Chocolate Marble Cheesecake Recipe
This chocolate marble cheesecake is to die for. It features delicious ingredients like sandwich cookies, dark chocolate, white chocolate, and so much more. Plus, this homemade dessert is super easy to make. Score!
____________________________________________________________________
Full recipe:
Cookbook Pre-Order:
Follow Twisted on:
Facebook:
Instagram:
Twitter:
Pinterest:
Any questions or suggestions? Leave them in the comments below!
Also check out our other channels:
Craft Factory: youtube.com/CraftFactory
VT: youtube.com/JungleVT
-~-~~-~~~-~~-~-
Give our brand new series of Bake In a watch here:
-~-~~-~~~-~~-~-
Marbled Chocolate Cheese Cake # Baking Series # 5_R5
FREE WATCH COOKING CLASSES VIDEO!!!!
免费观看双语解说(马来西亚美食烹饪课程)
Malaysian Cuisines Easy Way “Step By Step” Learn To Cook
Bilingual Language: Chinese & English (Together)
.................................................................................................................
KITCHENAID tools that enhance your skill to next level.
CLICK the links below to discover more in details!!!
KitchenAid KP26M1XIC Professional 600 Stand Mixers, 6 quart, Ice
(Renewed) KitchenAid RRK150BW 5 Qt. Artisan Series - Blue Willow
(Refurbished) KitchenAid Professional 600 Stand Mixer 6 quart, Ice
KitchenAid KSM3316XHT Artisan Mini Stand Mixers, 3.5 quart, Hot Sauce
KitchenAid KSM8990NP 8-Quart Commercial Countertop Mixer, 10-Speed, Gear-Driven, Nickel Pearl
KitchenAid KSMMGA Metal Food Grinder Attachment, 2.5 lb, Silver
KitchenAid KSMSFTA Sifter + Scale Attachment, 4 Cup, White
KitchenAid Fruit & Vegetable Strainer Set with Food Grinder Attachment
KitchenAid KHM7210ER 7-Speed Digital Hand Mixer with Turbo Beater II Accessories and Pro Whisk
KitchenAid KCO124BM Digital Countertop Oven with Air Fry, Black Matte
KitchenAid RKFP0711WH 7-Cup Food Processor - White (Renewed)
KitchenAid KSB4027PA K400 Countertop Blender, 56 Oz, Passion Red
KitchenAid KFC0516BM 5 Cup Whisking Accessory Food Chopper, Black Matte
KitchenAid 12 Piece Heavy-Gauge 4.0 Stainless Steel Base Induction Dishwasher Safe Aluminum Nonstick Cookware Set Onyx Black
KitchenAid KCO255BM Dual Convection Countertop Toaster Oven, 12 preset cooking functions to roast, bake, fry meals, desserts, grill rack, baking pan, Digital display, non-stick interior, Matte Black
KitchenAid KCO275WH Convection 1800W Digital Countertop Oven, 12, White
AFFILATE DISCLAIMER:
This video and description may contain afflilate links.
This means, if you click on a link and make a purchase,
We may receive a little commission at NO extra cost to you at all.
This helps support our channel and allow us to continue to make free watch video.
Thank you very much for your support.
................................................................................................................
Welcome to Good Living Recipes!
We, Good Living Recipes is a unique lifestyle company, networking and website that strive to surprise and engage its viewers with Famous Chefs, Recipe Books, Learn to Cook at home Programme and the variety of Famous Recipes.
Furthermore, we’re an international community of more than 1,000,000 food lovers who share recipes, friendship, humorous food experiences, and a love of great cooking.
We also committed to exploring new, different, and interesting ways to produce Recipes Books and TV’s Cooking Programme - through culture, adventure and travel. GoodLivingRecipes.com has led to exposure to 1,000,000 of viewers. Growth is steady and continuous as the support of friends through out the world.
Our famous Malaysian chefs will demonstrate and share their cooking skills with you ANYTIME AND ANYWHERE you like!
You can learn “step-by-step” cooking skills the easy way. Our cooking video series on Malaysian Cuisines are definitely collector’s items for those who love and enjoy cooking! With our recipe collections, you will definitely improve and be a better cook in no time at all!!
Good Living Recipes, please share with friends and your love one.
Healthy, Happy Family at Good Living.
Host by
Contact: goodlivingrecipes@gmail.com
Remarks:
Audio: #Bilingual Languages (Chinese & English)
********
Welcome to SUBCRIBE our FREE watch cooking classes Video, MORE recipes on the way!!!
Thank you for watching, if you like it, please gives us a like & comment…..
#baker
#baking cake
#cake recipes
#baking Cookies
#baking recipes
#cookie recipes
#easy baking recipes
#easy cookie recipes
#birthday cake recipes
#baking ideas
#cake bakery
#best cake recipes
#flour bakery
#breads bakery
#easy bake
#baking supplies
#baking tools
#healthy baking recipes
#baking games
#christmas baking
#how to bake
#joy of baking
#baked goods
#Baking Sifu
#Learn To Bake
#Learn Baking Online
#Free Online Baking Classes
#Baking At Home
#I Want To Bake
#You Can Bake
#Baking
Marbled Chocolate Pumpkin Cheesecake Recipe
This chocolate marbled pumpkin cheesecake is definitely an elegant, exquisite dessert perfect for Thanksgiving and for any other special occasion. One of the best pumpkin desserts you can ever get. A perfect crispy chocolaty crust, smooth, airy cream cheese pumpkin filling, topped with marbled chocolate - totally divine.
Ingredients:
Makes about 10-12 servings
Crust
9 oz (250 g) cocoa/ginger cookies
6 tbsp (80 g) unsalted butter, melted
1 tbsp cocoa powder
Pumpkin Cream Cheese Filling
3 (8 oz-250 g) cream cheese, softened
1 cup (240g) sour cream
1 1/2 cup homemade pumpkin puree
1/2 cup + 2 tbsp sugar
1 tsp vanilla extract
4 eggs, room temperature
1/4 cup flour
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp ground nutmeg
4 oz (120 g) dark chocolate
Directions
1. Prepare the crust. Preheat oven to 350 F (180C). Crush the cookies using a food processor. Add cocoa powder and mix again until well combined. Transfer the crushed cookies to a medium bowl. Melt butter and pour over the crushed cookies. Stir until evenly moistened. Press cookie mixture with the back of the spoon into the bottom of a 10-inch (26 cm) springform pan (with a removable base). Bake for 13-15 minutes. Set aside to cool completely.
2. Reduce oven temperature to 300 F (150C).
3. Prepare the cream cheese filling. In a bowl combine the flour, sugar, cinnamon, ginger, nutmeg and cloves.
4. In a large bowl beat the cream cheese with sour cream until well combined. Gradually add the flour mixture and mix until creamy and smooth. Add vanilla extract and pumpkin puree and mix again until well combined. Add eggs one at a time until each egg is incorporated. Reserve about 1 cup (240g) cream cheese mixture in a separate bowl.
5. Melt the chocolate over a bain-marie until smooth. Pour the chocolate into the reserved cheese and pumpkin mixture and fold gently to combine evenly.
6. Pour the cream cheese mixture over the prepared crust. Add spoons of chocolate mixture from place to place on top and gently swirl with a knife to get the marbled effect.
7. Bake for 45 minutes. Turn off the heat and leave it another hour in the oven.
8. Remove and run a sharp knife completely around the inside edge of the pan. Let it cool completely at room temperature. Cover and refrigerate overnight.
For the full recipe check my blog:
Follow me:
FACEBOOK:
INSTAGRAM:
PINTEREST:
TikTok:
WEBSITE:
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!
Subscribe ►
Get the recipe ►
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.
Copyright 2017 Television Food Network, G.P. All rights reserved.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
► FOOD NETWORK KITCHEN APP:
► WEBSITE:
► FULL EPISODES:
► FACEBOOK:
► INSTAGRAM:
► TWITTER:
#FoodNetwork
Recipe of the Day: Chocolate-Butterscotch Swirl Cheesecake | Food Network