Black and White Cheesecake

1 night, 90 min Prep: 30 minutes Cook: 60 minutes

1372 calories per serving view nutrition facts

1 cake suggest servings

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Ingredients


Chocolate graham cracker crust
1 1/2	cup	graham cracker crumbs
1/4	cup	sugar
3	tablespoons	cocoa powder
1/2	cup	butter	melted

filling
1 1/2	pound	cream cheese
1	cup	sugar
2	tablespoons	sugar
2	tablespoons	flour, all-purpose
1	teaspoon	lemon zest	grated
1	teaspoon	orange zest	grated
3	large	eggs	whole
2	each	egg yolks
1/2	teaspoon	vanilla extract
6	ounces	chocolate (semi-sweet)	semi-sweet ,
3	tablespoons	heavy whipping cream

Directions

To makes one 10-inch cake: Preheat oven to 325 degrees.

Toss the crust ingredients together in a bowl.

Press firmly into a 10-inch springform pan, and set aside.

Beat the cream cheese and sugar together until light and fluffy.

Beat in the flour and zests, then slowly beat in the eggs, extra yolks, and vanilla.

In a separately bowl, combine the melted chocolate and cream.

Pour two-thirds of the cheesecake filling over the crust.

Fold the chocolate mixture into the remaining filling into the plain filling to get a marbled effect.

Bake for 40 minutes. Turn off the oven, open the door, and let the cake stand for 20 more minutes inside the oven.

Cool on a rack. Refrigerate overnight. To make neat slices, cut the cheesecake with a hot knife, rinsing it off between each cut.

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Nutrition Facts

Serving Size 356g

Amount per Serving

Calories 1372 66% of calories from fat

	% Daily Value*
Total Fat 101.0g	155%
Saturated Fat 62.0g	308%
Trans Fat 0.0g
Cholesterol 421mg	140%
Sodium 797mg	33%
Total Carbohydrate 107.0g	36%
Dietary Fiber 4.0g	15%
Sugars 89.0g
Protein 21.0g	42%

Vitamin A	67%		Vitamin C	2%
Calcium	20%		Iron	27%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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With a few changes this was awesome. I cut the recipe in half and substituted half sweet Hungarian paprika and half mild chili powder for the paprika. In addition to the cumin seed I added a teaspoon of ground cumin. I used a 28 oz. can crushed tomatoes along with 1/4 cup tomato paste. Two minced canned chipotle chilis in adobo sauce were used in place of the jalapenos. I also added an 11 oz. can drained corn. I then gently simmered the chili for almost two hours, adding additional cooking liquid from the beans when necessary. This really allows the flavors to meld. This can also be accomplished in a slow cooker. I didn't bother with the red bell pepper, cheese, and sour cream, although it would be delicious.

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