Can someone give me a recipe for chocolate swirl cheesecake?

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  • 9 years ago
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    Chocolate Almond Marble Cheesecake

    3 c. chocolate cookie crumbs

    1/2 c. finely chopped almonds

    1/4 c. white sugar

    1/2 c. butter, melted

    3 (1 oz.) squares bittersweet chocolate

    2 (8 oz.) pkgs. cream cheese, softened

    1 c. white sugar

    3 eggs

    1 t. almond extract

    1 (16 oz.) container sour cream, room temp

    Preheat oven to 350 F. In a med. bowl, combine cookie crumbs, almonds, 1/4 c. sugar and melted butter. Mix well. Press into the bottom and halfway up the sides of a 10” springform pan. In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm. In a large bowl, beat the cream cheese and 1 c. sugar until smooth. Beat in the eggs one at a time. Fold in the almond extract and sour cream. Pour 1 1/2 c. of the filling into a small bowl. Stir the melted chocolate into the small bowl, then fold loosely back into plain filling. Pour into crust. With the tip of a knife, swirl the filling to create a marbled effect. Bake in the preheated oven for 40 mins. Turn off oven and let cake cool in oven for 1 hr, with the door closed. Cool at room temp, then refrigerate overnight. Makes 1 10” springform pan (16 servings).

    Double Chocolate Mocha Cheesecake

    For the Crust:

    2 1/2 cups of chocolate graham cracker crumbs

    2 T. of instant espresso powder

    1 stick of butter, melted

    bottom layer

    16 oz of finely chopped chocolate (divided) At least 60%-72%. Semi-sweet.

    1/2 cup of whipping cream

    top layer

    24 oz of cream cheese, softened/room temp

    1/2 cup of white sugar

    2 large eggs

    1 cup of heavy whipping cream

    1/2 cup of strong coffee (you can use left over coffee from the morning)

    1 t. of vanilla flavoring

    2-3 T. of mini chocolate chips

    You need 10” springform pan. Put in the chocolate crumbs, the espresso powder and the butter. Mix this with a fork until all crumbs are wet. Then gently press crumbs across the bottom of the pan and about 1” up the sides. To make this a bit less messy, you can put a piece of plastic wrap between the crumbs and your hand to guard against you getting too many crumbs stuck to your fingers. Set that crust aside and begin work on your cheesecake filling. First the bottom layer. In a small pan put in the cream. Bring the cream up to a slow bubble. When you see the bubbles around the edge of the pan the cream is hot. Don't let it boil over. Add the chocolate and take the pan off heat. Swirl the chocolate mix with your whisk until all of it melts into a dreamy smooth mass. Pour half of the melted chocolate over your cheesecake crust. Just smooth it out across the bottom. Set the pan in your refrigerator or freezer to cool down the chocolate while you continue. Set the other half of the melted chocolate/cream mix aside to cool down. It will go in the top layer.

    For the Top Layer:

    In a big bowl, put in cream cheese and sugar and whip until fluffy. This takes a few mins. When it's fluffy, add an egg and whip again. Then add the 2nd egg and whip. Now add the top layer heavy cream, coffee, vanilla and other chocolate/cream mix you had set aside. Continue whipping until all is well mixed. Take the cheesecake crust out of the cold and pour this mix on top to fill the pan. Now sprinkle the chocolate chips over the top. Bake at 350 F. for about 50 mins. You want the cheesecake to be solid toward the edges but the middle will still jiggle. This one is hard to judge. It depends on how hot your oven operates and how you like your cheesecake. When you finish baking the cheesecake, let it sit in the oven (the oven is now off) with the door open, for another 30 mins. The cheesecake will begin to set up. Next cool it fully on the counter. Then refrigerate. Cheesecake cake can be served after 4 hrs in the refrigerator but most cheesecakes actually taste their best on day 2 so if you can plan ahead, make it the day before. When you go to serve your entree, take your cheesecake out of the refrigerator and set it on the counter. It will taste more lush if it's not straight out of the refrigerator. Loosen your pan sides and cut the cheesecake with a sharp knife. Some even heat the knife and wipe it off and then cut it. The warm knife slices right through. Serves 12.

    Source(s): Mama say
  • 9 years ago

    Make a cheesecake with Sour Cream as an ingredient and make as directed, then melt some ( a good brand) of chocolate, about a pound or so. and pour into various spots into the cheesecake , then swirl and bake accordingly.

    Source(s): pro chef
  • Anonymous
    9 years ago

    Chocolate swirl cheesecake

    1-1/3 cups (325 mL) chocolate or graham wafer crumbs

    1/3 cup (75 mL) butter, melted

    3 squares each Baker's white and semi-sweet chocolate, chopped

    2 pkgs (8 oz/ 250 g each) Canadian Cream cheese, softened

    1/2 cup (125 mL) sugar

    2/3 cup (150 mL) Break-free (or 3 eggs)

    3 tbsp (45 mL) chocolate liqueur (optional)

    instructions

    In bowl, mix together crumbs and butter. Press into 8-inch (20 cm) springform pan or 9-inch (23 cm) pie plate. Bake in 350 ºF (180 ºC) oven for 10 minutes; set aside.

    Meanwhile, place white and semi-sweet chocolate separately in small microwavable bowls. Microwave each on Medium for 1 minute; stir until smooth. Using electric mixer, beat Canadian Cream cheese with sugar until very smooth. Beat in eggs (1/4 cup/60 mL or one egg at a time). Stir in liqueur, if using. Divide mixture in half. Add white chocolate to one half and semi-sweet chocolate to other half; blend until smooth.

    Reserve 3/4 cup (175 mL) of each chocolate mixture. Spoon remaining amounts of each into opposite sides of prepared crust; spread evenly to meet in centre. Using reserved semi-sweet chocolate mixture to top white side of filling, and reserved white chocolate mixture to top semi-sweet side, drop dollops of each in a semi-circle shape, forming a circle in centre. Using a spoon, mix slightly to make a bold swirl pattern.

    Bake in 350 ºF (180 ºC) oven for 25 to 30 minutes or until almost set. Let cool completely on rack; refrigerate until chilled, about 4 hours.

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