Recipe of Speedy Chocolate and Vanilla Layered Crustless Cheesecake
Hello everybody, hope you are having an incredible day today. Today, we're going to prepare a special dish, Recipe of Speedy Chocolate and Vanilla Layered Crustless Cheesecake. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Chocolate and Vanilla Layered Crustless Cheesecake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chocolate and Vanilla Layered Crustless Cheesecake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Chocolate and Vanilla Layered Crustless Cheesecake is 12 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Chocolate and Vanilla Layered Crustless Cheesecake estimated approx 15 mins.
To get started with this particular recipe, we have to prepare a few components. You can cook Chocolate and Vanilla Layered Crustless Cheesecake using 10 ingredients and 9 steps. Here is how you can achieve that.
This cheesecake is one I made combining two favorite cheesecake flavors, I wanted only pure creamy with no crust this time, it turned out great, but you can always put the filling on a crumb crust if you prefer!
Ingredients and spices that need to be Prepare to make Chocolate and Vanilla Layered Crustless Cheesecake:
- 1 FOR FILLING
- 4 8 ounce packages regular cream cheese, softened to room temperature
- 1 1/2 cup granulated sugar
- 3/4 cup sour cream
- 4 large eggs, beaten lightly
- 6 oz semi sweet chocolate, melted and cooled
- 1 tsp vanilla extract
- 1 FOR TOPPING
- 4 oz semi sweet chocolate, finely chopped
- 1/2 cup heavy whipping cream
Steps to make Chocolate and Vanilla Layered Crustless Cheesecake
- Preheat oven to 325. line a baking sheet with foil. Prepare a 10 inche springform pan by spraying with nonstick spray and lining bottom with parchment paper cut to fit and spraying the top of the paper.
- In a large bowl combine cream cheese with sugar and beat until smooth, add sour cream and mix in, add eggs and beat on low just until combined.
- Remove 3 1/2 cups batter to another bowl,gently stir in melted chocolate. Stir vanilla extract into remaining white batter.
- Pour chocolate batter into prepared springform pan.Spread evenly,carefully pour vanilla batter over chocolate layer taking care not to mix flavors.
- Put cake on foil lined baking sheet, bake at 325 for 65 to 75 minutes or until center is just set.
- Cool on a wire rack for 10 minutes, carefully run knife around edge of pan to loosen, cool another hour on rack in pan.
- FOR TOPPING
- In a small saucepan bring cream to a simmer.pour over chopped chocolate, let sit a minute and stir until smooth. Cool slightly until just warm enough to still be able to pour. Gently remove sides of springform pan and pour chocolate topping on top of cheesecake.
- Refrigerate overnight.
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