December 4, 2008
Tags: baking, cheesecake, chocolate, holiday, marbled, sweet | Print this recipe
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
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.
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- Black and White Chocolate Cheesecake Supreme Recipe
Danielle
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
December 4, 2008 at 3:45 pm |
katie
oh my gosh…YUM!
December 4, 2008 at 4:46 pm |
Marti
Hmmmmm! At last! Someone who loves graham cracker crust as much as me!
December 4, 2008 at 7:38 pm |
Chocolate Shavings
Wow. That looks amazing! I’m sure no one at your table missed pumpkin pie this year!
December 4, 2008 at 8:43 pm |
Deborah Mele
Looks delicious! I do not make many cheesecakes but my DIL loves them so I may give this one a try for her Birthday.
December 4, 2008 at 10:42 pm |
Jessica@FoodMayhem
Freakin’ Gorgeous!
December 5, 2008 at 12:11 am |
beachloverkitchen
look great!! I like your marble effect design:))
beachloverkitchen’s last blog post..Turkey Maki/ Sushi Roll
December 5, 2008 at 2:33 am |
Michelle
That is one beautiful cheesecake- I’m bookmarking the recipe!
December 5, 2008 at 7:24 am |
Nate
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?
December 6, 2008 at 3:09 am |
Emily
@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!
December 6, 2008 at 1:27 pm |
grace
heaven…i’m in heaven.
your creation is picture-perfect and undoubtedly delicious. color me green with envy.
December 6, 2008 at 7:25 am |
foodphotoblog.com
Great food photo’s. Keep up the great work!
foodphotoblog.com’s last blog post..Maple Pear Crostini
December 9, 2008 at 2:15 am |
Reeni
What a gorgeous cake and a fantastic recipe! White chocolate? YUM!!!
December 10, 2008 at 11:43 am |
HoneyB
What an AWESOME looking cheesecake!!
HoneyB’s last blog post..Eggnog Thumbprints and a total whine
December 17, 2008 at 10:31 am |
Bev
This looks so yummy. I am going to make it for Christmas.
December 18, 2008 at 1:59 pm |
Desiree
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.
December 23, 2008 at 9:05 pm |
Emily
Wow, that sounds really good. I may have to try that, too!
December 23, 2008 at 9:43 pm |
senglam
Omg i love chocolate and that cheese cake look yummmmmyy!!!!
http://www.sushi-yum.com
December 29, 2008 at 7:59 pm |
Susanne Scharlau
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!
January 1, 2009 at 9:11 am |
Zaheer Iqbal Naru
sight of desserts like these drive me really hungry
January 25, 2009 at 4:10 am |
Monica
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!
January 31, 2009 at 10:21 pm |
Sarah
This cheesecake looks delicious!!!
February 7, 2009 at 10:48 pm |
Harsh Ranjan
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.
February 27, 2009 at 12:43 am |
Diana Rice
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:)
April 7, 2009 at 8:51 pm |
wm1
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.
April 8, 2009 at 8:55 am |
Meg
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!
April 15, 2009 at 6:07 pm |
cley
It does looks supreme…..
I have to try it.. thanks
May 3, 2009 at 12:57 pm |
Carrie
a) yum
b) i love your dishes
Carrie’s last blog post..Does Cooking at Home Actually Save You Money?
May 14, 2009 at 4:38 pm |
Foodaholic
That looks sooos delicious!
May 17, 2009 at 7:57 pm |
UK Foodie
Oh my goodness, that looks delicious – can’t wait to try it out.
Thanks for sharing.
May 22, 2009 at 1:49 pm |
Lorin Elise
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
December 2, 2009 at 11:15 am |
Laura
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?
December 10, 2009 at 2:34 pm |
Emily
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!
December 11, 2009 at 2:13 am |
Whitney
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?
December 14, 2009 at 12:54 pm |
Emily
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.
December 14, 2009 at 4:03 pm |
Mandi
Okay this looks absolutely amazing. I can’t wait to try it!
December 27, 2009 at 11:01 pm |
EdaBy
Beautifully and apparently tasty. Thank you.
February 14, 2010 at 2:42 pm |
Mega pik
I want it.. now. Give it. Now. Right now.
February 17, 2010 at 7:18 pm |
Rachel
Hi, I tried this yesterday. It was very good! Shared it on my blog.
March 6, 2010 at 4:36 pm |
Richard
Looks to die for! can’t wait to try!!!!
Richard´s last blog ..Men of Intrigue and Great Meatballs
April 3, 2010 at 9:07 pm |
Cassy
Hii this looks sooooooo yummy.. One question though.. Does this mean I gotta add 40 oz of cream cheese?
August 18, 2010 at 4:03 pm |
Emily
LOL, yep it has A LOT of cream cheese! I think it’s completely worth having to buy 40 oz because it’s SO thick and creamy. It’s still my go-to cheesecake recipe after 2 years. Everyone loves it!
I suppose in theory you could reduce to maybe 4 packages of cream cheese? I haven’t done that, but I imagine it would be ok. I wouldn’t go any less than that, though!
August 18, 2010 at 4:14 pm |
cassy
OMG… i love you…
seriously this was yummmmmmmmmy! and looked so pretty everyone loved it and thats after i over baked it too… thank u thank u sooooo much.. xoxoxo
September 1, 2010 at 5:29 am |