Fudgy Cream Cheese Marbled Brownies (Cheesecake Brownies)
Today's episode is about making Cream Cheese Marbled Brownies (Cheesecake Brownies). It's a very good mash up of cheesecake and fudgy chocoloate brownies. The tanginess of the cheesecake layer balances out the extra chocolatey brownies.
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The ingredients that you will need are:
CHEESECAKE FILLING
1 (8 oz) cream cheese, softened
1/4 cup sugar
1 egg
1/4 tsp vanilla
BROWNIES
1/2 cup unsalted butter, melted
1 cup white granulated sugar
1/2 cup cocoa powder
1 tsp vanilla extract
2 eggs
3/4 cup plain flour
1/4 tsp salt
1/2 cup semi sweet chocolate chips
Preheat oven to 175 C
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Raspberry Swirl Cheesecake - White Chocolate Raspberry Cheesecake - New York Cheesecake
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Creamy Cheesecake Swirled with White Chocolate and fresh Raspberry. It’s like Cheesecake Factory’s WHITE CHOCOLATE RASPBERRY TRUFFLE , but better.
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Contact: inthekitchenwithjonny@yahoo.com
Ingredients
CHEESECAKE CRUST:
14 sheets of graham cracker, crushed (1-3/4 cups/200 g)
1/2 cup (8 Tbsp/113 g) butter, melted
FILLING:
3(8oz) packages cream cheese, softened (681g in total)
3/4 cup (150 g) granulated sugar
3/4 cup (227 g) sour cream
3 large eggs
1 tsp vanilla extract
7 to 8 oz white chocolate, melted
2 Tbsp (15 g) flour
RASPBERRY SWIRL:
1 cup (125 g) fresh raspberry
3 Tbsp (38 g) granulated sugar
Instructions
1. Preheat oven to 325 degrees F/165 degrees C
2. In a food processor or blender, puree the raspberries until completely smooth. Press the mixture through a fine strainer, discarding seeds. Stir in the granulated sugar. Refrigerate until ready to use.
3. In a medium bowl, mix graham cracker crumbs, and butter. Press mixture firmly into an 8 or 9 inch spring-form pan (i used 8 inch) Set aside.
2. Using a stand mixer fitted with a paddle attachment or a hand electric mixer, beat cream cheese, vanilla, and sugar until smooth and combined. Scrape the bottom and sides of the bowl to make sure everything is well blended.
4. Add sour cream and mix to incorporate it. Add eggs one at a time, don’t over mix after you added the eggs, use your spatula to continue mixing them.
5. With your spatula stir in the cooled white chocolate. Whisk in flour until there’s no lumps. Pour batter over the prepared crust.
6. Spoon the raspberry mixture on top of the cheesecake, a few dollops at a time. Use a skewer or knife to swirl the mixture as much or as little as you'd like.
7. Place the cheesecake pan inside of a large cake pan. Put both pans in a larger roasting pan. Fill the roasting pan with boiling water. Bake for 1 hour and 30 minutes.
8. After cooking time, turn the oven off and let the cheesecake sit for 30 minutes inside the oven with the door slightly opened. Remove from the oven and allow cheesecake to get to room temperature then refrigerate overnight or at least 8 hours.
9. When ready to eat, gently run a knife around the edge of the cheesecake. Remove from pan, slice it, and top with whipped cream if you want.
New york cheesecake , raspberry swirl cheesecake , raspberry cheesecake , white chocolate raspberry cheesecake , creamy cheesecake , the best cheesecake in the world. No cracked cheesecake
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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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
marble cake recipe | एगलेस मार्बल केक रेसिपी | chocolate marble cake | eggless marble cake
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marble cake recipe | chocolate marble cake | eggless marble cake with detailed photo and video recipe. an interesting fusion cake recipe made by combining 2 cake batter. the batter is mixed in such way that there are 2 distinct colors clearly visible overlapping each other. this is later baked like any other traditional cake and thus forming a zebra-like an appearance with 2 distinct colours from chocolate and plain cake batter.
marble cake recipe | chocolate marble cake | eggless marble cake with step by step photo and video recipe. eggless and flavoured cake recipes are very popular across india. it is made for several reasons and it could be celebrations or perhaps as an evening snack. but most of them are made with just one flavoured cake batter. but this recipe post dedicates to a marble cake which is made with roughly mixing 2 cake batters.
Mom makes a chocolate swirl cheesecake!!!
Learn how to make one of our favorite family desserts: Chocolate Swirl Cheesecake!!
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Brownie Cheesecake
Brownie Cheesecake is a combination of two of your favorite sweet treats. This is the perfect cheesecake for brownie lovers or vice versa. Brownie cheesecake is made of cakey, chocolately brownies that have been intensified with the combination of cheesecake. If you are looking for a quick and easy brownie cheesecake recipe then this is a recipe to try.
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