Back to the Cutting Board
Chocolate Swirl Cheesecake Supreme
- 2-3 cups Oreo cookies with cream center removed, finely ground*
- 6 -8 tbsp. of butter*
- 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, roughly chopped
- 6 oz. white chocolate, roughly chopped
Make the crust: Mix crumbs, sugar, salt, and butter in a bowl until combined and press into the bottom and, if you want, about an inch or two up the sides of a 10″ springform pan (springform pan is key, make sure you have one).
Bake in a preheated 350-degree oven and bake for 10 minutes. Let crust cool completely while you make the cheesecake.
Important: TURN OFF YOUR OVEN, it should not be preheated when you put your cheesecake in.
Mix the filling: 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.
Add the chocolate: Meanwhile, melt dark and white chocolate in separate saucepans 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 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 the dark chocolate mixture and swirl it all around with a knife, but don’t overmix.
Bake: Pour batter into your prepared crust. Gently tap the pan against your counter a few times to help get any possible air bubbles out of the batter.
Place your cheesecake in the oven and then turn it on to 400 degrees (F). Bake for 15 minutes.
Turn the oven down to 200 degrees (F). Bake for 3 hours.
Turn the oven off, prop open the door slightly, and let cool for 1 hour.
Finally, cover the top with plastic wrap, place it in your refrigerator, and chill for a full 24 hours before removing the springform pan’s side and serving.