4 INCH CHOCOLATE CHEESECAKE RECIPE RECIPES
4 INCH STRAWBERRY CHOCOLATE CHEESECAKE RECIPE - FOOD.COM
Cooking time includes chilling overnight and setting time for the topping. I adjusted several cheesecake recipes to be used with a 4 or 4 1/2 inch springform cheesecake pan. These small cheesecakes are great for those who cannot finish off a large cheesecake or who want a treat but don't want to tempt themselves to go overboard. If you want to make enough for a 9 inch pan multiply this recipe by 4.
Total Time 8 hours 15 minutes
Prep Time 15 minutes
Cook Time 8 hours
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Crust: Mix cookies and butter until crumbs are moistened and press into bottom of a 4 inch springform pan.
- Filling: Combine cream cheese, 2 1/2 T sugar, and cornstarch. Beat until smooth.
- Beat in melted egg substitute and vanilla. Beat well after each addition.
- Remove 1/3 of the mixture, stir cocoa and 1/2 T sugar. Set aside.
- Stir strawberry schnapps into remaining cream cheese mixture.
- Fold in sliced strawberries.
- Pour half the strawberry mixture over crust, then top with half of chocolate mixture, layer remaining strawberry then chocolate mixtures.
- Without disturbing the crust, swirl the blade of a knife through the cake to create a marbling effect.
- Bake at 325°F for 10 minutes. Reduce heat to 225 and bake for an additional 40-50 minutes or until the center no longer looks wet or shiny.
- Remove cake from oven and run a knife around the inside edge of the pan.
- Turn the oven off and return the cake to the oven for an additional 20 minutes.
- Chill, uncovered, overnight.
- Top with canned whipped topping and chocolate covered strawberry.
Nutrition Facts : Calories 249.3, FatContent 18.3, SaturatedFatContent 10, CholesterolContent 51.9, SodiumContent 212.1, CarbohydrateContent 18.8, FiberContent 0.5, SugarContent 14.8, ProteinContent 3.9
4-INCH CHOCOLATE PEANUT BUTTER CHEESECAKE RECIPE - FOOD.COM
Cooking time includes chilling overnight and setting time for the topping. I adjusted several cheesecake recipes to be used with a 4 or 4 1/2 inch springform cheesecake pan. These small cheesecakes are great for those who cannot finish off a large cheesecake or who want a treat but don't want to tempt themselves to go overboard. If you want to make enough for a 9 inch pan multiply this recipe by 4.
Total Time 12 hours 10 minutes
Prep Time 10 minutes
Cook Time 12 hours
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Crust: Mix pretzels and butter until pretzel crumbs are moistened and press into bottom of a 4 inch springform pan.
- Filling: Combine cream cheese, brown sugar, and cornstarch. Beat until smooth.
- Beat in melted chocolate, peanut butter, egg substitute and vanilla. Beat well after each addition.
- Add peanuts if desired.
- Bake at 350°F for 10 minutes. Reduce heat to 225 and bake for an additional 40-50 minutes or until the center no longer looks wet or shiny.
- Remove cake from oven and run a knife around the inside edge of the pan.
- Turn the oven off and return the cake to the oven for an additional 20 minutes.
- Chill, uncovered, overnight.
- Topping: In small saucepan melt white chocolate and peanut butter over low heat, stirring constantly.
- Cool to lukewarm, then pour over cheesecake.
- Drizzle strips of melted chocolate over the peanut butter mixture. Using a knife draw the dull side of the tip across the chocolate.
- Chill till topping firms up.
Nutrition Facts : Calories 547.1, FatContent 35.7, SaturatedFatContent 18.8, CholesterolContent 63.7, SodiumContent 657, CarbohydrateContent 48.5, FiberContent 2.4, SugarContent 22.6, ProteinContent 12.7
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