Marble Cheesecake/ How to make swirl cheesecake | baked cheesecake
#marble#swirl#cheesecake#creamytexture#marbleeffect#dessert#noflourcheesecake#desserts
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How to make Marble Cheesecake
Ingredients;
For the crust
° 8 to 9 Digestive biscuits( about 130 g)
° 45 g melted butter
For the filling
° 500 g Philadelphia cream cheese
° 3/4 cup Condensed milk
° 1/2 tsp pink salt
° 1 tsp vanilla extract
° 2 eggs ( room temp.)
° 1/2 cup Greek yogurt or sour cream
° 2 Tbsps Cocoa powder
° 3 Tbsps hot water
Equipment
° 6.5 or 7 round springform tin
° bigger tin
Direction
1. Preheat oven to 150 ° C.
2. Place a tray with water in the oven.
3. Make the crust by processing the biscuits till fine then add the melted butter. Press evenly intk the cake tin that is lined with baking paper.
4. Chill in fridge while we prepare the filling.
5. In a large bowl, beat cream cheese till smooth.
6. Add condensed milk, vanilla and sal.
7. Mix well to combine, scrape.
8.Add eghs 1 at a time, scrape then add the yogurt. Combine well.
9. Take 3/4 cup of the batter, set aside.
10. Mix the cocoa powder znd hot water to form a paste, mix the 3/4 cup batter.
11. pour the rest of batter into jug.
12. Alternately pour ,white batter and chocolate batter into the prepared tinstarting with the white., shake the tin gently after each batter to spread evenly to the side. Repest the process untill all batter is used up.
13. Use sharp knife to create marble effect.. ( Please refer to video)
14. Bake in preheated oven for about 1 hour and 20 minutes or till set. Turn off the oven and open slightly, leave the cheesecake to cool for about 45 minutes in the oven.Chill at least 6 hours to overnight before serving.
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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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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
Beautiful EASY Chocolate Swirl CHEESE CAKE
♡ Chocolate Swirl Cheesecake ♡
350 F / Bake for 60 Mins
*Do Water Bath: Place a baking sheet under the cake pan and pour water into the baking sheet.
- For 7 inch cake pan -
- Graham Cracker Crust
1 cup graham cracker crumbs
3 tbsp unsalted butter, melted
2 tbsp granulated sugar
- Cheesecake Batter
2 8-ounce Full-fat Cream Cheese (softened to room temperature)
1/2 cup Granulated Sugar
1/2 cup Full-fat Sour Cream (room temperature)
1/2 tsp Vanilla Extract
1 tsp Lemon Juice
2 Eggs
- Chocolate swirl
1 cup Chocolate
2 tbsp Butter
Let it cool for at least 1 hour before putting in the fridge.
Chill in the fridge for at least 4 hours.
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Chocolate Swirl Cheesecake
Ingredients
2 c crushed graham crackers
2 TBSP sugar
!/2 c melted butter
2 - 8 oz packages of cream cheese
1 c sugar
1 tsp vanilla
3 eggs room temperature
2 c sour cream
2 oz unsweetened chocolate squares melted
Directions
Preheat oven to 375 degrees
Stir crushed graham wafers and sugar together
Add 1/2 c melted butter
Melt chocolate squares in the microwave stir between 30 second increments till just melted
Grease springform pan
Press graham cracker mixture into bottom of the pan, coming up the sides slightly
Freeze
In a large bowl with the back of a heavy spoon begin to soften the cream cheese
Add 1 c sugar and incorporate into the cream cheese
With electric beaters beat eggs 1 at a time into the cream cheese/sugar mixture occasionally scraping the sides
Fold in the sour cream
Put 2 cups of the sour/cream/cheese mixture in a separate bowl and add the melted chocolate, stir.
Take your crust out of the freezer and add vanilla cream cheese batter, gently shake it flat.
Add dollops of the chocolate/cream cheese mixture randomly on top of the vanilla batter
Take a soup spoon and gently swirl the chocolate mixture throughout the cheese cake being careful not to scrape the crust.
Place in preheated oven for 40 minutes. Turn heat off and leave in the oven for an hour. DO NOT OPEN DOOR.
After an hour remove cheese cake. Take a butter knife and scrape around the sides before opening up the springform pan.
Add step
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Raspberry Swirl Cheesecake Recipe
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This raspberry swirl cheesecake recipe is a fantastic cheesecake recipe for Valentine's Day. It's rich, and creamy and completely decadent with its chocolate cookie crust, and raspberry sauce. It's also a cheesecake recipe that doesn't require a water bath thanks to my secret ingredient.
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RASPBERRY SWIRL CHEESECAKE
Serves 8
*PRINT RECIPE HERE*
*Save Recipe To Whisk!
INGREDIENTS:
CHOCOLATE COOKIE CRUST:
1 cup (100g) chocolate cookie crumbs (20 Famous Chocolate Wafers)
2 tsp (8.4g) sugar (omit if using Oreos they are sweet enough)
3 Tbsp (45ml) melted butter
Pinch of salt
FILLING:
2-12 oz (680g) whipped cream cheese
¾ cup (180 ml) of sour cream
1 cup (216g) of sugar
¼ teaspoon (2.5 ml) salt
2 whole eggs
3 egg yolks
1 Tbsp (15 ml) vanilla extract
¼ cup (30 g) of flour
RASPBERRY SWIRL:
12 ounces raspberries (save 3 raspberries for the garnish!)
1 Tbsp (12.6g) sugar
GARNISH:
Fresh mint sprigs
METHOD:
Bring sour cream and cream cheese to room temperature.
Separate egg yolks and bring them to room temperature.
Preheat oven to 350F.
Spray a 9 cheesecake pan with baking spray and set aside.
In a food processor, process the chocolate wafers into a fine crumb. Then add the sugar and butter and process until combined. Place crumbs in the cheesecake pan, and shake pan to level out. Then tamp down the crumbs with a 1-cup measuring cup or glass.
Bake the crust for 7-9 minutes. Remove the crust from the oven and set aside to cool.
Reduce oven to 325F to come down in temperature in preparation for baking the cheesecake.
Set aside 3 raspberries of the same height and size, for the garnish.
Place the raspberries in a clean food processor, add the sugar. Pulse until pureed.
Place a fine mesh sieve over a medium-sized bowl. Pour the raspberry puree into the sieve and work it through with a spatula to extract the juice and separate the seeds. Discard seeds and set the juice aside.
To prepare the filling, beat the cream cheese with the sugar. Then add the whole eggs, one at a time beating in between each addition.
Then add the egg yolks, one at a time, beating in between each addition and scraping down the bowl as needed. Add the sour cream, beat to combine.
Then add the vanilla and the salt, beat to combine.
Then add the flour, gently beat to combine, scrape down the bowl, and beat a final time.
Pour the cheesecake batter into the pan. Shake the pan gently to level out the batter.
Dollop approximately 1 teaspoon of raspberry puree all over the cheesecake, leaving some white areas in between for contrast. Do not use all the puree, the rest is for serving on top of the cheesecake.
Take a wooden skewer, and with the pointy side, run it through the dots of puree creating decorative swirls. Stop when you are happy with it.
Bake at 325F for 45 mins. Do Not Open the door!
Then turn the oven OFF. Do not open the door! And allow the cheesecake to cool in the oven for 30 minutes. It will continue to bake through and set.
Remove the cheesecake from the oven to cool at room temperature for 15-20 minutes
Refrigerate uncovered, for a minimum of 4 hours, but overnight is even better!
Garnish the cake with 3 raspberries and a sprig of mint in the center.
Serve with the raspberry puree spooned over the top of each slice, and garnish each plate with fresh mint.
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