Fudge Bottom Chocolate Marbled Coffee Cheesecake Recipes

CHOCOLATE MARBLED CHEESECAKE

Steps:

• Combine cookie crumbs, walnuts and butter in bowl. Press on bottom and 1 1/2 inches up sides of 9 inch springform pan. Chill in freezer while preparing filling.
• Beat cream cheese in a large bowl with an electric mixer until smooth. Add sugar and mix until light and creamy. Add eggs one at a time. Add remaining ingredients, except chocolate.
• In a separate bowl stir in 2 cups of mixture into melted chocolate.
• Pour batters by 1/2 cupfuls into crust which has been set on cookie sheet.
• Use spatula to swirl batter together. Do not overmix or there will be no contrast.
• Place springform pan on cookie sheet. Bake at 350 degrees for 50-65 minutes or until just set in the middle. It will be quite creamy.
• Chill overnight.

MARBLE CHEESECAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom and sides of 13x9-inch pan.
• Reserve 1 cup dry cake mix for filling. In large bowl, beat remaining cake mix, the butter and 1 egg with electric mixer on low speed just until dough forms. Press in bottom of pan.
• In large bowl, beat sugar, cream cheese and vanilla with electric mixer on medium speed until smooth. Beat in remaining 2 eggs, the sour cream and 1/4 cup of the whipping cream on low speed until smooth; reserve 1 cup cream cheese mixture. Pour remaining cream cheese mixture over crust.
• In same bowl, beat reserved 1 cup cake mix, reserved 1 cup cream cheese mixture and remaining 1/2 cup whipping cream on low speed until smooth. Drop chocolate cream cheese mixture by spoonfuls over cream cheese mixture in pan. Cut chocolate mixture through plain mixture with knife in S-shaped curves in one continuous motion. Turn pan one-quarter turn, and repeat for marbled design. Tap bottom of pan sharply on counter to level cream cheese mixtures.
• Bake 32 to 40 minutes or until sharp knife inserted 1 inch from side of pan comes out clean (center will not be set). Cool 30 minutes on cooling rack. Refrigerate 30 minutes. Run knife around sides of pan to loosen cheesecake. Refrigerate at least 4 hours until chilled. Store covered in refrigerator.

CHOCOLATE AND COFFEE BAKED CHEESECAKE

Steps:

• Preheat the oven to 180°C Lightly grease a 22cm diametre springform tin and line the base with baking paper.
• Melt the butter and stir into the crushed biscuits in a small bowl. Press mixture onto the base and up sides of the prepared springform tin.
• Bake in preheated oven for 10 minutes or until lightly browned. Remove from oven and set aside to cool and sprinkle chopped chocolate evenly over the cheesecake base when completely cool. Reduce oven temperature to 160°C.
• Beat cream cheese and sugar in a large bowl with an electric mixer (or food processor) until smooth. Add liqueur, vanilla, and coffee granules, beating until well blended.
• Add eggs one at a time, beating well after each addition. Set aside 1 cup of the cheesecake mixture and then pour the remaining mixture into the prepared crust over the chopped chocolate.
• Melt the milk chocolate in a medium-size, microwave-safe bowl. Stir the reserved cream cheese mixture into the melted chocolate until smooth.
• Spoon the mixture in straight, parallel lines over the top of the cheesecake in the tin. Going in the opposite direction use a skewer to drag lines across the top of the cheesecake at equal intervals to create an attractive pattern.
• Bake in preheated oven for 1 hour or until set. Turn oven off and let cheesecake stand in oven (with door closed) for 30 minutes. Remove cheesecake from oven and allow to cool for 1 hour and then refrigerate overnight or for at least 4 hours. Serve.

FUDGE MARBLE CHEESECAKE

Steps:

• Preheat oven to 350 and grease a 9x 13 pan.
• Remove marble pouch and 1 cup cake mix and set aside.
• Combine remaining cake mix with oil and 1 egg until a soft dough forms.
• Press in bottom and 1 1/2 inches up the sides of the pan.
• Bake for 10 minutes.
• Combine reserved cake mix, 2 eggs, sugar, cheeses, and creams.
• Beat 3 minutes at medium speed.
• Reserve 1 1/2 cups.
• Spoon the rest of the mixture over the crust.
• Combine reserved cheese mixture with marble pouch and combine well.
• Spoon mixture randomly over the pan.
• To marble, pull a knife through the pan in wide curves.
• Bake 30-40 minutes until the center springs back when touched lightly- do not over bake Immediately run a knife around the edge of the cake.
• Cool completely and refrigerate until serving time.
• Cut into bars.