Marbeled Double Chocolate Cheesecake Squares Recipe




Marbeled Double Chocolate Cheesecake Squares Ingredients

1/2 cup butter, softened (1 stick)
1 cup sugar, divided
1/4 tsp salt
1 cup a.p. flour
1/4 cup cocoa powder
2 package cream cheese(8oz),softened
2 eggs
2 tsp vanilla extract or flavor
1/2 cup chocolate topping
1/4 cup chocolate chips, melted

A Recipe for
Marbeled Double Chocolate Cheesecake Squares

 

Chowder breathes reassurance. It steams consolation.

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This is a recipe for Marbeled Double Chocolate Cheesecake Squares from the recipe cookbook of Recipes-to-go (Dessert)


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Chocolate is a perfect food, as wholesome as it is delicious, a beneficent restorer of exhausted power. it is the best friend of those engaged in literary pursuits.

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Herb Tip
Using Rosemary:
The leaves of the rosemary plant are available in both fresh and dried varieties and the stems make easy skewers that add a ton of flavor to shish-ka-bobs. Rosemary is an excellent herb to be used with beef, lamb, fish, poultry, stuffings, fruit cups, vegetables and marinades. Rosemary carries a very bold, piney and perfumy flavor so remember: A little goes a long way.




Food Tip
To get rid of the smell of garlic from your hands rub a tablespoon of salt mixed with a little water and rub for a few seconds then rinse under cold water.




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You don't sew with a fork, so I see no reason to eat with knitting needles.

Miss Piggy, on eating Chinese Food



Marbeled Double Chocolate Cheesecake Squares

One cannot refuse to eat just because there is a chance of being choked.

Chinese Proverb






Marbeled Double Chocolate Cheesecake Squares Directions

Heat oven to 350 F. Line 8" square baking pan with foil, extending
edges over sides of pan. In a small mixing bowl, beat butter, 1/2 c.
sugar and salt until smooth. Stir together flour and cocoa;
gradually add to butter mixture, beating until soft dough is formed.
Press dough onto bottom of prepared pan. Beat cream cheese and
remaining 1./2 c. of sugar until smooth. Add eggs and vanilla; blend
well. In separate bowl, mix 1 cup batter with topping, stirring
wntil well blended. Pour 1 c. of topping-flavored batter over dough.
Stir melted chocolate into remaining flavored batter; set aside.
Gently pour vanilla batter, 1/4 c. at a time, over flavored batter.
Drop tablespoonsful of reserved flavored batter ovver top; gently
swirl with knife or spatula for marbled effect. Bake 35 to 40 minutes
or until cheesecake is firm and top is slightly puffed. Cool
completely in pan on wire rack; refrigerate. To serve, lift from pan
using foil edges; cut into squares. Garnish as desired. Yield: about
20 squares

Serves: 20

 

 

 

 

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