How do you make a chocolate and strawberry swirl cheese cake?

Answer 1

Ingredients: 1-1/4 cups of graham cracker crumbs

1/3 cup of butter, melted

1/4 cup of sugar

20 ounces of frozen strawberries, thawed

10 ounces of chocolate syrup

1 teaspoon of confectionary sugar

24 ounces of cream cheese, softened

1/4 cup of lemon juice

14 ounces of sweetened condensed milk

2 tablespoons of cornstarch

3 eggs

1 tablespoon of water ( to dilute its optional)

Instructions: Combine the graham cracker crumbs, the butter and sugar. Press onto the bottom of the ungreased 9 inch pan. Refrigerate for 30 minutes.

In a blender of food processor, combine 1 tablespoon of cornstarch and strawberries. Cover and process untill smooth. Pour into a saucepan and boil +stir for 2 minutes. set aside 1/3 cup of strawberry sauce and cool. Cover and refrigerate remaining sauce. Take the other tablespoon of cornstarch, chocolate syrup, and confectionary sugar and stir. Refrigerate.

In a bowl, beat cream cheese until light and fluffy. Beat in milk gradually. Add lemon juice, mix, add eggs, beat on low just until combined. Pour half of the cream cheese mixture over the crust of crumbs. Drop half of the strawberry mixture by 1/2 teaspoonfuls onto cream cheese layer. Do same for chocolate sauce. Carefully spoon remaining cream cheese over both strawberry and chocolate sauce by 1/2 teaspoonfuls on top. With a knife, cut through top layer only to swirl strawberry and chocolate sauce.

Bake at 325° for 55-65 minutes. Cool on a wire rack for 10 minutes. Loosen carefully with knife. Cool 1 hour longer. Refrigerate overnight.

Remove side of pan next morning.

12-16 servings.

Answer 2

For the base

100g/4oz plain chocolate digestive biscuits, crushed

50g/2oz butter, melted

For the cheesecake

150g/5oz plain chocolate, broken into pieces

700g/1½lb full-fat soft cheese

225g/8oz caster sugar

½ tsp vanilla esence

2 size 2 egg

Then;

Preheat the oven to 160C/325F/Gas 3. Lightly grease a 20cm/8in loose-bottomed cake tin or spring release tin.

Mix together the ingredients for the base and press into the prepared tin.

For the cheesecake filling, melt the chocolate in a bowl over a pan of hot water. Cool slightly.

Measure the cheese into a large bowl and beat until soft. Add the sugar and beat again until well mixed. Beat in the vanilla essence and then the eggs, one at a time. Spoon half the cheese mixture on to the biscuit crust, separating the spoonfuls. Add the melted chocolate to the remaining cheesecake mixture and stir well to mix. Spoon this mixture in between the cheesecake mixture already in the tin. Swirl the top to give a marbled effect.

Bake the cheesecake in the preheated oven for about 30 minutes or until the cheesecake becomes puffy around the edges but it still very soft in the centre. Turn off the oven but leave the cheesecake in the oven to cool.

Chill well and then loosen the cheesecake from the sides of the tin using a small palette knife. Serve well chilled.

Answer 3

Simples. Buy a cheesecake factory, hire some cheesecake employees (joe rushton) make the cheescake

Answer 4

cheesecakes are manufactured in a ware house by tiny little elves and sometimes the elves spit in the cheesecake and make it nasty