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 MOCHA CHEESECAKE (LIGHT)
This light cheesecake is so delicious. Every time I have baked it, my friends couldn't believe it was light and couldn't wait to have a second--or third piece! Can't go wrong with a R. Reisman recipe!
Provided by Redsie
Categories Cheesecake
Time 55m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F Spray a 9-inch springform pan with cooking spray.
- To make crust: in a bowl, stir together all crust ingredients. Press onto bottom and partway up side of prepared pan.
- To make filling: in a food processor, purée all filling ingredients until smooth. Pour into crust.
- To make marble: in a small microwave-safe bowl, heat chocolate with water on high in the microwave for 20 seconds. Stir until smooth. Drizzle over cheesecake; using a knife, marble the batter.
- Bake in centre of oven for 40 to 45 minutes or just until centre of cheesecake is still slightly loose. Cool on a wire rack to room temperate. Refrigerate for 2 hours or until chilled.
Nutrition Facts : Calories 295.1, Fat 11.9, SaturatedFat 5.7, Cholesterol 58.3, Sodium 216.2, Carbohydrate 40.8, Fiber 0.8, Sugar 28.2, Protein 7.6
STARBUCKS MARBLE MOCHA MACCHIATO
Now that I have my own espresso machine/milk steamer I can make those $4 drinks at home!!! This is one of mt favorites! Note: the white chocolate syrup in this recipe is the kind of syrup used to flavor coffee, while the regular chocolate is the same thing one would use for topping ice cream.
Provided by Hadice
Categories Beverages
Time 3m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Steam milk until it reaches 145 degrees F.
- Pour white chocolate syrup into bottom of a coffee mug, followed by freshly brewed espresso.
- Pour in steamed milk.
- Top with Hershey's syrup.
- Stir.
- Enjoy!
Nutrition Facts : Calories 221.9, Fat 10.6, SaturatedFat 6.3, Cholesterol 34.5, Sodium 188.1, Carbohydrate 23.1, Fiber 0.5, Sugar 6.2, Protein 8.9
MOCHA-MARBLED CHEESECAKE
Chocolate and coffee swirl together in our Mocha-Marbled Cheesecake. Want to know the secret ingredient? Cottage cheese!
Provided by My Food and Family
Categories Dairy
Time 6h30m
Yield 16 servings
Number Of Ingredients 9
Steps:
- Heat oven to 325ºF.
- Combine graham crumbs, margarine and 1/4 cup sugar; press onto bottom and 2 inches up side of 9-inch springform pan.
- Blend 1/2 cup egg product and cottage cheese in blender until smooth; spoon into large mixing bowl. Add Neufchatel, and remaining sugar and egg product; beat with mixer until blended.
- Spoon 3/4 cup Neufchatel mixture into small bowl. Add cocoa powder and coffee; mix well.
- Spoon 2 Neufchatel batters alternately into crust; swirl gently with knife.
- Bake 1 hr. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim.
- Refrigerate cheesecake 4 hrs.
- Garnish with COOL WHIP before serving.
Nutrition Facts : Calories 230, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 25 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 8 g
MOCHA CHEESECAKE
I've relied on this dessert many times when company comes calling, and it's never let me down. It's simple to make, which is a big plus.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8-10 servings.
Number Of Ingredients 13
Steps:
- In a bowl, combine the first five ingredients; sir in butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 12-15 minutes or until the edges are browned. Cool on a wire rack., In a large bowl, beat cream cheese and milk until smooth. Add eggs, beating on low speed just until combined. In a small bowl, combine water and coffee granules; let stand for 1 minute. Add to the creamed mixture; beat just until mixed. Pour into crust. Return pan to baking sheet., Bake at 350° for 20-25 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. , Remove sides of pan. Let stand at room temperature for 30 minutes before cutting. If desired, top with chocolate-covered coffee beans and whipped topping. Refrigerate leftovers.
Nutrition Facts : Calories 418 calories, Fat 22g fat (13g saturated fat), Cholesterol 105mg cholesterol, Sodium 269mg sodium, Carbohydrate 49g carbohydrate (36g sugars, Fiber 1g fiber), Protein 8g protein.
LAYERED MOCHA CHEESECAKE
In my search for the perfect mocha cheesecake, I ended up combining a few of my favorite recipes to create this delicious version. It's as much a feast for the eyes as for the palate. This is amazingly good and very rich! Easy too!
Provided by Crunchycookie23
Categories Dessert
Time 1h20m
Yield 16 slices, 16 serving(s)
Number Of Ingredients 15
Steps:
- Place pan on a double thickness of heavy-duty foil (about 18 inches square). Securely wrap foil around pan.
- Combine cookie crumbs and butter; press onto the bottom of a greased 9-in. springform pan. In a small bowl, combine the coffee granules, water and cinnamon; set aside.
- In a large bowl, beat the cream cheese, sugar, flour and vanilla until smooth. Add eggs; beat on low speed just until combined.
- Divide batter in half. Stir melted chocolate into one portion; pour over crust. Stir coffee mixture into the remaining batter; spoon over chocolate layer. Place springform pan in a large baking pan; add 1 inches of hot water to larger pan.
- Bake at 325° for 60-65 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
- In a microwave-safe bowl, melt chocolate chips and butter; stir until smooth. Spread over cheesecake. Garnish with coffee beans if desired. Refrigerate leftovers.
Nutrition Facts : Calories 465.1, Fat 33.6, SaturatedFat 19.2, Cholesterol 122.3, Sodium 247.8, Carbohydrate 39.7, Fiber 1.6, Sugar 35, Protein 6.3
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