Black and White Cheesecake

What I love about Dorie Greenspan’s cookbooks is that she has tons of recipes, and within those recipes are variations. So, you get to have fun while still following a basic course. I have made cheesecakes before, but never a plain one. This one has chocolate in it, but since you’re just stirring it into a basic cheesecake batter, I’m counting it as a plain one for our family. 🙂 I own two of Dorie’s cookbooks, and both are so full of recipes, that I feel like I can open the book at random and find another recipe I haven’t made yet. And, the recipes are usually ones I would enjoy to eat! (I have such a strong chocolate bias, that sometimes it is hard to break from that dessert mold.) One day, while looking through one of her cookbooks, I came across her cheesecake section and decided it would be fun to try one. And, since I hadn’t made a basic one before, I had no idea how simple the recipe was! Sure, it took time, and sure, I had to buy the cream cheese, but otherwise it was a very straightforward recipe. Even easier than cake! I always thought they were tricky to make.

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Anyway, I look forward to making this again. A friend made a version of this as well, using chocolate wafers for the crust. Her crust was amazing! And, I felt like her filling was extra fluffy. I asked her secret, since we had followed the same recipe. Sheepishly, she said that she had left the mixer run a bit longer because she was busy looking at other steps in the recipe, and running after her toddler. So, next time, I definitely plan on trying the wafers, and beating it for a few extra minutes. If you don’t like your cheesecake on the fluffy side, then follow the recipe as listed below. Either way, it’s delicious!

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By the way, bonus points if you can identify my “cake stand” in a couple of the pictures. Hahaha.

The cheesecake came out of the pan really easily. Dorie mentions using a hairdryer, but I had no issues. Then again, my springform pan is nonstick. As for the marbling, I should have just done a white layer then the chocolate layer and marbled. Doing white, chocolate, white meant the marbling got lost. You can also leave out the chocolate in this and just make it a straight cheesecake…but look at this. Why would you?

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Directions for Black and White Cheesecake

From Baking From My Home to Yours

Crust

  • 2.5 cups graham cracker crumbs
  • 3 Tablespoons sugar
  • Pinch of salt
  • 4 Tablespoons butter, melted

Preheat the oven to 350 degrees. Spray a 9-inch springform pan. Wrap the bottom with a double layer of aluminum foil.

Stir together everything except for the butter. Pour in the butter, then stir until everything is moist (it will still feel mostly dry). Press the crumbs into the pan forming a good bottom, then go up as far as you can up the sides.

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Place the pan in the freezer for about 10 minutes. Then, place the pan on a baking sheet and bake for 10 minutes. Allow it to cool completely before continuing.

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Cheesecake

  • 4 8-ounce boxes cream cheese, room temperature
  • 1 1/3 cups sugar
  • ½ teaspoon salt
  • 2 teaspoons vanilla
  • 4 eggs, room temperature
  • 1 1/3 cups sour cream, room temperature
  • 4 ounces dark chocolate, melted and cooled

Bring a kettle of water to a boil. Meanwhile, beat the cream cheese in a mixer on medium speed until creamy (about 4 minutes).

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With the mixer on, add the sugar and salt. Beat for another 4 minutes.

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Beat in the vanilla, then the eggs one at a time (1 full minute after each egg).

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Reduce the speed to low and add the sour cream.

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Take 1/3 (or even close to 1/2) of the batter and place in a separate bowl. Add the chocolate, stirring until smooth.

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Put the springform pan in a roasting pan. Add half of the white batter.

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Then, layer the chocolate batter on top.

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Finish with the remaining white batter. You can choose to marble the batter with a knife, if desired.

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Place the roasting pan in the oven, and pour the boiling water so that it comes up halfway along the sides. Bake for 1.5 hours. The top will be lightly brown. Turn off the oven and prop it open with a wooden spoon. After 1 hour, remove the pan from the roaster and remove the foil.

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Let the cake cool to room temperature on a cooling rack. Cover the top, then refrigerate for at least 4 hours, or overnight, before serving.

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Directions for Black and White Cheesecake (without pictures)

From Baking From My Home to Yours

Crust

  • 2.5 cups graham cracker crumbs
  • 3 Tablespoons sugar
  • Pinch of salt
  • 4 Tablespoons butter, melted

Preheat the oven to 350 degrees. Spray a 9-inch springform pan. Wrap the bottom with a double layer of aluminum foil.

Stir together everything except for the butter. Pour in the butter, then stir until everything is moist (it will still feel mostly dry). Press the crumbs into the pan forming a good bottom, then go up as far as you can up the sides.

Place the pan in the freezer for about 10 minutes. Then, place the pan on a baking sheet and bake for 10 minutes. Allow it to cool completely before continuing.

Cheesecake

  • 4 8-ounce boxes cream cheese, room temperature
  • 1 1/3 cups sugar
  • ½ teaspoon salt
  • 2 teaspoons vanilla
  • 4 eggs, room temperature
  • 1 1/3 cups sour cream, room temperature
  • 4 ounces dark chocolate, melted and cooled

Bring a kettle of water to a boil. Meanwhile, beat the cream cheese in a mixer on medium speed until creamy (about 4 minutes). With the mixer on, add the sugar and salt. Beat for another 4 minutes. Beat in the vanilla, then the eggs one at a time (1 full minute after each egg). Reduce the speed to low and add the sour cream.

Take 1/3 (or even close to 1/2) of the batter and place in a separate bowl. Add the chocolate, stirring until smooth.

Put the springform pan in a roasting pan. Add half of the white batter. Then, layer the chocolate batter on top. Finish with the remaining white batter. You can choose to marble the batter with a knife, if desired.

Place the roasting pan in the oven, and pour the boiling water so that it comes up halfway along the sides. Bake for 1.5 hours. The top will be lightly brown. Turn off the oven and prop it open with a wooden spoon. After 1 hour, remove the pan from the roaster and remove the foil. Let the cake cool to room temperature on a cooling rack. Cover the top, then refrigerate for at least 4 hours, or overnight, before serving.

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One thought on “Black and White Cheesecake

  1. Pingback: Cookie Butter Cheesecake | fudgingahead

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