Equals Chocolate Swirl Cheesecake Food

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.

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.

ORANGE CHOCOLATE SWIRL CHEESECAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). In a medium bowl, mix together the graham cracker crumbs, sugar and butter until well blended. Press into the bottom and 1 1/2 inches up the side of a 9 inch springform pan.
• Bake for 10 minutes. In a metal bowl over a pan of simmering water, melt chocolate, stirring occasionally until smooth. Set aside to cool, but do not allow to harden.
• In a medium bowl, mix together the cream cheese and 1 cup sugar until smooth. Mix in the eggs, one at a time on a low speed, or by hand. Gradually stir in the orange juice, and orange zest. Reserve 2 cups of the batter. Pour the remaining batter over the baked crust. Stir the melted chocolate into the reserved batter. Drop the chocolate batter by large spoonfuls onto the white batter. Use a knife to cut through the batter, and leave a swirling design.
• Bake for 60 minutes in the preheated oven, or until the center is almost set. Run a spatula or thin knife around the edge of the pan while it is still warm, so the cake will not crack. Allow cake to cool completely before removing the sides of the pan. Refrigerate for at least 4 hours before serving.

CHOCOLATE SWIRLED CHEESECAKE

Steps:

• Line a strainer with four layers of cheesecloth or one coffee filter; place over a bowl. Place cottage cheese in strainer; refrigerate, covered, 1 hour. Place a 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square); wrap foil securely around pan. Coat inside of pan with cooking spray. Press crushed wafers onto bottom and 1 in. up sides. , Preheat oven to 350°. In a food processor, process drained cottage cheese until smooth. Add cream cheese, sugar and salt; process until blended. Transfer to a bowl; stir in vanilla, eggs and egg white. Remove 1 cup batter to a small bowl; stir in melted chocolate., Pour plain batter into crust. Drop chocolate batter by spoonfuls over plain batter. Cut through batter with a knife to swirl. Place springform pan in a larger baking pan; add 1 in. of boiling water to larger pan., Bake until center is just set and top appears dull, about 40 minutes. Turn off oven; open door slightly. Cool cheesecake in oven 30 minutes., Remove springform pan from water bath; remove foil. Loosen sides of cheesecake with a knife; cool on a wire rack 30 minutes. Refrigerate overnight, covering when completely cooled., Remove rim from pan. If desired, top with raspberries.

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.)

CHOCOLATE SWIRL CHEESECAKE RECIPE

Steps:

• Mix Crust Mix, sugar and margarine with fork in 9-inch pie plate until well blended. Press firmly against side of pie plate with fingers or large spoon to shape the edge, then press remaining crumbs firmly onto bottom of pie plate with dry measuring cup.
• Microwave chocolate and 2 Tbsp. of the milk in microwavable bowl on HIGH 1-1/2 minutes or until chocolate is almost melted. Stir until chocolate is completely melted.
• Beat remaining cold milk and Filling Mix with electric mixer on low speed just until blended. Beat on medium speed 3 minutes. (Filling will be thick.) Spoon 2 cups of the filling into crust. Stir chocolate mixture into remaining filling; spoon over cheesecake. Cut through batter with knife several times for marble effect. Refrigerate at least 1 hour. Store leftover cheesecake in refrigerator.