Swirled Cheesecake Nibbles Food

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.

SWIRLED CHEESECAKE NIBBLES

Steps:

• Preheat oven to 350°F Place 36 2 inch foil baking cups on baking sheets with sides.
• (I put the cups into muffin tins) Place one vanilla wafer, flat side down, on bottom of each cup.
• Place 5 to 6 swirled morsels on top of each wafer.
• Beat cream cheese, sugar and flour in large mixer bowl until creamy.
• Add eggs and vanilla; beat well.
• Spoon heaping tablespoon of cream cheese mixture into each cup.
• Bake for 15-17 minutes or until just set and not browned.
• Remove from oven to wire rack.
• While still warm, top with remaining swirled morsels.
• Morsels will soften, but will retain shape.
• Cool completely.
• Cover and refrigerate.

BLUEBERRY SWIRL CHEESECAKE

Steps:

• Heat oven to 200C/180C fan/gas 6. Line a 20 x 30cm rectangular tin with baking parchment. Put the biscuits in a food processor and blitz to a fine crumb. Add the butter and blitz again to combine. Tip into the tin, press down firmly with the back of a spoon to cover the base, then bake for 10 mins. Leave to cool.
• Meanwhile, tip 25g of the sugar and the blueberries into a small pan. Mix the cornflour with 1 tbsp cold water and add this to the pan. Heat gently until the sugar dissolves. Increase the heat and bubble for 1-2 mins until saucy. Set aside to cool.
• In a large bowl, whisk the cream cheese with an electric hand-held whisk until smooth. Add the remaining sugar and whisk again. Add the flour, vanilla, eggs and soured cream, and whisk until smooth and well combined.
• Pour half the cheesecake mixture over the biscuit base, then spoon half the blueberry sauce on top in small blobs. Cover with the remaining cheesecake mix and smooth the surface with a spatula. Drizzle the remaining blueberry sauce over the top, then use the end of the spoon to ripple it into the cheesecake. Bake for 10 mins, then lower the heat to 110C/90C fan/gas ¼ and bake for a further 30 mins. Turn off the oven and leave the cheesecake inside for 1 hr, then leave for 1 hr more with the door ajar. Finally, leave at room temperature until completely cool, then chill for at least 3 hrs or, even better, overnight. Slice into 14 bars. Will keep in the fridge for up to 5 days.

SWIRLED™ CHEESECAKE NIBBLES

Steps:

• Preheat oven to 350 degrees F. Place 36 2-inch foil bake cups on baking sheet(s) with sides. Place one vanilla wafer, flat-side down, on bottom of each cup. Place 5 to 6 morsels on top of each wafer.
• Beat cream cheese, sugar and flour in large mixer bowl until creamy. Add eggs and vanilla extract; beat well. Spoon heaping tablespoon of cream cheese mixture into each bake cup.
• Bake for 15 to 17 minutes or until just set and not browned. Remove from oven to wire rack. While still warm, top cheesecakes with remaining morsels. Morsels will soften but will retain shape. Cool completely. Cover and refrigerate.

GUAVA SWIRLED CHEESECAKE

Steps:

• Preheat ovem to 400°F.
• Combine 1/3 cup sugar, crumbs, and butter. Press mixture into bottom and 1/2 inch up sides of a 9-inch springform pan coated with cooking spray.
• Bake for 7 minutes. Cool on a wire rack.
• Reduce oven temperature to 325°F.
• Combine 1/3 cup sugar, 1/2 cup water, juice, and guava paste in a small saucepan; bring to a boil.
• Reduce heat, and simmer 5 minutes, stirring occasionally; cool slightly.
• Pour mixture into a blender, and process until smooth.
• Cool completely.
• Stir in 1 egg white.
• Combine remaining 1 cup sugar, sour cream, and cheese in a medium bowl; beat with a mixer at low speed until smooth.
• Beat in vanilla and salt.
• Gradually add remaining 4 egg whites, beating well after each addition.
• Pour cheese mixture into prepared pan.
• Drizzle guava mixture over cheese mixture; swirl mixtures using the tip of a knife.
• Bake at 325°F for 45 minutes or until cheesecake center barely moves when touched.
• Turn oven off; cool cheesecake in closed oven 30 minutes.
• Remove cheesecake from oven, run a knife around outside edge.
• Cool to room temperature.
• Cover and chill at least 8 hours before serving.

SWIRLED™ CHEESECAKE NIBBLES

Steps:

• Preheat oven to 350 degrees F. Place 36 2-inch foil bake cups on baking sheet(s) with sides. Place one vanilla wafer, flat-side down, on bottom of each cup. Place 5 to 6 morsels on top of each wafer.
• Beat cream cheese, sugar and flour in large mixer bowl until creamy. Add eggs and vanilla extract; beat well. Spoon heaping tablespoon of cream cheese mixture into each bake cup.
• Bake for 15 to 17 minutes or until just set and not browned. Remove from oven to wire rack. While still warm, top cheesecakes with remaining morsels. Morsels will soften but will retain shape. Cool completely. Cover and refrigerate.