Best Leilas Beginner Chocolate Swirl Cheesecake Recipes

CHOCOLATE-SWIRLED CHEESECAKE

Steps:

• Preheat oven to 300 degrees. To make the crust, combine graham crackers, melted butter and sugar in a medium bowl. Mix well with a fork to combine. Press the mixture into the bottom of a 9-inch springform pan that has been coated with non-stick spray. Set aside.
• To make the filling, melt chocolate in a double boiler or medium bowl over simmering water. Set aside to cool slightly.
• In a large mixing bowl, combine cream cheese, sour cream, egg, and vanilla. Mix on low speed until smooth and creamy. Fold in sugar and flour. Pour filling into prepared pan.
• Drizzle melted chocolate over surface of cheesecake. Using a toothpick swirl the chocolate into the filling, just until decorative swirls form (don't over-swirl, or you'll lose the effect).
• 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.

CHOCOLATE SWIRL CHEESECAKE

Steps:

• Preheat oven to 375 degrees F. For crust, in a bowl combine crushed graham crackers, walnuts, the 1 tablespoon sugar, and, if desired, the cinnamon. Stir in melted butter. Press the crumb mixture onto the bottom and about 2 inches up the sides of a 9-inch springform pan; set aside.
• For filling, in a large mixing bowl beat cream cheese, the 1 cup sugar, the flour, and vanilla with an electric mixer until combined. Beat in milk until smooth. Stir in eggs.
• Pour filling into crust-lined pan. Pour filling into crust-lined pan. Dot with melted chocolate and use a thin metal spatula to marble. Place pan in a shallow baking pan (see optional Water Bath Method, below). Bake for 35 to 40 minutes or until a 2-1/2-inch area around the outside edge appears set when gently shaken.
• Cool in pan on a wire rack for 15 minutes. Using a small sharp knife, loosen the crust from sides of pan; cool for 30 minutes. Remove the sides of the pan; cool cheesecake completely on rack. Cover and chill at least 4 hours before serving. If desired, serve with Raspberry Sauce or fresh rasberries. Makes 12 servings.

CRUSTLESS CHOCOLATE SWIRL CHEESECAKE

Steps:

• 1. Preheat oven to 350°. In a large bowl, add the cream cheese, eggs, raw sugar and vanilla, beat with an electric mixer until ingredients are well combined. Pour batter into a pie pan coated with non-stick cooking spray. Drizzle melted chocolate over the surface of the cheesecake and using a butter knife swirl the chocolate into the batter just until decorative swirls form, don't over swirl, or you'll lose the pretty swirled effect. Place cheesecake in the oven and bake for 30 - 40 minutes. Remove cheesecake from oven and let completely cool on a wire rack, then cover cheesecake with plastic wrap and place in the refrigerator for 3 - 4 hours, to overnight. Before serving, place a piece of cheesecake onto a serving dish add strawberry topping, or fruit topping of your choice, and a dollop of whipped cream, if desired. Strawberry Topping: 1 bag frozen unsweetened strawberries, thawed 2-3 tbs. raw sugar or natural sugar substitute In a small bowl, add the strawberries and sugar, mix well. Place topping into the refrigerator for 2 hours or longer. Add a few tablespoons on top of each slice of cheesecake before serving. As always, Bon Appetit!

PHILADELPHIA CHOCOLATE-VANILLA SWIRL CHEESECAKE

Steps:

• Heat oven to 325 degrees F. Mix cookie crumbs and margarine; press onto bottom of foil-lined 13x9-inch pan. Bake 10 min.
• Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing after each just until blended.
• Reserve 1 cup batter. Stir chocolate into remaining batter; pour over crust. Top with spoonfuls of reserved batter.
• Swirl batters with knife. Bake 40 min. or until centre is almost set. Cool. Refrigerate 4 hours.

BROWN SUGAR & CHOCOLATE SWIRL CHEESECAKE

Steps:

• Preheat oven to 350°. Wrap a double thickness of heavy-duty foil (about 18 in. square) around a greased 9-in. springform pan. Combine cracker crumbs, 1/2 cup walnuts and sugar; stir in butter. Press onto bottom and 1 in. up sides of prepared pan and place on a baking sheet. Bake 10 minutes. Cool on a wire rack., In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool., Beat cream cheese until smooth. Add next 5 ingredients and 2 tablespoons maple syrup; beat until well blended. Add eggs; beat on low speed until combined. Pour into prepared crust, reserving 3 tablespoons of batter. Mix reserved cheesecake batter into cooled chocolate; drop spoonfuls over filling. Cut through batter and chocolate with a knife to swirl., Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan. Bake until center is just set but still jiggles when shaken, 50-65 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., Remove rim from pan. Serve with whipped cream. Sprinkle with remaining walnuts; drizzle with remaining syrup.

LEILA'S BEGINNER CHOCOLATE SWIRL CHEESECAKE

Steps:

• turn oven on 350* early to have even temperature lightly grease bottom and sides of 9 in. springform pan; set aside. Using 2 long pieces of tinfoil cover bottom and sides of pan with it and press to make it fit tight.
• prepare all of your ingredients before making the cheese cake. Have every thing you need on the counter to start with.
• graham cracker crust--mix together 2 1/2 cups graham cracker crumbs (about 40 squares, 1/4 cup sugar 2/3 cup melted butter. lightly grease the springform pan and add the crust mix. Using a small glass covered with seran spread the mix over the bottom and up about 1 in on the sides. press the glass against the sides and bottom to make it firm. Bake at 350* 8-10 min or until set. Remove and let cool.
• Filling: In a mixer bowl place the 4 pkg's cream cheese, softened, Beat cream cheese until smooth, add sugar; beat for 1 min. add eggs; beat on low speed just until combined. add orange juice and zest; beat on medium for 1-2 min Set aside 3/4 cup and pour the remaining filling into pan.
• Chocolate swirls with the melted chocolate add the 3/4 cup of filling you had set aside. mix well and drop by spoon fulls on top of the filling and using a knife make swirls. Don't over do it as will mix to much.
• Place pan in a large baking pan that is almost the same height. Fill with hot water to a depth of 1 in. Bake at 350* 45 min or until center is jiggely. Remove from oven; cool for 10 min. Carefully run knife around edge to loosen;
• Cool for 1 hour. Remove foil. Refrigerate 3-4 hours or overnight Remove sides of pan and enjoy.