Chocolate Squared: Black and white chocolate cheesecake

May 28, 7:52 AMLA Baking ExaminerHilary Cable

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White chocolate./Wikimedia Commons

This petite cheesecake, only 8 inches across, pairs white and bittersweet chocolate for a rich, impressively marbled dessert. When planning a special dinner around cheesecake for dessert, consider making it the day before to allow time for cooling – it’s the biggest part of making any cheesecake recipe. 

For the crust: 

¾ cup chocolate wafer crumbs

3 tbsp. butter, cut into small pieces

1 tbsp. granulated white sugar 

For the filling: 

2 8 oz. packages softened cream cheese

2/3 cup superfine granulated white sugar

2/3 cup dairy sour cream

1 tsp. vanilla

3 large eggs

3 oz. bitter-sweet chocolate

3 oz. white chocolate 

Method: 

Preheat oven to 325°

Assemble an 8-inch spring form pan and spray with non-stick spray. 

Melt the chocolates separately in double boilers. Set aside and allow to cool while you prepare the crust and the filling. 

Melt the butter in a small microwave-safe bowl. 

Combine the cookie crumbs, sugar and melted butter. 

Press the crumbs into the bottom of the spring form pan. 

Bake the crust 5 minutes. Remove to a wire rack and cool while you make the filling. 

For the filling: 

Beat the cream cheese, sugar, sour cream and vanilla in a large bowl until combined. 

Add the eggs to the cream cheese mixture and beat until just combined. Don’t over-beat. 

Divide the mixture in half. 

Add the cooled bitter-sweet chocolate to one portion. Add the cooled white chocolate to the other portion. Stir each until completely blended. 

Pour the chocolate batter into the prepare crust. Gently pour the white chocolate batter over the chocolate batter. Swirl the two layers with a table knife until you see marbling. Don’t over-swirl or the marbling will become indistinct. 

Bake about 40 minutes. The center will appear only partly done, but it will set up as the cheesecake cools. 

Cool the cheesecake on a wire rack until it reaches room temperature, which could take 2-3 hours. Loosely cover with plastic wrap and refrigerate at least 4 hours. Overnight is even better. Garnish with chocolate and white chocolate curls and serve. 

Cook’s Notes:

An 8-inch cheesecake is perfect for a small gathering with its 8 servings. 

Less is more when you’re talking about air and cheesecake. If you over-beat the batter, your cheesecake will rise like a soufflé and collapse like one, too. You’re aiming for a smooth, dense filling, not a fluffy one.  

Superfine sugar is also called bartender’s sugar. It’s available at most groceries. 

Cooling slowly is the secret to a perfect top that’s free of cracks. Cool several hours until the cheesecake is room temperature, then refrigerate until cold. The prep and baking is not time consuming – it’s the cooling that requires an investment of several hours. 

More information: 

I was fascinated by this Moms Who Think white chocolate-cherry cheesecake with pecans. Delicious!