Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, chocolate and vanilla layered crustless cheesecake. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Chocolate and Vanilla Layered Crustless Cheesecake is one of the most favored of recent trending meals on earth. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Chocolate and Vanilla Layered Crustless Cheesecake is something that I have loved my entire life. They are fine and they look wonderful.
I love this Chocolate Crustless Cheesecake recipe for when you need something gluten free or if you just love the filling of cheesecake! Just because I've gone gluten free doesn't mean I don't want any dessert! Now you could always get some gluten free.
To begin with this particular recipe, we must first prepare a few components. You can have chocolate and vanilla layered crustless cheesecake using 10 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Chocolate and Vanilla Layered Crustless Cheesecake:
- Get 1 FOR FILLING
- Take 4 8 ounce packages regular cream cheese, softened to room temperature
- Prepare 1 1/2 cup granulated sugar
- Take 3/4 cup sour cream
- Get 4 large eggs, beaten lightly
- Make ready 6 oz semi sweet chocolate, melted and cooled
- Get 1 tsp vanilla extract
- Get 1 FOR TOPPING
- Make ready 4 oz semi sweet chocolate, finely chopped
- Make ready 1/2 cup heavy whipping cream
Take one cheesecake layer from the freezer and smear a bit of buttercream on top. Flip the cheesecake over onto the cake and peel away the paper. This fluffy crustless cheesecake is gluten-free. Flavored with vanilla, it's delicious on its own, but try it with your favorite topping!
Instructions 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.
So, I casually mentioned in my last post that homemade chocolate liqueur is perfect to pour over cheesecake. For the baked chocolate cheesecake: In a large bowl, cream the cream cheese and ricotta with the sugar until smooth. Add a small amount of the cheese mixture to the melted chocolate and combine well. Be the first to review this recipe. Rich and decademt and low carb.
So that’s going to wrap this up with this exceptional food chocolate and vanilla layered crustless cheesecake recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
