Popular Posts

  • Pistachio Cake with Roasted Figs
    PISTACHIO CAKE 40 g   pistachios 75 g   powdered sugar 40 g   blanched almonds 40 g   egg yolks 60 g   eggs 115 g   egg whites 2 g...
  • .Scandinavian Brownies
    (One-layer Chocolate Cake) à Yield: 24 servings Ingredients ·          1+1/3 cup (150 g) all-purpose flour ·          1+½...
  • Tangerine Sorbet Recipe
    INGREDIENTS 3 cups fresh tangerine juice (or juice from mandarin oranges) 3 Tbsp lemon juice 3/4 cup sugar 1 Tbsp corn syrup (opti...
  • Chocolate Lava Cake
    à Yield: 10 servings Ingredients ·          10 oz (280 g) bittersweet chocolate (60% cocoa) ·          4/5 cup (180 g) butte...
  • Apricot-and-Blueberry Tart
    Yields:  One 12-inch tart Total Time:  4 hr 30 min Cook Time:  50 min Ingredients Tart Shell 3 tablespoon(s)  almond paste ...
  • Blackberry Frozen Yogurt Recipe
    Yield: Makes a little more than a quart. Ingredients 3-4 cups blackberries or boysenberries (fresh or frozen) 1 teaspoon lemon z...
  • Birthday Special Lemon Butter Cream Cake
    makes 12 to 14 servings Cake 9 oz cake flour 1 tablespoon baking powder 1/2 teaspoon salt 10 3/4 fl. oz. buttermilk 4 large egg...
  • Sweetened Condensed Milk Cake with Grand Marnier Cake
    Ingredients For the Sweetened Condensed Milk Cake: (makes one  10-inch, 12-cup capacity bundt pan ) 1 stick (4 oz.) unsalted butte...
  • Lemon Trifle Recipe
    Prep/Total Time: 15 min. Yield: 14 Servings 15 15 Ingredients 1 can  (14 ounces) sweetened condensed milk 1 cup  (8 ounces) lemo...
  • Lavender and Honey Steamer
    --- Ingredients Special Equipment: a microwave a small mason jar with a lid (small enough to fit into your microwave) ...

Sunday, 16 June 2013

German Chocolate Swirl Cheesecake Recipe

  • Prep: 10 min. Bake: 25 min. + chilling
  • Yield: 4 Servings
102535

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 1/3 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1-1/2 ounces German sweet chocolate, melted

Method


  • In a small bowl, beat cream cheese and sugar until smooth. Add egg; beat on low speed just until combined. Stir in vanilla. Transfer 1/3 cup to another bowl; stir in melted chocolate until well blended.
  • Spread remaining cream cheese mixture into a 7-in. pie plate coated with cooking spray. Top with chocolate mixture; cut through batter with a knife to swirl. Place pan on a baking sheet.
  • Bake at 350° for 25-30 minutes or until center is almost set. Cool on a wire rack for 15 minutes. Carefully run a knife around edge of pan to loosen. Refrigerate for at least 1 hour before serving. Refrigerate leftovers. Yield: 4 servings.
Posted by at

No comments:

Post a Comment

Subscribe to: Post Comments (Atom)