Frozen chocolate swirl cheesecake recipe?
- Anonymous9 years agoFavorite Answer
Ingredients (serves 6)
125g packet chocolate cookies, roughly broken
75g unsalted butter, melted
85g dark chocolate, chopped
250g packet cream cheese
2/3 cup (150g) caster sugar
250ml thickened cream
Grease and line an 18cm (base measurement) springform pan. To make the base, place the cookies in a food processor or blender and process until it resembles coarse breadcrumbs. Add butter and continue to process until well combined.
Remove the crumb mixture and, using your hands, press into the base of the prepared pan, until the surface is smooth and even. Cover and chill for 20 minutes.
Meanwhile, place the chocolate in a small heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Use a metal spoon to stir occasionally until the chocolate melts and is smooth. Remove from the heat and cool to room temperature.
Place the cream cheese, ricotta, and sugar in the bowl of an electric mixer and beat for a couple of minutes or until well combined. Add the thickened cream and continue beating for 5 minutes or until mixture is smooth and thick.
Pour the mixture into the pan over the biscuit base and smooth the surface. Drizzle with the melted chocolate and swirl lightly with a knife to create ripple effect. Freeze for 2 hours or until solid.
To serve, carefully remove the cheesecake from the pan. Serve immediately with cream or berries.
- 4 years ago
MAKES sixteen SERVINGS FOR THE CRUST: eleven entire graham crackers (22 squares) 1/four cup unsalted butter, melted 1/four cup sifted confectioner's sugar FOR THE FILLING: 5 packages (8 oz. Each and every) cream cheese, at room temperature 1 1/3 cups granulated sugar three tablespoons all-intent flour 3 enormous eggs half of cup bitter cream 1 half teaspoons vanilla extract 1 cup semisweet chocolate portions (about 6 ounces), melted and cooled 2 cups recent or frozen free-% raspberries, thawed FOR THE CRUST: Preheat the oven to 325ºF. Use a food processor to crush the crackers into crumbs (or crush through placing the crackers into a resealable bag and crush with a rolling pin). Add the butter and sugar; procedure to combine. Press the combo onto the bottom and about 2 inches up the edges of a 9-inch springform pan. Chill in the refrigerator until able to bake. FOR THE FILLING: within the bowl of an electrical mixer equipped with the paddle attachment, beat the cream cheese on medium-high speed for approximately 2 minutes. Combo in the sugar. Add the flour and beat until mixed. On low speed, beat in the eggs, one by one, simply until blended, scraping the sides of the bowl after each addition. Add the bitter cream and vanilla and beat just except blended. Divide the batter in half of. Stir the melted chocolate into half of the batter. Pour the chocolate batter into the crust-lined pan. Stir 1 cup of the raspberries into the remaining batter. Spoon the raspberry batter over the chocolate batter. Place the springform pan on a shallow baking pan. Bake for 1 1/four hours or unless the middle appears just about set when the pan is gently shaken. Flip the oven off and position a wooden spoon in the oven door to maintain it open. Let the cheesecake sit within the turned off oven for approximately 1 hour. Dispose of to a wire rack to cool completely. Loosen the crust from the perimeters of the pan. Duvet; sit back at least four hours or in a single day. Remove the pan sides. Slide the cheesecake onto a serving platter. Serve with the rest 1 cup of raspberries.
- 9 years ago
- Anonymous9 years ago