How To make Marble Cheesecake/Hershey's
24 oz Cream cheese; softened
1 c Sugar; divided
1/2 c Dairy sour cream
2 1/2 ts Vanilla extract; divided
3 tb All-purpose flour
3 Eggs
1/4 c Hershey's cocoa
1 tb Vegetable oil
Chocolate crumb crust: = (recipe follows) Recipe by: www.hersheys.com Prepare Chocolate Crumb Crust. Heat oven to 450 degrees Fahrenheit. In large mixer bowl, beat cream cheese, 3/4 cup sugar, sour cream and 2 teaspoons vanilla until smooth. Gradually add flour, blending well. Add eggs, one at a time, beating well after each addition; set aside. Stir together cocoa and remaining 1/4 cup sugar. Add oil, remaining 1/2 teaspoon vanilla and 1-1/2 cups of cream cheese mixture; blend well. Spoon plain and chocolate batters alternately over prepared Chocolate Crumb Crust, ending with spoonfuls of chocolate on top; gently swirl with spatula or knife for marbled effect. Bake 10 minutes. Reduce oven temperature to 250 degrees Fahrenheit; continue baking 30 minutes. Turn off oven; leave cheesecake in oven 30 minutes without opening door. Remove from oven. Loosen
cheesecake from side of pan; cool to room temperature. Refrigerate several hours or overnight; remove side of pan. Cover; refrigerate leftover cheesecake. 10 to 12 servings. Chocolate Crumb Crust: Heat oven to 350 degrees Fahrenheit. In bowl, stir together 1-1/4 cups vanilla wafer crumbs (about 40 wafers), 1/3 cup
powdered sugar and 1/3 cup Hershey's Cocoa; blend in 1/4 cup (1/2 stick) butter or margarine, melted. Press mixture onto bottom and 1/2 inch up side of 9-inch springform pan. Bake 8 minutes; cool completely. 9-inch springform pan. Bake 8 minutes; cool.JMHershey's is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. -----
How To make Marble Cheesecake/Hershey's's Videos
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Triple Chocolate Cheesecake Recipe || William's Kitchen
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For a 20 cm (8 inch) cheesecake:
For the crust:
200 g chocolate cookie crumbs
20 g pure cacao powder
60 g melted butter
For the dark chocolate filling
450 g cream cheese
140g granulated sugar
1 tsp pure vanilla extract
1 large egg + 1 egg yolk
20 g corn starch
15 g pure cocoa powder
100 g heavy cream
100 g dark baking chocolate (70% cocoa solids)
For the milk chocolate cheesecake mousse:
250 g cream cheese
125 g ricotta cheese
140 g milk baking chocolate
1 tsp pure vanilla extract
250 ml crème fraîche or heavy whipping cream
60 g icing sugar
1 tbsp agar agar powder + 2 tsp water
For the white chocolate cheesecake mousse:
200 g cream cheese
125 g ricotta cheese
220 g white baking chocolate
1 tsp pure vanilla extract
250 ml de crème fraîche épaisse 30% mg minimum
1 tbsp agar agar powder + 2 tsp water
For the decoration (optional):
70g milk chocolate
60g dark chocolate
60g white chocolate
+ whipped cream
Bake the crust for 10-15 min at 180C/350F
Bake the dark chocolate cheesecake layer for 15 min at 180C/350F and then 30-35 min at 150C/300F
Hershey Chocolate Cheesecake
The new Hershey Chocolate Cheesecake. I had a slice of it for the first time at Cheesecake Factory in Palo Alto on July 30, 2011. It was National Cheesecake Day, and all slices of cheesecake were priced half-off. The cheesecake was good, and so was the waiter.
Red Velvet cream cheese marble cake
New Orleans native Charlie Andrews demonstrates how to make a Red Velvet cream cheese marble cake. It's basically a Red Velvet cake with a cream cheese batter swirled into it. After the cake is baked, I top the cake with a cream cheese frosting. This recipe calls for 15 or more servings depending on how you slice it and it is delicious. Hope you all will give this recipe a try.
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