Cheese Swirl Chocolate Cake Recipes

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking pan.
• Heat water in a small saucepan until simmering. Place chocolate in a bowl set over, but not touching, the water. Stir chocolate frequently until melted, 2 to 3 minutes. Remove from heat and discard water.
• Sift flour, baking soda, and salt together in a bowl.
• Beat 2 cups sugar and shortening in a large bowl with an electric mixer until creamy. Beat in 4 egg yolks until smooth. Stir in milk and vanilla extract. Mix in flour mixture. Fold melted chocolate into the batter.
• Beat egg whites in another bowl until stiff peaks form, about 5 minutes. Fold egg whites into the batter. Pour half of the batter into the prepared baking pan.
• Beat cream cheese and 1 1/2 cup sugar in a large bowl until smooth. Add 4 eggs; beat on low speed just until combined. Pour mixture over batter in the baking dish. Gently spoon remaining batter on top and spread it to the edges of the dish.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 75 to 80 minutes. Cool in the pan for 30 minutes, then transfer to a wire rack to cool, about 30 minutes more.

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.

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.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch tube pan.
• Beat butter and cream cheese together in a bowl using an electric mixer until well combined. Add sugar and beat until fluffy, 3 to 4 minutes. Mix almond extract, vanilla extract, salt, and baking powder into creamed mixture; beat in 2 eggs. Add 1 cup flour and mix well. Add 2 eggs and mix well. Add 1 cup flour and mix well. Add last 2 eggs and mix well. Add remaining 1 cup flour and mix until batter is smooth.
• Remove 2 cups batter and place in a separate bowl; stir in cocoa powder. Pour 1/2 of the plain batter into the prepared pan; add 1/2 of the chocolate batter and swirl with a knife. Repeat with remaining plain batter and chocolate batter, swirling gently.
• Place pan in the middle rack of the preheated oven; bake until a toothpick inserted in the center comes out clean, about 90 minutes.