Dish: Appetizing Chocolate and Vanilla Layered Crustless Cheesecake

Delicious, fresh and tasty.

Chocolate and Vanilla Layered Crustless Cheesecake. Pour chocolate batter into prepared springform pan. Spread evenly,carefully pour vanilla batter over chocolate layer taking care not to mix flavors. In a large bowl beat cream cheese.

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Chocolate and Vanilla Layered Crustless Cheesecake In a large bowl, add the cream cheese, eggs, raw sugar and vanilla, beat with an electric mixer until ingredients are well combined. Pour batter into a pie pan coated with non-stick cooking spray. BEAT cream cheese in large bowl until fluffy. We can cook Chocolate and Vanilla Layered Crustless Cheesecake using 10 ingredients and also 9 actions. Here is exactly how we prepare.

Components of Chocolate and Vanilla Layered Crustless Cheesecake

  1. Guidelines. 1 of FOR FILLING.
  2. Instructions. 4 of 8 ounce packages regular cream cheese, softened to room temperature.
  3. Guidelines. 1 1/2 cup of granulated sugar.
  4. Directions. 3/4 cup of sour cream.
  5. Instructions. 4 large of eggs, beaten lightly.
  6. Detaile. 6 oz of semi sweet chocolate, melted and cooled.
  7. Instructions. 1 tsp of vanilla extract.
  8. Detaile. 1 of FOR TOPPING.
  9. Instructions. 4 oz of semi sweet chocolate, finely chopped.
  10. Step by step. 1/2 cup of heavy whipping cream.

Cook and stir over medium heat until the cocoa dissolves. Reduce heat and whisk in chocolate chips until smooth. In a large bowl, beat together the cream cheese and sugar until smooth. Beat in the sour cream and vanilla.

To Make Chocolate and Vanilla Layered Crustless Cheesecake

  1. 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..
  2. 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..
  3. Remove 3 1/2 cups batter to another bowl,gently stir in melted chocolate. Stir vanilla extract into remaining white batter..
  4. Pour chocolate batter into prepared springform pan.Spread evenly,carefully pour vanilla batter over chocolate layer taking care not to mix flavors..
  5. Put cake on foil lined baking sheet, bake at 325 for 65 to 75 minutes or until center is just set..
  6. Cool on a wire rack for 10 minutes, carefully run knife around edge of pan to loosen, cool another hour on rack in pan..
  7. FOR TOPPING.
  8. 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..
  9. Refrigerate overnight..

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. Add eggs; beat on low speed just until combined. Stir in lemon juice and vanilla. Place pan on a baking sheet.