How To Make Chocolate Marble Cheesecake Recipe
The secret to having the perfect cheesecake is in the baking. DO NOT pre-heat the oven, turn it on once the cheesecake is inside. Time your baking once the oven reaches temperature. DO NOT remove the cheesecake until the oven reaches room temperature. Leaving the door a little. This should prevent the cheesecake from cracking.
Crust
- 1 cup gram cracker crumbs
- 3/4 cup Oreo crumbs
- 1/4 cup ground almonds
- 2 teaspoons sugar
- 1/2 cup melted butter
Filling
- 750 grams cream cheese
- 1 cup super fine sugar
- 3 tablespoons flour
- 2 teaspoons vanilla
- 3 large eggs
- 4 oz melted semisweet chocolate
- 4 oz melted white chocolate
Cuisinart Chocolate Marble Cheesecake
Creamy cheese cake, sprinkled with ribbons of chocolate on top of a rich brownie crust made with your Cuisinart Stand Mixer, brought to you courtesy of the Cuisinart Chefs. To browse more recipes, visit
Marble Cheesecake Brownie Recipe
Marble Cheesecake Brownie Recipe
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Let's make cheesecake brownies.
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Lotus Brownie Cheesecake
Brownie Recipe
Fudge Brownie Recipe
Ingredients (Pan size 18cm x 18cm)
Cream Cheese Cake Recipe
200g room temperature cream cheese, 30g sugar
2 room temperature eggs
Brownie Recipe
250g dark couverture chocolate
100 g butter
Instant black coffee 1 tea bag (about 1~2g)---Can be omitted
2 eggs, 80g brown sugar, 80g white sugar
All-purpose flour 50g, cocoa powder 30g
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No-Bake Chocolate Swirl Cheesecake | No-Bake Chocolate Marble cheesecake
No-Bake Chocolate Swirl Cheesecake | No-Bake Chocolate Marble cheesecake
Hello and welcome!????
Today I will show you how to make a very quick and easy No-Bake Chocolate Swirl Cheesecake. Simple and delicious recipe with inexpensive ingredients. This is easy and foolproof dessert recipe for everyone. Cake without oven, without egg, so easy to prepare in advance.
*The video contains subtitles, please turn them on and enjoy????
*Watch the video until the end so you don't miss the details????
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*Mould (Mousse ring) size: Ø15 cm (6 inches)*
*Oreo crust*
Oreo cookies 12 pieces
Melted butter 2 tbsp (30 g)
*Chocolate Cheesecake*
Cream cheese 230 g (8 oz) (room temperature)
Sugar 3 tbsp (40 g)
Vanilla extract 1 tsp (4 g)
Gelatin 5 g
Heavy cream 1/2 cup (120 ml) (cold temperature)
Dark chocolate 150 g (5.3 oz)
*Decoration* (optional)
Heavy cream 1/4 cup (60 ml) (cold temperature)
Sugar 1/2 tbsp (6 g)
Thanks for watching ????
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No-bake chocolate marble cheesecake, no-bake chocolate cheesecake, no-bake marble cheesecake
No Bake Chocolate Marble Cheesecake Recipe | How to Make Chocolate Marble Cheesecake | Bake and Toss
Here is the recipe for No Bake Marble Cheese Cake. The best cheesecake recipe. Its so jiggly and chocolaty. Delicious!
Do give it a try and let me know how it turned out to be! Please leave your valuable feedback as comments below. :)
Ingredients(φ15cm round mold):
■ Cheesecake Filling:
200g cream cheese
45g sugar
30g sour cream
30ml milk
5g gelatin
170g heavy cream
5g lemon juice
100g semi sweet chocolate
60ml whipping cream
Base:
20 oreo cookies ( crumbs or powdered)
20ml milk
■Chocolate glaze:
5g water
2g gelatin
35g sugar
12g cocoa powder
25g heavy cream
20ml water
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#bakeandtoss #marblecheesecake #chocolatecheesecake #jigglycheesecake #cheesecake
Marble Cheesecake Recipe | Egg & Eggless Version | Gluten Free Cake
Marble Cheesecake | Egg and Eggless Version | Gluten Free – Someone recently suggested marble cheesecake by Secret Recipe, I thought it’s quite a good idea to try their cheesecake. Secret Recipe is our local local bakery/restaurant, and their cakes and desserts are phenomenal. This marble cheesecake is inspired by Secret Recipe. I love the base made out of nuts and oats which makes the cake entire gluten free and keto. I made an egg and egg free version, I don’t see a big difference in terms of taste and flavour. Both turned out amazing, creamy and soft. This cake is super easy, anyone can try at home. I hope you’ll inspired to give this simple method a try. Enjoy!
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EGG version:
EGGLESS version:
Ingredients:
I used 7-inch loose pan, greased and lined with parchment paper
• Crust
65g [½ cup] raw peanuts, chopped
75g [¾ cup] roll oats
45g [3 tbsp] salted butter
35g [3 tbsp] fine sugar
• Cream Cheese Batter (EGG version)
60g [⅓ cup] couverture dark chocolate coin
300g {1⅓ cup] cream cheese
140g [⅓ cup + ¼ cup] sour cream
90g [¼ cup + 3 tbsp] fine sugar
150g [½ cup + 2 tbsp] whipping cream
1 large egg
2 tsp lemon juice
1 tsp vanilla extract
9.5g [1 tbsp] cornstarch
• Cream Cheese Batter (EGGLESS version)
60g [⅓ cup] couverture dark chocolate coin
300g {1⅓ cup] cream cheese
140g [⅓ cup + ¼ cup] sour cream
30g [2 tbsp] fine sugar
80g [¼ cup] sweetened condensed milk
150g [½ cup + 2 tbsp] whipping cream
2 tsp lemon juice
1 tsp vanilla extract
9.5g [1 tbsp] cornstarch
Instructions:
1. Preheat oven at 160°C/320°F.
2. Prep the pan, greased and lined with parchment paper. Set aside.
3. Chop the nuts. Place them in a bowl with the oats. In a milk pot, add butter and sugar. Heat until the butter is completely melted. Stir occasionally. Pour the mixture over the nuts and oats. Mix until combined. Add them into the prepared pan. Spread the nut mixture evenly. Use a ramekin with a flat base to press hard to make the crust as compact as possible.
4. Wrap 2 sheets of aluminium foil around the pan. Set aside.
• Cream Cheese Batter (EGG version)
1. Melt the chocolate coin over a double boiler. Let it over the hot boiling water for at least 5 minutes. Stir the chocolate, make sure there is no lumps. If there is still lumps, pop into the microwave for a few seconds to further heat the chocolate. Make sure the chocolate is completely melted. Set aside for cooling.
2. In a large mixing bowl, add the cream cheese, sour cream and sugar. Whisk until the mixture is creamy, smooth and no lumps.
3. Add in the whipping cream. Gently mix until well combined.
4. Add in the egg. Mix until well combined.
5. Add in the lemon juice and vanilla extract. Mix until combined.
6. Sift in the cornstarch. Mix until combined. Switch to a spatula to scrape the bowl to ensure all ingredients are well combined.
7. Scoop half cup of the vanilla batter into the melted chocolate. Stir/whisk until well combined.
8. Add 2 scoops of vanilla batter into the pan. Spread it evenly.
9. Pipe the chocolate batter in a spiral form (this is totally up to your creativity, you can also scoop in dollops like the eggless version).
10. Add the remaining vanilla batter into the pan. Spread evenly.
11. Using a tablespoon, scoop and place the dollops in random spots.
12. FUN TIME! Use a skewer to swirl around the dollops to make a floral pattern. Do according to your desire and satisfaction
13. Prepare a hot water bath. Add hot water in a deep pan. Place the cake pan into the hot water bath.
14. Bake in preheated oven at 160°C/320°F for 50 minutes. After the bake, leave the cake inside the oven with the door open a small gap by using an oven glove. Leave the cake inside until it is cooled.
15. Remove the cake from the oven. The cake will be a little wobbly at that moment. Cover the top with a cling film. Refrigerate for at least 6 hours or overnight before consuming.
• Cream Cheese Batter (EGGLESS version)
1. Melt the chocolate coin over a double boiler. Let it over the hot boiling water for at least 5 minutes. Stir the chocolate, make sure there is no lumps. If there is still lumps, pop into the microwave for a few seconds to further heat the chocolate. Make sure the chocolate is completely melted. Set aside for cooling.
2. In a large mixing bowl, add the cream cheese, sour cream, sugar and condensed milk. Whisk until the mixture is creamy, smooth and no lumps.
3. Add in the whipping cream. Gently mix until well combined.
4. Add in the lemon juice and vanilla extract. Mix until combined.
5. Please refer to the egg version from no. 6-15.
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