Black & White Cheesecake
Inspired by the iconic NY cookie, this elegant black n' white marbled cheesecake recipe tastes as good as it looks.
Yield
4 servingsPrep
30 minCook
60 minReady
1Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Chocolate graham cracker crust | |||
| 1 ½ | cup |
graham cracker crumbs
|
*
|
| ¼ | cup |
sugar
|
|
| 3 | tablespoons |
cocoa powder
|
|
| ½ | cup |
butter
melted |
|
| filling | |||
| 1 ½ | pound |
cream cheese
|
|
| 1 | cup |
sugar
|
|
| 2 | tablespoons |
sugar
|
|
| 2 | tablespoons |
all-purpose flour
|
|
| 1 | teaspoon |
lemon zest
grated |
|
| 1 | teaspoon |
orange zest
grated |
|
| 3 | large |
eggs
whole |
|
| 2 | each |
egg yolks
|
*
|
| ½ | teaspoon |
vanilla extract
|
|
| 6 | ounces |
semi-sweet chocolate
semi-sweet ,, null, null |
|
| 3 | tablespoons |
heavy whipping cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Chocolate graham cracker crust | |||
| 355 | ml |
graham cracker crumbs
|
*
|
| 59 | ml |
sugar
|
|
| 45 | ml |
cocoa powder
|
|
| 118 | ml |
butter
melted |
|
| filling | |||
| 680.4 | g |
cream cheese
|
|
| 237 | ml |
sugar
|
|
| 3E+1 | ml |
sugar
|
|
| 3E+1 | ml |
all-purpose flour
|
|
| 5 | ml |
lemon zest
grated |
|
| 5 | ml |
orange zest
grated |
|
| 3 | large |
eggs
whole |
|
| 2 | each |
egg yolks
|
*
|
| 2.5 | ml |
vanilla extract
|
|
| 173.4 | ml/g |
semi-sweet chocolate
semi-sweet ,, null, null |
|
| 45 | ml |
heavy whipping cream
|
|
Directions
Makes one 10-inch (25 cm) cheesecake cake.
Preheat the oven to 325℉ (160℃).
Gently combine the crust ingredients together in a medium bowl. Press firmly into a 10-inch (25 cm) springform pan, and set aside.
Beat the cream cheese and sugar together until light and fluffy.
Beat in the flour, orange, and lemon zest, then slowly beat in the eggs one at a time, extra yolks, and vanilla.
In a separate 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.
