ULTRA CREAMY BLACK AND WHITE CHEESECAKE
Provided by Food Network Kitchen
Categories dessert
Time 11h20m
Yield 10 to 12 servings
Number Of Ingredients 12
Steps:
- 1. Arrange the oven racks in the center and lower third of the oven. Place a baking dish or roasting pan on the bottom rack and fill halfway with water. Preheat the oven to 325 degrees F.
- 2. Coat a 9-inch springform pan with nonstick cooking spray. Place 2 tablespoons of the sugar and the cookies in the bowl of a food processor and pulse until they become fine crumbs. Add the melted butter and pulse until moist. Press the mixture into the bottom and slightly up the sides of the springform pan. Set aside.
- 3. Beat the cream cheese and remaining 1 1/2 cups sugar until creamy in the bowl of a standing mixer or using a hand mixer. Beat in the eggs 1 at a time until just incorporated. Beat in the sour cream, flour and vanilla. Reserve 3 cups of the batter (this does not need to be refrigerated) and stir the melted chocolate and almond extract into the remaining batter. (Don't worry if there are tiny flecks of chocolate in the batter, they will bake into the cheesecake.) Pour the chocolate batter over the crust. Bake the cheesecake on the center rack of the oven until the edges are just set but the center is still a bit jiggly, 30 to 35 minutes.
- 4. Slowly pour the reserved vanilla batter over the chocolate layer and continue to bake until the cheesecake is just set but the center is slightly jiggly, another 40 to 45 minutes. Turn off the oven, open the door slightly and let the cheesecake cool 20 minutes. Remove and run a knife around the edge of the pan. Cool to room temperature and then chill overnight.
- 5. Before serving, let stand at room temperature for about 1 hour. Remove the sides of the pan. Garnish generously with white and semisweet chocolate curls.
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zayina shah
[email protected]This cheesecake looks delicious!
Junayed Islam
[email protected]I can't wait to try this cheesecake!
Zekhethelo Minenhle
[email protected]This cheesecake is perfect for a potluck or party.
Adeel Bajwa
[email protected]The instructions for this cheesecake are very easy to follow.
Imtiaz Raza
[email protected]I love that this cheesecake can be made in a regular 9-inch springform pan.
Beautiful Ayaan
[email protected]This cheesecake is a great make-ahead dessert.
Henry Gilbert
[email protected]I would definitely recommend this cheesecake to others.
harun ribato
[email protected]This cheesecake is a bit pricey, but it's worth it for a special occasion.
inkesar wazir
[email protected]Overall, I thought this cheesecake was just okay. It wasn't bad, but it wasn't anything special either.
Empire Young
[email protected]I found the crust to be a bit dry. I think it would be better with a more buttery crust.
Om An
[email protected]This cheesecake is a bit too sweet for my taste.
Md Rihab
[email protected]I was pleasantly surprised by how good this cheesecake is. I'm not usually a fan of black and white desserts, but this one is really delicious.
Romaisa RT
[email protected]This cheesecake is so rich and decadent. It's perfect for a special occasion.
Arif Pathan
[email protected]I love how easy this cheesecake is to make. I don't have a lot of experience baking, but I was able to follow the instructions and it turned out great.
Kiyemba Bashir
[email protected]This cheesecake is amazing! The crust is perfectly crumbly and the filling is so creamy and smooth.
Erick Mwila
[email protected]I've made this cheesecake twice now and it's always a success. It's so easy to make and it always turns out perfect.
Sagor Alle
[email protected]This cheesecake was a hit at my party! Everyone loved the creamy texture and the perfect balance of chocolate and vanilla.