How To make Chocolate Swirl Cheesecake 2
1 c Semi-sweet chocolate ships
1 1/4 c Graham-cracker crumbs
1/4 c Butter, melted
3/4 c Sugar
1 t Vanilla extract
1/2 c Sugar
2 tb Sugar
2 pk Cream cheese, soft 8 oz size
1/2 c Sour cream
4 Eggs
1. Preheat oven to 325 degrees 2. Combine over hot
(not boiling) water, chocolate chips and 1/2 cup sugar; heat until chips melt and mixture is smooth. Remove from heat; set aside. 3. In small bowl, combine graham-cracker crumbs, 2 tablespoons sugar and melted butter; mix well. Pat firmly into 9" springform pan, covering bottom and 1//2 inch up sides; set aside. 4. In large bowl, beat cream cheese until light and creamy. Gradually beat in 3/4 cup sugar. Mix sour cream and vanilla extract. Add egge, one at a time, beating well after each addition. Divide batter in half. Stir melted chocolate mixture into first half. Pour into crumb-lined pan; cover with plain batter. With knife, swirl plain batter with chocolate batter to marbleize. 5. Bake for 50 minutes or until only 2-3 inch circle in center will shake. Cool at room temperatute; refrigerate.
How To make Chocolate Swirl Cheesecake 2's Videos
Raspberry Cheesecake Recipe | Raspberry Swirl Cheesecake
In this video, you'll find original Raspberry Swirl Cheesecake Recipe at Cheesecake Factorty.
If you missed something while watching video, don't worry because you'll find all secret ingredients in description below. You will learn how to make lemon and raspberry cheesecake with all the details. You will love the harmony of raspberry with just a little lemon flavor in the cheesecake You can make other desserts with this raspberry sauce recipe. You can even prepare different cheesecakes using different fruits in the same way.
Raspberry swirl cheesecake is the best looking cheesecake ever you can prepare with raspberry.I bet you this will be the most tasty cheesecake recipe you ever try at home.
İngredients;
Raspberry Sauce;
6 oz. Fresh Raspberry
2 tbsp Granulated Sugar
For The Crust;
10 Graham Crakcers,Crushed
3 tbsp Granulated Sugar
½ tsp Salt
4 ½ tbsp Melted Unsalted Butter
Cheese Filling;
24 oz. Cream Cheese (3 packs)
1 ¼ Cup Granulated Sugar
½ cup Sour Cream
5 tbsp Heavy Whipping Cream
2 tsp Vanilla Extract
½ of Lemon Zest and Lemon Juice
2 tbsp Starch
3 Eggs and 1 Egg White
Important Steps;
Hand mixer must be used at lowest speed in all stir steps to prevent air bubble.
All ingredients must be at room temperature prior to use to shorten beating time. Less mixing time is less air bubble. If you do not want your cheesecake crack, you shouldn't beat it too much. If you are sure that all ingredients mixed well, you are supposed to stop beating.
Cheesecake pan must be covered with aluminum foil to prevent water leakage during cheesecake cooking.
Oven door must not be opened while cheesecake cooking. Opening oven door occasionally changes oven temperature. This can cause cake to cooking unbalanced.
If your cheesecake started to cracking, this is sign of overcooking.
If cheesecake's borders are solid and middle of it is shaking, it means your cheesecake is cooked. Turn off your oven and open oven door slightly then let cheesecake to cooling down in oven for 45 mins. When cheesecake is at room temperature, it should be kept in refrigerator at least 6 hours but recommended 12 hours.
Marbled Cheesecake Recipe
This marbled cheesecake is the best of both worlds with its vanilla and chocolate cheesecake filling! It's creamy, rich, and absolutely delicious!!
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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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No-Bake Mocha Cheesecake | Chocolate Coffee Swirl Cheesecake
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———————————————————————————————————————————————————————
240ml = 1 cup
15ml = 1 table spoon
5ml = 1 tea spoon
Please note : Cup measuring are really tricky, so all gram to cup conversions are approximate
_______________________________________________________________________________________________
INGREDIENTS Ø 15cm / 6 inch
100g ( 3.5 oz ) Lotus Biscoff biscuits ( caramelised biscuit )
40g ( 3 Tbsp ) butter
15g ( 1 Tbsp ) water
3.5g ( 1 + 1/2 tsp ) gelatin powder
5g ( 1 Tbsp ) instant coffee
45g ( 3 Tbsp ) milk
150g ( 5.3 oz ) cream cheese
50g ( 1/4 cup ) sugar
60g ( 1/4 cup ) sour cream
60g ( 1/4 cup ) whipping cream
15g ( 1 Tbsp ) water
2.5g ( 1 tsp ) gelatin powder
60g ( 2.1 oz ) dark chocolate ( 50% cocoa )
120g ( 1/2 cup ) whipping cream
100g ( 3.5 oz ) cream cheese
36g ( 3 Tbsp ) sugar
Coffee beans
#Cheesecake
#Mocha
#Chocolate
#Coffee
#Swirl
#Nobake
#Nooven
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 INCREDIBLE Chocolate Swirl Cheesecakes
Learn to make individual chocolate swirl cheesecakes with Anna Olson. Click on SHOW MORE for recipe ingredients & instructions.
INGREDIENTS
Chocolate Crust
1 ¼ cup whole wheat flour
3 Tbsp cocoa powder, sifted
¼ cup unsalted butter, melted
3 Tbsp honey
⅛ tsp salt
Vanilla Swirl
2 large egg yolks
¼ cup sugar
1 Tbsp water
½ vanilla bean OR 1 1/2 tsp vanilla bean paste
1 cup mascarpone cheese, softened to room temperature
Chocolate Swirl & Assembly
2 oz bittersweet chocolate, chopped
2 large egg yolks
¼ cup sugar
3 Tbsp coffee
1 cup mascarpone cheese, softened to room temperature
Chocolate Crust
1. Preheat the oven to 350ºF (180ºC). Place eight 3-inch individual tart rings on a parchment lined baking tray.
2. For the crust, stir the flour and cocoa powder together. Stir the melted butter and honey together and add this to the flour, mixing until blended (the mixture will seem dry and crumbly). Divide this between the tart shells and press it flat. Bake the crusts for 10 minutes and then cool before filling.
Vanilla Swirl
1. For the vanilla swirl, whisk the egg yolks sugar and water, along with the scraped seeds of the vanilla bean (or paste, if using) in a metal bowl placed over a pot of gently simmering water until doubled in volume and the eggs hold a ribbon when the whisk is lifted, about 3 minutes. Remove this from the heat and gently whisk in the mascarpone until smooth. Set aside while preparing the chocolate swirl.
Chocolate Swirl & Assembly
1. For the chocolate swirl, melt the chocolate by gently over the simmering water, then set aside. Whisk the egg yolks, sugar and coffee in another metal bowl and place this over the simmering water, whisking until doubled in volume and the eggs hold a ribbon when the whisk is lifted. Remove this from the heat, stir in the melted chocolate and then gently whisk in the mascarpone until smooth.
2. Using 2 ladles or 2 pitchers, one for each batter, ladle or pour the fillings onto the cooled crusts, at the same time, gently swirling as you fill. Use a skewer to swirl the two cheesecakes further and then chill then for at least 6 hours to set. To serve, run a small spatula on the inside of the tart ring to loosen and then place onto plates.
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