CHILLED MARBLED CHOCOLATE CHEESECAKE
A beautifully marbled chocolate cheesecake recipe featuring dark and white chocolate. A Mary Berry tip: use 39% cocoa solids for a sweet and creamy finish.
Provided by Mary Berry
Yield Serves 6
Number Of Ingredients 1
Steps:
Line the base of a 20cm (8in) round, deep springform tin with a circle of baking parchment.
To make the base, mix the crushed biscuits with the melted butter and press into the base of the tin. Level using the back of a spoon.
To make the filling, put the chopped white chocolate in to a bowl and sit over a pan of just hot water. Leave to melt (but don't allow it to get too hot), stirring occasionally, then set aside to cool a little.
Reserve 3 tablespoons of the double cream. Pour the remainder into a large bowl, then add the cream cheese and vanilla. Whisk, using an electric hand whisk, until smooth. Add the melted white chocolate and whisk again until smooth and thick.
Spoon about 6 tablespoons of the white chocolate filling into a mixing bowl. Spoon the remaining mixture into the tin and smooth over the top. Chill for 30 minutes.
Add the reserved double cream to the reserved white chocolate mixture and mix together until smooth. Spoon over the set mixture in the tin.
Melt the dark chocolate as before and then drizzle over the top of the cheesecake and use the blade of a knife to swirl the toppings together.
Chill for a minimum of 2 hours, then turn out and cut into wedges to serve.
To prepare ahead: can be made up to 2 days ahead and kept in the fridge.
To freeze: once set and chilled this freezes well.
MARBLE CHEESECAKE RECIPE | FOOD NETWORK KITCHEN | FOOD …
Provided by Food Network Kitchen
Categories dessert
Total Time 2 hours 35 minutes
Cook Time 20 minutes
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F.
- For the crust: In a large bowl, combine the graham cracker crumbs, butter and sugar. Press into a 9-inch springform pan, pushing the crumbs up the sides. Put the pan in the freezer to chill.
- For the filling: Microwave the chocolate and butter in a microwave-safe bowl until melted, about 1 minute. Set aside.
- Beat together the cream cheese, sugar and vanilla in a large bowl with an electric mixer on medium speed until light and fluffy. Beat in the eggs 1 at a time until well combined. Mix in the cream. Transfer 2 to 3 cups of the batter to a smaller bowl and stir in the melted chocolate mixture. Pour the remaining batter into the chilled crust. Drizzle in the chocolate batter and swirl with a knife.
- Bake for 15 minutes, then reduce the oven temperature to 300 degrees F and bake until the outside is set and the very center just wobbles slightly, about another hour. Turn off the oven and let the cheesecake cool in the oven for 30 minutes. Serve at room temperature or chilled.
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- Line the base and sides of a 20.5cm (8”) round springform cake tin with baking parchment. Make the base: whiz the biscuits in a food processor until they resemble breadcrumbs (alternatively put them in a sealed plastic bag and crush them with a rolling pin). Mix in melted butter, then press the mixture firmly into the base of the tin with the back of a spoon. Chill. Melt the chocolate orange slowly in a heat-proof bowl set over barely simmering water, stirring occasionally and making sure that the base of the bowl does not touch the water. Allow to cool for a couple of mins. Beat together the cream cheese, icing sugar until smooth. Add double cream and continue to beat until smooth and fully combined. Tip the melted chocolate into the cream cheese mixture, folding to combine and marble, then tip into the tin and spread to level. Chill for at least 6 hours. Set aside 12 Chocolate Orange Minis then melt the remainder in a heat-proof bowl set over barely simmering water, stirring occasionally and making sure that the base of the bowl does not touch the water. Allow to cool slightly for a few mins. Whip the cream and icing sugar to stiff peak. Remove the cheesecake from the tin and peel away parchment. Dot the melted chocolate over the cake and create swirls with the back of a teaspoon. Sprinkle the orange zest over the cake then decorate the edge with 12 piped cream swirls each topped with a Chocolate Orange Mini. Chill immediately to set. When ready to serve, slice into 12 equal portions
CONTEST-WINNING WHITE CHOCOLATE CHEESECAKE RECIPE…
From tasteofhome.com
Reviews 5
Total Time 01 hours 25 minutes
Category Desserts
Calories 572 calories per serving
- In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan. , In a large bowl, beat the cream cheese, sugar, flour and vanilla until well blended. Add eggs and yolks; beat on low speed just until combined. Stir in white chocolate. Pour over crust. Place pan on a baking sheet. , Bake at 350° for 45-50 minutes or until center is just 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. , For sauce, in a large saucepan, combine the sugar, cornstarch and water until smooth. Add strawberries. Bring to a boil; cook and stir until thickened. Remove from the heat; stir in a few drops of food coloring if desired. Cool. , Spread strawberry sauce over top of cheesecake; drizzle with melted white chocolate. Refrigerate leftovers.
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Total Time 50 minutes
Category Dessert
Calories 710 calories per serving
- Meanwhile, melt the white chocolate in shorts bursts in the microwave. Drizzle it over the top of the cake, then decorate as you like. We used edible glitter, gold sprinkles and chocolate truffles.
CHOCOLATE-SWIRLED CHEESECAKE RECIPE | FOOD NETWORK
Reviews 4.3
Total Time 1 hours 55 minutes
Category dessert
Cuisine american
- 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.
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- Preheat oven to 350°. Line bottoms of 3 greased 9-in. round baking pans with parchment; grease paper. In a large bowl, whisk flour, sugar, cocoa and baking soda. Beat in mayonnaise, coffee and vanilla. Transfer batter to prepared pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For filling, in a small heavy saucepan, mix sugar and cornstarch. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat; stir in vanilla. Cool completely. In a large bowl, cream butter. Gradually beat in cooled mixture. Stir in chocolate chips., For ganache, place chocolate in a large bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; let stand 5 minutes. Stir with a whisk until smooth. Stir in vanilla. Cool to room temperature, stirring occasionally. Refrigerate, covered, until cold. Beat ganache just until soft peaks form, 15-30 seconds (do not overbeat)., Place 1 cake layer on a serving plate; spread with half of the filling. Repeat layers. Top with remaining cake layer. Frost top and sides of cake with ganache. In a microwave-safe bowl, combine chocolate, cream and butter. Microwave at 50% power for 1-2 minutes or until smooth, stirring twice. Cool slightly, stirring occasionally. Drizzle over cake, allowing some to flow over sides. Refrigerate at least 2 hours before serving.
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