Cream Cheese Marbled Brownies Recipe
Rich, fudgy, chocolaty brownies topped with swirled cream cheese are simply hard to resist.
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 15 servings
Brownie Batter
2/3 cup (150g) butter
7 oz (200g) semisweet chocolate
2/3 cup (135g) sugar
4 eggs
1/4 cup (50ml) espresso
1 tsp (5g) vanilla extract
1/2 tsp (2g) almond extract
3 tbsp (24g) unsweetened cocoa powder
1 cup (125g) flour
1 tsp (4g) baking powder
1/4 tsp (2g) salt
Cream Cheese Mixture
12 oz (350g) cream cheese, room temperature
1/3 cup (65g) sugar
1 egg
zest from one orange
3 tbsp (45ml) orange juice
1. Preheat the oven to 350 F (180C). Grease and line a 9x13 inch (24x35 cm) baking pan with parchment paper.
2. Prepare the cream cheese: Mix the cream cheese until smooth. Mix in the sugar, orange zest and orange juice. Incorporate the egg and set aside until ready to use.
3. In a bowl whisk in the flour, cocoa powder, baking powder and salt.
4. Melt the chocolate and butter in a medium bowl, over bain-marie, stirring occasionally, until smooth. Remove from heat and whisk in sugar.
5. Add eggs one at a time and mix well until incorporated. Add espresso coffee, almond extract and vanilla extract.
6. Gradually incorporate flour mixture until well combined.
7. Pour chocolate batter into the prepared pan and spread evenly. Reserve about ¾ cup to use later to create swirls.
8. Spread the cream cheese mixture over the top.
9. Spoon the remained ¾ cup chocolate batter over the cream cheese and using a knife create swirls.
10. Bake for 25-30 minutes until set. Let it cool completely on a cooling rack,cover and refrigerate for several hours or overnight.
11. Cut in squares using a hot knife.
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Professional Baker Teaches You How To Make CHEESECAKE!
Chef Anna Olson takes you step by step through her amazing New York cheesecake recipe.
This makes a 1 9-inch cheesecake.
CRUST INGREDIENTS
- 1 cup (225 g) graham cracker crumbs
- 2 Tbsp (25 g) sugar
- ¼ cup (60 g) unsalted butter, melted, plus extra for greasing the pan
CHEESECAKE INGREDIENTS:
- 4 pkg 250 gram packages of cream cheese, at room temperature
- 1 1/4 cup + 2 Tbsp (275 g) sugar
- 3 Tbsp (22 g) cornstarch
- 2 tsp (10 ml) vanilla extract
- 2 tsp (4 g) finely grated lemon zest
- 3 large whole eggs
- 1 large egg yolk
- 1 ½ cup (375 ml) sour cream (not low-fat), divided
- 2 tsp (10 ml) lemon juice
CRUST DIRECTIONS:
1. Preheat the oven to 350ºF (176 C).
2. For the crust, stir the graham crumbs, sugar and melted butter until evenly combined and press this into the bottom of an ungreased 9-inch springform pan.
3. Bake this for 10 minutes, then cool. Brush the sides of the pan with a little melted butter.
CHEESECAKE RIRECTIONS:
1. For the cheesecake, increase the oven temperature to 400ºF (205 C).
2. Beat the cream cheese until light and fluffy. Add the 1 ¼ cups of sugar a little at a time, and scraping the sides and bottom of the bowl often.
3. Beat in the cornstarch, vanilla and lemon zest.
4. Beat in the eggs one at a time, on a lower speed, and scraping after each addition, then beat in the yolk.
5. Still on low speed, beat in ¾ cup of sour cream. Scrape this over the cooled crust.
6. Bake the cheesecake for 10 minutes at 400ºF (205 C) and then reduce the oven temperature to 225ºF (107 C) and bake for 25 more minutes. Turn off the oven, and leave the cheesecake in for an hour, cracking the oven door after 30 minutes. While the cheesecake is baking, prepare the sour cream layer.
7. Stir the remaining ¾ cup of sour cream with the remaining 2 Tbsp of sugar and the lemon juice. Spread this over the top of the cheesecake as soon as it has come out of the oven.
8. Allow the cheesecake to cool completely to room temperature, then carefully run a spatula around the outside of the cheesecake to loosen it from the pan, then chill the cheesecake for at least 6 hours before slicing and serving. The cheesecake will keep, refrigerated, for up to 4 days.
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NO-BAKE CHOCOLATE MARBLE CHEESECAKE ( CHEESECAKE COKELAT TANPA PANGGANG ) - CHEESECAKE TANPA OVEN
LAPISAN CRUMBLED COOKIES :
150 gr cookies atau butter cookies
60 gr butter
50 gr dark cooking chocolate
CARA MEMBUAT::
1. Tim mentega di atas air panas hingga meleleh. Selagi panas, masukan potongan dark cooking chocolate. Aduk rata hingga cokelat larut. Sisihkan;
2. Haluskan cookies / butter cookies di dalam food chopper hingga halus. Tuangkan larutan mentega dan cokelat ke dalam adonan cookies. Aduk rata;
3. Siapkan loyang cake bongkar pasang dan tuangkan adonan cookies sebagai alas. Ratakan dan padatkan. Dinginkan di dalam kulkas selama 20 menit;
LAPISAN MARBLE CHEESECAKE:
350 g cream cheese
50 g gula pasir
100 ml krim kental
250 ml krim kental
15 g gelantin lembaran, potong-potong
10 g gelatin lembaran, potong-potong
150 g dark cooking chocolate
150 ml krim kental
40 ml sirup gula
CARA MEMBUAT LAPISAN MARBLE CHEESECAKE:
1. Campur rata cream cheese dengan gula pasir. Tuangkan 100 ml cream kental dan aduk hingga adonan benar-benar tercampur rata;
2. 15 gr gelatin lembaran dipotong-potong dan direndam dalam air dingin selama 15 menit. Angkat dan sisihkan;
3. Di mangkuk terpisah, kocok cream kental dingin menggunakan mixer di atas air dingin hinga mengembang dan kental. Sisihkan;
4. Letakkan dark cooking chocolate kedalam panci dan tuangkan krim kental kedalamnya. Tambahkan syrup gula dan gelatin setelah lumer. Masak hingga cokelat larut, angkat;
5. Campur kocokan cream kental ke dalam adonan cream cheese dan aduk rata. Ambil seperempat adonan untuk lapisan putih;
6. Cokelat yang telah dilelehkan dituangkan ke dalam campuran adonan cream cheese dan krim kental. Tambahkan pewarna cokelat untuk menguatkan warna jika suka (tambahan) dan aduk rata.;
7. Tuang adonan marble keatas adonan cookies. Dinginkan 1 jam di dalam freezer;
8. LAPISAN PUTIH: Campur seperempat sisa adonan cheese cake dengan larutan dari 10 g gelatin. Aduk rata. Tuang adonan ke atas adonan marble. Dinginkan selama 1 jam;
BAHAN LAPISAN COKELAT
150 ml air
40 gr cokelat bubuk
40 gr gula pasir
35 gr dark cooking chocolate
10 gr gelatin, larutkan
CARA MEMBUAT LAPISAN COKELAT:
1. Campur cokelat bubuk dengan gula pasir, aduk rata. Tuang air, masak hingga mendidih. Angkat dari perapian;
2. Tambahkan potongan dark cooking chocolate dan larutan gelatin. Aduk rata dan saring. Dinginkan adonan hingga temperatur ruangan;
3. Tuang adonan coklat ke atas lapisan putih. Simpan di dalam lemari pendingin selama 5 jam atau hingga cheesecake kokoh dan bisa dipotong-potong;
Hidangkan dingin.
Untuk 14 porsi
CRUMBLED COOKIES LAYER:
150 gr of cookies or butter cookies
60 gr or butter
50 gr of dark cooking chocolate
METHOD:
1. Melt butter over hot water until melted. While hot, add the dark cooking chocolate pieces. Stir well until the chocolate is dissolved. Set aside;
2. Puree cookies / butter cookies in a food chopper until smooth. Pour the butter and chocolate solution into the cookie dough. Stir well;
3. Prepare a cake pan, disassemble and pour the cookie dough as a base. Flatten and compact. Chill in the refrigerator for 20 minutes;
MARBLE CHEESECAKE LAYER:
350 gr of cream cheese
50 gr of granulated sugar
100 ml of double cream
250 ml of double cream
15 gr of gelatine sheet, cut into pieces
10 gr of gelatine sheet, cut into pieces
150 gr of dark cooking chocolate
150 ml of double cream
40 ml of simple syrup
METHOD OF MARBLE CHEESECAKE LAYER:
1. Mix well cream cheese with sugar. Pour 100 ml of double cream and stir until the dough is completely blended;
2. 15 grams of gelatin sheets are cut into pieces and soaked in cold water for 15 minutes. Remove and set aside;
3. In a separate bowl, beat the cold heavy cream using a mixer over cold water until fluffy and thick. Set aside;
4. Place dark cooking chocolate in a saucepan and pour heavy cream into it. Add the sugar syrup and gelatin after it melts. Cook until the chocolate is dissolved, remove;
5. Mix the heavy cream mixture into the cream cheese mixture and mix well. Take a quarter of the dough for the white layer;
6. The melted chocolate is poured into the cream cheese and heavy cream mixture. Add brown coloring to strengthen the color if you like (optional) and mix well;
7. Pour the marble mixture over the cookie dough. Chill 1 hour in the freezer;
8. WHITE LAYER: Mix the remaining quarter of the cheese cake batter with the solution of 10 g gelatin. Stir well. Pour the batter over the marble batter. Chill for 1 hour;
INGRIDIENTS:
150 ml of water
40 gr of chocolate powder
40 gr of granulated sugar
35 gr of dark cooking chocolate
10 gr of dissolved gelatin
METHOD OF CHOCOLATE LAYER:
1. Mix cocoa powder with sugar, mix well. Pour water, cook until boiling. Remove from the heat;
2. Add pieces of dark cooking chocolate and gelatin solution. Stir well and strain. Cool the dough to room temperature;
3. Pour the chocolate mixture over the white layer. Refrigerate for 5 hours or until the cheesecake is firm and can be sliced;
Serve cold.
For 14 portions.
#cheesecake #cakecokelat #resepcake
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
For the written recipe please visit my website
Recipe Low Carb Marble Cheesecake
Recipe - Low Carb Marble Cheesecake
INGREDIENTS:
●1 cup pecan halves , ground in food processor 1 -2 tablespoon butter , melted
●1 -3 teaspoon brown Sugar Twin
●3 (8 ounce) packages cream cheese , softened
●3/4-1 cup Splenda sugar substitute , plus
●3 teaspoons Splenda sugar substitute
●1 teaspoon vanilla extract
●3 eggs
●1 ounce unsweetened chocolate or 3 tablespoons cocoa
Keto Chocolate Cheesecake Mousse
*Printable Recipe*
5-INGREDIENT KETO Cookbook:
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Vanilla Stevia Drops
Monk Fruit Liquid Extract
This low carb no bake black forest cheesecake mousse is perfect for summer. Top with shaved chocolate or a fresh cherry. Can be made into a sugar free pie.
Ingredients
8 ounces cream cheese softened
1/4 cup cocoa
1/2 teaspoon vanilla stevia drops
1/4 teaspoon monk fruit liquid extract
1 teaspoon cherry extract use vanilla for regular chocolate flavor
1 cup heavy cream
*SEE MORE RECIPES*
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