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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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
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.
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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
Cheesecake Recipe Tasty Chocolate Swirl
Cheesecake Recipe Tasty Chocolate Swirl : Chocolate Swirl Cheesecake recipe easy to cook delicious hopefully Tasty Chocolate Swirl Cheesecake Recipe can be helpful
How to make the PERFECT CHEESECAKE with Cherry Sauce
Homemade cheesecake is easy and everyone will be impressed with this New York Cheesecake Recipe. The secret to a perfect cheesecake is using the water bath method!
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
CHEESECAKE CRUST INGREDIENTS:
►1 1/2 cups graham cracker crumbs (from 12 crackers)
►6 Tbsp unsalted butter, melted
►1 Tbsp granulated sugar
CHEESECAKE INGREDIENTS:
►2 1/4 lb (4.5 8-oz packages) cream cheese, room temperature
►1 1/4 cups granulated sugar
►6 large eggs, room temperature
►1/4 cup sour cream
►1/2 Tbsp vanilla extract
???? PRINT RECIPE HERE:
CHERRY SAUCE INGREDIENTS:
►4 cups sweet cherries (fresh or frozen), pitted*
►1/4 to 1/3 cup water
►1 Tbsp cornstarch
►1 Tbsp lemon juice
►2 Tbsp sugar
????PRINT INSTRUCTIONS:
Vanilla Extract Recipe:
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Chocolate Swirl Cheesecake Recipe
Get the printable recipe for Chocolate Swirl Cheesecake here:
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Ina Garten's Meatloaf | Barefoot Contessa | Food Network
Fans say Ina's easy recipe is the best meatloaf ever!
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
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Meat Loaf
Recipe courtesy of Ina Garten
Total: 1 hr 25 min
Cook: 1 hr 25 min
Yield: 6 servings
Level: Easy
Ingredients
1 tablespoon good olive oil
3 cups chopped yellow onions (3 onions)
1 teaspoon chopped fresh thyme leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons Worcestershire sauce
1/3 cup canned chicken stock or broth
1 tablespoon tomato paste
2 1/2 pounds ground chuck (81 percent lean)
1/2 cup plain dry bread crumbs (recommended: Progresso)
2 extra-large eggs, beaten
1/2 cup ketchup (recommended: Heinz)
Directions
Preheat the oven to 325 degrees F.
Heat the olive oil in a medium saute pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown. Off the heat, add the Worcestershire sauce, chicken stock, and tomato paste. Allow to cool slightly.
In a large bowl, combine the ground chuck, onion mixture, bread crumbs, and eggs, and mix lightly with a fork. Don't mash or the meat loaf will be dense. Shape the mixture into a rectangular loaf on a sheet pan covered with parchment paper. Spread the ketchup evenly on top. Bake for 1 to 1 1/4 hours, until the internal temperature is 160 degrees F and the meat loaf is cooked through. (A pan of hot water in the oven, under the meat loaf, will keep the top from cracking.) Serve hot.
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Ina Garten's Meatloaf | Barefoot Contessa | Food Network