Dulce de Leche Cheesecake | Easy Recipe | How To Make | Marble Cake
Alyena shows you how to make a delicious dulce de leche cheesecake that is a super easy and a very delicious recipe. She creates this beautiful and marble effect throughout the cheesecake using Nestlé's dulce de leche La lechera.
Dulce De Leche Cheesecake baking instructions:
Preheat oven to 325
Graham cracker crust
1 1/2 cups of ground up graham crackers
4 Tbsps of melted butter
2 Tbsps of granulated sugar
Cheesecake batter
2 blocks of cream cheese (room temperature)
2/3 cups of sugar
2 tsps of vanilla extract
2 eggs
Dulce de Leche
1/3 cup of warmed dulce de leche
(we used La lechera by Nestle)
Graham cracker crust Instructions:
Crush you graham crackers into a fine sand-like consistency
Add melted butter and sugar then mix together
If the mixture holds together when pressed, it is ready
Add graham crackers to a buttered and parchment papered pie pan
Press to an equal level all around and then bake for 10 minutes at 325
Cheesecake batter Instructions:
Blend 2 blocks of cream cheese, 2/3 cups of sugar, 2 tsps of vanilla extract. Next, gently blend in the eggs. Pour mixture into pan with graham cracker crust.
Dulce de Leche Instructions:
Add dollops of dulce de leche on top of the cheesecake batter
Take a knife and swirl a pattern into the cheesecake
Place the cheesecake into a water bath
Water bath:
Fill water in a separate pan halfway up the cheesecake cake pan
Bake cheesecake at 325 degrees for 45 to 50 minutes
Then slightly open your oven door and leave cheesecake in the oven for another hour to cool slowly
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00:00 Welcome
00:18 Making the graham cracker crust
02:30 Making the cheesecake batter
03:30 Adding the dulce de leche
04:08 Water bath
05:00 Baking instructions
05:35 Removing cheesecake from pan
06:30 Cutting cheesecake
06:43 Tasting cheesecake
07:26 Next week's recipe
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Chocolate Swirl Cheesecake - Super Easy and Creamy!
This Chocolate Swirl Cheesecake is super easy to make, and super creamy with a rich chocolate flavor!
Ingredients:
1 Chocolate Crust
12 oz. cream cheese, softened
1/2 cup of sugar
2 eggs
2 teaspoons of vanilla extract
1/2 cup semi-sweet chocolate, melted
Beat the cream cheese and sugar together. Combine thoroughly vanilla extract and eggs. Pour the cream cheese mixture into the chocolate crust and spread evenly. Next, add the chocolate mixture and use a knife to swirl. Bake at 325 degrees Fahrenheit for 30 minutes. Enjoy!
How to make CHEESECAKE BROWNIES + RASPBERRY swirl | CREAM CHEESE brownies | FUDGY brownies
Im definitely a chocolate lover and these brownies make me incredibly excited. How to make cheesecake brownies? I love that I can share my delicious recipe with raspberry swirls. These cream cheese or cheesecake brownies are fudgy, creamy and the raspberries add a delightful tang that contrasts beautifully with each and every one of the ingredients. This recipe also has the right amount of salt to open up the flavors. These are best cheesecake brownies you will ever have. Do not skip the raspberry marmalade it is the perfect finishing touch. You will love the vibrant color and design.
Cheesecake Brownie with Raspberry Swirls
Makes one 9x9 square mold
Servings: 9-12 depending on size
Course: Dessert
Brownies
Semi- sweet chocolate chips 1 1/3 cups (236 g)
Unsalted butter 1 cup + 3 TBSP (268g)
Gran. Sugar 1 1/2 cups (331g)
Eggs, large 4 ea
All purpose flour 1cup (140g)
Cocoa powder 3/4 cup (63g)
Salt 1 tsp
Vanilla 1 TBSP
Cheesecake
Cream cheese 16 oz (2- 8oz packages)
Gran. sugar 1/2 cup (110g)
Sour cream 1/2 cup (113g)
Eggs, large 2 ea
Vanilla 1 tsp
Raspberry Marmalade 6TBSP (127g)
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Kardea Brown's Chocolate Cheesecake | Delicious Miss Brown | Food Network
What's better than that perfect slice of cheesecake, you ask? Kardea's CHOCOLATE cheesecake!
Watch #DeliciousMissBrown, Sundays at 12|11c + subscribe to #discoveryplus to stream the entire library and so much more:
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Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother's kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Chocolate Cheesecake
RECIPE COURTESY OF KARDEA BROWN
Level: Easy
Total: 8 hr (includes cooling and chilling times)
Active: 30 min
Yield: 8 to 10 servings
Ingredients
Crust:
Nonstick cooking spray, for the pan
2 cups thin pretzel sticks, finely crushed
4 tablespoons butter, melted
2 tablespoons granulated sugar
15 chocolate sandwich cookies, such as Oreos, finely crushed
Cheesecake:
10 ounces semisweet chocolate
Four 8-ounce packages cream cheese, at room temperature
1 1/2 cups granulated sugar
1/2 cup sour cream
1/4 cup unsweetened cocoa powder
4 large eggs
Chocolate Topping:
4 ounces dark chocolate chips
1 tablespoon coconut oil
Extra toppings, such as Cookie Pretzel Bark, recipe follows
Cookie Pretzel Bark:
8 ounces good-quality dark chocolate, chopped
1/2 cup thin pretzel sticks, broken into pieces
5 chocolate sandwich cookies, such as Oreos, broken into pieces
Directions
For the crust: Preheat the oven to 350 degrees F. Spray a 9-inch nonstick springform pan with nonstick cooking spray and line with parchment, separately on the bottom and a collar around the sides.
Mix together the pretzels, butter, sugar and cookie crumbs in a large bowl. Press the mixture into the bottom of the prepared pan. Bake the crust for 8 minutes. Set aside while you make the cheesecake. Reduce the oven temperature to 325 degrees F.
For the cheesecake: Melt the chocolate in the microwave or using a double boiler until smooth. Set aside.
Beat the cream cheese and sugar in a stand mixer with a paddle attachment on medium speed until very smooth, about 1 minute, scraping the sides of the bowl as necessary. Turn the mixer to low, add the sour cream and cocoa powder and mix until combined, scraping the sides of the bowl as necessary. Add the melted chocolate and then the eggs one at a time, mixing on low speed after each addition just until mixed; do not overmix. Pour the filling over the crust and spread into an even layer.
Double-wrap the bottom of the springform pan with foil, sealing it tightly to prevent water from getting into the pan. Place the springform pan into a larger pan and pour very hot water into the pan until it is about 3/4 inch deep, being careful to make sure the water level doesn't come up higher than the foil.
Bake until the center is almost set, 60 to 70 minutes. The center will still jiggle, while the edges will be set. Crack the oven door and allow the cake to cool in the oven for 1 to 2 hours.
Remove the cake from the oven and refrigerate for at least 4 hours and preferably overnight.
For the chocolate topping: Add the dark chocolate and coconut oil to a double boiler and heat until melted. Let cool slightly, then pour over the cheesecake, spreading so that the sauce drips slightly over the side. The chocolate will harden quickly, so immediately decorate the top of the cake with any additional toppings such as Cookie Pretzel Bark. Cut into wedges and serve chilled.
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Kardea Brown's Chocolate Cheesecake | Delicious Miss Brown | Food Network
Recipe of the Day: Chocolate-Butterscotch Swirl Cheesecake | Food Network
It's easier than you'd think to create the marbled effect on top of this cheesecake!
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Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Chocolate-Butterscotch Swirl Cheesecake
Recipe courtesy of Food Network Kitchen
Total: 11 hr 45 min
Active: 35 min
Yield: 12 servings
Level: Easy
Ingredients
Crust:
2 cups chocolate wafer cookie crumbs (from about 40 whole cookies)
1 stick (8 tablespoons) unsalted butter, melted
2 tablespoons sugar
Pinch fine salt
Filling:
Three 11.5-ounce containers whipped cream cheese
1 1/4 cups sugar
One 16-ounce container sour cream, at room temperature
1 cup heavy cream
4 large eggs, at room temperature
4 ounces bittersweet chocolate chips
6 ounces butterscotch chips
1 teaspoon pure vanilla extract
Directions
Special equipment: a 10-inch springform pan and a wooden skewer
Position a rack in the middle of the oven and preheat to 325 degrees F.
For the crust: Toss together the cookie crumbs, butter, sugar and salt in a medium bowl. Press into the bottom of a 10-inch springform pan. Bake until golden brown, 15 to 18 minutes. Cool completely. Wrap the bottom and sides of the pan with a large piece of foil and put in a large roasting pan.
For the filling: Beat together the cream cheese and sugar in a large bowl with an electric mixer on medium speed for 1 minute. Add the sour cream and beat until just combined. Add the heavy cream and beat until just combined. Mix in the eggs by hand, 1 at time. Mix in the vanilla by hand until just combined. (Take care not to overmix, or the cheesecake will turn into a souffle!).
Put the chocolate and butterscotch chips in 2 separate small microwave-safe bowls. Microwave until melted, stirring every 30 seconds, about 1 minute 30 seconds.
Ladle 2 cups of cheesecake batter into a medium bowl and 2 cups into a second medium bowl. Fold the melted butterscotch into one of the bowls until completely combined. Fold the melted chocolate into the other bowl until completely combined. Leave the remaining batter white.
Use an ice cream scoop or large spoon and drop scoopfuls of the batter onto the crust, alternating between the different flavors until all the batter is gone. Use a long wooden skewer and drag it through the batter, making sure the skewer reaches down to the bottom of the pan to marble the colors for a tie-dye effect. Add enough hot water to the roasting pan to come about halfway up the side of the springform pan.
Bake until the outside of the cake is set, but the center is still slightly loose, about 1 hour 20 minutes. Turn the oven off and leave the cheesecake in the oven for another hour. Remove the cheesecake from the roasting pan to a cooling rack. Run a knife around the edge and cool to room temperature. Cover and refrigerate at least 8 hours.
Run a knife around the edge of the pan one more time, unmold the cheesecake and transfer to a serving plate or cake stand. Smooth the edges of the cake with a knife just before serving.
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Recipe of the Day: Chocolate-Butterscotch Swirl Cheesecake | Food Network
Blackberry Swirl Cheesecake | Food Network
A swirl of fresh blackberries makes a big impact on this eye-catching addition to a party table!
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Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Blackberry Swirl Cheesecake
Recipe courtesy of Food Network Kitchen
Total: 13 hr
Active: 45 min
Yield: 12 servings
Level: Easy
Ingredients
Crust:
One 9-ounce box chocolate wafer cookies
1/4 cup sugar
1 stick (8 tablespoons) unsalted butter, melted
Filling:
Three 11.5-ounce containers whipped cream cheese
1 1/4 cups sugar
One 16-ounce container sour cream, at room temperature
1 cup heavy cream
4 large eggs, at room temperature
1 teaspoon pure vanilla extract
Two 6-ounce containers blackberries
Whipped cream, for serving
Directions
Special equipment: a 10-inch springform pan and a wooden skewer
For the crust: Position a rack in the middle of the oven and preheat to 325 degrees F.
Add the cookies and sugar to the bowl of a food processor and pulse to fine crumbs. Drizzle in the butter and pulse until the crumbs are completely coated with the butter.
Press the crumb mixture firmly into the bottom of a 10-inch springform pan. Bake until set, 15 to 18 minutes; let cool completely on a rack, 30 minutes.
Wrap the bottom and sides of the pan with a large piece of foil and put it in a large roasting pan.
For the filling: Beat together the cream cheese and sugar in a large bowl with an electric mixer on medium speed for 1 minute. Add the sour cream and beat until just combined. Add the heavy cream and beat until just combined. Mix in the eggs by hand, one at a time, until just combined. Mix in the vanilla by hand until just combined. (Take care not to overmix or the cheesecake will turn into a souffle!). Set aside.
Puree half the blackberries in a blender until completely smooth. Transfer to a small bowl and ladle in 1/4 cup of the cheesecake mixture. Stir to combine. Pour the remaining plain cheesecake batter into the crust.
Use an ice cream scoop or large spoon to drop scoopfuls of the blackberry batter on top of the plain batter. Drag a long wooden skewer through the batter, making sure the skewer reaches down to the bottom, to marble the colors for a tie-dye effect. Add enough hot water to the roasting pan to come about halfway up the sides of the springform pan.
Bake until the outside of the cheesecake is set, but the center is still slightly loose, about 1 hour 20 minutes. Turn the oven off and leave the cheesecake inside for 1 hour.
Remove the cheesecake from the roasting pan to a cooling rack. Run a knife around the edge of the pan and let the cheesecake cool to room temperature, about 2 hours. Cover and refrigerate at least 8 hours and up to 12 hours.
Run a knife around the edge of the pan one more time, then open the pan clasp to release the sides. Transfer the cheesecake to a serving platter or cake stand. Smooth the edges of the cheesecake with a knife. Slice and serve with whipped cream and the remaining blackberries.
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Blackberry Swirl Cheesecake | Food Network