Leilas Beginner Chocolate Swirl Cheesecake Recipes

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.

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.

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.

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.