Black and White Cheesecake

by Kathleen Morrison

Prep time: 0:30 Overall time: 1 day

Servings: 10 servings

INGREDIENTS

Crust:
1-1/2 cups graham cracker crumbs
1/4 cup sugar
3 tbsp. cocoa powder
1/2 cup butter, melted

Filling:
1-1/2 lbs. cream cheese
1 cup sugar plus 2 tbsp. sugar
2 tbsp. flour
1 tsp. lemon zest, grated
1 tsp. orange zest, grated
3 whole eggs plus 2 yolks
1/2 tsp. vanilla extract
6 oz. semisweet chocolate, melted
3 tbsp. heavy cream

INSTRUCTIONS

Preheat oven to 325°F 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. Slowly beat in the eggs, extra yolks, and vanilla. In a separate bowl, combine 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 minutes inside the oven. Cool on a rack. Refrigerate overnight.

CHEF COMMENTS

To make neat slices, cut the cheesecake with a hot knife, rinsing it off between each cut.

Tagged: blackandwhitecheesecake, cheesecakes, desserts add tags

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