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.
NEW YORK STYLE MARBLE CHEESECAKE WITH CHOCOLATE CRUST
The best homemade cheesecake you'll ever have! You can substitute vanilla wafers or a shortbread cookie for the crust. Also can vary the flavorings with raspberry, Amaretto, etc.
Provided by Monica in PA
Categories Cheesecake
Time 1h10m
Yield 1 large cheesecake
Number Of Ingredients 9
Steps:
- Cream together cream cheese& eggs.
- Make sure they are both at room temperature.
- if possible this will prevent lumps.
- Add in sugar and vanilla and mix.
- In separate bowl, combine crushed cookies with melted butter.
- In large springform pan, press the cookies mixture only in the bottom of the pan (Not the sides).
- Reserve 1/4 of the batter and set aside.
- Pour remaining batter into the pan on top of crust.
- Take reserved mixture and mix in melted choc.
- Swirl in this chocolate mixture by pouring it on top of the white batter and using a knife to make a swirl pattern.
- Bake at 300°F for 50 minutes.
- Let cool for 2 hours.
- Combine 6 oz of chocolate chips and sour cream and ice cooled cake.
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
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
MARBLE CHEESECAKE
Provided by Food Network
Categories dessert
Time 1h45m
Yield 12 to 16 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees F. Grease a 10-inch spring form pan.
- If needed, use a rolling pin with the cookie crumbs in a sealable plastic bag to crush them. Blend the cookie crumbs with the melted butter, press it into the bottom of the pan, and chill.
- In a mixer with a whisk attachment, place the softened cream cheese and whip it. Add the sugar and continue to mix until blended. Add the flour and salt and blend. Add the yolks and eggs gradually, scraping in between then add the vanilla. Add 3/4 cup of the sour cream and mix in. Take off 2 cups of the mixture and set aside.
- In a small bowl, whisk the remaining 1/4 cup sour cream with the cooled melted chocolate then whisk it into the reserved 2 cups of filling. Pour a layer of the vanilla filling into the bottom of the pan about 1-inch thick. By large spoonfuls, alternate the 2 fillings to fill the spring form pan. Using the flat face of an icing spatula, swirl the 2 batters slightly to marbleize it.
- Bake at 450 degrees F for 15 minutes, then turn the oven down to 250 degrees F and bake for 1 more hour. Then, turn the oven off and let it cool in the oven 1 hour. The cake will still shimmy, but it is done, it will set up as it chills. Refrigerate the cake overnight. Remove from the spring form pan, slice with a hot, dry knife, and serve.
- Notes about the recipe: I had to make 6 cheesecakes a day when I was pastry chef at the Strathallen Hotel in Rochester New York. Just to rotate them halfway through the baking was a major production. I didn't have may own baking oven so had to use the ones on our very busy hot line. It was a trick just to keep the guys (cooks) from changing the temperatures on my ovens because they always last them to 500. And then to get them to move so I could kneel in front of the ovens to juggle the cakes around...forget it. So I'd have to yell out "ROTATE!" and get everyone away from the oven while I kneeled in front of them to do the rotation ballet of hot shimmying cheesecakes with dry towels (a hot commodity in kitchens). My knees on my chef's pans were always dirty and that was why.
CHOCOLATE ALMOND MARBLE CHEESECAKE
Almond flavored cheesecake with bittersweet chocolate swirled through for a marbled effect.
Provided by Steve DeGroof
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 2h10m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine cookie crumbs, almonds, 1/4 cup sugar and melted butter. Mix well. Press into the bottom and halfway up the sides of a 10 inch springform pan.
- In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
- In a large bowl, beat the cream cheese and 1 cup sugar until smooth. Beat in the eggs one at a time. Fold in the almond extract and sour cream. Pour 1 1/2 cups of the filling into a smaller bowl. Stir the melted chocolate into the smaller bowl, then fold loosely back into plain filling. Pour into crust. With the tip of a knife, swirl the filling to create a marbled effect.
- Bake in the preheated oven for 40 minutes. Turn off oven and let cake cool in oven for 1 hour, with the door closed. Cool at room temperature, then refrigerate overnight.
Nutrition Facts : Calories 421.4 calories, Carbohydrate 36.4 g, Cholesterol 94.1 mg, Fat 28.7 g, Fiber 1.5 g, Protein 6.6 g, SaturatedFat 15.9 g, Sodium 274 mg, Sugar 24.5 g
CHOCOLATE MARBLE CHEESECAKE
Provided by Georgia Downard
Categories Cake Coffee Food Processor Chocolate Dessert Bake Low Fat Cream Cheese Ricotta Almond Amaretto Chill Healthy Sour Cream Self
Number Of Ingredients 18
Steps:
- Heat oven to 350°. Toast almonds on a small baking sheet for 10 minutes, stirring occasionally. Remove from oven; reduce heat to 325°. Coat an 8-inch springform pan with cooking spray. Wrap outside of pan in foil to prevent seepage. Process chocolate wafers and almonds in a food processor until fine crumbs. Sprinkle 2 to 3 tablespoon crumbs onto bottom of pan (just enough to coat bottom lightly). Shake pan to distribute evenly. Reserve remaining crumbs.
- Filling:
- Purée ricotta in a food processor until smooth, about 1 minute. Add cream cheese, sugar, sour cream, egg, egg whites, almond extract, flour and salt; puree until smooth. Whisk amaretto, if desired (or same amount of hot water), 2 tablespoon hot water, cocoa powder and espresso powder in a bowl until well combined. Stir in chocolate chips. Stir 1 cup plain filling into chocolate mixture. Set aside. Pour remaining plain filling into prepared pan. Drizzle chocolate filling in a circular pattern over plain filling. Using a knife, make circular strokes to create swirls in the plain filling. Add 1 inch hot water to a shallow baking pan; place springform pan in baking pan. Bake until cheesecake is firm around the edge and slightly soft in the center, 45 to 55 minutes. Run a knife around inside of pan. Remove foil; let cool on a rack. Chill 6 hours or overnight before removing sides of pan. Press reserved crumbs onto side of cheesecake.
PUMPKIN MARBLE CHEESECAKE W/ CHOCOLATE MOUSSE
I got this recipe somewhere, off a can, or label or something, years ago. I've made many modifications since then and though I would share. Note: I've written this recipe to make 1 cake, but I usually make 2 cakes whenever I make this, because you end up using a lot of portions of items and with 2 cakes you use up all of what you buy.
Provided by Bopp5018
Categories Cheesecake
Time 2h35m
Yield 10-12 serving(s)
Number Of Ingredients 13
Steps:
- Crust:.
- Finely chop/grind Gingersnap cookies to create crust from the crumbs. 1 1/2 boxes of cookies will make approximately 4 cups of crumbs.
- Slowly add margarine to crumbs, while mixing. Use more margarine as needed to make crust stick to pan.
- Press crust mixture onto spring-form pan, all the way up the sides of pan.
- Bake crust at 350 degrees Fahrenheit for 10 minutes.
- Cake:.
- Combine softened cream cheese, 1/2 Cup (only) sugar, vanilla.
- Mix at medium speed until smooth/well-blended.
- Add eggs, one at a time, mixing well after each addition.
- Put aside 1 Cup of this batter and chill in fridge.
- Add remaining 1/4 Cup sugar, pumpkin, and spices to remaining batter and mix well.
- Chill pumpkin batter in fridge as well (Chilling is not necessary, but it helps maintain the layers in the next step).
- Alternately layer pumpkin and cream cheese batters over crust.
- Cut through the batters with a knife several times for a marble effect.
- Bake pie at 350 degrees Fahrenheit for 55 minutes.
- Loosen cake from sides of pan and cool before removing from pan completely.
- Topping:.
- Mix softened cream cheese and frosting together until well-blended.
- Fold in cool whip.
- Put topping on cooled cake; it should reach just under the top of the crust.
- Shave/grate chocolate bar and add on top of whipped topping for garnish.
- Also, if crust is still too tall, even out crust with knife and garnish topping cake with bits of crust as well.
- Keep refridgerated until served.
Nutrition Facts : Calories 766, Fat 43.3, SaturatedFat 21.8, Cholesterol 125.8, Sodium 777.1, Carbohydrate 86.8, Fiber 2.4, Sugar 46.9, Protein 10.6
CHOCOLATE-PUMPKIN MARBLE CHEESECAKE
You might make this Chocolate Pumpkin Marble Cheesecake for the first time during the holidays. But it's really a crowd-pleaser at any time of year.
Provided by My Food and Family
Categories Dairy
Time 6h30m
Yield 16 servings
Number Of Ingredients 9
Steps:
- Heat oven to 325°F.
- Mix cookie crumbs, sugar and butter until blended; press onto bottom and 1-1/2 inches up side of 9-inch springform pan. Bake 10 min.
- Reduce oven temperature to 300°F. Beat cream cheese and milk in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended.
- Remove 1-1/2 cups batter; stir in melted chocolate. Add pumpkin and spice to remaining batter in bowl; mix well. Pour half the pumpkin batter over crust; top with spoonfuls of chocolate batter. Repeat layers. Swirl batters gently with knife.
- Bake 1 hour to 1 hour 5 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
Nutrition Facts : Calories 360, Fat 24 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 105 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g
EASY LEMON MARBLE CHEESECAKE
Recipe courtesy of Alice Medrich and Food Network. Make this cheesecake one day before serving. Original recipe: http://www.foodnetwork.com/recipes/lemon-marble-cheesecake-recipe.html
Provided by Food.com
Categories Cheesecake
Time 14h45m
Yield 1 cheesecake, 10-12 serving(s)
Number Of Ingredients 13
Steps:
- Make the lemon curd: Combine the lemon zest, juice, and sugar in a small saucepan and bring to a simmer. Meanwhile beat the egg until light in a small bowl. Beat some of the hot lemon mixture into the egg. Scrape the egg mixture back into the saucepan. Cook, stirring constantly and reaching all over the bottom and sides of the pan, until the mixture barely starts to simmer around the edges. Continue to cook and stir for about 15 seconds. Pour through a strainer set over a clean bowl. Stir in the vanilla. Cool to room temperature.
- Make the cheesecake batter: Position rack in lower third of oven and preheat to 350 degrees. Place a round of parchment paper in the bottom of the cake pan and spray sides of pan with vegetable oil spray. Put water kettle on to boil for baking procedure.
- Process the cottage cheese in a food processor for 2 1/2 to 3 minutes or until silky smooth, scraping the sides and bottom of the bowl once or twice as necessary. Set aside.
- In a small microwave safe bowl, soften the Neufchatel cheese in microwave on high for about 30 seconds. Or, warm gently in the top of a double boiler. Stir until smooth. Scrape into the processor. Add the eggs, sugar, vanilla, lemon juice, and salt. Pulse until incorporated and perfectly smooth. Do not over process.
- Scrape the batter into the prepared pan. Distribute slightly rounded tablespoons of lemon curd evenly over the cheesecake batter. Using a table knife or teaspoon, use circular strokes to marble the batters until nicely but not to completely mingled.
- Slide oven rack part way out. Place cheesecake pan in baking dish or skillet and set on oven rack. Carefully pour boiling water around the pan to a depth of about 1-inch. Slide oven rack in gently to avoid sloshing. Bake until cheesecake has puffed and risen slightly and is just beginning to shrink from the edges of the pan, about 40 to 45 minutes. Remove cheesecake from water bath and cool on a rack. When completely cool, cover and chill for at least 12 hours or up to 2 days before serving.
- To unmold and serve: Cover the pan with tightly stretched plastic wrap. Place a flat dish on top of plastic. Invert pan and dish and rap the pan gently until cheesecake is released from pan. Remove pan and peel parchment liner from bottom of cake. Place cake circle or serving plate on the cake and carefully invert so that cake is right side up. Remove plastic wrap. Press crumbs around sides of cake. Cut with a sharp thin knife. Dip the knife in hot water and wipe it dry between cuts.
- TIPS:.
- The suave texture of this cheesecake relies on ultra smooth cottage cheese. This requires a food processor and at least 2 1/2 to 3 minutes of processing, no cheating.
- Once the Neufchatel Cheese has been added, pulse only enough to incorporate. over processing thins the batter.
- If you use nonfat cottage instead of low fat, the results will be not be nearly as good and you would save only about .4 grams of fat per serving. It's not worth it.
Nutrition Facts : Calories 239.7, Fat 8.4, SaturatedFat 4, Cholesterol 95.7, Sodium 319.6, Carbohydrate 30.9, Fiber 0.1, Sugar 29.6, Protein 10.1
CHOCOLATE-ORANGE MARBLE CHEESECAKE
Word to the wise: It's best to keep this Chocolate-Orange Marble Cheesecake hidden away until after dinner, lest it distract from the main course.
Provided by My Food and Family
Categories Recipes
Time 5h20m
Yield Makes 12 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 300°F if using a silver 9-inch springform pan (or to 275°F if using a dark nonstick 9-inch springform pan). Mix wafer crumbs and margarine. Remove 1/2 cup of the crumb mixture; set aside. Press remaining crumb mixture firmly onto bottom and 1-1/2 inches up side of pan. Refrigerate while preparing filling.
- 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 batter; place in medium bowl. Add chocolate and the reserved crumb mixture; mix well. Set aside. Stir orange zest into remaining batter; pour into prepared crust. Top with spoonfuls of the chocolate batter. Cut through batter with knife several times for marble effect.
- Bake 50 min. to 1 hour or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.
Nutrition Facts : Calories 460, Fat 32 g, SaturatedFat 16 g, TransFat 0 g, Cholesterol 150 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 8 g
CHOCOLATE ORANGE MARBLE CHEESECAKE
A delicious and beautiful dessert from an old Family Circle magazine. Overnight refrigeration not included in preparation time.
Provided by Molly53
Categories Cheesecake
Time 2h30m
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350F and lightly butter 8" x 3" deep springform pan.
- Combine crumbs, sugar, butter and chocolate in a small bowl.
- Press into bottom of prepared springform pan; refrigerate.
- Beat cream cheese in a large bowl until smooth.
- Gradually beat in sugars until well mixed.
- Beat in eggs, one at a time, until fluffy.
- Beat in sour cream and grated orange rind; reserve 3 cups.
- Beat cooled semisweet chocolate into remaining cream cheese mixture until well mixed.
- Spoon one cup of the reserved plain cheese mixture over crust in springform pan.
- Spoon half the chocolate-cheese mixture in for separate mounds over the plain layer.
- Cover with another cup of plain cheese mixture; repeat layers.
- Cut through batter with zigzag motion to marbelize.
- Bake in preheated oven for an hour; turn heat off and leave in oven for an additional hour.
- Remove from oven and cool on rack; refrigerate overnight.
- Remove from pan and decorate with orange slices and chocolate leaves, if desired.
Nutrition Facts : Calories 430.2, Fat 36.3, SaturatedFat 22.2, Cholesterol 128.8, Sodium 207, Carbohydrate 23.4, Fiber 2.2, Sugar 15, Protein 8.4
MARBLE CHEESECAKE
Rich chocolate cake swirls dress up ordinary cheesecake. It's an easy, yet impressive, make-ahead dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 6h
Yield 15
Number Of Ingredients 8
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom and sides of 13x9-inch pan.
- Reserve 1 cup dry cake mix for filling. In large bowl, beat remaining cake mix, the butter and 1 egg with electric mixer on low speed just until dough forms. Press in bottom of pan.
- In large bowl, beat sugar, cream cheese and vanilla with electric mixer on medium speed until smooth. Beat in remaining 2 eggs, the sour cream and 1/4 cup of the whipping cream on low speed until smooth; reserve 1 cup cream cheese mixture. Pour remaining cream cheese mixture over crust.
- In same bowl, beat reserved 1 cup cake mix, reserved 1 cup cream cheese mixture and remaining 1/2 cup whipping cream on low speed until smooth. Drop chocolate cream cheese mixture by spoonfuls over cream cheese mixture in pan. Cut chocolate mixture through plain mixture with knife in S-shaped curves in one continuous motion. Turn pan one-quarter turn, and repeat for marbled design. Tap bottom of pan sharply on counter to level cream cheese mixtures.
- Bake 32 to 40 minutes or until sharp knife inserted 1 inch from side of pan comes out clean (center will not be set). Cool 30 minutes on cooling rack. Refrigerate 30 minutes. Run knife around sides of pan to loosen cheesecake. Refrigerate at least 4 hours until chilled. Store covered in refrigerator.
Nutrition Facts : Calories 310, Carbohydrate 34 g, Cholesterol 90 mg, Fiber 0 g, Protein 5 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 340 mg
PUMPKIN MARBLE CHEESECAKE
Make and share this Pumpkin Marble Cheesecake recipe from Food.com.
Provided by Cheryl E
Categories Cheesecake
Time 1h20m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- ------CRUST-------.
- Mix crumbs, pecans and margarine; press onto bottom and 1-1/2 inches up sides of a 9-inch springform pan. bake 10-minutes at 350°F.
- ---------FILLING--------.
- Beat cream cheese, 1/2-c sugar and vanilla at medium speed until well blended.
- Add eggs 1 at a time, mixing well after each.
- Reserve 1 cup of batter.
- Add remaining sugar, pumpkin and spices to remaining batter mixing well.
- Spoon pumpkin and cream cheese batters alternately over crust.
- Cut through batters with a knife multiple times to create a marble effect.
- bake 55 minutes at 350°F.
- loosen cake from edge of pan;cool before removing rim, refrigerate.
ROYAL MARBLE CHEESECAKE
I am posting this recipe at the request of another Zaar member. She had the recipe and had lost the cookbook it was in. It came out of the Pillsbury Bake-Off Cookbook in 1965. I will have to admit that I have never tried it, but she assured me that it was the best cheesecake that she had ever eaten. It does look yummy. Of course we all know there's no such thing as bad chocolate anything! LOL I'll have to admit that I guessed at the prep time and only put down the time the cheesecake is in the oven as passive work time. I did not list the time for cooling and chilling the cake.
Provided by Julie in TX
Categories Cheesecake
Time 2h45m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat Oven to 400 degrees.
- Melt the chocolate in the top of a double boiler, over hot water.
- Combine 3/4 cup flour, 2 tablespoons sugar and salt.
- Cut in butter until particles are fine.
- Stir in 2 tablespoons chocolate.
- Press into the bottom of a 9 inch springform pan.
- Bake for 10 minutes.
- In a large mixing bowl, cream 1 cup of sugar and the cream cheese.
- Blend in 1/4 cup flour and the vanilla extract.
- Add the egg yolks and beat well.
- Blend in the sour cream.
- In a separate bowl, beat the egg whites until soft peaks form.
- Fold the beaten egg whites into the cream cheese mixture, making sure it is thoroughly mixed.
- Combine the remaining chocolate mixture with 1 3/4 cups of the cream cheese mixture.
- Pour 1/2 of remaining cream cheese mixture into prepared crust.
- Spoon 1/2 of chocolate mixture over the top of the cream cheese mixture in the crust.
- Pour the remaining cream cheese mixture over the top of this and then spoon on the remaining chocolate mixture.
- Cut through the batter with a spatula to create the marble effect.
- Put the cheesecake into the 400 degree oven and immediately turn the oven down to 300 degrees.
- Bake for 1 hour.
- Turn the oven off and let the cheese sit in the closed oven for 1 hour.
- Cool on a rack away from drafts for 2-3 hours.
- Chill at least 6 hours before serving.
- To cut, use a wet, hot, sharp knife.
LOW CARB MARBLE CHEESECAKE
This recipe was given to me by a friend. I don't know where she got it. It's wonderful. I like the fact that you don't have to make a crustless cheesecake for it to be low carb. I put the splenda down as 3/4 to 1 cup because I tend to use a little less splenda because I don't like an overly sweet cheesecake. It's good either way. Bon Appetite!!
Provided by Julie in TX
Categories Cheesecake
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preaheat oven to 350 degrees.
- CRUST.
- Mix pecans, brown sugar twin and melted butter.
- Press onto the bottom of a 9" springform pan.
- Bake for 10-15 minutes.
- Remove from oven and set aside to cool.
- FILLING.
- Increase the oven temperature to 450 degrees.
- Beat cream cheese, splenda and vanilla at medium speed until well blended and smooth.
- Add eggs, one at a time, mixing well after each addition.
- Blend chocolate into one cup of batter and add 3 teaspoons splenda.
- Layer the plain and chocolate batters over the prepared crust.
- Cut through the batters with a knife several times for a marbleing effect.
- Bake for 10 minutes.
- Reduce the oven temperature to 250 degrees and continue baking for 30-45 minutes.
- The cheesecake will be set when it is done, but it needs to chill for at least 4 hours in the refrigerator before serving.
- It is best if it chills longer.
LEMON MARBLE CHEESECAKE
Make this cheesecake one day before serving.
Provided by Food Network
Categories dessert
Time 14h45m
Yield 10 to 12 servings
Number Of Ingredients 16
Steps:
- Make the lemon curd: Combine the lemon zest, juice, and sugar in a small saucepan and bring to a simmer. Meanwhile beat the egg until light in a small bowl. Beat some of the hot lemon mixture into the egg. Scrape the egg mixture back into the saucepan. Cook, stirring constantly and reaching all over the bottom and sides of the pan, until the mixture barely starts to simmer around the edges. Continue to cook and stir for about 15 seconds. Pour through a strainer set over a clean bowl. Stir in the vanilla. Cool to room temperature.
- Make the cheesecake batter: Position rack in lower third of oven and preheat to 350 degrees. Place a round of parchment paper in the bottom of the cake pan and spray sides of pan with vegetable oil spray. Put water kettle on to boil for baking procedure.
- Process the cottage cheese in a food processor for 2 1/2 to 3 minutes or until silky smooth, scraping the sides and bottom of the bowl once or twice as necessary. Set aside.
- In a small microwave safe bowl, soften the Neufchatel cheese in microwave on high for about 30 seconds. Or, warm gently in the top of a double boiler. Stir until smooth. Scrape into the processor. Add the eggs, sugar, vanilla, lemon juice, and salt. Pulse until incorporated and perfectly smooth. Do not over process.
- Scrape the batter into the prepared pan. Distribute slightly rounded tablespoons of lemon curd evenly over the cheesecake batter. Using a table knife or teaspoon, use circular strokes to marble the batters until nicely but not to completely mingled.
- Slide oven rack part way out. Place cheesecake pan in baking dish or skillet and set on oven rack. Carefully pour boiling water around the pan to a depth of about 1-inch. Slide oven rack in gently to avoid sloshing. Bake until cheesecake has puffed and risen slightly and is just beginning to shrink from the edges of the pan, about 40 to 45 minutes. Remove cheesecake from water bath and cool on a rack. When completely cool, cover and chill for at least 12 hours or up to 2 days before serving.
- To unmold and serve: Cover the pan with tightly stretched plastic wrap. Place a flat dish on top of plastic. Invert pan and dish and rap the pan gently until cheesecake is released from pan. Remove pan and peel parchment liner from bottom of cake. Place cake circle or serving plate on the cake and carefully invert so that cake is right side up. Remove plastic wrap. Press crumbs around sides of cake. Cut with a sharp thin knife. Dip the knife in hot water and wipe it dry between cuts.
Nutrition Facts : Calories 238, Fat 8.3 grams, Cholesterol 106 milligrams, Carbohydrate 30.5 grams, Protein 11.2 grams
MARBLE CHEESECAKE
This is my favorite cheesecake and what I make if I am really looking to indulge myself, my family, and my friends. You really need people with which to share this! The chocolate marbling through the vanilla is so pretty. A crustless cheesecake so it's gluten-free. From a famous mouse's cookbook but altered slightly from the original.
Provided by Kitchen Witch Steph
Categories Cheesecake
Time 1h30m
Yield 1 9-inch cheesecake, 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Beat cream cheese until smooth. (seriously, no lumps!)
- Add sugar, vanilla, and lemon flavoring and mix well.
- Slowly add the eggs, one at a time, mixing well after each addition.
- Add 1/2 cup heavy cream and blend until smooth.
- Lightly grease and flour (can skip the flouring to make it gluten-free or use alternative) a 9-inch springform pan and preheat oven to 400 degrees.
- Remove 1 1/2 cups of cheese mixture to a small bowl and stir in the melted chocolate.
- Add remaining 1/4 cup cream to remaining cheese mixture and pour into springform pan.
- Add 1 1/2 cups of chocolate cheese mixture to pan in spoonfuls dotted around top of cake.
- With tip of knife, run blade through cheesecake, swirling mixture together.
- Place springform pan in a water bath and bake for 15 minutes.
- Reduce temperature to 325 degrees and cook an additional 40 to 50 minutes, until center of cheesecake is set.
- Cool and refrigerate for at least 6 hours.
- Tips: It's generally done when there is only a 2-3 inch spot in the center that jiggles. Several small cracks is fine and often just he nature of the cheesecake but if you get a larger crack through the middle of it, then it is a sign that it has been over baked.
- Also, if you cool the cheesecake too quickly you may get cracks. Let it cool on top of one of the stove burners with an inverted plate resting on top.
MARBLE SWEET POTATO CHEESECAKE
I found this recipe online and changed it to my liking. The original recipe was Pumpkin,I'm not a fan of pumpkin,so I changed it to sweet potato.The original recipe added walnuts in the crust,I don't care for walnuts so I omitted them. It is a delicious cheesecake and perfect for the holidays. Don't let the long ingredient...
Provided by L D
Categories Cakes
Number Of Ingredients 16
Steps:
- 1. Graham cracker Crust: Preheat oven to 350 deg.Mix graham cracker crumbs,sugar and melted btter.Pour into a 9 inch springform pan.Bake 12-15 mins.Set aside. Cream cheese filling: Turn oven down to 325 deg.Beat the cream cheese in a mixer bowl unril smooth.Gradually beat in the eggs and sugar and mix 2-3 mins Scrape bowl add vanilla,spices and beat 1-2 mins Pour the cream cheese mixture into the crust and add spoonfuls of sweet potato filling.Use a wooden skewer and stir to make a marbled effect.Place in oven.Under the pan place a pan three quarters full of water. Sweet potato filling: Peel potatoes place in mixer bowl add eggs ,sugars,butter,spices and salt,on med speed, beat 2-3 mins.scrap bowl.on low gradually add milk continue to beat till smooth. Place in oven.Under the pan place a pan three quarters full of water.Bake 30-45 min.until center tested comes out clean.
REESE'S MARBLE CHEESECAKE
A delicious creamy cheesecake for peanut butter and chocolate lovers.
Provided by Anita Hoffman
Categories Other Desserts
Time 1h
Number Of Ingredients 16
Steps:
- 1. Crust: With knife or food processor, chop 1/3 cup peanut butter chips. Stir together crumbs, cocoa, powdered sugar and butter in medium bowl. Stir in chopped peanut butter chips. Press firmly onto bottom of 9 inch spring for pan.
- 2. Beat cream cheese, 3/4 cup sugar, sour cream and vanilla in large bowl on medium speed of electric mixer until smooth. Add eggs and flour; beat until blended.
- 3. Beat cocoa, remaining 1/4 cup sugar and oil with 1 1/2 cups cheese mixture in medium bowl. Place 1 1/3 cups peanut butter chips and milk in small microwave-safe bowl. Microwave at medium for 30 seconds; stir, if necessary, microwave at medium an additional 15 seconds at a time, stirring after each heating, until chips are melted when stirred. Gradually add warm peanut butter mixture to remaining vanilla batter; beat on high speed 5 minutes.
- 4. Spoon peanut butter and chocolate mixtures alternately over prepared crust. Gently swirl with knife or spatula for marbled effect.
- 5. Bake at 450 degrees for 10 minutes. Without opening oven door, decrease temperature to 250 degrees and continue to bake for 30 minutes. Turn off oven; leave cheesecake in oven 30 minutes without opening door. Remove from oven to wire rack; with knife, loosen cake from side of pan. Cool completely; remove side of pan. Refrigerate until serving time. Cover; refrigerate leftover cheesecake.
- 6. Cheesecakes are less likely to crack if baked in a water bath.
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