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How To make Marbeled Double Chocolate Cheesecake Squares
1/2 c Butter, softened (1 stick)
1 c Sugar, divided
1/4 ts Salt
1 c A.P. flour
1/4 c Cocoa powder
2 pk Cream cheese(8oz),softened
2 Eggs
2 ts Vanilla extract or flavor
1/2 c Chocolate topping
1/4 c Chocolate chips, melted
Heat oven to 350 F. Line 8" square baking pan with foil, extending edges over sides of pan. In a small mixing bowl, beat butter, 1/2 c. sugar and salt until smooth. Stir together flour and cocoa; gradually add to butter mixture, beating until soft dough is formed. Press dough onto bottom of prepared pan. Beat cream cheese and remaining 1./2 c. of sugar until smooth. Add eggs and vanilla; blend well. In separate bowl, mix 1 cup batter with topping, stirring wntil well blended. Pour 1 c. of topping-flavored batter over dough. Stir melted chocolate into remaining flavored batter; set aside. Gently pour vanilla batter, 1/4 c. at a time, over flavored batter. Drop tablespoonsful of reserved flavored batter ovver top; gently swirl with knife or spatula for marbled effect. Bake 35 to 40 minutes or until cheesecake is firm and top is slightly puffed. Cool completely in pan on wire rack; refrigerate. To serve, lift from pan using foil edges; cut into squares. Garnish as desired. Yield: about 20 squares
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Each bite is the perfect blend of creamy cheesecake, crisp graham cracker crust and sweet-tart raspberry.
RECIPE:
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Cheesecake Brownie FTW | Cupcake Jemma Channel
Brownie AND Cheesecake? YES PLEASE!!! The perfect pairing between this intense chocolate Brownie and the the tangy smoothness of a Vanilla Cheesecake, a match made in heaven we'd say!
It's a nice quick one tin wonder and it's a lot simpler than it may seem, so let Sally show you the way!
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10 (As in video)
For the Brownie
220g Dark Choc (70% is best)
220g Unsalted Butter
440g Caster Sugar
4 Eggs
60g Cocoa Powder
180g Plain Flour
3/4 tsp Baking Powder
3/4 tsp Salt
For the Cheesecake
500g Cream Cheese
110g Caster Sugar
2 Eggs
1/2 tsp Vanilla Extract --- GET YOURS HERE:
7
For the Brownie
110g Dark Choc (70% is best)
110g Unsalted Butter
220g Caster Sugar
2 Eggs
30g Cocoa Powder
90g Plain Flour
1/2 tsp Baking Powder
1/2 tsp Salt
For the Cheesecake
250g Cream Cheese
55g Caster Sugar
1 Eggs
1/4 tsp Vanilla Extract
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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.
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Triple chocolate mousse cake
Triple chocolate mousse cake recipe | easy chocolate mousse cake | chocolate mousse cake | chocolate mousse cake recipe | how to make chocolate mousse cake | chocolate cakes | chocolate cake recipes
#triplechocolatemoussecake #chocolatemoussecake #chocolatemoussecakerecipe #chocolatecake #chocolatecakerecipe #spicebites
Spice Bites Blog – 345
Chocolate Mousse Cake is an amazing combination of chocolate cake, This Chocolate Mousse Cake recipe is a classic! With layer of moist chocolate cake and layer of smooth and creamy chocolate mousse, all covered in dark chocolate, this mousse cake recipe so delicious & satisfying, you will enjoy every bites of it. It’s so freaking good!...
ingredients:
for the cake ;
one egg - room temperature
sugar 1/4 cup (50g)
vanilla extract 1tsp 95ml)
cooking oil 1/4 cup (60ml)
milk 1/4 cup (60ml)
flour (maida) 1/2 cup (68g)
cocoa powder 2tbsp (15g)
baking powder 1/2 tsp (2.5g)
for the dark chocolate mousse ;
whipping cream 150ml
semi sweet dark chocolate 80g
milk 1/4 cup (60ml)
gelatin or agar agar 2g (1sheet)
for the milk chocolate mousse;
whipping cream 150ml
milk chocolate 80g
milk 1/4 cup (60ml)
gelatin or agar agar 2g (1sheet)
for the white chocolate mousse;
whipping cream 150ml
white chocolate 80g
milk 1/4 cup (60ml)
gelatin or agar agar 2g (1sheet)
for top chocolate layer;
semi sweet dark chocolate 60g
milk 3tbsp (45ml)
***baking pan 8 inch
***cake ring 6 inch
***bake preheated oven at 180c for 15 to 20 minutes
*** CUP SIZE : FULL CUP 250ML | HALF CUP 125ml | 1/3 CUP 80ML | 1/4 CUP 60ML | 1 TBSP 15ML | 1/2 TBSP 7.5ML | 1 TSP 5 ML | 1/2 TSP 2.5ML ! ***
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