MARBLED WHITE CHOCOLATE CHEESECAKE
Melted white and dark chocolates are each stirred into half of a rich cheesecake batter, then swirled together for a pretty marbleized look.
Provided by My Food and Family
Categories Dairy
Time 4h55m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F if using a silver 9-inch springform pan (or to 325°F if using a dark nonstick 9-inch springform pan). Mix crushed wafers and butter. Press firmly onto bottom of pan. Bake 10 minutes.
- Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Remove 1 cup of the cream cheese mixture; place in small bowl. Add melted semi-sweet chocolate; stir until well blended. Add melted white chocolate to remaining cream cheese mixture; mix well. Spoon semi-sweet and white chocolate mixtures alternately over crust. Swirl with knife to marbleize.
- Bake 40 minutes or until center is almost set. Run small knife or spatula around side of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Garnish as desired. Store leftover cheesecake in refrigerator.
Nutrition Facts : Calories 430, Fat 31 g, SaturatedFat 19 g, TransFat 0 g, Cholesterol 125 mg, Sodium 360 mg, Carbohydrate 31 g, Fiber 1 g, Sugar 24 g, Protein 7 g
BLACK AND WHITE MOUSSE
Decadently rich chocolate mousse is swirled with creamy cheesecake mousse to create this beautiful black and white mousse.
Provided by Beth
Categories Dessert
Time 30m
Number Of Ingredients 11
Steps:
- Pour water into the bottom of a saucepan set over medium high heat.
- Add sugar and allow to come to a boil.
- Boil until all the sugar is dissolved, stirring if needed.
- Pour egg yolks into a mixing bowl and whisk to break up.
- Continue whisking while slowly drizzling in the sugar syrup.
- Pour 1/2 cup of heavy whipping cream into the saucepan and set it back on the stove on low heat.
- Stir in the egg mixture and continue to stir for at least 3 minutes until heated through (and registers at least 140 degrees Fahrenheit).
- Pour through a fine mesh sieve that is set over your bowl of melted semi-sweet chocolate.
- Discard anything that remains in the sieve.
- Stir the chocolate until glossy and smooth.
- Fold the whipped cream into the chocolate in two stages.
- Cover and chill until the mousse thickens.
- Combine cream cheese and sugar in a large mixing bowl.
- Using an electric mixer, beat on medium-high speed until light and fluffy.
- Add marshmallow fluff and vanilla bean paste or extract and beat until well combined.
- Pour in whipped topping and beat until creamy and smooth. If using real whipped cream, gently fold it into the chocolate mixture.
- Fill one disposable pastry bag with about 1 1/2 cups of dark chocolate mousse and fill another back with about the same amount of the cheesecake mousse.
- Fit a large pastry bag with a large star pastry tip.
- Cut off the tips of the filled bags then snuggle them down into the third bag.
- Squeeze until the mousse comes of of the bag and you can see both colors of mousse.
- Pipe between 2/3 and 3/4 cup of the swirled chocolate cheesecake mousse into small dessert cups or bowls.
NO-BAKE CHOCOLATE CHEESECAKE RECIPE
This no-bake chocolate cheesecake is rich, chocolaty, and so creamy. It's the real deal for every chocoholic. This delicious no-bake chocolate dessert is easy to make with just a few ingredients and requires little prep time.
Provided by Sabine Venier
Categories Dessert
Time 4h30m
Number Of Ingredients 9
Steps:
- Line a 9" (23cm) springform pan with parchment paper and set aside.
- Crust: In a large bowl, stir together Oreo crumbs, melted butter, and cocoa until well combined and evenly moist. Transfer to the prepared pan and use the bottom of a flat-bottomed cup to press the crumbs into the bottom and halfway up the sides of the pan. Freeze until the filling is prepared.
- Filling: In a large mixing bowl, using an electric mixer fitted with the whisk or paddle attachment, beat cream cheese until creamy, about 1 minute. Add sugar and cocoa and mix until smooth, about 1 minute. Mix in the vanilla and melted chocolate just to combine. Add heavy whipping cream and mix until soft peaks form, about 1-2 minutes.
- Spoon filling into the crust and spread evenly. Chill in the fridge for 4 hours or until firm. Store in an airtight container in the refrigerator for up to 2 days.
Nutrition Facts : Calories 564 kcal, Carbohydrate 51 g, Protein 6 g, Fat 39 g, SaturatedFat 22 g, TransFat 0.3 g, Cholesterol 76 mg, Sodium 237 mg, Fiber 3 g, Sugar 39 g, UnsaturatedFat 13 g, ServingSize 1 serving
NO-BAKE CHOCOLATE RASPBERRY CHEESECAKE
This No-Bake Chocolate Raspberry Cheesecake is a creamy dark chocolate no-bake cheesecake with a fresh raspberry swirl and chunks of raspberries.
Provided by Julianne Dell
Categories Dessert
Number Of Ingredients 14
Steps:
- Prepare a 9-inch springform pan by lightly greasing the edges of the pan with cooking spray, and then wiping gently with a paper towel. Line the bottom of the pan with parchment paper.
- Grind the cookies into a fine crumb using a food processor or blender.
- In a small bowl, melt the butter in the microwave for 30 to 45 seconds. Pour the melted butter over the cookie crumbs and stir until the crumbs are well coated.
- Pour the crumbs into your springform pan and press firmly into the bottom and up on the sides to create a thick crust. Refrigerate the crust while you are preparing the filling.
- In a microwave-safe bowl, combine the chocolate and 2 tablespoons of heavy cream.
- Melt the chocolate in the microwave at 50% power in 30-second increments, stirring each time until the chocolate is melted. Stir until completely smooth.
- Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill.
- Puree 3 ounces of raspberries in a small food processor. Strain through a fine sieve if desired. Set aside. Take the remaining 6 ounces of raspberries and slice in half.
- Pour 1 1/4 cups heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream starts to thicken.
- Slowly add the powdered sugar and cocoa powder and continue beating at high speed until stiff peaks form. Set the whipped cream aside.
- Beat the softened cream cheese until it's completely smooth. Scrape down the sides of the bowl as needed.
- Next, add the granulated sugar and vanilla extract and continue beating until smooth.
- Next add the melted chocolate, beating until it's completely mixed into the cream cheese. Finally, slowly fold in the whipped cream until it's completely smooth.
- Pour 1/3 of the batter into the prepared crust and spread evenly.
- Then spoon about 1/3 of the raspberry purée over the cream cheese and use a knife to swirl it into the batter.
- Then layer in a handful of the chopped raspberries and gently push into the batter.
- Repeat these steps two more times.
- Refrigerate for at least 4 hours to allow the cheesecake to set. Add the toppings before serving.
- Prepare the second batch of whipped cream following the same method as described above.
- Pipe the whipped cream borders using a large open or closed star tip.
- Garnish with leftover raspberries and chopped chocolate if desired.
Nutrition Facts : ServingSize 1/10 of recipe, Calories 682 calories, Sugar 34g, Sodium 294mg, Fat 50g, SaturatedFat 22g, Carbohydrate 53g, Fiber 1g, Protein 5g
CHOCOLATE-SWIRLED CHEESECAKE
Provided by Food Network
Categories dessert
Time 1h55m
Yield Yield: 12 servings
Number Of Ingredients 11
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.
WHITE AND DARK CHOCOLATE SPIRAL CHEESECAKE
This recipe is originally a Karin Goren masterpiece. Karin Goren is a local Israeli food personality, always smiling, always baking the most wonderful things. I watched her do this cheesecake on her show, Sweet Secrets, and was able to recreate this wonderful dish over the past weekend. Of course, not being able to leave well enough alone, I played around with her recipe, made a few changes, and here is my version
Provided by Mirj2338
Categories Cheesecake
Time 1h40m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 200 degrees Celsius.
- To make the base:.
- Mix the cookie crumbs with the melted butter and pat into the bottom of a 26 cm diameter springform pan.
- Place in the oven to "set" for about 7 minutes.
- Remove and set aside to cool.
- To make the filling base:.
- Beat all the ingredients together until well blended.
- Pour half into a large, 4 cup measure cup, pour the other half into another 4 cup measuring cup. Alternatively, you can use jugs, pitchers, whatever is available, as long as it has a handle and a spout.
- Melt the white chocolate chips together with the cream and stir to blend.
- Add the cornflour and stir again.
- Add this mixture into one of the cheese filling jugs. Stir to blend.
- Melt the dark chocolate chips together with the cream and stir to blend.
- Add this mixture into the other of the cheese filling jugs. Stir to blend.
- Okay, here comes the fun part --
- Carefully pour a portion of the white chocolate filling into the middle of the crust.
- Now carefully (I mean CAREFULLY) pour a portion of the dark chocolate filling into the middle of the white filling.
- Now CAREFULLY pour some of the white chocolate filling into the dark chocolate filling.
- Now CAREFULLY pour some of the dark chocolate filling -- okay you get the picture?.
- Keep this up until you have a series of concentric circles. Again, I cannot mention it enough, do this carefully so you don't mess up the circles.
- Very carefully transfer this to the oven.
- Bake at 200 degrees C for 10 minutes.
- Turn the oven down to 120 degrees C and bake for a further 60 minutes.
- Turn the oven off and let the cheesecake hang out in the cooling oven for another 2 hours.
- Transfer to the refrigerator and let it hang out there for another 24 hours.
- When you cut slices you will have the most gorgeous white and dark "zebra-ed" portions.
Nutrition Facts : Calories 330.2, Fat 21.6, SaturatedFat 12.7, Cholesterol 106.3, Sodium 84.4, Carbohydrate 33.2, Fiber 1.1, Sugar 30.8, Protein 4.5
BEST EVER NO BAKE CHOCOLATE CHEESECAKE
This Best Ever No Bake Chocolate Cheesecake is the perfect easy-to-make cheesecake dessert that's creamy and delicious and packed with real chocolate!
Provided by Chrissie (thebusybaker.ca)
Categories Dessert
Time 6h20m
Number Of Ingredients 7
Steps:
- Combine the Oreo baking crumbs and melted butter until moistened and crumbly.
- Press the mixture into the bottom of a 9-inch springform pan and refrigerate to set.
- Combine the cream cheese and powdered sugar in a large bowl, mixing with a hand mixer on medium speed (or in your stand mixer) until smooth.
- Add the melted semi sweet chocolate in a steady stream while the mixer is running on low speed, until completely incorporated. Scrape down the sides of the bowl to be sure everything is incorporated.
- Fold in the whipped cream or whipped topping by hand until the mixture is fluffy and creamy and there are no streaks of white in the batter.
- Pour the cheesecake mixture into the refrigerated crust and smooth out the top with a rubber spatula.
- Refrigerate to set for 6 hours or overnight, or set in the fridge for 2-3 hours and then in the freezer for 2-3 hours before serving.
- Slice and serve with whipped cream, chocolate shavings, and fresh berries, if desired.
Nutrition Facts : ServingSize 1 serving, Calories 681 kcal, Carbohydrate 46 g, Protein 8 g, Fat 52 g, SaturatedFat 29 g, Cholesterol 112 mg, Sodium 420 mg, Fiber 3 g, Sugar 31 g
More about "white and dark chocolate spiral cheesecake food"
CHOCOLATE CHEESECAKE | CHEESECAKE RECIPES | JAMIE OLIVER
From jamieoliver.com
Servings 16Calories 399 per servingTotal Time 35 mins
- Preheat the oven to 180ºC/350ºF/gas 4. Blitz the biscuits in a food processor into fine breadcrumbs.
- Melt the butter in a saucepan on a medium-low heat, then combine with the crushed biscuits.Spoon the biscuit mixture into a loose-bottomed 25cm tart tin, then use the back of a spoon to spread it evenly over the base and up the sides of the tin until it’s completely covered.
- Bake in the oven for 8 minutes, then leave to cool while you prepare the filling.In a large bowl, beat the cream cheese, sugar and vanilla extract until smooth, then gradually beat in 250ml of the cream until fully combined and silky.Snap the dark and white chocolate into separate bowls, each set over a saucepan of simmering water.
- Divide the remaining cream between the bowls and allow the chocolate to melt, stirring occasionally.Fold the melted dark chocolate into the cream cheese mixture until smooth and well combined, then pour into the cooled tart case.Drizzle the melted white chocolate over the top, then use a chopstick or a skewer to swirl it into pretty patterns.
NO BAKE WHITE CHOCOLATE RASPBERRY CHEESECAKE - YUMMIEST FOOD
From yummiestfood.com
DARK CHOCOLATE RASPBERRY SWIRL CHEESECAKE NO-CHURN ICE ...
From lowcarbsosimple.com
RASPBERRY CHOCOLATE SWIRL CHEESECAKE | RECIPES
From hersheyland.com
Servings 1Total Time 9 hrs
- Beat cream cheese, 3/4 cup sugar and 1 teaspoon vanilla in large bowl until smooth. Add eggs; beat until well blended. Stir together cocoa and remaining 1/4 cup sugar in medium bowl. Add oil, remaining 1/2 teaspoon vanilla and 1-1/2 cups cream cheese mixture; blend well. Stir jam to soften. Add jam, flour and food color, if desired, to remaining mixture in bowl; blend well.
- Pour half of raspberry mixture into prepared crust. Drop small spoonfuls of about half of chocolate mixture over raspberry. Repeat procedure with remaining mixture, ending with chocolate on top; gently swirl with knife or metal spatula for marbled effect.
- Bake 10 minutes. Reduce oven temperature to 250°F; continue baking 55 minutes or until center appears set. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan. Cover; refrigerate several hours before serving. Serve with Raspberry Sauce and raspberries, if desired. Cover; refrigerate leftover cheesecake.
CHOCOLATE SWIRL CHEESECAKE SUPREME RECIPE - BACK TO THE ...
From backtothecuttingboard.com
Servings 10-12Estimated Reading Time 4 minsCategory Cheesecakes, Dessert, PopularTotal Time 5 hrs
- Make the crust: Mix crumbs, sugar, salt, and butter in a bowl until combined and press into the bottom and, if you want, about an inch or two up the sides of a 10″ springform pan (springform pan is key, make sure you have one). Bake in a preheated 350-degree oven and bake for 10 minutes. Let crust cool completely while you make the cheesecake. Important: TURN OFF YOUR OVEN, it should not be preheated when you put your cheesecake in.
- Mix the filling: In a mixer bowl with the whisk attachment, whisk together cream cheese, eggs, egg yolks, and vanilla. Mix on medium speed until smooth, about 3-5 minutes. (It’s okay if you still have some very small lumps.) Add in the sugar, flour, and heavy cream and mix on low speed until fully incorporated about 1-2 minutes. Do not over-mix as this will create more air bubbles which can contribute to your cake cracking.
- Add the chocolate: Meanwhile, melt dark and white chocolate in separate saucepans on the stove. Once melted, remove both pans from heat and let cool for at least 5 minutes. Stir 1/3 of the batter into the pan with the melted dark chocolate. Set aside. Stir the melted white chocolate into the bowl with the remaining batter. Pour 1/3 of the white chocolate mixture into the prepared crust. Drop spoonfuls of the dark chocolate mixture on top. Pour in the rest of the white chocolate mixture over that. Finally, drop in spoonfuls of the rest of the dark chocolate mixture and swirl it all around with a knife, but don’t overmix.
- Bake: Pour batter into your prepared crust. Gently tap the pan against your counter a few times to help get any possible air bubbles out of the batter. Place your cheesecake in the oven and then turn it on to 400 degrees (F). Bake for 15 minutes. Turn the oven down to 200 degrees (F). Bake for 3 hours. Turn the oven off, prop open the door slightly, and let cool for 1 hour. Finally, cover the top with plastic wrap, place it in your refrigerator, and chill for a full 24 hours before removing the springform pan’s side and serving.
CHOCOLATE SWIRL VEGAN CHEESECAKE BY RAINBOWNOURISHMENTS ...
From thefeedfeed.com
5/5 (1)
- To make the crust, add the cookies to a food processor. Process til small crumbs. Add the oil/butter and process til combined.
- Press the cookie mixture against the bottom and sides to form a crust. If the mixture falls apart, refrigerate it and try again.
BEST OREO & CHOCOLATE SWIRL CHEESECAKE - AK PAL
From akpalkitchen.com
5/5 Total Time 13 hrs 20 minsCategory DessertCalories 584 per serving
- 1. Preheat the oven to 350F. Add Oreos to the food processor and pulse them into a fine powder and then add melted butter and pulse once again to form a mixture. 2. Transfer this mixture into a springform pan and press it to the bottom of the pan with the help of a glass or a measuring cup. Transfer this pan to the preheated oven and bake for 10 minutes or until it smells nice and good. Take it out and set aside.
- 1. Crush 12 Oreos into a fine powder with the food processor or you can do this by hand. And chop 12 Oreos roughly or into halves and set aside 2. In a stand mixer bowl, add cream cheese at room temperature, sugar, salt, and flour, and give it a nice mix at medium speed. Scrape down the bowl to mix the lumps and mix again until a homogenous and smooth mixture. 3. Add sour cream, vanilla extract, mix well. Now add 3 eggs and 1 egg yolk one by one and keep mixing. Scrape the bowl and mix until smooth mixture. 4. Add crushed Oreos and mix them using the cut and fold method and keep scraping the bowl while doing this. 5. Pour one-third batter on top of the cheesecake crust and spread well with a spatula and then sprinkle some chopped Oreos. Repeat the process 3 times to complete and make it smooth with a spatula. 6. Place springform pan into a large roasting pan and pour hot/boiling water into the roasting pan to make a water bath. (Make sure to wrap the bottom of the springform pan with t
WHITE CHOCOLATE BISCOFF SWIRL CHEESECAKE! - JANE'S PATISSERIE
From janespatisserie.com
5/5 (49)Total Time 8 hrsCategory DessertCalories 557 per serving
- Melt your white chocolate until smooth - I do this in the microwave. Leave it to cool for about 10 minutes.
KETO WHITE CHOCOLATE RASPBERRY CHEESECAKE - KETO & LOW ...
From ketovegetarianrecipes.com
CHOCOLATE SWIRLED CHOCOLATE CHIP CHEESECAKE | RECIPES
From hersheyland.com
Servings 1Total Time 10 hrs
GORDON RAMSAY'S CHOCOLATE SWIRL CHEESECAKE RECIPE ...
From cookstr.com
5/5 (1)Estimated Reading Time 3 minsCategory Cheesecake
WHITE CHOCOLATE STYLE "CHEESECAKE" BARS – LILY'S SWEETS
From lilys.com
Estimated Reading Time 1 min
DARK AND WHITE CHOCOLATE RASPBERRY CHEESECAKE | DESSERT ...
From goodto.com
3.6/5 (159)Total Time 5 hrs 15 minsCategory Dessert,SnackCalories 512 per serving
CHOCOLATE CHEESECAKE SWIRL BUNDT CAKE RECIPE ...
From lifemadedelicious.ca
Servings 12Total Time 2 hrs 20 minsCategory Dessert
CHOCOLATE SWIRL CHEESECAKE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
3.7/5 Calories 426 per serving
WHITE CHOCOLATE RASPBERRY CHEESECAKE - A BAJILLIAN RECIPES
From abajillianrecipes.com
Servings 16
DARK CHOCOLATE RED VELVET CHEESECAKE SWIRL BROWNIES
From barthbakery.com
Estimated Reading Time 2 mins
CHILLED MARBLED CHOCOLATE CHEESECAKE - THE HAPPY FOODIE
From thehappyfoodie.co.uk
Servings 6Category Dessert
DARK CHOCOLATE MINT CHEESECAKE - KETO, LOW CARB - JOY ...
From joyfilledeats.com
5/5 (1)Total Time 1 hr 30 minsCategory DessertCalories 305 per serving
CHOCOLATE SWIRL CHEESECAKE | COOKING AND FOOD BLOG
From michelnischan.com
DARK AND WHITE CHOCOLATE SWIRL CHEESECAKE : FOOD
From reddit.com
WHITE AND DARK CHOCOLATE SPIRAL CHEESECAKE RECIPE - FOOD ...
From pinterest.co.uk
CHOCOLATE SWIRL CHEESECAKE BARS | CHOCOLATE SWIRL BAKED ...
From tashasartisanfoods.com
NESTLE CHOCOLATE SWIRL CHEESECAKE RECIPE - FOOD NEWS
From foodnewsnews.com
CHOCOLATE CHEESECAKE RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
DELICIOUS BIRTHDAY, WEDDING & CUSTOM CAKES THE CHEESECAKE SHOP
From thecheesecakeshop.co.nz
WHITE AND DARK CHOCOLATE SWIRL CHEESECAKE | CHOCOLATE ...
From pinterest.com
PRESIDENT'S CHOICE CHEESECAKE SAMPLER BY ...
From gourmetgiftbaskets.com
BLUEBERRY SWIRL WHITE CHOCOLATE CHEESECAKE BARS ...
From scientificallysweet.com
WHITE CHOCOLATE CHEESECAKE WITH A RASPBERRY SWIRL KETO ...
From foodnewsnews.com
ANNA OLSON’S BEST CHEESECAKE RECIPES
From msn.com
WHITE AND DARK CHOCOLATE CHEESECAKE | RECIPES.COM.AU
From recipes.com.au
CHOCOLATE SWIRL CHEESECAKE BARS - THIS KETO FAMILY
From thisketofamily.com
TRIPLE LAYER CHEESECAKE | EASY DELICIOUS RECIPES | LAYER ...
From pinterest.com
WHITE AND DARK CHOCOLATE SPIRAL CHEESECAKE
From tfrecipes.com
WHITE CHOCOLATE RASPBERRY SWIRL CHEESECAKE BARS - SILKYCHOCO
From silkychoco.com
FOOD: WHITE CHOCOLATE RASPBERRY SWIRL CHEESECAKE.....
From shermanpostfood.blogspot.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love