How To make Chocolate Swirl Cheesecake 2
1 c Semi-sweet chocolate ships
1 1/4 c Graham-cracker crumbs
1/4 c Butter, melted
3/4 c Sugar
1 t Vanilla extract
1/2 c Sugar
2 tb Sugar
2 pk Cream cheese, soft 8 oz size
1/2 c Sour cream
4 Eggs
1. Preheat oven to 325 degrees 2. Combine over hot
(not boiling) water, chocolate chips and 1/2 cup sugar; heat until chips melt and mixture is smooth. Remove from heat; set aside. 3. In small bowl, combine graham-cracker crumbs, 2 tablespoons sugar and melted butter; mix well. Pat firmly into 9" springform pan, covering bottom and 1//2 inch up sides; set aside. 4. In large bowl, beat cream cheese until light and creamy. Gradually beat in 3/4 cup sugar. Mix sour cream and vanilla extract. Add egge, one at a time, beating well after each addition. Divide batter in half. Stir melted chocolate mixture into first half. Pour into crumb-lined pan; cover with plain batter. With knife, swirl plain batter with chocolate batter to marbleize. 5. Bake for 50 minutes or until only 2-3 inch circle in center will shake. Cool at room temperatute; refrigerate.
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How to Make PB Chocolate Swirl Cheesecake | Raw Vegan
This no-bake, raw vegan cheesecake is absolutely delicious! Completely guilt-free dessert...why wouldn't you want to eat this after a nice meal? Super easy and quick to make so you don't have to worry about messing up! The chocolate swirl in the peanut butter cheesecake makes the cake look beautiful. This recipe is definitely something you should try! You won't regret it. Recipe below!
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For the Crust:
1 cup almonds
1 cup pitted dates
1 tablespoon cocoa powder
For the Cheesecake Filling:
3 cups raw cashews, soaked in water for 4 hours and drained
1/2 cup smooth peanut butter
3/4 cup maple syrup
2/3 cup coconut oil
1/2 teaspoon salt
1/3 cup unsweetened almond or other nondairy milk
2 tablespoons cocoa powder
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AMAZING Cheesecake Brownies Recipe
You’ll love these delicious cheesecake brownies with a rich, fudgy chocolate base and a light, perfectly sweet cheesecake topping swirled with chocolate. The slight tang of cream cheese really compliments that chocolate flavor and makes for a balanced bite.
Recipe:
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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.
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*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)
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No-bake chocolate marble cheesecake, no-bake chocolate cheesecake, no-bake marble cheesecake
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
Add direction group
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
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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