Chocolate-Marbled White Chocolate Cheesecake

recipe
This black and white cheesecake has the perfect blend of creamy sweetness.

Yield:

Makes 12 servings

Recipe from

Recipe Time

Prep: 14 Minutes
Cook: 1 Hour, 50 Minutes
Other: 8 Hours

Ingredients

2 cups cream-filled chocolate sandwich cookie crumbs (about 22 cookies)
6 tablespoons butter, melted
1 cup white chocolate morsels
3/4 cup semisweet chocolate morsels
3 (8-ounce) packages cream cheese, softened
1 cup sugar
3 large eggs
1/2 cup whipping cream
1 1/2 teaspoons vanilla extract
Dash of salt

Preparation

Combine cookie crumbs and butter in a medium bowl; press mixture into bottom and 1 inch up sides of a 9-inch springform pan. Set aside.

Place white chocolate morsels in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts, about 5 minutes. Pour into a small bowl; cool slightly.

Place semisweet morsels in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts, about 5 minutes. Pour into a small bowl; cool slightly.

Beat cream cheese at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition. Stir in whipping cream, vanilla, and salt.

Remove 1 cup batter; stir into melted semisweet chocolate until combined.

Stir melted white chocolate into remaining batter; pour batter into prepared crust.

Spoon reserved chocolate batter by rounded tablespoons onto white chocolate batter; swirl with knife to create a marbled effect.

Bake at 350° for 30 minutes. Reduce heat to 250°; bake 1 hour and 10 minutes or until cheesecake is almost set. Run a knife around edge of pan, and release sides. Cool completely in pan on a wire rack; cover and chill 8 hours. Store in refrigerator.

Tip: If you don't have a double boiler, place the chocolate morsels in a microwave-safe bowl, and microwave at HIGH 1 minute, stirring once, until chocolate melts.

Note:

Drake Herrick, Lafayette, Louisiana,

Southern Living Cook-Off Cookbook

July 2004
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