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.
How To make Chocolate Swirl Cheesecake 2's Videos
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 with Dark Chocolate Crackle and Coconut Base
This make-ahead, Raspberry Swirl cheesecake is an impressive, no-bake dessert recipe sure to be enjoyed by everyone! The combination of the dark chocolate crackle base made with coco pops and coconut, paired with a creamy cheesecake filling dotted with fresh raspberries and raspberry jam makes for a dessert perfect for any celebration. You can easily turn this cheesecake recipe into bars too by lining a brownie tin with baking paper that hangs over the edge so it's easy to remove.
This Cheesecake can be made up to 2 days in advance. Keep cheesecake refrigerated for 2-3 days in a sealed container.
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No Bake Nutella Cheesecake! Recipe tutorial #shorts
How to Make a No Bake Nutella Cheesecake!
Eloise here! I make simple recipe tutorials across my social media
My main YouTube Channel is: @Fitwaffle
Check out this simple no bake cheesecake! This Nutella cheesecake has a tasty Oreo base and is absolutely delish!
Check out my recipe tutorial playlist if you like this video, and don't forget to subscribe ;)
#shorts #tutorial #cake #recipe #cheesecake
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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This video is not sponsored!
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!
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my channel, Entertaining with Beth, to learn holiday entertaining ideas, party planning tips and reliable weeknight meals that will become your new favorites! New Videos post every Saturday! SUBSCRIBE HERE!
Marble Cheesecake|stunning marble effect #short #marble#satisfying
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