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How To make Chocolate Marble Cheesecake
Crumb-nut Cheesecake Crust 3 pk Softened Cream Cheese*
3/4 c Sugar
1/2 c Sour Cream
2 t Vanilla
3 Eggs
3 t Flour
1/4 c Hershey's Cocoa
1/4 c Sugar
1 T Vegetable Oil
1/2 t Vanilla
* 8 oz packages, or 24 oz total Preheat oven to 450 degrees sour cream and 2 teaspoons vanilla in large mixer bowl; beat on medium speed until smooth. Add flour, 1 tablespoon at a time, blending well. Add eggs; beat well. In a small bowl, combine cocoa and 1/4 cup sugar. Add oil, 1/2 teaspoon vanilla and 1-1/2 cups of the cream cheese mixture; mix until well blended. Aternately spoon plain and chocolate mixtures into prepared crust, ending with dollops of the chocolate on top; gently swirl with knife or spatula for a marbled effect. Bake at 450 degrees for 10 minutes; without opening oven door, lower temperature to 250 degrees and continue cooking for 30 minutes more. Without opening oven door, turn off heat and let cheesecake sit in oven for 30 minutes. Remove from oven and loosen sides with knife. Let cool and chill.
How To make Chocolate Marble Cheesecake's Videos
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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NO BAKE CHOCOLATE SWIRL CHEESECAKE RECIPE
Welcome to the SimpleCookingChannel. Things might get pretty simple sometimes but sometimes that's just what a person needs. I hope you like my recipe for no bake chocolate swirl cheesecake.
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Ingredients
Base
250 Grams of cookies
100 Grams of melted butter
Cheesecake
750 Grams of softened cream cheese
400ml of thickened cream
1 Cup of sugar
100-150 Grams of melted milk chocolate Get Instant Access to my FREE ebook Right Now Just Visit where you can see our 20 most popular recipes that is sure to impress :D Get Instant Access to my FREE ebook Right Now Just Visit where you can see our 20 most popular recipes that is sure to impress :D
How to Make a Chocolate Marble Cheesecake
How to Make a Chocolate Marble Cheesecake
Recipe:
Chocolate and Cheesecake together at last...
Ingredients:
Crust:
10 Oreos
3 tablespoons melted butter
Filling:
2 1/2 pounds cream cheese, room temperature
1 3/4 cups sugar
3 tablespoons flour
1/4 teaspoon salt
2 yolks
5 eggs
1 teaspoon vanilla
3/4 cup sour cream, plus 1/4 cup
6 ounces semisweet chocolate, melted and slightly cooled
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!
No-Bake Chocolate Swirl Cheesecake | No-Bake Chocolate Marble cheesecake
No-Bake Chocolate Swirl Cheesecake | No-Bake Chocolate Marble cheesecake
Hello and welcome!????
Today I will show you how to make a very quick and easy No-Bake Chocolate Swirl Cheesecake. Simple and delicious recipe with inexpensive ingredients. This is easy and foolproof dessert recipe for everyone. Cake without oven, without egg, so easy to prepare in advance.
*The video contains subtitles, please turn them on and enjoy????
*Watch the video until the end so you don't miss the details????
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*Mould (Mousse ring) size: Ø15 cm (6 inches)*
*Oreo crust*
Oreo cookies 12 pieces
Melted butter 2 tbsp (30 g)
*Chocolate Cheesecake*
Cream cheese 230 g (8 oz) (room temperature)
Sugar 3 tbsp (40 g)
Vanilla extract 1 tsp (4 g)
Gelatin 5 g
Heavy cream 1/2 cup (120 ml) (cold temperature)
Dark chocolate 150 g (5.3 oz)
*Decoration* (optional)
Heavy cream 1/4 cup (60 ml) (cold temperature)
Sugar 1/2 tbsp (6 g)
Thanks for watching ????
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No-bake chocolate marble cheesecake, no-bake chocolate cheesecake, no-bake marble cheesecake
Double Chocolate Marble Cheesecake Recipe
This simple no-bake recipe for chocolate cheesecake is light, chocolately and quite pretty! Recipe at FACEBOOK:
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