Black and White Cheesecake Recipe

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Black and White Cheesecake
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Ingredients
11
Count
Nutrition
1790
Calories
Total time
420
Minutes
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Ingredients:

Directions:

  1. Position a rack in the lower third of the oven and preheat to 350 degrees F.
  2. Lightly butter the bottom only of a 10x3 springform pan, and wrap the outside of the pan with foil to prevent leakage.
  3. In a food processor fitted with the steel blade, pulverize the graham crackers into crumbs (You'll have about 1-1/4 cups).
  4. Transfer the crumbs to a mixing bowl, add the melted butter, and mix with a rubber spatula.
  5. With your fingers, press the crumb mixture over the bottom of the springform pan, reaching all the way to the sides so it forms a bit of a seal against leakage.
  6. Bake for 10 minutes.
  7. Remove the pan from the oven and immediately scatter the chopped chocolate evenly over the crust.
  8. Return the pan to the oven for a minute to melt the chocolate, remove it from the oven, and with a small offset spatula or the back of a spoon, quickly spread the chocolate over the crust.
  9. Set aside and lower the heat to 300 degrees F.
  10. With an electric mixer (or a stationary mixer fitted with the paddle attachment) on low speed, beat the cream cheese for 2 minutes or until soft and creamy, scraping down the sides of the bowl as needed.
  11. With the machine running, add the sugar, 1/4 cup at a time, beating well after each addition.
  12. Add the orange zest, flour, and cream, and continue to beat slowly until homogenized.
  13. Add the eggs, one at a time, beating for 15 seconds between additions to make sure each one is thoroughly incorporated.
  14. Pour 3 cups of the batter into a separate bowl and blend in the white chocolate.
  15. Blend the unsweetened chocolate into the remaining batter.
  16. Alternately and randomly spoon the dark and white batters into the prepared pan.
  17. With a knife, or the blunt end of a wooden skewer, swirl the chocolate batter into the white one, but don't overmix.
  18. Set the pan on a baking sheet and bake for 1 hour.
  19. Lower the heat to 250°F and bake for 50 minutes to 1 hour longer, or until the batter does not look wet.
  20. The cake will still appear wobbly, but that is okay.
  21. Remove the cake to a wire rack and cool it to room temperature in the pan.
  22. Unlock the springform and lift out the cake, but leave it on the metal base.
  23. Chill the cake in the refrigerator for at least 4 hours before serving.
  24. Keep in the refrigerator, wrapped airtight in plastic, for up to 5 days.
  25. Remove the cheesecake 30 minutes before serving.
  26. You can also freeze this cake for a couple of months.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1790.47 Kcal (7496 kJ)
Calories from fat 926.07 Kcal
% Daily Value*
Total Fat 102.9g 158%
Cholesterol 154.19mg 51%
Sodium 1490.56mg 62%
Potassium 555.19mg 12%
Total Carbs 201.72g 67%
Sugars 78.15g 313%
Dietary Fiber 7.37g 29%
Protein 21.21g 42%
Vitamin C 0.3mg 0%
Vitamin A 0.1mg 2%
Iron 8.5mg 47%
Calcium 186.7mg 19%
Amount Per 100 g
Calories 448.71 Kcal (1879 kJ)
Calories from fat 232.08 Kcal
% Daily Value*
Total Fat 25.79g 158%
Cholesterol 38.64mg 51%
Sodium 373.55mg 62%
Potassium 139.14mg 12%
Total Carbs 50.55g 67%
Sugars 19.59g 313%
Dietary Fiber 1.85g 29%
Protein 5.32g 42%
Vitamin C 0.1mg 0%
Iron 2.1mg 47%
Calcium 46.8mg 19%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 43.6
    Points
  • 50
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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