MARBLE CHEESECAKE
Provided by Food Network Kitchen
Categories dessert
Time 2h35m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F.
- For the crust: In a large bowl, combine the graham cracker crumbs, butter and sugar. Press into a 9-inch springform pan, pushing the crumbs up the sides. Put the pan in the freezer to chill.
- For the filling: Microwave the chocolate and butter in a microwave-safe bowl until melted, about 1 minute. Set aside.
- Beat together the cream cheese, sugar and vanilla in a large bowl with an electric mixer on medium speed until light and fluffy. Beat in the eggs 1 at a time until well combined. Mix in the cream. Transfer 2 to 3 cups of the batter to a smaller bowl and stir in the melted chocolate mixture. Pour the remaining batter into the chilled crust. Drizzle in the chocolate batter and swirl with a knife.
- Bake for 15 minutes, then reduce the oven temperature to 300 degrees F and bake until the outside is set and the very center just wobbles slightly, about another hour. Turn off the oven and let the cheesecake cool in the oven for 30 minutes. Serve at room temperature or chilled.
MARBLED WHITE CHOCOLATE CHEESECAKE
Melted white and dark chocolates are each stirred into half of a rich cheesecake batter, then swirled together for a pretty marbleized look.
Provided by My Food and Family
Categories Dairy
Time 4h55m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F if using a silver 9-inch springform pan (or to 325°F if using a dark nonstick 9-inch springform pan). Mix crushed wafers and butter. Press firmly onto bottom of pan. Bake 10 minutes.
- Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Remove 1 cup of the cream cheese mixture; place in small bowl. Add melted semi-sweet chocolate; stir until well blended. Add melted white chocolate to remaining cream cheese mixture; mix well. Spoon semi-sweet and white chocolate mixtures alternately over crust. Swirl with knife to marbleize.
- Bake 40 minutes or until center is almost set. Run small knife or spatula around side of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Garnish as desired. Store leftover cheesecake in refrigerator.
Nutrition Facts : Calories 430, Fat 31 g, SaturatedFat 19 g, TransFat 0 g, Cholesterol 125 mg, Sodium 360 mg, Carbohydrate 31 g, Fiber 1 g, Sugar 24 g, Protein 7 g
CHOCOLATE FROSTED MARBLE CHEESECAKE
Marble cheesecake with chocolate crumb crust and chocolate sour cream frosting.
Provided by Karen
Categories Desserts Cakes Cheesecake Recipes Chocolate Cheesecake Recipes
Time 3h20m
Yield 16
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Wrap the outside of a 10-inch springform pan with aluminum foil.
- Mix the chocolate graham cracker crumbs, 3 tablespoons sugar, and the butter in a bowl until thoroughly combined; press into the bottom of the springform pan.
- Bake the crust in the preheated oven for 10 minutes. Remove the pan from the oven. Turn the oven's heat up to 350 degrees F (175 degrees C).
- In a mixing bowl, beat the cream cheese for a few seconds with an electric mixer set on medium speed until fluffy and smooth. Beat in 3/4 cup sugar and the flour until the mixture is smooth; beat in the eggs, one at a time, followed by the milk and vanilla extract. Beat the cream cheese filling until very smooth and well combined, about 3 minutes.
- Spoon 2/3 of the cream cheese filling into the springform pan in an even layer over the crust. Melt 3 ounces of chocolate chips over low heat in a saucepan, stirring constantly until smooth, and mix in the remaining third of the filling. Pour the chocolate filling in a swirl pattern over the white filling; use a table knife to cut through the filling and swirl it into a decorative marble design.
- Place the springform pan into a roasting pan and add enough water to the roasting pan to reach 1 inch deep. Place the springform pan with the roasting pan water bath into the oven and bake until the filling is set, 40 to 45 minutes.
- When finished baking, remove the springform pan from the water bath and set the pan onto a cooling rack for 10 minutes; remove foil from around the pan. Loosen the edge of the cheesecake from the pan with a thin, sharp knife. Release the spring from the pan, remove the ring, and allow the cheesecake to cool for 15 more minutes. Wrap the cheesecake in plastic wrap and refrigerate until cold, at least 2 hours.
- To make frosting, melt 8 ounces of chocolate chips in a saucepan over low heat, stirring until smooth, and mix in the sour cream until smooth and well combined. Frost the cheesecake with the frosting and refrigerate 10 minutes to set the frosting before serving. Refrigerate leftovers.
Nutrition Facts : Calories 363.6 calories, Carbohydrate 28.9 g, Cholesterol 93.1 mg, Fat 26.6 g, Fiber 1.2 g, Protein 5.9 g, SaturatedFat 16 g, Sodium 191.7 mg, Sugar 23.5 g
AMY'S MARVELOUS MARBLED CHEESECAKE
Delicious chocolate cheesecake swirled in creamy vanilla batter and layered on a crumbly chocolate graham cracker crust.
Provided by Amy
Categories Desserts Cakes Holiday Cake Recipes
Time 1h10m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F (165 degrees C). In a medium bowl, combine graham cracker crumbs and butter. Mix well and press into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes. In a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth.
- In a large bowl, beat the softened cream cheese, sugar and vanilla until creamy and smooth. Blend in the eggs one at a time. Remove 1 cup of cream cheese mixture and combine with melted chocolate.
- Spread plain batter into the crust. Drop the chocolate mixture randomly over the top. With the tip of a knife, Swirl the batter to create a marble effect.
- Bake in the preheated oven for 30 to 35 minutes, or until center is set. Cool to room temperature, then refrigerate for 3 hours or overnight before serving.
Nutrition Facts : Calories 277.3 calories, Carbohydrate 17.2 g, Cholesterol 87.3 mg, Fat 21.8 g, Fiber 0.3 g, Protein 4.7 g, SaturatedFat 12.9 g, Sodium 214.6 mg, Sugar 12.7 g
WHITE CHOCOLATE PUMPKIN CHEESECAKE
The title explains it all! 3 favorites in one dish, who could ask for more? And it actually works really well together!
Provided by Candace Michelle
Categories Cheesecake
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- In a small bowl, combine gingersnap crumbs (or graham cracker crumbs) with butter. Press into the bottom of a greased 9-in springform pan. Set aside.
- in a large mixing bowl, beat cream cheese and sugar until smooth. Add eggs and vanilla; beat on low speed until combined.Stir in melted chocolate.
- Combine the pumpkin and spices in a seperate bowl; gently fold into cream cheese mixture. Pour over crust.
- Place the pan on a baking sheet and bake at 350 for 55-60 minutes or until center is set. Cool on a wire rack for 10 minutes.
- Combine topping ingredients and spread in a shallow baking pan. Bake for 10 minutes, or until golden. Be sure to stir a couple times so the almonds get toasted evenly. Cool.
- Run a knife under hot water, then around the edge of the pan to loosen cake. Cool for an hour in the refrigerator. Before serving, sprinkle topping over individual servings. Store extra in a container or ziploc bag.
- *I don't care for gingersnaps, so I use cinnamon flavored graham crackers for my crust!
Nutrition Facts : Calories 404, Fat 30.6, SaturatedFat 18.8, Cholesterol 132.2, Sodium 274.2, Carbohydrate 27.1, Fiber 0.6, Sugar 24.8, Protein 6.8
MARBLE CHEESECAKE
Make and share this Marble Cheesecake recipe from Food.com.
Provided by Barefoot Beachcomber
Categories Cheesecake
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Combine crumbs, sugar, and margarine; press onto bottom of 9-inch Spring- form cake pan.
- Bake at 350 degrees F., 10 minutes.
- Combine cream cheese, sugar and vanilla, beating at medium speed on electric mixer until well blended.
- Add eggs, one at a time, mixing well after each addition.
- Blend chocolate into 1 cup batter.
- Spoon plain and chocolate batters alternately over crust; cutting through batters with knife several times for the marble effect.
- Bake at 450 degrees F., 10 minutes.
- Reduce oven temperature to 250 degrees F.; continue baking 30 additional minutes.
- Loosen cake from rim of pan; cool before removing rim of pan.
- Chill.
Nutrition Facts : Calories 408.6, Fat 30.5, SaturatedFat 15.4, Cholesterol 130.8, Sodium 321, Carbohydrate 29.1, Fiber 0.7, Sugar 23.7, Protein 6.9
MARBLED CHOCOLATE CHEESECAKE
Very pretty frosted like a cake with the top edge piped with a star tip. Found this recipe in a pack of recipes from Great American Home Baking. You can make the cheesecake up to 2 to 3 days in advance, frosting it the day you want to serve it.
Provided by SharleneW
Categories Cheesecake
Time 3h20m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- To prepare crust: In a medium bowl, mix together chocolate crumbs and melted butter until well blended.
- Press into a 9-inch springform pan.
- Preheat oven to 300°F.
- To prepare filling: In a large bowl, beat together cream cheese, sugar, and eggs at medium speed until smooth and fluffy.
- Spoon half of cream cheese mixture into crust.
- Stir chocolate into remaining cream cheese mixture until well blended.
- Spoon over batter in crust.
- Run a butter knife (careful not to touch crust) in a"S" curve through batter ONCE.
- Bake cheesecake for 50 minutes.
- Transfer pan to wire rack to cool completely.
- After cooled, transfer cheesecake to serving plate, cover with plastic wrap and chill for at at least 2hours.
- Uncover cheesecake; carefully remove the side of pan.
- To prepare frosting, in a small bowl, mix chocolate and sour cream.
- Spread over cheesecake.
- Chill briefly until frosting is set.
Nutrition Facts : Calories 797.2, Fat 61.8, SaturatedFat 36.4, Cholesterol 251.7, Sodium 523.4, Carbohydrate 56.9, Fiber 5.7, Sugar 34, Protein 16.4
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- Beat cream cheese, 3/4 cup sugar, sour cream and 2 teaspoons vanilla in large bowl on medium speed of mixer until smooth. Gradually add flour, beating just until blended. Add eggs, one at a time, beating well after each addition.
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