Chocolate Marble Cheesecake
by Dogwood Crafters, Chef: Brenda Anders
Ingredients
3 (8 ounce) packages cream cheese - softened
3 (14 ounce cans sweetened condensed milk
3 eggs
2 teaspoons vanilla extract
2 teaspoons almond extract
3 (one ounce squares semi-sweet chocolate
2 cups graham or chocolate crumbs
1/2 Cup sugar
1 stick melted butter
Instructions
Mix crust ingredients and pat into bottom of pan.Beat softened cream cheese until fluffy. Beat in sweetened condensed milk, one can at a time.Add eggs, vanilla and almost extract. Pour into a spring-form pan over graham crust. RESERVE 1/2 cup batter, add melted chocolate squares and stir well. Drop by spoonfuls into batter. Swirl with a table knife to slightly mix and marble flavors. Bake at 300 degrees for 50 minutes or until set.Let completely cool before releasing the spring form pan.
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The Best New York Cheesecake Recipe | Emojoie Cuisine
▼Ingredients
Ø18cm
120g biscuits
60g melted butter
400g creamcheese (Full fat)
120g granulated sugar
200g sour cream or 100g heavy cream + 100g yogurt
150ml heavy cream
2 eggs
2tbsp corn starch
1.5tbsp vanilla extract
1/4 lemon juice
200g raspberres
40g granulated sugar
1tbsp water
Conversion guide
18 cm (7 inch) → 21 cm (8.2 inch) Ingredients 1.5 times
180 ° C for 30 min, 150 ° C ”40 to 45 min”, then turning off the oven and wait for 60 min.
18 cm (7 inch) → 24 cm (9.4 inch) Ingredients 2 times
180 ° C for 30 min, 150 ° C ”50 to 60 min”, then turning off the oven and wait for 60 min.
18 cm (7 inch) → 15 cm (6 inch) Ingredients 0.66 to 0.7 times
180 ° C for 30 min, 150 ° C ”20 to 25 min”, then turning off the oven and wait for 60 min.
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-Français
Ø18cm
Biscuits 120g
60g de beurre fondu
400g de à cream cheese 30% de MG (
KIRI ou M&S Full Fat Soft Cheese)
120g de sucre
200 g de crème fraîche épaisse ou sour cream
150ml de crème liquide entière
2 oeufs
2 cuillères à soupe d'amidon de maïs
1,5 cuillère à soupe d'extrait de vanille
1/4 jus de citron
200g de framboises
40g de sucre cristallisé
1 cuillère à soupe d'eau
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-Español
Ø18cm
120g de galletas
60g de margarina derretida
400 g de queso crema
120g de azucar blanca
200g de crema agria
150g de crema espesa
2 huevos
2 cucharadas de maizena
1 1/2 cucharada de vainilla
1/4 de jugo de limon
200g de frambuesas
40g de azúcar blanca y 1 cucharada de agua.
----------------------------------------------------------------------------------------------
■18cmケーキ型の分量
ビスケット 120g
溶かしバター 60g
クリームチーズ 400g
グラニュー糖 120g
サワークリーム 200g
又は 生クリーム100mlとヨーグルト100gで代用可
生クリーム 150ml(植物性生クリーム不可)
卵 2個
コーンスターチ 大さじ2
バニラエクストラクト大さじ1.5 又はバニラエッセンス数滴
レモン汁 1/4個分
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Emojoie Cuisine Recipe Book(In Japanese)
Recipe Low Carb Marble Cheesecake
Recipe - Low Carb Marble Cheesecake
INGREDIENTS:
●1 cup pecan halves , ground in food processor 1 -2 tablespoon butter , melted
●1 -3 teaspoon brown Sugar Twin
●3 (8 ounce) packages cream cheese , softened
●3/4-1 cup Splenda sugar substitute , plus
●3 teaspoons Splenda sugar substitute
●1 teaspoon vanilla extract
●3 eggs
●1 ounce unsweetened chocolate or 3 tablespoons cocoa
HOW TO MAKE KETO CREAM CHEESE CHOCOLATE CAKE - SOFT, MOIST & DELICIOUS !
Links to purchase books
Click this link to purchase in e-book format only;
@
1. The Ultimate Keto Bread Recipes
2. The Ultimate Low Carb / Keto Cake Recipe
3. The Ultimate Keto Cookbook
**********
Links to purchase products via Amazon
Books available in Kindel, Paperback & Hardcover formats;
The Ultimate Keto Bread Recipes by Elsie Yan (
The Ultimate Low Carb/Keto Cake Recipes by Elsie Yan (
The Ultimate Keto Cookbook by Elsie Yan (
**********
It's cream cheese week so here's another cake made with cream cheese and chocolate - a delicious combo! I just love the color contrast and the smiley face haha... The cake is so soft, moist, flavorful.
and delicious. You would have known by now that I am a strong advocate for coconut flour as it is healthier, cheaper and much lower in carbs. Hence, this cake is made of coconut flour but in case you're not a fan of it, I have provided the option for almond flour at the written recipe below.
The recipe can be viewed and printed at this link;
NUTRITION INFO
Note : This is just a guide only. If you have a carb manager app, please refer to it.
[ Total servings = 15 ]
Per serving ;
Net carb = 1.6
Calories = 179
Total fat = 18 g
Protein = 3.6 g
INGREDIENTS
FOR CREAM CHEESE BATTER
Cream cheese (softened) = 180 g / 1 1/2 cup
Lakanto Powdered sweetener = 24 g / 1/4 cup
Egg yolks = 2 large (room temp)
Coconut flour = 10 g / 1 tbsp [ OR Almond flour = 20 g / 2 tbsp ]
FOR CHOCOLATE BATTER
Coconut flour = 60 g / 1/2 cup [ OR Almond flour = 240 g / 2 cups ]
Butter (room temperature) = 160 g / 2/3 cup
Erythritol = 60 to 100 g / 1/4 to 1/2 cup
Whole eggs = 4 large (room temp)
Cocoa powder (unsweetened) = 30 g / 4 tbsp
Baking powder = 2 tsp
Whipping cream = 160 ml / 0.7 cup
DIRECTIONS
1. Preheat the oven to 350F or 180C.
2. In a bowl, mix the cream cheese and powdered sweetener with a spatula until well combined. Add egg yolks and mix until combined. Finally, add the coconut flour and mix until well combined. Set aside.
3. In another bowl, whisk the butter and erythritol until fluffy and the butter has turned into a pale color. You can opt to use a hand held mixer to do this too.
4. Add eggs one a time and whisk until well combine.
5. Sieve the coconut flour, cocoa powder and baking powder into the batter. Fold to combine.
6. Add the whipping cream and fold until a thick and smooth consistency.
7. Spoon half the chocolate batter into an 8x4 loaf pan lined with parchment paper. Spread evenly with a spoon or spatula.
8. Spoon half the cream cheese batter on top of the chocolate layer at the middle section only. Spread slightly but do not spread until the sides.
9. Cover with the balance of the chocolate batter and spread evenly.
10. Top with the balance of the cream cheese batter just at the middle only. Then use a wooden skewer to create patterns.
11. Bake at the middle rack for 40 to 50 minutes or until cooked and a wooden skewer comes out clean. If the top is browning too fast, cover with foil. I made a mistake by not covering the top, hence the cake was a little burnt at the sides as you can see in the video.
12. Let the cake cool completely before slicing.
13. The cake can be refrigerated up to 1 week and frozen for months.
Boozy Keto Chocolate Cheesecake Cups | Low Carb St Patrick's Day Dessert
With just s few simple steps, you'll be toasting with these boozy keto chocolate cheesecake bites all St. Patrick's Day.
???? SUBSCRIBE for more KETO recipes:
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Full recipe:
Sugar free chocolate chips:
There is no better way to celebrate St. Patrick's Day than a boozy keto chocolate cheesecake cup. By combining our dark or milk chocolate chips with cream cheese and our very own keto vanilla whipped cream you can create the perfect creamy cheesecake filling to top on any brownie cup.
So kick back, count your four-leaf clovers and enjoy this delicious, chocolatey low carb treat!
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The official YouTube channel of ChocZero, the first keto friendly chocolate that's sugar free with NO sugar alcohols. Eating low carb doesn't mean you have to sacrifice taste.
#ketorecipes #ketodessert #boozydessert
Cheesecake and Brownies Combo that Melts in Your Mouth | Marble Cheesecake Brownies
Gracious Treatz at YOUTUBE.com
Marble Cheesecake Brownies | Egg Version – I know I’ve just made the eggless version last week. I thought the eggless version is good enough, I could escape from the egg version. Since there are quite a request on this, I’ll just do it anyway. Pretty similar texture to the eggless version which I’ve just made, taste wise also pretty close. Give me your comment down below in the comment box what you think about both the versions, which one you prefer. Enjoy!
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FOR FULL RECIPE, please visit my blog at
Ingredients:
• Brownie Layer
200g [1½ cup] dark chocolate, compound coins chocolates (although I provided the cup measurement, but I do recommend that you used a weighing scale for the chocolate, because chocolate comes with various forms. They can be in chips or chunks or coins like mine, all could weigh differently in cups.
115g [½ cup] unsalted butter
50g [¼ cup] white sugar
50g [¼ cup] brown sugar
2 large eggs
1 tsp vanilla extract
½ tsp salt
90g [¾ cup] all-purpose flour
25g [¼ cup] cocoa powder
• Cheesecake layer
300g [1⅓ cup] cream cheese, room temp
30g [2 tbsp] fine sugar
1 tsp vanilla extract
2 eggs (medium or large is fine)
Instructions:
1. In a bowl, add chocolate and butter. Melt them over a double boiler. Be careful do not apply to strong heat as it can affect the chocolate texture and will not be smooth. Make sure they are well melted. Set aside for cooling.
2. In a large mixing bowl, add the sugars and eggs. I recommend to use an electric mixer. Mix on high speed until the batter is creamy, pale and volume doubled.
3. Add in vanilla extract and salt. Mix until combined.
4. Add in the melted chocolate mixture. Mix until well combined.
5. Sift in the dry ingredients, flour and cocoa powder. Fold in until combined. Do not over mix.
6. Scoop out 2 tablespoon of the brownie batter into a small bowl. Set it aside for later use.
7. Transfer the remaining batter into an 8x8 inch prepared pan, grease and lined with parchment paper. Level the surface with the spatula.
8. Set aside for time being while working on the cheesecake layer.
9. In a mixing bowl, add cream cheese (room temperature or softened). Use a spatula to soften by pressing and folding.
10. Add in the sugar and vanilla extract. Mix vigorously until well combined.
11. Add eggs, one at a time. Mix until combined.
12. Transfer the cheese batter on top of the brownies layer. Even the surface.
13. From the 2 tablespoon scoop of brownie batter just now, add 2 teaspoon of hot water. Mix until well combined. Place the small dollops in random spots on the cheese batter. Use a skewer to draw the floral art.
14. Bake in preheated oven at 160°C/320°F for 35 minutes.
15. Let the cake cool in the pan. Then refrigerate for 1-2 hours to firm up the cheesecake and before slicing.
16. Cake will be ready to serve.
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