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How To make Marbled Chocolate Cheesecake (Lo Cal)
2/3 c Skim milk
1/4 c Skim milk
1 ea Envelope unflavoured gelatin
6 T Sugar
2 ea Eggs, separated, room temp.
2 t Vanilla extract
12 oz Low fat cottage cheese
3 T Unsweetened cocoa
1 x
chocolate crumb crust:
1/2 c Vanilla wafer crumbs
1 T Unsweetened cocoa
1 1/2 T Butter or marg. melted
In small saucepan over medium high heat, bring 2/3 cup milk to a boil; set aside. In container of blender, sprinkle gelatin over remaining 1/4 cup cold skim milk; let stand 4 to 5 minutes. Add boiling skim
milk; cover and blend at low speed 2 min. Add 3 T sugar, egg yolks and vanilla; blend at medium speed until well mixed. Add cottage cheese; blend at high speed until smooth. Remove 3/4 c mixture to use for marbling; chill until mixture begins to thicken. Combine 1 T sugar and cocoa; add to blender container and blend until mixed. Pour chocolate mixture into large bowl. Chill, stirring occasionally, until mixture mounds when dropped from spoon. In small bowl with electric mixer at high speed, beat egg whites until foamy. Gradually add remaining 2 T sugar; beat until stiff peaks form. Fold beaten whites into chocolate mixture; pour chocolate mixture into prepared crust. Spoon large dollops of vanilla mixture over chocolate; with knife or spatula, gently swirl to create marbled effect. Cover; refrigerate until firm, about 4 to 5 hours. Chocolate Crumb Crust In small bowl, combine crumbs and cocoa; add butter and stir until evenly blended. Press mixture evenly on bottom of 9 in. springform pan.
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Marble Cheesecake Recipe | Egg & Eggless Version | Gluten Free Cake
Marble Cheesecake | Egg and Eggless Version | Gluten Free – Someone recently suggested marble cheesecake by Secret Recipe, I thought it’s quite a good idea to try their cheesecake. Secret Recipe is our local local bakery/restaurant, and their cakes and desserts are phenomenal. This marble cheesecake is inspired by Secret Recipe. I love the base made out of nuts and oats which makes the cake entire gluten free and keto. I made an egg and egg free version, I don’t see a big difference in terms of taste and flavour. Both turned out amazing, creamy and soft. This cake is super easy, anyone can try at home. I hope you’ll inspired to give this simple method a try. Enjoy!
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EGG version:
EGGLESS version:
Ingredients:
I used 7-inch loose pan, greased and lined with parchment paper
• Crust
65g [½ cup] raw peanuts, chopped
75g [¾ cup] roll oats
45g [3 tbsp] salted butter
35g [3 tbsp] fine sugar
• Cream Cheese Batter (EGG version)
60g [⅓ cup] couverture dark chocolate coin
300g {1⅓ cup] cream cheese
140g [⅓ cup + ¼ cup] sour cream
90g [¼ cup + 3 tbsp] fine sugar
150g [½ cup + 2 tbsp] whipping cream
1 large egg
2 tsp lemon juice
1 tsp vanilla extract
9.5g [1 tbsp] cornstarch
• Cream Cheese Batter (EGGLESS version)
60g [⅓ cup] couverture dark chocolate coin
300g {1⅓ cup] cream cheese
140g [⅓ cup + ¼ cup] sour cream
30g [2 tbsp] fine sugar
80g [¼ cup] sweetened condensed milk
150g [½ cup + 2 tbsp] whipping cream
2 tsp lemon juice
1 tsp vanilla extract
9.5g [1 tbsp] cornstarch
Instructions:
1. Preheat oven at 160°C/320°F.
2. Prep the pan, greased and lined with parchment paper. Set aside.
3. Chop the nuts. Place them in a bowl with the oats. In a milk pot, add butter and sugar. Heat until the butter is completely melted. Stir occasionally. Pour the mixture over the nuts and oats. Mix until combined. Add them into the prepared pan. Spread the nut mixture evenly. Use a ramekin with a flat base to press hard to make the crust as compact as possible.
4. Wrap 2 sheets of aluminium foil around the pan. Set aside.
• Cream Cheese Batter (EGG version)
1. Melt the chocolate coin over a double boiler. Let it over the hot boiling water for at least 5 minutes. Stir the chocolate, make sure there is no lumps. If there is still lumps, pop into the microwave for a few seconds to further heat the chocolate. Make sure the chocolate is completely melted. Set aside for cooling.
2. In a large mixing bowl, add the cream cheese, sour cream and sugar. Whisk until the mixture is creamy, smooth and no lumps.
3. Add in the whipping cream. Gently mix until well combined.
4. Add in the egg. Mix until well combined.
5. Add in the lemon juice and vanilla extract. Mix until combined.
6. Sift in the cornstarch. Mix until combined. Switch to a spatula to scrape the bowl to ensure all ingredients are well combined.
7. Scoop half cup of the vanilla batter into the melted chocolate. Stir/whisk until well combined.
8. Add 2 scoops of vanilla batter into the pan. Spread it evenly.
9. Pipe the chocolate batter in a spiral form (this is totally up to your creativity, you can also scoop in dollops like the eggless version).
10. Add the remaining vanilla batter into the pan. Spread evenly.
11. Using a tablespoon, scoop and place the dollops in random spots.
12. FUN TIME! Use a skewer to swirl around the dollops to make a floral pattern. Do according to your desire and satisfaction
13. Prepare a hot water bath. Add hot water in a deep pan. Place the cake pan into the hot water bath.
14. Bake in preheated oven at 160°C/320°F for 50 minutes. After the bake, leave the cake inside the oven with the door open a small gap by using an oven glove. Leave the cake inside until it is cooled.
15. Remove the cake from the oven. The cake will be a little wobbly at that moment. Cover the top with a cling film. Refrigerate for at least 6 hours or overnight before consuming.
• Cream Cheese Batter (EGGLESS version)
1. Melt the chocolate coin over a double boiler. Let it over the hot boiling water for at least 5 minutes. Stir the chocolate, make sure there is no lumps. If there is still lumps, pop into the microwave for a few seconds to further heat the chocolate. Make sure the chocolate is completely melted. Set aside for cooling.
2. In a large mixing bowl, add the cream cheese, sour cream, sugar and condensed milk. Whisk until the mixture is creamy, smooth and no lumps.
3. Add in the whipping cream. Gently mix until well combined.
4. Add in the lemon juice and vanilla extract. Mix until combined.
5. Please refer to the egg version from no. 6-15.
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Easy Mini Cheesecakes Recipe
Inspired by Cheesecake Factory, these mini cheesecakes have a super creamy texture and taste. They are easy to make and great to take to parties and gatherings. Enjoy them as they are or with your favorite marmalade and berries. Yum!
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Marbled Cheesecake Brownies
Cheesecake Marble Brownies / Christmas Special
#CheesecakeBrownie
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Keto Cheesecake Brownie Recipe
Cheesecake batter
8 oz softened cream cheese
1 room temp egg
1 tsp vanilla
2 Tbsp granulated monk fruit sweetener
Brownie batter
2 eggs
1/4 cup granulated monk fruit sweetener
6 Tbsp melted butter
1/4 cup coconut flour
1/4 tsp salt
1/2 tsp baking powder
2 oz melted unsweetened baking chocolate
1 tsp vanilla
2 Tbsp water
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Marble Brownies
Hello everyone today I will be sharing a recipe I found on Cadbury Kitchen .
125g butter, chopped
125g Dark Cooking Chocolate
1 cup brown sugar
3 eggs, lightly beaten
⅓ cup flour
⅓ cup of Cocoa (preferably dutch process)
¼ teaspoon baking powder
250g PHILADELPHIA Spreadable Light Cream Cheese
¼ cup sugar
1 egg, extra, lightly beaten
Light and Creamy Cheesecake Recipe
My creamy, fluffy, easy cheesecake recipe is perfectly sweet with a light and delicate texture, all wrapped in a crunchy Graham cracker and toasted pecan crust. Getting the perfect no crack bake is easier than you think and the end result is so beautiful it almost doesn’t need any topping!
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