Marbeled Double Chocolate Cheesecake Squares Food

MARBLE CHEESECAKE

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 CHOCOLATE CHEESECAKE BARS

Steps:

• In a small saucepan, combine water, butter, and chocolate; cook and stir over low heat until smooth. Cool. In a mixing bowl, combine flour, brown sugar, baking soda, and salt. Add eggs and sour cream; beat on low just until combined. Stir in chocolate mixture until smooth.
• Preheat the oven to 375 degrees F.
• In another bowl, beat cream cheese, sugar, egg, and vanilla; set aside. Spread chocolate batter into a greased 15 by 10 by 1-inch baking pan. Drop cream cheese mixture by tablespoonfuls over batter; cut through the batter with a knife to swirl. Sprinkle with chocolate chips. Bake for 20 to 25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

MARBLED CHOCOLATE CHEESECAKE BARS

Steps:

• For cream cheese mixture, cream together cream cheese, butter and sugar in a mixing bowl.
• Add egg and vanilla extract and mix well.
• In a microwave-safe container, melt together chocolate chips and butter.
• Add sugar and mix well.
• Stir in eggs and vanilla extract.
• Sift together flour, baking powder and salt and stir into chocolate mixture.
• Preheat oven to 350°F.
• Grease and flour a 9-inch tart pan.
• Spread two-thirds of the chocolate mixture on the bottom of the pan.
• Top with the cream cheese mixture.
• Dollop the remaining chocolate.
• Using a knife, gently swirl the chocolate into the cream cheese mixture to create a marbled effect.
• Be careful not to overmix.
• Bake for 25 minutes or until a knife inserted into the center comes out clean.

DOUBLE CHOCOLATE CHEESECAKE

Steps:

• Heat oven to 180C/fan 160C/gas 4. Line the base of a 25cm springform tin with baking parchment. Mix the melted butter and biscuit crumbs until well blended, then press firmly onto the base of the tin. Bake for 10 mins.
• Turn oven temperature up to 240C/fan 220C/gas 9. Beat the cream cheese and sugar with an electric whisk until smooth and creamy, then whisk in the cocoa, vanilla, Tia Maria, eggs, soured cream and half the melted chocolate. Stir enough milk into the remaining chocolate to make a sauce consistency, then set aside until ready to decorate the cheesecake.
• Put a little melted butter on some kitchen paper and use it to butter the sides of the cake tin. Pour in the cheese mixture, then smooth the top. Bake for 10 mins, then turn the heat down to 110C/fan 90C/gas ¼ for 25-30 mins. The filling should be set, but with a wobble in the centre. Turn off the oven, open the door a crack, then leave the cheesecake to cool in the oven for 2 hrs. Chill until ready to serve.
• To decorate the cheesecake, carefully remove it from the tin and strip the lining paper from the base. Lightly whip the cream until it just holds its shape, then swirl it on top and drizzle with the reserved chocolate sauce, rippling the sauce through the cream with the end of a spoon. Serve as is or pile with chocolate curls. To make the chocolate curls: run a swivel potato peeler firmly down the smooth back of a slab of chocolate so that curls of chocolate flake away from the bar.

MARBELED DOUBLE CHOCOLATE CHEESECAKE SQUARES

Steps:

• 1. Heat oven to 350.
• 2. Line 8\" square baking pan with foil, extending edges over sides of pan.
• 3. In a small mixing bowl, beat butter, 1/2 cup sugar and salt until smooth.
• 4. Stir together flour and cocoa; gradually add to butter mixture, beating until soft dough is formed.
• 5. Press dough onto bottom of prepared pan.
• 6. Beat cream cheese and remaining 1/2 cup of sugar until smooth.
• 7. Add eggs and vanilla; blend well.
• 8. In separate bowl, mix 1 cup batter with topping, stirring until well blended; pour 1 cup of topping-flavored batter over dough.
• 9. Stir melted chocolate into remaining flavored batter; set aside.
• 10. Gently pour vanilla batter, 1/4 cup at a time, over flavored batter.
• 11. Drop tablespoonfuls of reserved flavored batter over top; gently swirl with knife or spatula for marbled effect.
• 12. Bake 35 to 40 minutes or until cheesecake is firm and top is slightly puffed.
• 13. Cool completely in pan on wire rack; refrigerate.
• 14. To serve, lift from pan using foil edges; cut into squares - Garnish as desired.