Chocolate Cheese Swirl Cake Food

CHOCOLATE SWIRL CHEESECAKE

Steps:

• Preheat oven to 375 degrees F. For crust, in a bowl combine crushed graham crackers, walnuts, the 1 tablespoon sugar, and, if desired, the cinnamon. Stir in melted butter. Press the crumb mixture onto the bottom and about 2 inches up the sides of a 9-inch springform pan; set aside.
• For filling, in a large mixing bowl beat cream cheese, the 1 cup sugar, the flour, and vanilla with an electric mixer until combined. Beat in milk until smooth. Stir in eggs.
• Pour filling into crust-lined pan. Pour filling into crust-lined pan. Dot with melted chocolate and use a thin metal spatula to marble. Place pan in a shallow baking pan (see optional Water Bath Method, below). Bake for 35 to 40 minutes or until a 2-1/2-inch area around the outside edge appears set when gently shaken.
• Cool in pan on a wire rack for 15 minutes. Using a small sharp knife, loosen the crust from sides of pan; cool for 30 minutes. Remove the sides of the pan; cool cheesecake completely on rack. Cover and chill at least 4 hours before serving. If desired, serve with Raspberry Sauce or fresh rasberries. Makes 12 servings.

DARK CHOCOLATE CHEESECAKE

Steps:

• For the crust: Position an oven rack in the center of the oven and preheat to 350 degrees F. Spray a 6-inch springform pan with cooking spray to coat the bottom and sides.
• Add the graham crackers to a resealable plastic bag. Using your hands or a rolling pin, crush the graham crackers into crumbs. Transfer them to a mixing bowl and add the melted butter. Fold and press together with a spatula until a loose, crumbly mixture is made. Pour the mixture into the bottom of the prepared pan and press to create an even base for the cheesecake. Chill the crust in the fridge while you make the filling to set the base.
• For the filling: Add the chocolate to a heatproof bowl and set the bowl over a pan of simmering water. Heat, stirring with a spatula, until the chocolate is melted and completely smooth. Set aside.
• Mix the cream cheese, sugar and cocoa powder in a food processor until smooth. Remove the lid and scrape down the sides of the bowl. Add the vanilla, salt and egg and process until completely incorporated. Scrape down the sides once more. Turn the machine back on and while the machine is running, drizzle in the melted chocolate and allow it to completely incorporate into the mixture.
• Pour the chocolate filling over the prepared crust and smooth out the top with a spatula. Transfer the cheesecake to the center rack and bake until the filling is no longer soupy but still slightly jiggly, about 32 minutes. Turn off the oven and open the door just a hair. Allow the cheesecake to sit in the warm oven for 15 more minutes with the door ajar.
• Transfer the cheesecake to a cooling rack and let cool for 30 minutes.
• Run a sharp knife around the edge of the pan to help free the cheesecake, but keep it in the pan. The cheesecake will continue to shrink while it cools and this step makes it easier to separate the cheesecake when you are ready to serve it.
• For the topping: Pour the cherry pie filling onto the cooled cheesecake and smooth into an even layer, leaving a bit uncovered around the edges. Cover the springform pan with plastic wrap and refrigerate for at least 2 hours.
• When you are ready to eat, remove the cheesecake from the fridge and transfer to a serving platter. Garnish with a sprig of mint and serve.

CHEESE-SWIRL CHOCOLATE CAKE

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.

CHOCOLATE CHEESE SWIRL CAKE

Steps:

• Crust:Mix salt and flour together.
• Cut the butter into small pieces and stir into the flour with help of a fork and add the water.
• Knead the mixture until it forms into a lean ball.
• Roll it out in the shape of a circle 2 cm wider than the baking pan.
• Place it into the baking pan and punch holes into it with a fork to prevent it from rising.
• Filling:Mix cheese, sugar and vanilla with a beater.
• add the eggs one at a time and mix well till creamy and well blended.
• Seperate 1/2 cup of this creamy batter and pour the melted chocolate into it.
• mix well.
• pour the remaining batter into the crust.
• Spoon out the chocolate batter over the cream batter and cut through with a knife to give a marble effect.
• Bake at 170 Degree C for 40 minutes.
• or till centre is set.
• Remove and leave aside to cool.
• After it cools, refrigerate it for 3 hours then serve.

CHOCOLATE-SWIRLED CHEESECAKE

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.

CHOCOLATE-BUTTERSCOTCH SWIRL CHEESECAKE

Steps:

• Position a rack in the middle of the oven and preheat to 325 degrees F.
• For the crust: Toss together the cookie crumbs, butter, sugar and salt in a medium bowl. Press into the bottom of a 10-inch springform pan. Bake until golden brown, 15 to 18 minutes. Cool completely. Wrap the bottom and sides of the pan with a large piece of foil and put in a large roasting pan.
• For the filling: Beat together the cream cheese and sugar in a large bowl with an electric mixer on medium speed for 1 minute. Add the sour cream and beat until just combined. Add the heavy cream and beat until just combined. Mix in the eggs by hand, 1 at time. Mix in the vanilla by hand until just combined. (Take care not to overmix, or the cheesecake will turn into a souffle!).
• Put the chocolate and butterscotch chips in 2 separate small microwave-safe bowls. Microwave until melted, stirring every 30 seconds, about 1 minute 30 seconds.
• Ladle 2 cups of cheesecake batter into a medium bowl and 2 cups into a second medium bowl. Fold the melted butterscotch into one of the bowls until completely combined. Fold the melted chocolate into the other bowl until completely combined. Leave the remaining batter white.
• Use an ice cream scoop or large spoon and drop scoopfuls of the batter onto the crust, alternating between the different flavors until all the batter is gone. Use a long wooden skewer and drag it through the batter, making sure the skewer reaches down to the bottom of the pan to marble the colors for a tie-dye effect. Add enough hot water to the roasting pan to come about halfway up the side of the springform pan.
• Bake until the outside of the cake is set, but the center is still slightly loose, about 1 hour 20 minutes. Turn the oven off and leave the cheesecake in the oven for another hour. Remove the cheesecake from the roasting pan to a cooling rack. Run a knife around the edge and cool to room temperature. Cover and refrigerate at least 8 hours.
• Run a knife around the edge of the pan one more time, unmold the cheesecake and transfer to a serving plate or cake stand. Smooth the edges of the cake with a knife just before serving.

ESPRESSO AND CHOCOLATE SWIRL CHEESECAKE

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.

CHOCOLATE MOCHA SWIRL CHEESECAKE

Steps:

• Preheat oven to 325. Lightly grease 13 x 9 baking pan with vegetable shortening.
• Measure out 1/2 cup of cake mix and set aside for filling.
• Place remaining cake mix, melted butter, and 1 egg in mixer bowl. Blend with mixer on low speed for 2 minutes. Stop machine and scrape down sides of bowl. The batter should come together in a ball. With your fingertips, pat the batter evenly over bottom and 1 inch up sides of prepared pan, smoothing it out with your fingers until the top if smooth. Set pan aside.
• For filling, place cream cheese and condensed milk in mixing bowl that was used to make the crust, and with the same beaters (no need to clean them). Blend with mixer on low speed just until combined, 30 seconds. Stop machine and add reserved cake mix, remaining 3 eggs, sour cream, vanilla, and coffee powder and beat on medium speed for 1 minute. Stop machine an scrape down sides of bowl. Remove 1 cup of batter, place it in small bowl, and whisk in the melted chocolate until the mixture is well combined. Set the chocolate mixture aside.
• Pour the coffee-flavored filling onto the crust and spread with rubber spatula so that the filling covers the entire surface and reaches the sides of the pan. With a tablespoon, drop chocolate mixture on top of the filling. With a dinner knife, swirl the chocolate mixture around in the batter to create a marbled effect. Place pan in the oven. Bake cheesecake until it looks shiny and center no longer jiggles when you shake the pan, 35-40 minutes. Remove pan from oven and place it on wire rack to cool, 30 minutes. Lightly cover pan with plastic wrap and place pan in refrigerator to chill for at least 1 hour. Cut into squares and serve.

CHOCOLATE-SWIRL CHEESECAKE

Steps:

• For crust:
• Position rack in center of oven and preheat to 325°F. Lightly butter 9-inch springform pan. Finely grind cookies, nuts and sugar in processor. Add butter and process until well blended. Press crumb mixture into bottom and 1 inch up sides of pan.
• For filling:
• Melt chocolate chips in heavy small saucepan over very low heat, stirring constantly. Remove from heat. Using electric mixer, beat cream cheese in large bowl until light and fluffy. Gradually beat in sugar. Add eggs 1 at a time, beating well after each addition. Add sour cream and remaining 3 ingredients and beat until just blended. Pour half of batter into medium bowl. Add melted chocolate to batter in medium bowl and mix well.
• Pour all but 2 tablespoons chocolate batter into prepared crust. Cover with plain batter. Using tip of knife, swirl batters together. Drizzle remaining 2 tablespoons chocolate batter over. Bake until tester inserted in center comes out clean, about 1 hour (cake may crack). Cool completely on rack. Cover with plastic and refrigerate overnight. (Can be prepared 2 days ahead.)
• For topping:
• Using electric mixer, beat cream cheese, sugar, sour cream, Frangelico and vanilla in medium bowl until smooth. Transfer to pastry bag fitted with medium star tip. Pipe decorative border around edge of cake. (Can be prepared 8 hours ahead. Chill.)