Chocolate-Marbled White Chocolate Cheesecake |
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Prep Time: 14 Minutes Cook Time: 110 Minutes |
Ready In: 124 Minutes Servings: 1 |
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This black and white cheesecake has the perfect blend of creamy sweetness. Ingredients:
2 cups cream-filled chocolate sandwich cookie crumbs (about 22 cookies) |
6 tablespoons butter, melted |
1 cup white chocolate morsels |
3/4 cup semisweet chocolate morsels |
3 (8-ounce) packages cream cheese, softened |
1 cup sugar |
3 large eggs |
1/2 cup whipping cream |
1 1/2 teaspoons vanilla extract |
dash of salt |
Directions:
1. Combine cookie crumbs and butter in a medium bowl; press mixture into bottom and 1 inch up sides of a 9-inch springform pan. Set aside.
2. Place white chocolate morsels in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts, about 5 minutes. Pour into a small bowl; cool slightly.
3. Place semisweet morsels in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts, about 5 minutes. Pour into a small bowl; cool slightly.
4. Beat cream cheese at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition. Stir in whipping cream, vanilla, and salt.
5. Remove 1 cup batter; stir into melted semisweet chocolate until combined.
6. Stir melted white chocolate into remaining batter; pour batter into prepared crust.
7. Spoon reserved chocolate batter by rounded tablespoons onto white chocolate batter; swirl with knife to create a marbled effect.
8. Bake at 350° for 30 minutes. Reduce heat to 250°; bake 1 hour and 10 minutes or until cheesecake is almost set. Run a knife around edge of pan, and release sides. Cool completely in pan on a wire rack; cover and chill 8 hours. Store in refrigerator.
9. Tip: If you don't have a double boiler, place the chocolate morsels in a microwave-safe bowl, and microwave at HIGH 1 minute, stirring once, until chocolate melts.
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