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December 4, 2008

Black and White Chocolate Cheesecake Supreme

Posted by Emily Print Recipe Print Recipe

Black and White Chocolate Cheesecake Supreme

I decided to buck tradition this year and I made a cheesecake for Thanksgiving instead of apple or pumpkin pie.  Brandon and I both LOVE cheesecake and he insists that it’s more pie than cake, so in his mind I still made the traditional pie.  I used my previous cheesecake recipe, (which IMHO is the best) but modified it by adding melted white and dark chocolate, a method I’ve seen in a bunch of other recipes.  If you remember from my previous sojourn into cheesecake baking I had some issues getting it right (it looked undercooked, though it really wasn’t).  I baked it a bit differently this time and found this is definitely the right way to do it.  Plus I think this new method makes it much more like a real New York cheesecake (or so I’ve heard) because it browns the top and sides slightly.  While this method made the top kind of flaky looking (nothing you notice when you are eating it), the cake itself didn’t crack.

I thought all the chocolate would make it too rich, but it really didn’t.  It tasted deliciously smooth and creamy and was also quite fun to make.   I was in the mood for a normal graham cracker crust this time, but I can’t help thinking how good it would be with the oreo cookie crust of my original recipe.  Hmm, maybe for Christmas…

Black and White Chocolate Cheesecake Supreme Black and White Chocolate Cheesecake Supreme

Black and White Chocolate Cheesecake Supreme

Ingredients

Crust:

  • 2-3 cups graham cracker crumbs (depends how crusty you like your cheesecake)
  • 6 tbsp. of butter
  • 1/4 cup of sugar
  • 1/8 tsp. salt

Cheesecake:

  • 5 (8 oz.) packages cream cheese, softened
  • 5 eggs
  • 2 egg yolks
  • 2 tsp. vanilla
  • 1 3/4 cups sugar
  • 1/8 cup all-purpose flour
  • 1/4 cup heavy cream
  • 4 oz. dark chocolate
  • 6 oz. white chocolate

The Process

1. Get out your cream cheese, eggs and cream and let sit while making the crust so that they are at or close to room temp by the time you need them.  Preheat the oven to 350 degrees.

2. Mix crumbs, sugar, salt and butter in a bowl until combined and press into the bottom and about an inch or two up the sides of a 10″ springform pan (springform pan is key, make sure you have one).  Apparently, real New York cheesecakes don’t have crust up the side, but I love the crust so I want to have as much as possible.

3. Place in the preheated oven and bake for 10 minutes.  Take out to cool.  Turn off the oven.

4. In a large bowl, combine cream cheese, eggs, egg yolks and vanilla; mix until smooth.  Add in the sugar, flour and heavy cream and blend until smooth.  Do not over-mix as this will create more air bubbles which can contribute to your cake cracking.

5. Meanwhile, melt dark and white chocolate in separate sauce pans on the stove.

6. Once melted, remove the dark chocolate from heat and pour 1/3 of the batter into the pan.  Pour the melted white chocolate into the remaining batter.  Mix both until combined.

7. Pour 1/3 of the white chocolate mixture into the prepared crust.  Drop in spoonfuls of the dark chocolate mixture on top.  Pour in the rest of the white chocolate mixture over that.  Finally, drop in spoonfuls of the rest of dark chocolate mixture and swirl it all around with a knife, but don’t overmix.

8. Place in the oven and turn it on to 400 degrees (F).  Bake for 10 minutes and then turn it down to 200 degrees (F).  Bake for 3 hours.  Turn the over off, prop open the door slightly and let cool for 1 hour.  Finally, place in your refrigerator and chill for a full 24 hours before removing the springform pan’s side and serving.

Black and White Chocolate Cheesecake Supreme

[rating:5]

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Comments

38 Responses | TrackBack this entry | RSS feed for comments on this post

  1. December 4, 2008 at 3:45 pm

    That looks sooooo good! I have a great cheesecake recipe, I have never thought about dropping in chocolate, thanks for the idea!

    Danielle’s last blog post..TWD Linzer Sables I have done it

    Danielle
    (Reply)

  2. December 4, 2008 at 4:46 pm

    oh my gosh…YUM!

    katie
    (Reply)

  3. December 4, 2008 at 7:38 pm

    Hmmmmm! At last! Someone who loves graham cracker crust as much as me!

    Marti
    (Reply)

  4. December 4, 2008 at 8:43 pm

    Wow. That looks amazing! I’m sure no one at your table missed pumpkin pie this year!

    Chocolate Shavings
    (Reply)

  5. December 4, 2008 at 10:42 pm

    Looks delicious! I do not make many cheesecakes but my DIL loves them so I may give this one a try for her Birthday.

    Deborah Mele
    (Reply)

  6. December 5, 2008 at 12:11 am

    Freakin’ Gorgeous!

    Jessica@FoodMayhem
    (Reply)

  7. December 5, 2008 at 2:33 am

    look great!! I like your marble effect design:))

    beachloverkitchen’s last blog post..Turkey Maki/ Sushi Roll

    beachloverkitchen
    (Reply)

  8. December 5, 2008 at 7:24 am

    That is one beautiful cheesecake- I’m bookmarking the recipe!

    Michelle
    (Reply)

  9. December 6, 2008 at 3:09 am

    I did a pumpkin swirl cheesecake for Thanksgiving, using a gingersnap cookie crust. Unfortunately, my crust stuck to the bottom of the springform pan. I couldn’t get it unstuck!

    How did your graham cracker crust turn out?

    Nate
    (Reply)

    • December 6, 2008 at 1:27 pm

      @nate: The crust turned out great. I have had that problem with previous cheesecakes before, but never with this recipe. I just make sure to butter the pan A LOT.

      And thanks everyone else!

      Emily
      (Reply)

  10. December 6, 2008 at 7:25 am

    heaven…i’m in heaven.
    your creation is picture-perfect and undoubtedly delicious. color me green with envy. :)

    grace
    (Reply)

  11. December 9, 2008 at 2:15 am

    Great food photo’s. Keep up the great work!

    foodphotoblog.com’s last blog post..Maple Pear Crostini

    foodphotoblog.com
    (Reply)

  12. December 10, 2008 at 11:43 am

    What a gorgeous cake and a fantastic recipe! White chocolate? YUM!!!

    Reeni
    (Reply)

  13. December 17, 2008 at 10:31 am

    What an AWESOME looking cheesecake!!

    HoneyB’s last blog post..Eggnog Thumbprints and a total whine

    HoneyB
    (Reply)

  14. December 18, 2008 at 1:59 pm

    This looks so yummy. I am going to make it for Christmas.

    Bev
    (Reply)

  15. December 23, 2008 at 9:05 pm

    I am going to try this recipe this week only this time I will add crushed peppermints on top of the melted white chocolate and pour it over the crust (before adding the batter)I will add the batter after the chocolate turns back to a solid again. Then
    whent the cake is cooled I will add broken pieces of white chocolate and dark chocolate peppermint bark to the top of the cake & possibly a chocolate sauce too. My goal is Peppermint bark cheesecake so I will adapt your yummy recipe and see what happens. Oh and I made a turtle pumpkin cheesecake for thanksgiving using crushed oreos for the crust it was awesome!!! It will be a new holiday tradition and i hope this one will be too.

    Desiree
    (Reply)

  16. December 29, 2008 at 7:59 pm

    Omg i love chocolate and that cheese cake look yummmmmyy!!!!

    http://www.sushi-yum.com

    senglam
    (Reply)

  17. January 1, 2009 at 9:11 am

    Your cake is a piece of art! It makes the mouth watery instantly an looks nicely cheesy and discretly sweet at the same time. Pictures also quite professional!
    I will bake this nice piece and take a portion to work every day…

    Thanks!

    Susanne Scharlau
    (Reply)

  18. January 25, 2009 at 4:10 am

    sight of desserts like these drive me really hungry

    Zaheer Iqbal Naru
    (Reply)

  19. January 31, 2009 at 10:21 pm

    Thank you for this recipe, I made it for my sister-in-laws birthday and all you could hear were moans of satisfaction for several minutes when everyone first dug in. Great recipe. Thanks!

    Monica
    (Reply)

  20. February 7, 2009 at 10:48 pm

    This cheesecake looks delicious!!!

    Sarah
    (Reply)

  21. February 27, 2009 at 12:43 am

    White chocolate originates from the cocoa (cacao) plant, but it is not ‘chocolate.’ According to the FDA, to be called ‘chocolate’ a product must contain

    chocolate liquor, which is what gives it the biter intense chocolate flavor (and color) to dark and milk chocolates.

    Harsh Ranjan
    (Reply)

  22. April 7, 2009 at 8:51 pm

    This looks fabulous! I will make it soon and I’m sure it will be well worth the extra walking I will do….Can’t wait to enjoy it! Thanks for a great site..forwarding to my 3 daughters as well:)

    Diana Rice
    (Reply)

  23. April 8, 2009 at 8:55 am

    The photo of food makes me really hungry. One thing, don’t gloss over the selection of spices in your recipes. I didn’t think twice about spice until I tried Juliet Mae spice. I got some Ceylon Cinnamon and it was like nothing I had ever had. Find a good spice company, it can really add to the finished product.

    wm1
    (Reply)

  24. April 15, 2009 at 6:07 pm

    I came across this recipe a few weeks ago and thought it looked divine. I bookmarked the page hoping I would get a chance to make it. I made it last week and it was one of the most amazing things I have EVER eaten. It was so much better than any cheesecake that I had ever made before or even bought. Thanks!

    Meg
    (Reply)

  25. May 3, 2009 at 12:57 pm

    It does looks supreme…..
    I have to try it.. thanks

    cley
    (Reply)

  26. May 14, 2009 at 4:38 pm

    a) yum
    b) i love your dishes

    Carrie’s last blog post..Does Cooking at Home Actually Save You Money?

    Carrie
    (Reply)

  27. May 17, 2009 at 7:57 pm

    That looks sooos delicious!

    Foodaholic
    (Reply)

  28. May 22, 2009 at 1:49 pm

    Oh my goodness, that looks delicious – can’t wait to try it out.
    Thanks for sharing.

    UK Foodie
    (Reply)

  29. December 2, 2009 at 11:15 am

    I made this cheesecake for Thanksgiving (without a mixer, I might add! Ahh!) and it was phenomenal!! Certainly the best cheesecake recipe I’ve ever made or tasted. I’m pretty positive that some of the tasters STILL don’t believe it was made by me! Definitely worth the effort and the time put into it; thank you so much for sharing your recipe :)

    Lorin Elise
    (Reply)

  30. December 10, 2009 at 2:34 pm

    This is one of the very best cheesecake recipes I have made. I would like to do a peppermint version of this, what do you suggest?

    Laura
    (Reply)

    • December 11, 2009 at 2:13 am

      You should read Desiree’s comment above if haven’t already as she describes adding crushed peppermint and topping it all with peppermint bark, which is an interesting idea. I’m not sure I’d really be into biting into the chunks of peppermint, though. Maybe you could just do something as simple as adding a little peppermint extract to the white chocolate batter (probably only about 1/4 tsp, a little of that extract goes a long way). I have made peppermint bark before and I always use white chocolate instead of dark, so I know the combination works well. And I think the contrast between the peppermint white chocolate and the normal chocolate would be good and the cheesecake wouldn’t be super overpowered with peppermint flavoring. And I’d probably use an oreo cookie crust instead of graham crackers, peppermint and graham crackers don’t sound so great together to me!

      Emily
      (Reply)

  31. December 14, 2009 at 12:54 pm

    When you say 5 eggs and 2 egg yolks, is this 5 whole eggs plus the two extra yolks, or is this 5 egg whites and only 2 egg yolks?

    Whitney
    (Reply)

    • December 14, 2009 at 4:03 pm

      It’s 5 whole eggs plus 2 extra egg yolks. You could use the unused egg whites to make an egg white omelet to help save some calories in anticipation for this cheesecake. ;)

      Emily
      (Reply)

  32. December 27, 2009 at 11:01 pm

    Okay this looks absolutely amazing. I can’t wait to try it!

    Mandi
    (Reply)

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