Black and White Cheesecake

This black and white cheesecake is inspired by the famous cookie. I think it looks so much more elegant than marbling the chocolate and vanilla together.

Black and White Cheesecake

Inspired by the famous cookie, I wanted to create a simple, elegant cheesecake presentation. I wanted it to feature a two tone look with chocolate and vanilla.

I think it looks much nicer than just marbling the two flavours.

To perfectly bake a cheesecake, I have come to insist on a low oven temperature and baking the dessert in a bain marie.

Black and White Cheesecake

Baking in a bain marie.

A word about baking a cheesecake in a bain marie before starting the recipe. A bain marie is simply a water bath that buffers the direct heat from the sides and bottom of the baking pan to more evenly bake the cheesecake from the sides to the centre.

I bake my cheesecakes in a 9 or 10 inch spring form pan that has the bottom and sides wrapped in multiple layers of wide heavy duty aluminum foil. This forms a sort of boat that the cheesecake pan sits in.

The roll of aluminum foil that I use is about 16 inches wide. I use at least 4 layers of foil to make sure that no water leaks in and ruins the crust of my cheesecake.

Unsweetened chocolate in one ounce blocks are used in this recipe.

The aluminum foil wrapped pan is then placed inside a larger baking pan. I use a 12 inch cake pan. Boiling water is then poured into the larger pan filling it from 1/2 to 2/3 of the way to the top.

I find it best to pour the boiling water into the pan after it is placed on the rack in the oven. You are less likely to splash water onto the cheesecake or inside the aluminum foil.

I reuse the aluminum foil for several future cheesecakes, adding a couple of layers to it each time just to be safe.

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Black and White Cheesecake

Yield: 16 servings

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

Inspired by the famous cookie, I wanted to create a simple, elegant cheesecake presentation featuring a two tone look with chocolate and vanilla. I think it looks much nicer than just marbling the two flavors.

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Ingredients

• 1 1/2 cups chocolate cookie crumbs, I use Oreo brand
• 1/3 cup melted butter
• 3 tbsp sugar
• 1 1/2 pounds cream cheese
• 1 1/4 cups sugar
• 3 eggs
• 2 tsp vanilla extract
• 1 cup whipping cream
• 3 squares, melted unsweetened baking chocolate (each square is usually one ounce)

Instructions

1. Mix together cookie crumbs, butter and the 3 tbsp sugar and press into the bottom of the springform pan.
2. Cream together the cream cheese and 1 1/4 cups sugar. Add the eggs, one at a time, beating well after each addition.
3. Blend in the vanilla extract and whipping cream. Blend until smooth and divide mixture into 2 equal portions. (about 4 cups each)
4. To the first half of the mixture, stir in the melted chocolate. (In a pinch you can substitute 1/2 cup cocoa but add another ¼ cup whipping cream)
5. Pour evenly into bottom of prepared springform pan.
6. Carefully spoon the vanilla cheesecake batter over the top of the chocolate mixture already in the pan.
7. Bake in a bain marie (water bath) at 300 degrees F for about an hour to an hour and a quarter or until the surface of the cake no longer looks glossy. It is almost impossible to overbake a cheesecake using the bain marie method.
8. Remove from oven and cool completely in the pan before chilling to completely cold in the fridge.

Notes

Even if you decide not to use the bin marie method, still wrap the pan in a couple of layers of heavy duty aluminium foil. This will buffer the heat from the sides of the pan and prevent them from browning too much before the centre is fully cooked.

The aluminum foil will also catch any melting butter from the crust which often drips onto the bottom of the oven. This will prevent a smoky oven and kitchen.

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Recommended Products

Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.

• 
  KitchenAid Professional 6 Quart Bowl Lift Stand Mixer with Food Grinder Attachment, Empire Red
• 
  Wilton Excelle Elite 9-Inch Springform Pan
• 
  Rock Recipes: The Best Food From My Newfoundland Kitchen

Nutrition Information

Yield

16

Serving Size

1 slice
Amount Per Serving Calories 376Total Fat 28gSaturated Fat 16gTrans Fat 0gUnsaturated Fat 9gCholesterol 105mgSodium 221mgCarbohydrates 29gFiber 1gSugar 24gProtein 5g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.