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How To make Marbled Double Chocolate Cheesecake Squares
1/2 c Butter, softened
1 c Sugar, divided
1/4 t Salt
1 c All-purpose flour
1/4 c HERSHEY'S Cocoa
2 pk Cream cheese, softened
2 Eggs
2 t Vanilla extract
1/2 c HERSHEY'S Chocolate Shoppe
-Topping, at room temp. 1/4 c HERSHEY'S Semi-Sweet
-Chocolate Chips, melted Heat oven to 350'F. Line a 8" or 9" square baking pan with foil, extending edges over sides of pan. In a small mixing bowl, beat butter, 1/2 cup 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 cup sugar until smooth. Add eggs and vanilla; blend well. In separate bowl, mix 1 cup batter with topping, stirring until well blended. Pour 1 cup of topping-flavored batter over dough. Stir melted chocolate into remaining flavored batter. Drop tablespoonfuls of reserved flavored batter over top, gently swirl with knife or spatula for marbled effect. Bake 35-40 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. About 20 squares.
How To make Marbled Double Chocolate Cheesecake Squares's Videos
Easy chocolate marble shard toppers for your slice of cheesecake!
Place your left-over marble shards in a sealed container for when you or the kids need something sweet.
Ingredients
• Patisserie Chocolate cheesecake
• 250g white chocolate (broken into blocks)
• 250g dark chocolate (broken into blocks)
• Raspberries (1 per cake)
1. Thaw your Patisserie chocolate cheesecake as per the instructions on the box.
2. In the meantime, double boil or microwave the white and dark cooking chocolate for 1 minute at a time, until the chocolate has melted.
3. Line a baking tray with baking paper and spray the baking paper with non-stick spray.
Pour the melted dark chocolate directly onto the baking sheet. Repeat the same with the melted white chocolate, drizzling it over the dark chocolate.
(Note: There is no particular patterns, just pour and do your magic! )
4. Now, using a spoon spread and mix the melted chocolate by swirling the spoon across the surface of the chocolate. Keep it in the fridge for 15 minutes or until you need it.
5. With a knife, cut the set chocolate into different shapes. Then, chop up 1 to 2 blocks of chocolate and sprinkle on the top of each slice.
6. Now wedge the topper into your thawed chocolate cheesecake and decorate with a raspberry for a pop of colour!
Visit the links below for more fun recipe:
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#droetker #patisserie #frozencake #cheesecake #toppers
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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Double-Chocolate Cheesecake Squares
Easy, quick cheesecake minis made in your Brownie Pan!
Eggless Marble Cheesecake Brownies
Eggless Marble Cheesecake Brownies – This is on top of another level of brownies. This is such a delectable cake, creamy on the top (cheesecake) and gooey on the bottom (brownies). The flavour combination is incredible when it comes to cream cheese and chocolate. Having a slice of this with a glass of milk is heavenly. On top of all these, guys it’s “eggless”. Honestly, I feel not much of difference in terms of taste if I were to make an egg version vs the eggless, because I can’t tell the difference. I hope this will inspire you to give it a try. Enjoy!
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Ingredients:
I’m using 8x8 inch round pan
• 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.
60g [¼ cup] unsalted butter
180g [¾ cup] plain yogurt
50g [¼ cup] brown sugar
50g [¼ cup] white sugar
1 tsp vanilla extract
½ tsp salt
120g [½ cup] all-purpose flour
25g [¼ cup] cocoa powder
¼ tsp baking powder
¼ tsp baking soda
• Cheesecake layer
300g [1⅓ cup] cream cheese, room temp
50g [¼ cup] fine sugar
140g [½ cup + 1 tbsp] plain yogurt
1 tsp vanilla extract
60g [¼ cup] whipping cream
10g [1½ tbsp] cornstarch
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 yogurt. Mix on vigorously until the batter well combined.
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, cocoa powder, baking powder and baking soda. 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, yogurt and vanilla extract. Mix vigorously until well combined.
11. Add in the whipping cream, mix until combined.
12. Sift in the cornstarch. Fold until well combined.
13. Transfer the cheese batter on top of the brownies layer. Even the surface.
14. 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.
15. Bake in preheated oven at 160°C/320°F for 35 minutes.
16. Let the cake cool in the pan. Then refrigerate for 1-2 hours to firm up the cheesecake and before slicing.
17. Cake will be ready to serve.
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How to make a double chocolate cheesecake (simple)
Sorry i cut out the ingredients in the video they are further down in the description
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Ingredients
175g digestive biscuits
50g butter, melted
300g cream cheese
200g mascarpone
300g milk chocolate, melted
100g dark chocolate, melted
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Brownie Cheesecake
Brownie Cheesecake is a combination of two of your favorite sweet treats. This is the perfect cheesecake for brownie lovers or vice versa. Brownie cheesecake is made of cakey, chocolately brownies that have been intensified with the combination of cheesecake. If you are looking for a quick and easy brownie cheesecake recipe then this is a recipe to try.
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