
Melted SF Choco Chips?

Thoughts?

Here is a chocolate one I did....although it was a riccota cheese cake.

Chocolate Ricotta Cheesecake.

12-23-2006, 10:52 PM	#1
Xcali MAJOR LCF POSTER! Join Date: Sep 2006 Location: Chicago, IL Posts: 1,099 Gallery: Xcali Stats: 203/132/128 (140 was original goal) * 5'8" * 41 * WOE: Atkins Start Date: 01/28/2000 **Recently changed goal wt. to 128 lbs.	Help/Ideas for Chocolate Type Crust Hi all.. I was wondering if anyone had a recipe or ideas on how to achieve a chocolate crust, like for a cheesecake. The texture would be similar to say, ground up chocolate wafer cookies that have been mixed with butter to form a crust. Any thoughts/ideas would be greatly appreciated. Happy Holidays!!

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12-23-2006, 11:29 PM	#2
Kevinpa Guest Join Date: Dec 2005 Location: Pittsburgh, PA Posts: 5,575 Gallery: Kevinpa Stats: 230/160/165 WOE: Low Carb Maintenance Start Date: May 2005	You could always make the chocolate version of this crust. http://mysite.verizon.net/vzeehtdx/kevinssite/id39.html Or you could make these cookies and make a crust from them http://mysite.verizon.net/vzeehtdx/kevinssite/id97.html or the chocolate version of these biscotti and make a crust from it. http://mysite.verizon.net/vzeehtdx/kevinssite/id33.html

12-23-2006, 11:38 PM	#3
Xcali MAJOR LCF POSTER! Join Date: Sep 2006 Location: Chicago, IL Posts: 1,099 Gallery: Xcali Stats: 203/132/128 (140 was original goal) * 5'8" * 41 * WOE: Atkins Start Date: 01/28/2000 **Recently changed goal wt. to 128 lbs.	Thanks Kevin .. I guess I should have searched a bit harder. I was trying to go thru the many, many cheesecake recipe posts to find a chocolate crust, I should have thought about your cookies. I'm leaning toward using the sandwich cookie recipe, do you think they'd be a good texture to make a crust with if blended with some butter? Also, will a second baking hurt them at all? I'd have to make them, crush them up, then use them as a base for a cheesecake type recipe I'm working on. Any thoughts?

12-23-2006, 11:45 PM	#4
Kevinpa Guest Join Date: Dec 2005 Location: Pittsburgh, PA Posts: 5,575 Gallery: Kevinpa Stats: 230/160/165 WOE: Low Carb Maintenance Start Date: May 2005	Sounds like it would work to me.....my 1 tip would be to make sure you let the cookies cool completely before trying to make the crust. When these cookies are warm they tend to be very delicate.

12-24-2006, 12:06 AM	#5
Xcali MAJOR LCF POSTER! Join Date: Sep 2006 Location: Chicago, IL Posts: 1,099 Gallery: Xcali Stats: 203/132/128 (140 was original goal) * 5'8" * 41 * WOE: Atkins Start Date: 01/28/2000 **Recently changed goal wt. to 128 lbs.	Thank you again!! Merry Christmas to you and your family

12-24-2006, 07:03 AM	#6
christyjo Senior LCF Member Join Date: Aug 2006 Location: Peoria, AZ Posts: 228 Gallery: christyjo WOE: low carb Start Date: restart 8/08	I am planning a cheesecake for tomorrow, and want to use Kevin's mock graham crust. Would you bake the crust completely before adding the filling? I am going to use the Cheesecake Factory version. thanks to all, especially Kevin, who has made the LC stuff so awsome! christyjo

12-24-2006, 07:22 AM	#8
Xcali MAJOR LCF POSTER! Join Date: Sep 2006 Location: Chicago, IL Posts: 1,099 Gallery: Xcali Stats: 203/132/128 (140 was original goal) * 5'8" * 41 * WOE: Atkins Start Date: 01/28/2000 **Recently changed goal wt. to 128 lbs.	Kev .. If I wanted to turn your cheesecake recipe into a chocolate cheesecake, what would be the best thing to use? Hershey's Dutch Cocoa + some sweetner? Melted SF Choco Chips? Thoughts?

12-24-2006, 07:49 AM	#10
christyjo Senior LCF Member Join Date: Aug 2006 Location: Peoria, AZ Posts: 228 Gallery: christyjo WOE: low carb Start Date: restart 8/08	Thanks Kevin, I missed this when I was searching, I am a bit slow to find things, I appreciate the help, I am sure it will be one terrific cheesecake crust. christyjo

12-24-2006, 07:53 AM	#11
Xcali MAJOR LCF POSTER! Join Date: Sep 2006 Location: Chicago, IL Posts: 1,099 Gallery: Xcali Stats: 203/132/128 (140 was original goal) * 5'8" * 41 * WOE: Atkins Start Date: 01/28/2000 **Recently changed goal wt. to 128 lbs.	Kevin .. Thank you. I have unsweetened chocolate, and if I remember correctly for each 1 oz of choco. you need 1 oz of sweetener. I'm just experimenting with an idea right now, I saw a recipe I really want to try. I'm trying to gather as much info as I can before I actually start.