White And Dark Chocolate Spiral Cheesecake Recipes

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WHITE CHOCOLATE RASPBERRY CHEESECAKE



White Chocolate Raspberry Cheesecake image

As a dairy farmer's wife, I have experience making cheesecake. In fact, most anything containing milk products is tasty in my book. If I'm out of cream cheese, it's time to go to the grocery store! -Wendy Barkman, Breezewood, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 1h45m

Yield 12 servings.

Number Of Ingredients 12

1-1/2 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
1/3 cup sour cream
3 tablespoons all-purpose flour
1 teaspoon vanilla extract
3 large eggs, lightly beaten
1 package (10 to 12 ounces) white baking chips
1/4 cup seedless raspberry jam

Steps:

  • In a small bowl, combine the graham cracker crumbs, sugar and butter. Press onto the bottom of a greased 9-in. springform pan; set aside., In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour and vanilla. Add eggs; beat on low speed just until combined. Fold in the chips. Pour over crust. , In a microwave, melt raspberry jam; stir until smooth. Drop by teaspoonfuls over batter; cut through batter with a knife to swirl. , Place pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Place in a large baking pan; add 1 in. of hot water to larger pan., Bake at 325° for 80-85 minutes or until center is just set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Cover and refrigerate overnight. Remove sides of pan.

Nutrition Facts : Calories 403 calories, Fat 23g fat (13g saturated fat), Cholesterol 97mg cholesterol, Sodium 211mg sodium, Carbohydrate 45g carbohydrate (23g sugars, Fiber 0 fiber), Protein 6g protein.

PHILADELPHIA CHOCOLATE-VANILLA SWIRL CHEESECAKE



PHILADELPHIA Chocolate-Vanilla Swirl Cheesecake image

Enjoy a serving of this rich and indulgent cheesecake on special occasions.

Provided by Philadelphia

Categories     Trusted Brands: Recipes and Tips     Cooking with Philly Canada

Time 5h35m

Yield 24

Number Of Ingredients 8

20 cookies OREO Cookies, crushed
3 tablespoons non-hydrogenated margarine, melted
4 (250 g) packages PHILADELPHIA Brick Cream Cheese, softened
1 cup sugar
1 teaspoon vanilla
1 cup sour cream
4 large eggs eggs
6 squares BAKER'S Semi-Sweet Baking Chocolate, melted, cooled

Steps:

  • Heat oven to 325 degrees F. Mix cookie crumbs and margarine; press onto bottom of foil-lined 13x9-inch pan. Bake 10 min.
  • Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing after each just until blended.
  • Reserve 1 cup batter. Stir chocolate into remaining batter; pour over crust. Top with spoonfuls of reserved batter.
  • Swirl batters with knife. Bake 40 min. or until centre is almost set. Cool. Refrigerate 4 hours.

Nutrition Facts : Calories 280 calories, Carbohydrate 22.3 g, Cholesterol 82.3 mg, Fat 20.6 g, Fiber 0.8 g, Protein 4.9 g, SaturatedFat 10.2 g, Sodium 264.2 mg, Sugar 15.8 g

WHITE AND DARK CHOCOLATE SPIRAL CHEESECAKE



White and Dark Chocolate Spiral Cheesecake image

This recipe is originally a Karin Goren masterpiece. Karin Goren is a local Israeli food personality, always smiling, always baking the most wonderful things. I watched her do this cheesecake on her show, Sweet Secrets, and was able to recreate this wonderful dish over the past weekend. Of course, not being able to leave well enough alone, I played around with her recipe, made a few changes, and here is my version

Provided by Mirj2338

Categories     Cheesecake

Time 1h40m

Yield 16 serving(s)

Number Of Ingredients 10

150 g cookie crumbs
100 g melted butter
1 kg soft white cheese (I used 9% fat, can use cream cheese)
3/4 cup sugar
6 eggs
300 g white chocolate chips
1/3 cup cream (unwhipped)
1 tablespoon cornflour
300 g dark chocolate chips
1/3 cup cream (unwhipped)

Steps:

  • Preheat the oven to 200 degrees Celsius.
  • To make the base:.
  • Mix the cookie crumbs with the melted butter and pat into the bottom of a 26 cm diameter springform pan.
  • Place in the oven to "set" for about 7 minutes.
  • Remove and set aside to cool.
  • To make the filling base:.
  • Beat all the ingredients together until well blended.
  • Pour half into a large, 4 cup measure cup, pour the other half into another 4 cup measuring cup. Alternatively, you can use jugs, pitchers, whatever is available, as long as it has a handle and a spout.
  • Melt the white chocolate chips together with the cream and stir to blend.
  • Add the cornflour and stir again.
  • Add this mixture into one of the cheese filling jugs. Stir to blend.
  • Melt the dark chocolate chips together with the cream and stir to blend.
  • Add this mixture into the other of the cheese filling jugs. Stir to blend.
  • Okay, here comes the fun part --
  • Carefully pour a portion of the white chocolate filling into the middle of the crust.
  • Now carefully (I mean CAREFULLY) pour a portion of the dark chocolate filling into the middle of the white filling.
  • Now CAREFULLY pour some of the white chocolate filling into the dark chocolate filling.
  • Now CAREFULLY pour some of the dark chocolate filling -- okay you get the picture?.
  • Keep this up until you have a series of concentric circles. Again, I cannot mention it enough, do this carefully so you don't mess up the circles.
  • Very carefully transfer this to the oven.
  • Bake at 200 degrees C for 10 minutes.
  • Turn the oven down to 120 degrees C and bake for a further 60 minutes.
  • Turn the oven off and let the cheesecake hang out in the cooling oven for another 2 hours.
  • Transfer to the refrigerator and let it hang out there for another 24 hours.
  • When you cut slices you will have the most gorgeous white and dark "zebra-ed" portions.

Nutrition Facts : Calories 330.2, Fat 21.6, SaturatedFat 12.7, Cholesterol 106.3, Sodium 84.4, Carbohydrate 33.2, Fiber 1.1, Sugar 30.8, Protein 4.5

CHOCOLATE-SWIRLED CHEESECAKE



Chocolate-Swirled Cheesecake image

Provided by Food Network

Categories     dessert

Time 1h55m

Yield Yield: 12 servings

Number Of Ingredients 11

1 cup chocolate graham cracker crumbs
3 tablespoons butter or margarine, melted
2 tablespoons granulated sugar
Non-stick cooking spray
1 (6-ounce) package semisweet chocolate morsels
2 (8-ounce) packages cream cheese (regular or nonfat) softened
1 1/4 cups sour cream (regular or nonfat)
1 egg
2 teaspoons vanilla extract
1 cup granulated sugar
6 tablespoons all-purpose flour

Steps:

  • Preheat oven to 300 degrees. To make the crust, combine graham crackers, melted butter and sugar in a medium bowl. Mix well with a fork to combine. Press the mixture into the bottom of a 9-inch springform pan that has been coated with non-stick spray. Set aside.
  • To make the filling, melt chocolate in a double boiler or medium bowl over simmering water. Set aside to cool slightly.
  • In a large mixing bowl, combine cream cheese, sour cream, egg, and vanilla. Mix on low speed until smooth and creamy. Fold in sugar and flour. Pour filling into prepared pan.
  • Drizzle melted chocolate over surface of cheesecake. Using a toothpick swirl the chocolate into the filling, just until decorative swirls form (don't over-swirl, or you'll lose the effect).
  • Bake 1 hour, or until center is set. Turn off oven, prop open the oven door (not all the way, just slightly), and allow the cake to cool 15 minutes. Transfer pan to a wire rack and cool completely. Cover with plastic wrap and refrigerate until ready to serve.

CHEESE-SWIRL CHOCOLATE CAKE



Cheese-Swirl Chocolate Cake image

"I recently made this moist chocolate cake for my sister and her husband," shares Jennifer Bangerter of Warrensburg, Missouri. "I've never seen cake disappear so quickly! It's great with or without the pretty strawberry sauce."

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 12 servings.

Number Of Ingredients 8

1 package (8 ounces) cream cheese, softened
4 eggs
1/4 cup sugar
1/2 teaspoon vanilla extract
1 package devil's food cake mix (regular size)
1-1/4 cups water
1/2 cup canola oil
1 package (10 ounces) frozen sweetened sliced strawberries, thawed

Steps:

  • In a small bowl, combine the cream cheese, 1 egg, sugar and vanilla; set aside. In a large bowl, combine the cake mix, water, oil and remaining eggs. Beat on low speed for 30 seconds; beat on medium for 2 minutes. , Pour half of the batter into a greased 13x9-in. baking pan. Drop half of the cream cheese mixture by tablespoonfuls over the batter. Repeat layers. Cut through batter with a knife to swirl the cream cheese mixture. , Bake at 350&Deg; for 35-40 minutes or until a toothpick inserted in the center comes out clean (cake may crack). Cool on a wire rack., Meanwhile, in a blender, cover and process strawberries until pureed. Serve with cake.

Nutrition Facts : Calories 391 calories, Fat 21g fat (7g saturated fat), Cholesterol 92mg cholesterol, Sodium 409mg sodium, Carbohydrate 44g carbohydrate (27g sugars, Fiber 1g fiber), Protein 6g protein.

ESPRESSO AND CHOCOLATE SWIRL CHEESECAKE



Espresso and Chocolate Swirl Cheesecake image

Categories     Cake     Coffee     Food Processor     Mixer     Chocolate     Dessert     Bake     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 10

Number Of Ingredients 13

Crust
1 9-ounce package chocolate wafer cookies
6 tablespoons (3/4 stick) unsalted butter, melted, cooled
Filling
2 tablespoons instant espresso powder
1 tablespoon water
3 8-ounce packages cream cheese, room temperature
1 cup sugar
3 large eggs
1/4 cup (1/2 stick) unsalted butter, melted, cooled
1 tablespoon finely ground coffee
6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1/4 cup whipping cream

Steps:

  • For crust:
  • Position rack in center of oven and preheat to 400°F. Grind cookies in processor. Add butter and process using on/off turns until crumbs are moist. Press crumbs on bottom and 1 1/2 inches up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Wrap outside of pan with aluminum foil.
  • For filling:
  • In small bowl, dissolve instant espresso in 1 tablespoon water. Using electric mix, beat cream cheese in large bowl until smooth. Add sugar and continue beating until mixture is light and fluffy. Add eggs 1 at a time, beating well after each addition. Mix in espresso mixture, butter and ground coffee beans.
  • Combine chocolate and cream in heavy small saucepan. Stir over low heat until chocolate melts. Pour half of cheese filling (about 2 1/2 cups) into prepared crust. Drop 5 tablespoons melted chocolate mixture by tablespoons around edge of filling, spacing evenly. Use small sharp knife to swirl chocolate into filling. Carefully pour remaining cheese filling over. Drop remaining chocolate mixture by tablespoons into center 6 inches of filling, spacing evenly. Swirl mixtures together using tip of knife.
  • Bake cheesecake until edges are puffed and beginning to crack and top is golden brown, about 40 minutes (center will not be set). Cool on rack. Chill overnight. (Can be prepared 3 days ahead.)
  • Run small sharp knife around edge of pan to loosen cheesecake. Release pan sides. Let stand at room temperature 30 minutes. Transfer to platter and serve.

WHITE CHOCOLATE CHEESECAKE WITH DARK CHOCOLATE CREAM SAUCE



White Chocolate Cheesecake With Dark Chocolate Cream Sauce image

A departing colleague brought this into work for her last morning tea with us - it was so decadently divine she was banned from leaving until she'd shared her recipe!

Provided by JennyMidget

Categories     < 4 Hours

Time 3h30m

Yield 1 Cake

Number Of Ingredients 8

100 g digestive biscuits
50 g butter, melted
250 g cream cheese
1/2 cup caster sugar
1 3/4 cups light cream
250 g mascarpone
500 g white chocolate
125 g dark chocolate

Steps:

  • Crumble biscuits to crumbs and mix with butter.
  • Line a greased springform pan with the mixture. Refrigerate at least 30 minutes.
  • Beat sugar and cream cheese.
  • Add 1 cup of cream, stir through.
  • Add marscarpone, stir through.
  • Melt white chocolate in metal bowl over simmering water. Stir melted chocolate through mixture.
  • Spoon onto base and smooth. Refrigerate at least 3 hours.
  • To make dark chocolate sauce (optional but truly decadent!) - melt dark chocolate in metal bowl over simmering water. Stir through remaining 3/4 cup cream.
  • Slice cake to serve, spoon chocolate sauce over the top of each portion.

Nutrition Facts : Calories 6154.5, Fat 451.2, SaturatedFat 276.4, Cholesterol 729.1, Sodium 2438.8, Carbohydrate 515.2, Fiber 24.1, Sugar 397.8, Protein 85.6

MARBLED WHITE CHOCOLATE CHEESECAKE



Marbled White Chocolate Cheesecake image

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

1-1/2 cups crushed chocolate wafer cookies
3 Tbsp. butter or margarine, melted
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
3 egg s
2 oz. BAKER'S Semi-Sweet Chocolate, melted
1-1/2 pkg. (4 oz. each) BAKER'S White Chocolate (6 oz.), broken into pieces, melted

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

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