Food & Recipes

A Black and White Cheesecake That’s Double the Chocolate and Double the Yum

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Who can ever choose between chocolate and cheesecake? Well, throw that hard choice out of the window with this black and white cheesecake recipe, where chocolate and cheesecake collide. Now that this choice is no longer hard to make, what other difficult decisions are we making unnecessarily? Is there a way to combine pasta and pizza?

Ingredients

Chocolate crumb crust

  • 8.8 oz. graham crackers, coarsely crumbled
  • 1 oz. powdered sugar
  • 20 oz. Dutch-processed cocoa, sifted
  • 4.4 oz. melted butter

White chocolate filling

  • 13 oz. cream cheese, at room temperature
  • 5.3 oz. mascarpone
  • 8.8 oz. white chocolate, melted
  • 3 eggs

Dark chocolate filling

  • 13.75 oz. cream cheese, at room temperature
  • 5.3 oz. mascarpone
  • ¼ cup caster sugar
  • 7.5 oz dark chocolate (70% cocoa solids), melted
  • 3 eggs

Instructions

  1. Preheat oven to 320°F, butter an 8-inch diameter springform cake tin, and line the base with baking paper. For the chocolate crumb crust, pulse biscuits, sugar, cocoa, and a good pinch of salt in a food processor to until you get fine crumbs. Add butter, process to combine, then press evenly into the base of prepared tin. Bake until dry (8 to 10 minutes), and then cool to room temperature.
  2. For the white chocolate filling, beat cream cheese and mascarpone in an electric mixer, scraping sides occasionally, until very smooth. Beat in chocolate, and then add eggs one at a time, beating well after each addition. Spread mixture over base, smooth top, and place in the freezer to firm up while you make the dark chocolate filling.
  3. For the dark chocolate filling, beat cream cheese, mascarpone, and sugar in an electric mixer, scraping sides occasionally, until smooth. Beat in chocolate, and then add eggs one at a time, beating well after each addition. Spread mixture over white chocolate filling, smooth top, and bake until set with a slight wobble (1 to 1¼ hours). Cool to room temperature, and then chill until completely cooled. Dust with cocoa and serve.

This recipe was originally published on our sister site, Gourmet Traveller.

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