Chocolate marble cheesecake anti gagal dan super fudgy
#chocolatemarblecheesecake #chococheesecake #marblecake
Resep Anti gagal ,chococheesecake marble yg super fudgy..
Bahan-bahan :
Bahan yg dilelehkan :
200 gr Dark chocolate
150 gr margarin atau mentega
Bahan selanjutnya :
150 gr Tepung terigu serbaguna
150 gr Gula pasir
3 butir Telur
1/2 Gelas Susu UHT full cream
1 sdt Baking powder
garam secukupnya
Adonan Creamcheese :
125 gr cream cheese
1 butir Telur
2 sdt Gula pasir
2 sdt Tepung terigu
Chocolate Swirl Cheesecake with Condensed Milk
Try this delicious Chocolate Swirl Cheese cake with condensed milk. you will love it! for sure you will love to eat more & more because it's so creamy and tasty
13 pcs. Graham crackers
1/2 cup melted butter
For the cheesecake batter:
3 package cream cheese
3 whole eggs
5 egg yolk
1 can condensed milk
1 cup heavy whipping cream
1/2 tsp. Salt
1 tbsp. Vanilla
1 tbsp. Cornstarch
Melt in microwave for 1 minutes and 30 seconds
3/4 cup bittersweet chocolate chips for swirling
Bake in preheated oven 330 for 1 hour and 20 minutes
Turn off oven and leave the cheesecake in the close oven for another 1 hour. Then remove the cheesecake from the oven and let it cool to room temperature on your kitchen counter top before refrigerating. Enjoy!
#share #cooking #video #cheesecake
Recipe of the Day: Chocolate Vanilla Swirl Bundt Cake | Food Network
This exquisite cake can be made with very little effort and a bundt pan!
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Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Chocolate-Vanilla Swirl Bundt Cake
Recipe courtesy of Food Network Kitchen
Total: 3 hr
Active: 45 min
Yield: 12 to 14 servings
Level: Easy
Ingredients
Cake:
Nonstick cooking spray, for greasing the pan
3 1/2 cups all-purpose flour (see Cook's Note)
1/2 teaspoon fine salt
2 tablespoons whole milk
4 teaspoons pure vanilla extract
8 large eggs, plus 2 yolks, at room temperature
4 sticks (32 tablespoons) unsalted butter, at room temperature
2 3/4 cups granulated sugar
1 cup dark cocoa powder
Glaze:
1 cup confectioners' sugar
2 to 3 tablespoons whole milk
Directions
Special equipment: a 12-cup swirled bundt cake pan, such as Nordic Ware Heritage Bundt Pan, 2 large resealable plastic bags and a long wooden skewer
Position a rack in the lower third of the oven and preheat to 350 degrees F. Spray a 12-cup swirled bundt cake pan, such as Nordic Ware Heritage Bundt Pan, with cooking spray.
Whisk together the flour and salt in a medium bowl. Whisk together the milk, vanilla, eggs and yolks in a second medium bowl.
Beat the butter in a large bowl with an electric mixer on medium speed until smooth, about 1 minute. Gradually pour in the granulated sugar, 1/4 cup at a time, and beat until light and fluffy, about 5 minutes.
Turn the mixer to low and add the flour mixture 1/4 cup at a time until fully incorporated, about 3 minutes. Add the egg mixture and beat until the batter is combined, about 3 minutes.
Spoon 4 cups of the batter into a large resealable plastic bag. Add the cocoa powder to the bowl with the remaining batter and beat on low speed until combined, about 1 minute. Spoon the chocolate batter into a second large resealable plastic bag.
Snip the corners off the bags. Working in alternating colors, pipe strips of batter into the ridges of the pan (the pan has an odd number of ridges so you will have two of the same batters next to each other). Use a long wooden skewer to spread the strips of batter in the ridges, taking care not to let batter spill over into the neighboring color. Pipe the rest of the batter into the pan in large dollops, alternating flavors as you go. Gently smooth the top of the batter with an offset spatula.
Bake until a skewer inserted into the center comes out clean and the top springs back when lightly pressed, 55 to 60 minutes. Cool the cake on a rack for 10 minutes. Invert the cake onto the rack to cool completely, about 2 hours.
For the glaze: Meanwhile, whisk together the confectioners' sugar and milk in a medium bowl to make a thick but pourable glaze, adding a little more milk or sugar to get the right consistency. Drizzle the glaze into the ridges of the cake.
Cook's Note
When measuring flour, we spoon into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
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Recipe of the Day: Chocolate Vanilla Swirl Bundt Cake | Food Network
Chocolate Swirl Cheesecake - Super Easy and Creamy!
This Chocolate Swirl Cheesecake is super easy to make, and super creamy with a rich chocolate flavor!
Ingredients:
1 Chocolate Crust
12 oz. cream cheese, softened
1/2 cup of sugar
2 eggs
2 teaspoons of vanilla extract
1/2 cup semi-sweet chocolate, melted
Beat the cream cheese and sugar together. Combine thoroughly vanilla extract and eggs. Pour the cream cheese mixture into the chocolate crust and spread evenly. Next, add the chocolate mixture and use a knife to swirl. Bake at 325 degrees Fahrenheit for 30 minutes. Enjoy!
Chocolate Cheesecake Swirl Bundt
What’s black and white and blowing our minds? This crazy-good chocolate bundt cake with its gorgeous ribbon of delicious cheesecake, that’s what. The dark chocolate drizzle and cream cheese icing take it over the top.
For the full recipe:
How to make CHEESECAKE BROWNIES + RASPBERRY swirl | CREAM CHEESE brownies | FUDGY brownies
Im definitely a chocolate lover and these brownies make me incredibly excited. How to make cheesecake brownies? I love that I can share my delicious recipe with raspberry swirls. These cream cheese or cheesecake brownies are fudgy, creamy and the raspberries add a delightful tang that contrasts beautifully with each and every one of the ingredients. This recipe also has the right amount of salt to open up the flavors. These are best cheesecake brownies you will ever have. Do not skip the raspberry marmalade it is the perfect finishing touch. You will love the vibrant color and design.
Cheesecake Brownie with Raspberry Swirls
Makes one 9x9 square mold
Servings: 9-12 depending on size
Course: Dessert
Brownies
Semi- sweet chocolate chips 1 1/3 cups (236 g)
Unsalted butter 1 cup + 3 TBSP (268g)
Gran. Sugar 1 1/2 cups (331g)
Eggs, large 4 ea
All purpose flour 1cup (140g)
Cocoa powder 3/4 cup (63g)
Salt 1 tsp
Vanilla 1 TBSP
Cheesecake
Cream cheese 16 oz (2- 8oz packages)
Gran. sugar 1/2 cup (110g)
Sour cream 1/2 cup (113g)
Eggs, large 2 ea
Vanilla 1 tsp
Raspberry Marmalade 6TBSP (127g)
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