Comments on: Black and White Chocolate Cheesecake Supreme

By: Rachel

Rachel — Sat, 06 Mar 2010 21:36:43 +0000

Hi, I tried this yesterday. It was very good! Shared it on my blog.

By: Mega pik

Mega pik — Thu, 18 Feb 2010 00:18:53 +0000

I want it.. now. Give it. Now. Right now.

By: EdaBy

EdaBy — Sun, 14 Feb 2010 19:42:12 +0000

Beautifully and apparently tasty. Thank you.

By: Mandi

Mandi — Mon, 28 Dec 2009 04:01:51 +0000

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

By: Emily

Emily — Mon, 14 Dec 2009 21:03:06 +0000

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.

By: Whitney

Whitney — Mon, 14 Dec 2009 17:54:13 +0000

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?

By: Emily

Emily — Fri, 11 Dec 2009 07:13:22 +0000

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!

By: Laura

Laura — Thu, 10 Dec 2009 19:34:42 +0000

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?

By: Lorin Elise

Lorin Elise — Wed, 02 Dec 2009 16:15:11 +0000

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

By: Featured Partner: Back to the Cutting Board « Springpad Blog

Featured Partner: Back to the Cutting Board « Springpad Blog — Fri, 06 Nov 2009 12:20:10 +0000

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