Chocolate Swirl Cheesecake | Eoin Sheehan
Eoin Sheehan was in the virtual Six Kitchen with this delicious cake recipe.
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Recipe of the Day: Chocolate-Butterscotch Swirl Cheesecake | Food Network
It's easier than you'd think to create the marbled effect on top of this cheesecake!
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Chocolate-Butterscotch Swirl Cheesecake
Recipe courtesy of Food Network Kitchen
Total: 11 hr 45 min
Active: 35 min
Yield: 12 servings
Level: Easy
Ingredients
Crust:
2 cups chocolate wafer cookie crumbs (from about 40 whole cookies)
1 stick (8 tablespoons) unsalted butter, melted
2 tablespoons sugar
Pinch fine salt
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
4 ounces bittersweet chocolate chips
6 ounces butterscotch chips
1 teaspoon pure vanilla extract
Directions
Special equipment: a 10-inch springform pan and a wooden skewer
Position a rack in the middle of the oven and preheat to 325 degrees F.
For the crust: Toss together the cookie crumbs, butter, sugar and salt in a medium bowl. Press into the bottom of a 10-inch springform pan. Bake until golden brown, 15 to 18 minutes. Cool completely. Wrap the bottom and sides of the pan with a large piece of foil and put 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, 1 at time. Mix in the vanilla by hand until just combined. (Take care not to overmix, or the cheesecake will turn into a souffle!).
Put the chocolate and butterscotch chips in 2 separate small microwave-safe bowls. Microwave until melted, stirring every 30 seconds, about 1 minute 30 seconds.
Ladle 2 cups of cheesecake batter into a medium bowl and 2 cups into a second medium bowl. Fold the melted butterscotch into one of the bowls until completely combined. Fold the melted chocolate into the other bowl until completely combined. Leave the remaining batter white.
Use an ice cream scoop or large spoon and drop scoopfuls of the batter onto the crust, alternating between the different flavors until all the batter is gone. Use a long wooden skewer and drag it through the batter, making sure the skewer reaches down to the bottom of the pan to marble the colors for a tie-dye effect. Add enough hot water to the roasting pan to come about halfway up the side of the springform pan.
Bake until the outside of the cake is set, but the center is still slightly loose, about 1 hour 20 minutes. Turn the oven off and leave the cheesecake in the oven for another hour. Remove the cheesecake from the roasting pan to a cooling rack. Run a knife around the edge and cool to room temperature. Cover and refrigerate at least 8 hours.
Run a knife around the edge of the pan one more time, unmold the cheesecake and transfer to a serving plate or cake stand. Smooth the edges of the cake with a knife just before serving.
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Recipe of the Day: Chocolate-Butterscotch Swirl Cheesecake | Food Network
Beth's Pumpkin Cheesecake with Chocolate Swirl | ENTERTAINING WITH BETH
Learn how to make my pumpkin cheesecake with chocolate swirl recipe. One of my favorite Thanksgiving desserts! This chocolate pumpkin cheesecake is so rich and creamy and with its swirly chocolate design always makes a huge impression!
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WATCH MORE FALL RECIPES!
S'More Pie
Goat Cheese Tartelette Appetizers
Vegetarian Butternut Squash Soup
Caramel Apple Ice Cream Cups
Pumpkin Bread
Roasted Potatoes
French Apple Tart
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HOW-TO MAKE PUMPKIN PIE SPICE:
BETH’S CHOCOLATE PUMPKIN CHEESECAKE RECIPE
Serves 8
PRINT RECIPE HERE:
INGREDIENTS:
For the Crust
1 (9 0z) package of famous chocolate wafers or another dark chocolate cookie
5 tbsp (75 ml) melted butter
For Filling
2 (8 oz) containers (460g) of whipped cream cheese
2 whole eggs
3 egg yolks
¾ cup (150 g) of sugar
1 (15 oz) can (420g) of pure pumpkin puree
¼ tsp (1.25 ml) salt
1 tsp (5 ml) pumpkin pie spice
1 tsp (5 ml)vanilla extract
¼ cup (30 g) of flour
2 oz (56 g) melted bittersweet chocolate
METHOD:
Preheat oven to 325F/162 C.
Process cookies in a food processor until fine or better yet place in a zip lock plastic bag, seal and crush with a rolling pin until finely ground (then you won't have to clean the food processor!). Combine with the melted butter, until a lose meal develops.
Grease a 9 (23 cm) spring form pan. Place the crumbs into the center of the pan, working your way up the sides at least 2 inches. Use the side of a measuring cup to help adhere crust to the sides.
Bake at 325 F/ 162 C for 10-12 mins and then set aside and allow to cool.
Beat together the cream cheese, eggs, and egg yolks until smooth. Add the sugar , beat until combined, then the pumpkin. Then add the salt, pumpkin pie spice, and vanilla, beat to combine, and lastly add the flour.
Pour the filling out into a slightly cooled crust. And then spoon the melted chocolate on top creating 2 rings of small circles (about the size of a grape) then run a skewer through the chocolate creating a swirled design.
Bake at 325 F/ 162 C for at least 1 hour. At the 50 mins mark, check it. At this point, it should giggle slightly but not too wildly. Just don’t over bake or you will get cracks.
Allow to cool for at least 30-40 mins and then place in the fridge for at least 4 hours, or overnight is even better.
Keep refrigerated until ready to serve. Then release from the spring form pan, place on a cake stand and Enjoy!
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White Chocolate And Raspberry Cheesecake Recipe • Raspberry Swirl Cheesecake • No Bake Cheesecake
No Bake White Chocolate And Raspberry Cheesecake Recipe | Raspberry Swirl Cheesecake Recipe | No Bake Cheesecake | No Bake White Chocolate Cheesecake Recipe | No Bake White Chocolate Raspberry Cheesecake Recipe | No Bake Raspberry Cheesecake | How To Make White Chocolate Cheesecake | How To Make Raspberry Cheesecake | How To Make White Chocolate And Raspberry Cheesecake |
CLICK THE LINK BELOW FOR THE RECIPE:
This no bake white chocolate and raspberry cheesecake is the perfect showstopper dessert for your next dinner party. The sweetness of the white chocolate combined with the sourness of the raspberries make this cheesecake a recipe for everyone. An easy-to-make marble effect makes this dessert look so good you won’t even want to eat it!
The sweetness of the white chocolate combined with the sourness of the raspberries makes this a true showstopper dessert! A no-bake white chocolate and raspberry cheesecake recipe with a buttery biscuit base, creamy white chocolate and raspberry cheesecake and a sweet raspberry coulis. The perfect combination of raspberry and white chocolate flavour in this white chocolate cheesecake recipe.
A stunning no bake-dessert bursting with summer flavours. This no bake cheesecake recipe is so smooth and rich, and you don’t need to turn on the oven. Perfectly sweet, this raspberry swirl cheesecake is marbled with a raspberry coulis for an easy and elegant design.
#theazizkitchen #whitechocolatecheesecake #raspberrycheesecake #cheesecake #nobakecheesecake #cheesecakerecipe #desserts #nobakedesserts #whitechocolate #raspberry #recipe #food #cooking
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How to Make INCREDIBLE Chocolate Swirl Cheesecakes
Learn to make individual chocolate swirl cheesecakes with Anna Olson. Click on SHOW MORE for recipe ingredients & instructions.
INGREDIENTS
Chocolate Crust
1 ¼ cup whole wheat flour
3 Tbsp cocoa powder, sifted
¼ cup unsalted butter, melted
3 Tbsp honey
⅛ tsp salt
Vanilla Swirl
2 large egg yolks
¼ cup sugar
1 Tbsp water
½ vanilla bean OR 1 1/2 tsp vanilla bean paste
1 cup mascarpone cheese, softened to room temperature
Chocolate Swirl & Assembly
2 oz bittersweet chocolate, chopped
2 large egg yolks
¼ cup sugar
3 Tbsp coffee
1 cup mascarpone cheese, softened to room temperature
Chocolate Crust
1. Preheat the oven to 350ºF (180ºC). Place eight 3-inch individual tart rings on a parchment lined baking tray.
2. For the crust, stir the flour and cocoa powder together. Stir the melted butter and honey together and add this to the flour, mixing until blended (the mixture will seem dry and crumbly). Divide this between the tart shells and press it flat. Bake the crusts for 10 minutes and then cool before filling.
Vanilla Swirl
1. For the vanilla swirl, whisk the egg yolks sugar and water, along with the scraped seeds of the vanilla bean (or paste, if using) in a metal bowl placed over a pot of gently simmering water until doubled in volume and the eggs hold a ribbon when the whisk is lifted, about 3 minutes. Remove this from the heat and gently whisk in the mascarpone until smooth. Set aside while preparing the chocolate swirl.
Chocolate Swirl & Assembly
1. For the chocolate swirl, melt the chocolate by gently over the simmering water, then set aside. Whisk the egg yolks, sugar and coffee in another metal bowl and place this over the simmering water, whisking until doubled in volume and the eggs hold a ribbon when the whisk is lifted. Remove this from the heat, stir in the melted chocolate and then gently whisk in the mascarpone until smooth.
2. Using 2 ladles or 2 pitchers, one for each batter, ladle or pour the fillings onto the cooled crusts, at the same time, gently swirling as you fill. Use a skewer to swirl the two cheesecakes further and then chill then for at least 6 hours to set. To serve, run a small spatula on the inside of the tart ring to loosen and then place onto plates.
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How to Make Easy Chocolate Swirl Mini Cheesecakes
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EASY MINI CHOCOLATE SWIRL CHEESECAKES
Ingredients
• 1 cup Oreo baking crumbs
• 4 tablespoons melted butter
• 16 ounces full fat cream cheese at room temperature
• 2/3 cup granulated sugar
• 1/4 cup full fat sour cream at room temperature
• 1 teaspoon vanilla extract
• 3 ounces semi-sweet chocolate
• 2 tablespoons heavy cream
• 2 eggs at room temperature
Instructions
• Preheat your oven to 325 degrees Fahrenheit and prepare a 12-cup muffin tin with paper liners. Set aside.
• In a bowl, combine the Oreo crumbs and melted butter until the crumbs are moistened.
• Add a heaping tablespoon of the crumb mixture into the bottom of each paper liner and press down to pack the crumbs together to form a crust.
• Add the room temperature cream cheese to a large bowl and mix with a hand mixer on medium-high speed until creamy and smooth.
• Add the sugar and mix well for about 3 minutes.
• Add the sour cream and vanilla, and mix well on low speed until well blended.
• Add the eggs one at a time and mix well after each addition, scraping down the bowl to make sure everything is incorporated.
• Divide the cream cheese mixture evenly between the 12 prepared cups and pour it in over the crusts.
• Add the chocolate (chopped) to a microwave-safe bowl along with the cream. Microwave on 50% power for 30-second intervals until the chocolate is melted.
• Add a small dollop of melted chocolate on top of each of the cheesecakes and swirl the chocolate into the cheesecake mixture with a knife or a bamboo skewer.
• Bake at 325 degrees Fahrenheit for about 25-30 minutes or until the edges of the cheesecakes are set and the middles have a slight jiggle.
• Let the cheesecakes cool at room temperature until cooled, and then chill them for at least 3 hours or overnight.
• Serve with some fresh berries and whipped cream (optional), or some additional shaved chocolate.
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