Best Chocolate Blackberry Swirl Cream Cheese Pound Cake Recipes

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BLACKBERRY SWIRL CHEESECAKE



Blackberry Swirl Cheesecake image

A swirl of fresh blackberries makes a big impact on this eye-catching addition to a party table.

Provided by Food Network Kitchen

Categories     dessert

Time 13h

Yield 12 servings

Number Of Ingredients 11

One 9-ounce box chocolate wafer cookies
1/4 cup sugar
1 stick (8 tablespoons) unsalted butter, melted
Three 11.5-ounce containers whipped cream cheese
1 1/4 cups sugar
One 16-ounce container sour cream, at room temperature
1 cup heavy cream
4 large eggs, at room temperature
1 teaspoon pure vanilla extract
Two 6-ounce containers blackberries
Whipped cream, for serving

Steps:

  • For the crust: Position a rack in the middle of the oven and preheat to 325 degrees F.
  • Add the cookies and sugar to the bowl of a food processor and pulse to fine crumbs. Drizzle in the butter and pulse until the crumbs are completely coated with the butter.
  • Press the crumb mixture firmly into the bottom of a 10-inch springform pan. Bake until set, 15 to 18 minutes; let cool completely on a rack, 30 minutes.
  • Wrap the bottom and sides of the pan with a large piece of foil and put it in a large roasting pan.
  • For the filling: Beat together the cream cheese and sugar in a large bowl with an electric mixer on medium speed for 1 minute. Add the sour cream and beat until just combined. Add the heavy cream and beat until just combined. Mix in the eggs by hand, one at a time, until just combined. Mix in the vanilla by hand until just combined. (Take care not to overmix or the cheesecake will turn into a souffle!). Set aside.
  • Puree half the blackberries in a blender until completely smooth. Transfer to a small bowl and ladle in 1/4 cup of the cheesecake mixture. Stir to combine. Pour the remaining plain cheesecake batter into the crust.
  • Use an ice cream scoop or large spoon to drop scoopfuls of the blackberry batter on top of the plain batter. Drag a long wooden skewer through the batter, making sure the skewer reaches down to the bottom, to marble the colors for a tie-dye effect. Add enough hot water to the roasting pan to come about halfway up the sides of the springform pan.
  • Bake until the outside of the cheesecake is set, but the center is still slightly loose, about 1 hour 20 minutes. Turn the oven off and leave the cheesecake inside for 1 hour.
  • Remove the cheesecake from the roasting pan to a cooling rack. Run a knife around the edge of the pan and let the cheesecake cool to room temperature, about 2 hours. Cover and refrigerate at least 8 hours and up to 12 hours.
  • Run a knife around the edge of the pan one more time, then open the pan clasp to release the sides. Transfer the cheesecake to a serving platter or cake stand. Smooth the edges of the cheesecake with a knife. Slice and serve with whipped cream and the remaining blackberries.

BEST CHOCOLATE-CREAM CHEESE POUND CAKE



Best Chocolate-Cream Cheese Pound Cake image

This makes a dark, moist, fine-crumbed cake that needs nothing else! It's well worth the time to bloom, or dissolve, the cocoa. It brings out the chocolate flavor more. It does not give a mocha flavor, just makes the chocolate flavor deeper.

Provided by Kassidee Kennedy Cuffey

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 1h30m

Yield 14

Number Of Ingredients 13

cooking spray
1 cup unsweetened dark cocoa powder
½ cup hot coffee
½ cup whole milk, warmed
3 cups all-purpose flour
1 teaspoon salt
¼ teaspoon baking powder
3 cups white sugar
1 ½ cups butter, softened
1 (8 ounce) package cream cheese, softened
1 teaspoon vanilla extract
4 eggs, at room temperature
2 egg yolks, at room temperature

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) with cooking spray.
  • Mix cocoa powder and hot coffee together in a bowl. Whisk in milk to thin and cool mixture; be sure cocoa is dissolved.
  • Stir flour, salt, and baking powder together in a bowl.
  • Cream sugar, butter, and cream cheese together in a bowl using an electric mixer until white and fluffy like frosting, about 5 minutes. Mix in vanilla extract. Add eggs and egg yolks, 1 at a time, mixing completely after each addition. Add half the flour mixture; mix until incorporated. Stir in the cocoa-milk mixture; add the remaining flour mixture. Blend well. Pour batter into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into a few places comes out dry, 70 to 90 minutes.

Nutrition Facts : Calories 542 calories, Carbohydrate 67.7 g, Cholesterol 153.2 mg, Fat 28.8 g, Fiber 2.8 g, Protein 7.8 g, SaturatedFat 17.4 g, Sodium 388.9 mg, Sugar 43.6 g

CHOCOLATE BLACKBERRY SWIRL CREAM CHEESE POUND CAKE



Chocolate Blackberry Swirl Cream Cheese Pound Cake image

Cream cheese pound cake is my all time favorite pound cake. Today I added a nice twist to it by adding a chocolate blackberry swirl. It did take a bit longer to bake than the normal cream cheese pound cake takes. Just test with a pick or cake tester to ensure it's done before removing from oven. Hope you enjoy!

Provided by Diane Atherton

Categories     Cakes

Time 2h5m

Number Of Ingredients 13

3 stick butter, softened
3 c sugar
1 (8-oz) pkg cream cheese
6 large eggs
3 c all purpose flour
1 tsp almond extract
1/2 tsp vanilla extract
BLACKBERRY COULIS
1 (16-oz) pkg frozen blackberries (or fresh when possible)
5 Tbsp sugar
3 oz water
3 Tbsp wine (a fruity wine) or water
1 (1.4-oz) dark chocolate dove bar (or can use 1 oz bakers semi-sweet chocolate)

Steps:

  • 1. Make the Coulis 1st so it will have time to cool. CHOCOLATE BLACKBERRY COULIS: Combine ingredients in a medium size sauce pan over a medium heat; bring to a boil. Once berries are hot an blump, mash them with back of spoon, or use a stick blender to mash them. Stain juice of the berries into a bowl. Rinse pan to remove any seed and return juice to pan. Bring back to a boil; reduce heat and simer for about 20 to 25 minutes until reduced to about 1/2. This will make about 2/3 cup. Remove from heat and add chocolate bar; stir until chocolate is melted. Set aside to cool.
  • 2. Preheat oven to 350 degrees. Grease angel food tube cake pan and line with wax paper. NOTE: I've been baking cream cheese pound cakes for many years and they've always been a favorite, however, for the last 2 to 3 years as I've made my cream cheese pound cake, I found that I was not happy with the texture of the cakes. The only thing that had changed was the pan I was baking the cakes in. I had purchased one of those really nice heavy duty bundt pans. That is the only thing I had changed. Today I decided to use my old trustworthy angel food pan and to my delight my cake is back to the way I love them. Amazing how a little change makes a difference!
  • 3. POUND CAKE: Beat butter with a heavy duty electic mixer on a medium speed until creamy; gradually add sugar and continue beating until fluffy.
  • 4. Add cream cheese and continue beating until creamy, scraping down bowl as needed.
  • 5. Add eggs one at a time; beating each egg just until blended before adding next egg.
  • 6. Reduce speed to low on mixer and gradually add flour, scraping down sides of bowl as needed.
  • 7. Stir in almond and vanilla extract.
  • 8. Spoon about 1/3 of batter into prepared pan. Place dollops of the Blackberry Coulis on to batter, using about 1/2 of the sauce. With the handle of a "round" wooden spoon swirl the coulis into the batter. Repeat this with a 2nd layer of batter and coulis. Top with remaining 1/3 of batter.
  • 9. Bake for 1 hour and 15 minutes to 1 hour and 30 minutes or until wooden pick or cake tester when inserted into center of cake comes out clean. NOTE: Normally I bake a plain cream cheese cake for 1 hour and 15 minutes. With the coulis it took about 1 hour and 30 minutes.
  • 10. Remove from oven and cool in pan on rack for about 20 minutes. Remove cake from pan and place top side up on cake plate. I love the crunchy top!

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