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…
UPDATE: If you like this cheesecake recipe also check out these new variations:
- Cherry-topped Cheesecake Supreme
- Peppermint Bark Cheesecake Supreme Cheesecake Supreme
- Oreo Cheesecake Supreme
- Red Velvet Cheesecake Supreme
- Swirled Caramel and Pumpkin Cheesecake Supreme
- Citrus Swirled Vanilla Bean Cheesecake
Black and White Chocolate Cheesecake Supreme
adapted from Allrecipes.com
Dessert | Yield: 10″ cheesecake (10-12 servings)
Prep time: 30 min | Cook time: 3 hour 15 min | Total time: 4 hour 15 min
- 2-3 cups graham cracker crumbs (depends how crusty you like your cheesecake)
- 6-8 tbsp. of butter, melted
- 1/4 cup of sugar
- 1/8 tsp. salt
- 5 (8 oz.) packages cream cheese, room temperature
- 5 eggs, room temperature
- 2 egg yolks, room temperature
- 2 tsp. vanilla
- 1 3/4 cups sugar
- 1/8 cup all-purpose flour
- 1/4 cup heavy cream, room temperature
- 4 oz. dark chocolate
- 6 oz. white chocolate
- Get out cream cheese, eggs and cream ahead of time and let come to room temperature. If your cream cheese is really cold this can take 6+ hours. When you’re ready to start baking, preheat the oven to 350 degrees (F).
- Mix crumbs, sugar, salt and melted 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.
- Place in the preheated oven and bake for 10 minutes. Take out and cool completely. Turn off the oven.
- In a mixer bowl with the whisk attachment, whisk together cream cheese, eggs, egg yolks and vanilla. Mix on medium speed until smooth, about 3-5 minutes. (It’s okay if you still have some very small lumps.)
- Add in the sugar, flour and heavy cream and mix on low speed until fully incorporated, about 1-2 minutes. Do not over-mix as this will create more air bubbles which can contribute to your cake cracking.
- Meanwhile, melt dark and white chocolate in separate sauce pans on the stove. Once melted, remove both pans from heat and let cool for at least 5 minutes.
- Stir 1/3 of the batter into the pan with the melted dark chocolate. Set aside. Stir the melted white chocolate into the bowl with the remaining batter.
- 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. Gently tap the pan against your counter a few times to help get any possible air bubbles out of the batter.
- Place in the oven and turn it on to 400 degrees (F). Bake for 15 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, cover the top with plastic wrap, place in your refrigerator and chill for a full 24 hours before removing the springform pan’s side and serving.