Black and white cheesecake

Yield: 16 Servings

Measure Ingredient
2½ cup Chocolate wafer cookie crumbs
¼ cup Granulated sugar
8 tablespoons (1 stick) unsalted butter; melted
2½ pounds Cream cheese; softened
1¾ cup Granulated sugar
2 teaspoons Vanilla extract
¼ cup Flour
5 larges Eggs
2 larges Egg yolks
¼ cup Ha1f-and-half
8 ounces White chocolate; cut into 1/4 inch pieces
8 ounces Semisweet chocolate; finely chopped
¼ cup Light corn syrup
3 tablespoons Water
2 tablespoons Butter




DIFFICULTY: ** PREPARATION: I hour plus baking, cooling and chilling times.

Refrigerate the cheesecake for at least 8 hours or overnight before unmolding. SPECIAL EQUIPMENT: One 11 inch springform pan. Recipe From: Chocolatier Magazine

Make the chocolate wafer crust: 1.Position a rack in the center of the oven and preheat to 250 degrees F.

Remove the bottom from an 11-by-3-inch springform pan. Trim an 11-inch cardboard cake circle so that it fits snugly within the curved lip of the bottom of the springform pan. Cover the bottom with a piece of heavy-duty aluminum foil, leaving a 2-inch overhang all around the edge. Carefully attach the side of the pan so you do not tear the foil. Wrap the foil overhang halfway up the outer side of the prepared pan.

2.In a medium bowl, stir together the wafer crumbs and sugar until combined. Add the melted butter and stir until well combined. Press the mixture evenly onto the bottom and sides of the prepared pan.

Make the white chocolate filling: 1.In the 4½-quart bowl of a heavy-duty electric mixer using the paddle attachment, beat the cream cheese at medium speed for 30 to 45 seconds, until creamy. Gradually add the sugar in a steady stream, until blended.

Beat in the vanilla. At low speed, mix in the flour just until combined.

Add the eggs one at a time while continuing to beat at low speed. Add the yolks, beating well after each addition. Using a rubber spatula, scrape down the side of the bowl and beat for 30 seconds until smooth. Beat in the half-and-half. Remove the bowl from the mixer stand and, using a rubber spatula, fold the mixture several times to ensure that it is evenly blended. Stir in the white chocolate pieces.

2.Scrape the white chocolate mixture into the prepared pan and smooth the top with a spatula. Bake the cheesecake for 2 hours and 20 minutes or until firm. Turn the oven off; leave the cheesecake in the oven and prop open the oven door with a wooden spoon. Allow the cheesecake to cool in the oven for 1 hour. Transfer the cheesecake to a wire rack and cool for an additional hour. When the cheesecake is completely cool, cover the pan with aluminum foil and refrigerate for at least 8 hours or overnight. The cheesecake may be prepared up to this point and refrigerated up to 5 days.

Make the chocolate glaze and glaze the cheesecake: 1.Place the chocolate in a medium bowl. In a small saucepan over medium heat, cook the corn syrup, water and butter until the butter is melted and the mixture comes to a boil. Pour the hot mixture over the chocolate and let the mixture stand for 30 seconds to melt the chocolate. Gently whisk until smooth.

2.Remove the cheesecake from the refrigerator. Undo the clasp on the side of the springform pan and carefully remove the side of the pan. Using a small metal cake spatula, gently smooth the chocolate glaze over the top of the cheesecake so that no white areas show through. Refrigerate the cheesecake for 5 minutes to set the glaze.

3.To serve, cut the cheesecake with a sharp thin-bladed knife, dipping the blade in hot water and wiping it dry after each slice.

Posted to TNT - Prodigy's Recipe Exchange Newsletter by docden <docden@...> on Jul 28, 1997

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