How To make Chocolate Marble Cheesecake/Tvfn Part 1
2 c Cottage cheese *
8 oz Neufchatel cheese *
3 Eggs
1 c Plus 1 tablespoon sugar
1 tb Vanilla extract
1 1/2 ts Strained lemon juice
1/4 ts Salt
3 tb Unsweetened dutch processed
-cocoa 1/4 ts Instant coffee
Or espresso powder ** 3 tb Graham cracker crumbs; (3
-to 4) Or zwieback crumbs Or crushed chocolate cookies Special Equipment: 8 inch round pan with a solid bottom (no springform), at least 2 inches deep. Ovenproof baking dish or skillet, at least 11 inches in diameter and 2 inches deep. 8 inch cardboard cake circle or pan bottom, optional* (2 percent) low-fat small curd cottage cheese*"1/3 Less Fat than Cream Cheese" Neufchatel Cheese (Kraft in the box is good-don't buy the kind in the tub) Position rack in lower third of oven and preheat to 350 degrees. Place a round of parchment paper in the bottom of the cake pan, and spray sides of pan with vegetable oil spray. Put water kettle on to boil. Process the cottage cheese in a food processor for 2 1/2 to 3 minutes or until silk smooth, scraping the sides and bottom of the bowl once or twice as necessary. Set aside. SEE PART 2 -----
How To make Chocolate Marble Cheesecake/Tvfn Part 1's Videos
Cream Cheese Swirl Brownies | Betty Crocker Recipe
A brownie classic! Who can resist rich cream cheese marbled through rich fudgy brownies?
Recipe:
--
Ingredients
Filling
4 oz cream cheese, softened (from 8 oz package)
1/3 cup sugar
1 egg
1/2 teaspoon vanilla
Brownies
1 box (1 lb 6.25 oz) Betty Crocker™ Supreme original brownie mix
Water, vegetable oil and eggs called for on brownie mix box
3/4 cup semisweet chocolate chips
Steps
1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening or cooking spray. In medium bowl, beat cream cheese and sugar with electric mixer on low speed until smooth. Add egg and vanilla; beat until well blended. Set aside.
2. Make brownie batter as directed on box. Spread three-fourths of the batter in pan. Spoon filling by tablespoonfuls evenly onto batter. Spoon remaining batter over filling. Cut through mixture several times with knife for marbled design. Sprinkle with chocolate chips.
3. Bake 33 to 37 minutes or until toothpick inserted in brownie 1 inch from side of pan comes out almost clean. Cool completely, about 1 1/2 hours. For brownies, cut into 6 rows by 4 rows. Store covered in refrigerator.
Brownie Cheesecake
Brownie Cheesecake is a combination of two of your favorite sweet treats. This is the perfect cheesecake for brownie lovers or vice versa. Brownie cheesecake is made of cakey, chocolately brownies that have been intensified with the combination of cheesecake. If you are looking for a quick and easy brownie cheesecake recipe then this is a recipe to try.
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Chocolate Vanilla Cheesecake | Cheesecake Recipe | Zebra Cheesecake Recipe | Yummy Cheesecake
Ingredients:
10 - 12 pieces biscuits
3 tbsp melted butter
2 eggs
300g cream cheese
200g sour cream
1/2 cup sugar
1 tsp vanilla powder or essence
2 tbsp corn flour
1 1/2 tbsp cacao powder
Chocolate ganache:
1/3 cup dark chocolate
1/4 cup milk chocolate
1 tsp butter
1/4 cup milk
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Blackberry Swirl Cheesecake | Food Network
A swirl of fresh blackberries makes a big impact on this eye-catching addition to a party table!
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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!
Blackberry Swirl Cheesecake
Recipe courtesy of Food Network Kitchen
Total: 13 hr
Active: 45 min
Yield: 12 servings
Level: Easy
Ingredients
Crust:
One 9-ounce box chocolate wafer cookies
1/4 cup sugar
1 stick (8 tablespoons) unsalted butter, melted
Filling:
Three 11.5-ounce containers whipped cream cheese
1 1/4 cups sugar
One 16-ounce container sour cream, at room temperature
1 cup heavy cream
4 large eggs, at room temperature
1 teaspoon pure vanilla extract
Two 6-ounce containers blackberries
Whipped cream, for serving
Directions
Special equipment: a 10-inch springform pan and a wooden skewer
For the crust: Position a rack in the middle of the oven and preheat to 325 degrees F.
Add the cookies and sugar to the bowl of a food processor and pulse to fine crumbs. Drizzle in the butter and pulse until the crumbs are completely coated with the butter.
Press the crumb mixture firmly into the bottom of a 10-inch springform pan. Bake until set, 15 to 18 minutes; let cool completely on a rack, 30 minutes.
Wrap the bottom and sides of the pan with a large piece of foil and put it in a large roasting pan.
For the filling: Beat together the cream cheese and sugar in a large bowl with an electric mixer on medium speed for 1 minute. Add the sour cream and beat until just combined. Add the heavy cream and beat until just combined. Mix in the eggs by hand, one at a time, until just combined. Mix in the vanilla by hand until just combined. (Take care not to overmix or the cheesecake will turn into a souffle!). Set aside.
Puree half the blackberries in a blender until completely smooth. Transfer to a small bowl and ladle in 1/4 cup of the cheesecake mixture. Stir to combine. Pour the remaining plain cheesecake batter into the crust.
Use an ice cream scoop or large spoon to drop scoopfuls of the blackberry batter on top of the plain batter. Drag a long wooden skewer through the batter, making sure the skewer reaches down to the bottom, to marble the colors for a tie-dye effect. Add enough hot water to the roasting pan to come about halfway up the sides of the springform pan.
Bake until the outside of the cheesecake is set, but the center is still slightly loose, about 1 hour 20 minutes. Turn the oven off and leave the cheesecake inside for 1 hour.
Remove the cheesecake from the roasting pan to a cooling rack. Run a knife around the edge of the pan and let the cheesecake cool to room temperature, about 2 hours. Cover and refrigerate at least 8 hours and up to 12 hours.
Run a knife around the edge of the pan one more time, then open the pan clasp to release the sides. Transfer the cheesecake to a serving platter or cake stand. Smooth the edges of the cheesecake with a knife. Slice and serve with whipped cream and the remaining blackberries.
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Blackberry Swirl Cheesecake | Food Network
Mom makes a chocolate swirl cheesecake!!!
Learn how to make one of our favorite family desserts: Chocolate Swirl Cheesecake!!
For the full recipe go here:
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Fudgy Cream Cheese Marbled Brownies (Cheesecake Brownies)
Today's episode is about making Cream Cheese Marbled Brownies (Cheesecake Brownies). It's a very good mash up of cheesecake and fudgy chocoloate brownies. The tanginess of the cheesecake layer balances out the extra chocolatey brownies.
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I'm Bona and this is my Vlog Baking 101 Episode 12. I hope this will be useful and will inspire you to bake and cook some AMAZING things! If it does, please please please comment or email me a picture so I can see your amazing creations!!
its simple....Don't Click this link... Just Don't!
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The ingredients that you will need are:
CHEESECAKE FILLING
1 (8 oz) cream cheese, softened
1/4 cup sugar
1 egg
1/4 tsp vanilla
BROWNIES
1/2 cup unsalted butter, melted
1 cup white granulated sugar
1/2 cup cocoa powder
1 tsp vanilla extract
2 eggs
3/4 cup plain flour
1/4 tsp salt
1/2 cup semi sweet chocolate chips
Preheat oven to 175 C
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