Food recipes
Brownie Swirl Cheesecake
Brownie Swirl Cheesecake
Ingredients:
8 oz (1 Pk) Brownie Mix
16 oz Cream Cheese, Softened
1/2 c Sugar
1 ts Vanilla
2 Large Eggs
1 c Milk Chocolate Chips, Melted
Directions:
Grease bottom of 9-inch Springform pan. Prepare basic brownie mix as directed on package; pour
batter evenly into springform pan. Bake at 350 degrees F., 15 minutes. Combine cream cheese,
sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a
time, mixing well after each addition. Pour over brownie layer. Spoon chocolate over cream cheese
mixture, cut through cheese and chocolate mixture several time to acheive a marble effect. Bake at
350 degrees F., 35 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.
Garnish with whipped cream, if desired.
Cranberry & White Chocolate Cheesecake
Cake:
4 oz White chocolate, chopped 2 pk 8-oz cream cheese 3/4 c Sugar 3 Eggs 2 ts Vanilla pn Salt 3 c
Sour cream
Crust:
1 c Graham cracker crumbs 2 tb Butter, melted 2 oz White chocolate, chopped
Glaze:
2 c Cranberries 1/3 c Sugar 1 ts Cornstarch Grated white chocolate for garnish if desired
Crust: Stir crumbs with butter until well moistened; stir in chocolate. Press into the bottom of a
greased 9-inch springform pan. Centre pan on a 20 X 14 inch piece of foil; press up tightly around
side of pan. Bake in 325F oven for 8 minutes. Let cool on a rack.
Cake: In a double boiler melt chocolate. Let cool. In a large bowl, beat cream cheese until
softened. Gradually beat in sugar; beat for 3 minutes or until fluffy. On low speed, beat in eggs,
one at a time, beating well after each addition. Stir in vanilla, chocolate and salt; stir in sour
cream. Pour onto crust.
e-book://Pages/cheesecake_recipes.htm 2/16/2003
Cheesecake Recipes of 47
Set cake pan onto a larger shallow pan; pour in enough hot water to come 1 inch up the side. Bake
at 325 degrees F for 1 1/4 hours or until the edge is set but centre still jiggles slightly. Turn oven
off; let cool in oven for 1 hour. Remove from larger pan and remove foil; let cool on a rack. Cover
and refrigerate over night.
Glaze: In saucepan cook cranberries and 1/4 cup water, partially covered, just until boiling. Stir in
sugar and return to a boil; cook for 2 minutes or until sugar is dissolved but berries have not
popped. Drain, reserving juice and berries seperately.
Remove cake from pan; place on cake plate. Return juice to saucepan; blend in cornstarch. Cook,
whisking, until boiling and thickened; let cool slightly. Spoon berries around edge of the cake.
Spoon glaze over top. Refrigerate for 1 hour or until set. Garnish with chocolate gratings.
Cheesecake
Crust
Ingredients:
8 oz (1 Pk) Brownie Mix
16 oz Cream Cheese, Softened
1/2 c Sugar
1 ts Vanilla
2 Large Eggs
1 c Milk Chocolate Chips, Melted
Directions:
Grease bottom of 9-inch Springform pan. Prepare basic brownie mix as directed on package; pour
batter evenly into springform pan. Bake at 350 degrees F., 15 minutes. Combine cream cheese,
sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a
time, mixing well after each addition. Pour over brownie layer. Spoon chocolate over cream cheese
mixture, cut through cheese and chocolate mixture several time to acheive a marble effect. Bake at
350 degrees F., 35 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.
Garnish with whipped cream, if desired.
Cranberry & White Chocolate Cheesecake
Cake:
4 oz White chocolate, chopped 2 pk 8-oz cream cheese 3/4 c Sugar 3 Eggs 2 ts Vanilla pn Salt 3 c
Sour cream
Crust:
1 c Graham cracker crumbs 2 tb Butter, melted 2 oz White chocolate, chopped
Glaze:
2 c Cranberries 1/3 c Sugar 1 ts Cornstarch Grated white chocolate for garnish if desired
Crust: Stir crumbs with butter until well moistened; stir in chocolate. Press into the bottom of a
greased 9-inch springform pan. Centre pan on a 20 X 14 inch piece of foil; press up tightly around
side of pan. Bake in 325F oven for 8 minutes. Let cool on a rack.
Cake: In a double boiler melt chocolate. Let cool. In a large bowl, beat cream cheese until
softened. Gradually beat in sugar; beat for 3 minutes or until fluffy. On low speed, beat in eggs,
one at a time, beating well after each addition. Stir in vanilla, chocolate and salt; stir in sour
cream. Pour onto crust.
e-book://Pages/cheesecake_recipes.htm 2/16/2003
Cheesecake Recipes of 47
Set cake pan onto a larger shallow pan; pour in enough hot water to come 1 inch up the side. Bake
at 325 degrees F for 1 1/4 hours or until the edge is set but centre still jiggles slightly. Turn oven
off; let cool in oven for 1 hour. Remove from larger pan and remove foil; let cool on a rack. Cover
and refrigerate over night.
Glaze: In saucepan cook cranberries and 1/4 cup water, partially covered, just until boiling. Stir in
sugar and return to a boil; cook for 2 minutes or until sugar is dissolved but berries have not
popped. Drain, reserving juice and berries seperately.
Remove cake from pan; place on cake plate. Return juice to saucepan; blend in cornstarch. Cook,
whisking, until boiling and thickened; let cool slightly. Spoon berries around edge of the cake.
Spoon glaze over top. Refrigerate for 1 hour or until set. Garnish with chocolate gratings.
Cheesecake
Crust
Printed from https://recipe.bluelayer.org/recipe/65296/brownie-swirl-cheesecake