Black and White Cheesecake
Indulge in the ultimate dessert experience with this Black and White Cheesecake, a stunning combination of creamy vanilla cheesecake and rich chocolate layers, all nestled atop a decadent chocolate cookie crust. Featuring a velvety ganache topping, this elegant, two-toned cheesecake is as visually striking as it is delicious. Baked in a water bath for a smooth, crack-free finish, this recipe ensures professional-level results right in your own kitchen. Perfect for special occasions or as a show-stopping finale to a dinner party, this cheesecake pairs the sweet tang of cream cheese with the bold richness of semisweet chocolate. Garnished with luscious ganache and chilled to perfection, this dessert is a must-try for chocolate and cheesecake lovers alike.
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Recipe Information
Ingredients
- 24 pieces chocolate sandwich cookies
- 5 tablespoons unsalted butter
- 24 ounces cream cheese
- 1 cup granulated sugar
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 3 pieces large eggs
- 8 ounces semisweet chocolate
- 1 cup heavy cream
Instructions
Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outer bottom with aluminum foil to protect from leaks during the water bath.
To make the crust, crush the chocolate sandwich cookies into fine crumbs using a food processor. Melt the butter and combine it with the cookie crumbs until evenly moistened.
Press the cookie mixture firmly into the bottom of the prepared springform pan. Set aside.
In a large bowl, use an electric mixer to beat the cream cheese until smooth, about 2 minutes. Add the granulated sugar and sour cream, and mix until combined.
Mix in vanilla extract, then add eggs one at a time, beating on low speed and scraping the sides of the bowl after each addition to avoid overmixing.
Divide the cheesecake batter evenly into two bowls. Melt 4 ounces of semisweet chocolate and mix it into one of the bowls to create the chocolate layer.
Pour the chocolate batter onto the crust and spread it evenly. Carefully spoon the vanilla batter on top of the chocolate layer and smooth it out.
Place the springform pan in a large roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan. This creates a water bath to ensure even baking.
Bake the cheesecake in the preheated oven for 75-90 minutes, or until the edges are set but the center jiggles slightly. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually.
Remove the cheesecake from the water bath and allow it to cool completely at room temperature. Then chill in the refrigerator for at least 4 hours or overnight.
To make the ganache topping, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and pour it over the remaining 4 ounces of chopped semisweet chocolate in a bowl.
Let the mixture sit for 2-3 minutes, then stir until smooth and shiny. Allow the ganache to cool slightly before pouring it over the chilled cheesecake. Spread evenly.
Refrigerate the cheesecake for another 30 minutes to set the ganache before serving.
Slice and enjoy your indulgent Black and White Cheesecake!
Nutrition Facts
Calories |
846 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.8 g | 71% | |
| Saturated Fat | 28.9 g | 144% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 152 mg | 51% | |
| Sodium | 495 mg | 22% | |
| Total Carbohydrate | 81.8 g | 30% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 58.2 g | ||
| Protein | 8.7 g | 17% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 119 mg | 9% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 256 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
