How to Make Chocolate-Butterscotch Swirl Cheesecake | Food Network

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How to Make Chocolate-Butterscotch Swirl Cheesecake | Food Network
It’s easier than you’d think to create the marbled effect on top of this cheesecake!

Chocolate-Butterscotch Swirl Cheesecake
Recipe courtesy of Food Network Kitchen
Total: 11 hr 45 min
Active: 35 min
Yield: 12 servings
Level: Easy

Ingredients

Crust:
2 cups chocolate wafer cookie crumbs (from about 40 whole cookies)
1 stick (8 tablespoons) unsalted butter, melted
2 tablespoons sugar
Pinch fine salt
Filling:
Three 11.5-ounce containers whipped cream cheese
1 1/4 cups sugar
One 16-ounce container sour cream, at room temperature
1 cup heavy cream
4 large eggs, at room temperature
4 ounces bittersweet chocolate chips
6 ounces butterscotch chips
1 teaspoon pure vanilla extract

Directions

Special equipment: a 10-inch springform pan and a wooden skewer

Position a rack in the middle of the oven and preheat to 325 degrees F.

For the crust: Toss together the cookie crumbs, butter, sugar and salt in a medium bowl. Press into the bottom of a 10-inch springform pan. Bake until golden brown, 15 to 18 minutes. Cool completely. Wrap the bottom and sides of the pan with a large piece of foil and put in a large roasting pan.

For the filling: Beat together the cream cheese and sugar in a large bowl with an electric mixer on medium speed for 1 minute. Add the sour cream and beat until just combined. Add the heavy cream and beat until just combined. Mix in the eggs by hand, 1 at time. Mix in the vanilla by hand until just combined. (Take care not to overmix, or the cheesecake will turn into a souffle!).

Put the chocolate and butterscotch chips in 2 separate small microwave-safe bowls. Microwave until melted, stirring every 30 seconds, about 1 minute 30 seconds.

Ladle 2 cups of cheesecake batter into a medium bowl and 2 cups into a second medium bowl. Fold the melted butterscotch into one of the bowls until completely combined. Fold the melted chocolate into the other bowl until completely combined. Leave the remaining batter white.

Use an ice cream scoop or large spoon and drop scoopfuls of the batter onto the crust, alternating between the different flavors until all the batter is gone. Use a long wooden skewer and drag it through the batter, making sure the skewer reaches down to the bottom of the pan to marble the colors for a tie-dye effect. Add enough hot water to the roasting pan to come about halfway up the side of the springform pan.

Bake until the outside of the cake is set, but the center is still slightly loose, about 1 hour 20 minutes. Turn the oven off and leave the cheesecake in the oven for another hour. Remove the cheesecake from the roasting pan to a cooling rack. Run a knife around the edge and cool to room temperature. Cover and refrigerate at least 8 hours.

Run a knife around the edge of the pan one more time, unmold the cheesecake and transfer to a serving plate or cake stand. Smooth the edges of the cake with a knife just before serving.

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Source: Homes and Lifestyle

Bobby's Italian Egg Bread Bowl | Food Network

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Get the recipe: http://www.foodnetwork.com/recipes/bobby-flay/italian-egg-bread-bowl-3219826

Italian Egg Bread Bowl
Recipe courtesy of Bobby Flay
Total: 50 min
Active: 30 min
Yield: 4 to 6 servings
Level: Intermediate

Ingredients

1 round loaf good-quality Italian bread
Olive oil, for drizzling, plus 2 tablespoons
Kosher salt and freshly ground black pepper
8 ounces loose sweet Italian sausage
1 small Spanish onion, halved and thinly sliced
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
2 jarred Calabrian chiles, thinly sliced
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons torn fresh basil
10 large eggs, whisked until frothy
6 ounces grated provolone
1/4 cup grated Parmesan

Directions

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

Using a serrated knife, slice about 1 inch off the top crust of the Italian bread. Carefully tear out the insides of the loaf, leaving about 3/4-inch of bread to form a shell. Put the loaf on the prepared baking sheet, drizzle inside with some olive oil, and season with salt and pepper. Bake until slightly crispy, about 10 minutes. Cool on a baking rack while you make the eggs. Preheat the broiler.

Heat the 2 tablespoons olive oil in a large skillet over high heat. Add the sausage and cook, breaking it up with a wooden spoon, until golden brown. Remove the sausage to a paper-towel-lined plate.

Add the onion and the green and red peppers to the skillet; cook, stirring occasionally, until softened, about 4 minutes. Reduce the heat slightly, then add the chiles, sausage, parsley and basil; toss to combine. Stir in the eggs and about two-thirds of the provolone and cook, stirring, until the eggs just begin to set, less than 1 minute.

Pour the egg mixture into the bread shell and top with the Parmesan and the remaining provolone. Broil until the cheese is melted and bubbly and the eggs are just cooked through, about 3 minutes. (You can use a cake tester to check–insert it into the eggs to see if it comes out with raw egg on it.)

Transfer to a cutting board, let set for 1 or 2 minutes, and then slice into 4 to 6 wedges.

Recipe courtesy of Bobby Flay

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Source: Homes and Lifestyle