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

Ingredients

Crust:

  • 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

Cheesecake:

  • 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

Process

  1. 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).
  2. 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.
  3. Place in the preheated oven and bake for 10 minutes. Take out and cool completely. Turn off the oven.
  4. 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.)
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.

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