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Marbled cheesecake

Marbled cheesecake


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I put all the ingredients for the counter in a bowl and kneaded them well by hand. I formed a ball, wrapped it in foil and refrigerated it for 30 minutes.

Meanwhile, mix the cheese with the sugar, sour cream and vanilla essence well until smooth. Add eggs one at a time, mixing well after each one. Take about a cup of this composition and set aside. In the rest of the cheese, add the melted chocolate beforehand and mix well.

Roll out the dough and place it in a tray lined with baking paper. Prick with a fork from place to place and bake for 5 minutes. Pour the cheese filling with chocolate over the dough, level it and put a spoonful of the composition kept in place. With a knife, mix gently in a circle to combine the two colors.

Put it back in the oven for 45-50 minutes at 180 degrees or until it passes the toothpick test. Serve cold. Good appetite!


Marbled chocolate cheesecake

Yes, I admit, I have an obsession with cheesecake. The problem is that the rest of the family has started to appreciate more and more the cream cheese cake, so I have to look for, at least once a month, a new cheesecake recipe. And since I never find the perfect recipe, I have to make a mix between various recipes. That's how I got to today's recipe, chocolate marbled cheesecake.

I warn you: the quantities given are for a portion and a half, because otherwise the battle on the cheesecake was too big. The composition reaches for a tray of 24-28 cm.

Ingredients for the crust:
& # 8211 25 cocoa cookies (I recommend the 5 minute cookies from Vel Pitar)
& # 8211 150 gr of butter
& # 8211 5 tablespoons brown sugar
& # 8211 o esenta de rom

Pass the biscuits through a blender or grind them with a stick, then mix them with melted butter, sugar and rum essence. We grease a cake form with removable walls with butter and using our skilful fingers, we press the composition of biscuits on the bottom of the tray and 1/2 of the walls, in a uniform layer. Bake the crust in the oven heated to 180 degrees, about 10 minutes, then remove it and let it cool a bit. Meanwhile, prepare the filling.

Ingredients for the filling:
& # 8211 1400 gr of cream cheese (at the risk of being accused again of snobbery, I claim that Philadelphia is the most suitable cheese for cheesecake)
& # 8211 200 gr of sugar
& # 8211 7 medium eggs
& # 8211 4 tablespoons flour
& # 8211 vanilla essence (a sachet of Finesse from Dr. Oetker)
& # 8211 300 gr of milk chocolate

Mix the cheese for about 1 minute until it becomes creamy. Add the sugar, little by little, mixing well after each addition. After you have added half the amount of sugar, use a spatula to wipe the walls of the bowl.

Continue to add the sugar and after you have exhausted it, start adding eggs, one by one, mixing after each one. After every 2 eggs added, scrape the walls and bottom of the bowl with a spatula. After incorporating the eggs, add the flour in the rain, stirring constantly. At the end, add the vanilla and mix again. Pour the composition over the previously prepared crust, leaving about a cup and a half aside.

In the preserved composition, incorporate melted and cooled chocolate at room temperature. Put two tablespoons of chocolate composition over the vanilla and then use a spatula or a box to marble the cheesecake. After you have finished the & # 8220marmoratul & # 8221 operation, place the tray with removable walls in an extended tray, such as the stove tray, and pour the water into the stretched tray so as to create a kind of bain-marie. Bake the cheesecake in the preheated oven at 180 degrees for an hour, an hour and a quarter.

Some important mentions:
& # 8211 For a successful cheesecake, all ingredients, both crust and filling, must be at room temperature.
& # 8211 do not leave the cake in the oven longer than the indicated time, it is normal that the middle is still a little gelatinous, even if the cake is made it will harden later
& # 8211 after removing the cake from the oven, let it cool completely, about an hour, then put it in the fridge must be cold for at least 6 hours before sticking our teeth in it

Have a great appetite and don't forget that you can even halve the amount, if you have a smaller tray.


Preparation Marbled cheesecake with blackberries and lemon by Simona Callas

Preheat the oven to 175-180 degrees Celsius and prepare a baking dish with dimensions of 15 & # 21525 cm.

The biscuits are crushed - in a chopper or with a mincer - and mixed with melted butter, then transferred to the form (tray) and spread evenly at the base of the form. www.simonacallas.com Place the tray in the oven for 10-15 minutes, then remove and allow to cool.

Cream cheese is mixed with powdered sugar. Add vanilla, cream, then flour, eggs in turn, peel and lemon juice. www.simonacallas.com Pour the composition into the pan over the crust. Take the teaspoon of blackberry jam and place it over the composition, from place to place, as can be seen in the photos below. Then with a toothpick draw whirlpools to disperse the jam.

Put the tray in the oven for 30-40 minutes - watch when the middle is firm and slightly convex you can remove the tray and check if necessary, leave it in the oven for a while. www.simonacallas.com I prefer to bake the cheesecake at bain-marie - I put the form in a larger tray in which I pour hot water but it is not necessary to do as you please.

When ready, remove from the oven, allow to cool, then refrigerate for a few hours. www.simonacallas.com This dessert is very good cold. Portion and serve.

If you like my recipes, please Like and follow my facebook page Simonacallas, where I offer you daily sources of inspiration for the menus of the day, occasion menus or special recipes. I also invite you to join the SimonaCallas Grup Oficial, where I can answer your questions, give you culinary advice and prepare beautiful contests for you, with interesting prizes.


How to prepare zebra cheesecake

In the bowl of the robot I put butter, sugar and a pinch of salt. I mixed everything approx. 3-4 minutes. I added vanilla and eggs (one by one). I mixed for another 2-3 minutes.

I put the cottage cheese & # 8211 mine was pretty dry (with lumps). I mixed for 2 minutes.

To get rid of the lumps of cheese, I processed the zebra cheesecake composition with a hand blender. Now it is fine and creamy. I obtained approx. 1700 g of composition.

I divided it into two (about 850 g each serving) in 2 bowls. In the part that will remain white, I added a little grated lemon peel. On the other side I put 25 g of sifted cocoa and grated orange peel. I mixed well with the goal. Because this part is denser I put approx. 25 ml (1 tablespoon) of cold milk and I mixed again.

The two compositions must have similar consistencies to fit nicely into the shape. It should not flow but still be soft.


BROWNIE CHEESECAKE

Brownie cheesecake - extremely tasty and easy to make chocolate marbled chocolate with cheese cream recipe. Brownie cheesecake it is a refined, sensual, fine cake. I could say that it is the best cake tasted lately. An absolutely divine taste, a pleasant consistency & # 8230 I tell you it is irresistible!

Brownie recipes (known to us as blackberries) are delicious, with a moist, fluffy top, loved by all chocolate lovers.

With this recipe I made my boy love cheesecake. The combination of the sweet chocolate cake with a less sweet cream cheese was exactly what was needed to trigger the love for cheesecakes.

Brownie cheesecake you can make something sweet at any time, but it is also a perfect cake for holidays or other events in your life. Whether you have a festive meal, a family party or an anniversary, you want to surprise your loved ones or colleagues, this can be a good solution. Well, you can't go wrong with this recipe.

And, if you are preparing for the holidays brownie cheesecake recipe, I say that it can successfully replace an Easter or a complicated chocolate cake. When you have to make cakes and other crazy things, I don't care if you don't want to get out of the kitchen quickly.

You can find a lot of cheesecake recipes on the blog, as well as black ones, but this combination & # 8230 believe me is the coolest!

You can find all the cheesecake recipes grouped in this link. More recipes for blackberries, brownies can be found in this post.

And if you try it and you will like it, I hope you will send me pictures, and if you share it, I thank you in advance. I would be happy for my brownie-cheesecake recipe to reach as many ovens as possible and bring smiles to the faces of those who try it.

Brownie cheesecake he will conquer you. It is the promise I make to you, so I leave you the list of ingredients and the preparation method presented below, step by step.

INGREDIENT:
(For a tray with a diameter of 26 cm)

For brownies:
100 g butter
60 g dark chocolate
1 tablespoon milk
50 g flour
1 teaspoon baking powder
150 g brown sugar
2 packets of vanilla sugar
1 pinch of salt
20 g black cocoa powder
1 or + 1 egg white (medium size eggs)
1/2 teaspoon vanilla essence

For cheesecake:

500 g ricotta
2 eggs + 1 egg yolk (medium size eggs)
50 ml liquid cream for whipped cream
30 g gray
10 g flour
75 g old

Furthermore:
1 tablespoon powdered sugar for wallpaper
Butter and flour to line the walls of the vessel

We start to prepare the brownie part. Melt the butter and let it cool. Mix the solid ingredients (flour, baking powder, brown sugar, 1 packet of vanilla sugar, salt and cocoa) in a bowl.

Beat an egg, pour the melted and cooled butter over the egg, then gradually add the solid ingredients.

Incorporate the melted chocolate in a baine marie with a spoonful of milk, and at the end the beaten egg whites.

Pour the composition into the tray lined on the bottom with baking paper, and the walls lined with butter and flour.
Now prepare the cheesecake: mix the ricotta cheese with sugar and 2 eggs plus a beaten egg yolk.

Then add the semolina, flour, liquid cream and mix until the composition is homogeneous.

Pour the cheese over the brownie dough and mix with a spoon from place to place, from bottom to top, to achieve the marbling effect.

Bake the cake in the preheated oven at 175 ° C (on ventilation) for 55-60 minutes, or until it passes the toothpick test.
When it is cooked, take it out on a grill and let it cool, then powder it with sugar and serve.

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Diana Bart makes a mosaic

The star made it from turkey liver, but you can just as easily replace it with chicken liver or lamb organs.

Ingredient: 500 g turkey liver, 6-8 raw eggs, 6 boiled eggs, 2 bundles of green onions, 2 bundles of green garlic, 1 bunch of parsley, 1 bunch of dill, 1 red bell pepper, salt, pepper, 2 tablespoons oil, 1 hand of white sesame or sunflower seeds.

Method of preparation: Boil the liver / entrails for 15 minutes and separate the eggs. During this time we harden the garlic, the green onion. When the liver is boiled, cut it into cubes and put it in the bowl. Add the raw eggs, beaten with a fork, and mix. Add the chopped parsley and dill, diced red pepper, chopped boiled eggs, salt and pepper, stirring gently. Put baking paper in the pan and bake at 170 degrees for 20-30 minutes, until crispy and coppery on top.


Marbled cheesecake with vanilla and raspberries

Preheat the oven to 160ºC / stage 2. Lay a large baking paper over the base of a 20 cm round baking sheet with the removable edge, then place the edge in place and close, leaving out the excess paper. Grease the walls of the form. Wrap the base and sides, on the outside, in two layers of aluminum foil to make it waterproof.

Grind the almonds and the rooster in a food processor to obtain not very small crumbs. Add the butter and syrup, continue mixing. Transfer the mixture to the mold, pressing it firmly on its bottom. Leave in the fridge for at least 20 minutes.

For the filling, put in a bowl the crushed ricotta, cream, maple syrup and, with an electric mixer, beat the composition well. Add the eggs and mix the vanilla seeds again. Transfer the cream to the prepared form. Sprinkle with raspberry puree and, with a knife, swirl, marbling the surface.

Place the form in a large baking tray. Pour water into the pan, up to a height of 3 cm. Leave everything in the oven for 1 hour, until the cream has hardened. Once it reaches room temperature, place in the refrigerator.


Marbled cheesecake with vanilla and raspberries

Preheat the oven to 160ºC / stage 2. Lay a large baking paper over the base of a 20 cm round baking tin with the removable edge, then place the edge in place and close, leaving the excess paper out. Grease the walls of the form. Wrap the base and sides, on the outside, in two layers of aluminum foil to make it waterproof.

Grind the almonds and the rooster in a food processor to obtain not very small crumbs. Add the butter and syrup, continue mixing. Transfer the mixture to the mold, pressing it firmly on its bottom. Leave in the fridge for at least 20 minutes.

For the filling, put in a bowl the crushed ricotta, cream, maple syrup and, with an electric mixer, beat the composition well. Add the eggs and mix the vanilla seeds again. Transfer the cream to the prepared form. Sprinkle with raspberry puree and, with a knife, swirl, marbling the surface.

Place the form in a large baking tray. Pour water into the pan, up to a height of 3 cm. Leave everything in the oven for 1 hour, until the cream has hardened. Once it reaches room temperature, put it in the fridge.


1. Preheat the oven to 180 degrees Celsius. Wallpaper a baking form with a detachable bottom, 22cm in diameter with a double layer of baking paper.

2. Mix the biscuits with the melted butter and two tablespoons of sugar in a bowl. Spread the biscuit mixture evenly on the bottom of the baking tin and press firmly with your fingers. Bake until set, for 10 minutes, then let cool.

3. Reduce the oven temperature to 165 degrees Celsius. Boil some water in a pot.

Mix the cherry jam with 2 tablespoons of sugar. Put the cream cheese in a bowl suitable for the mixer and mix at medium speed for 3 minutes, to become fluffy. With the mixer on low speed, add the sugar evenly and constantly. Add the vanilla extract and salt. Mix until you get a homogeneous mixture. Add 1 egg, mixing well after each one.

4. Pour the cream cheese over the biscuit crust and level. Add a teaspoon of cherry jam on top and make different shapes with a toothpick.

5. Put the baking tin in another large, high-walled pan, put it in the oven, and pour boiling water up to half the shape. Leave the cheesecake in the oven until firm, but not the middle, for 60-65 minutes.

6. Let it cool and refrigerate for at least 6 hours, or even overnight.

Serve the marbled cheesecake with cherry jam from the fridge. Before removing it from the form, pass the knife over the edges.


Marbled cheesecake with vanilla and raspberries

Preheat the oven to 160ºC / stage 2. Lay a large baking paper over the base of a 20 cm round baking tin with the removable edge, then place the edge in place and close, leaving the excess paper out. Grease the walls of the form. Wrap the base and sides, on the outside, in two layers of aluminum foil to make it waterproof.

Grind the almonds and the rooster in a food processor to obtain not very small crumbs. Add the butter and syrup, continue mixing. Transfer the mixture to the mold, pressing it firmly on its bottom. Leave in the fridge for at least 20 minutes.

For the filling, put in a bowl the crushed ricotta, cream, maple syrup and, with an electric mixer, beat the composition well. Add the eggs and mix the vanilla seeds again. Transfer the cream to the prepared form. Sprinkle with raspberry puree and, with a knife, swirl, marbling the surface.

Place the form in a large baking tray. Pour water into the pan, up to a height of 3 cm. Leave everything in the oven for 1 hour, until the cream has hardened. Once it reaches room temperature, put it in the fridge.


1. Preheat the oven to 180 degrees Celsius. Wallpaper a baking form with a detachable bottom, 22cm in diameter with a double layer of baking paper.

2. Mix the biscuits with the melted butter and two tablespoons of sugar in a bowl. Spread the biscuit mixture evenly on the bottom of the baking tin and press firmly with your fingers. Bake until set, for 10 minutes, then let cool.

3. Reduce the oven temperature to 165 degrees Celsius. Boil some water in a pot.

Mix the cherry jam with 2 tablespoons of sugar. Put the cream cheese in a bowl suitable for the mixer and mix at medium speed for 3 minutes, to become fluffy. With the mixer on low speed, add the sugar evenly and constantly. Add the vanilla extract and salt. Mix until you get a homogeneous mixture. Add 1 egg, mixing well after each one.

4. Pour the cream cheese over the biscuit crust and level. Add a teaspoon of cherry jam on top and make different shapes with a toothpick.

5. Put the baking tin in another large, high-walled pan, put it in the oven, and pour boiling water up to half the shape. Leave the cheesecake in the oven until firm, but not the middle, for 60-65 minutes.

6. Let it cool and refrigerate for at least 6 hours, or even overnight.

Serve the marbled cheesecake with cherry jam from the fridge. Before removing it from the form, pass the knife over the edges.