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.
BLACK-AND-WHITE CHEESECAKE SQUARES
Black and white come together in the layers of these bars: A rich chocolate base and generous chocolate crumbles surround a layer of creamy cheesecake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 24
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees. Coat a 9-by-13-inch baking dish with cooking spray. Line dish with parchment, leaving a 2-inch overhang on both long sides, then spray parchment.
- Sift flour, cocoa powder, baking soda, and salt into a large bowl. Cream butter and granulated sugar with a mixer until smooth. Add 2 eggs and 2 teaspoons vanilla, and beat until smooth, scraping down sides of bowl. Reduce speed to low; add flour mixture. Increase speed to medium; beat until incorporated.
- Reserve 1 cup of dough; cover, and refrigerate. Press remaining dough into bottom of prepared dish. Refrigerate for 30 minutes. Bake until base is set and edges are puffed, about 25 minutes. Let cool in dish on a wire rack.
- Mix cream cheese, confectioners' sugar, and remaining egg and 1/2 teaspoon vanilla in a medium bowl. Spread over cooled base; crumble reserved dough on top. Bake until filling is set, 25 to 30 minutes. Let cool in dish on wire rack, then lift out using overhang. Cut into 24 squares.
BLACK 'N' WHITE CHEESECAKE BARS
Whenever it's my turn to make dessert for our local fire department auxiliary meeting, I always get requests to bring this delicious recipe. -Bertille Cooper, California, Maryland
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 4 dozen.
Number Of Ingredients 7
Steps:
- In a microwave, melt chocolate chips and butter; stir until smooth., Stir in graham cracker crumbs. Set aside 1/4 cup for topping. Press the remaining crumbs into an ungreased 13x9-in. baking pan. , In a large bowl, beat cream cheese until smooth. Add egg and condensed milk; beat on low speed just until combined. Stir in vanilla. Sprinkle with reserved crumbs. Pour into crust. Place pan on a baking sheet. , Bake at 325° for 25-30 minutes or until lightly browned. Cool. Refrigerate 3 hours or until completely chilled. Cut into bars. Store in the refrigerator.
Nutrition Facts : Calories 110 calories, Fat 7g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 67mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.
BLACK & WHITE CHEESECAKE BARS
I love cheesecake bars - you satisfy that cheesecake craving without having to use 2 pounds of cream cheese... These are a favourite in my family, a must at every shower or baking exchange. Cook time includes chilling time.
Provided by CountryMama
Categories Bar Cookie
Time 3h40m
Yield 50 serving(s)
Number Of Ingredients 7
Steps:
- Melt chocolate chips with butter. Stir in graham crumbs. Set aside 1/4 cup.
- Press remaining crumbs into an ungreased 13X9 inch pan.
- Beat cream cheese until smooth. Add remaining ingredients and mix until well combined. Pour over crust and sprinkle with reserved crumbs.
- Bake at 325 F for 25-30 minutes, or until lightly browned.
- Cool and refrigerate 3 hours or until completely chilled. Cut into bars and store in refrigerator.
Nutrition Facts : Calories 105.7, Fat 6.6, SaturatedFat 3.9, Cholesterol 16.8, Sodium 59.1, Carbohydrate 11.3, Fiber 0.5, Sugar 9.1, Protein 1.6
BLACK-AND-WHITE CHEESECAKE BARS
Make and share this Black-And-White Cheesecake Bars recipe from Food.com.
Provided by Roxanne J.R.
Categories Bar Cookie
Time 1h15m
Yield 20 bars, 20 serving(s)
Number Of Ingredients 11
Steps:
- Spray a 9 x 13 baking pan with cooking spray.
- Line the pan with parchment paper, leaving a 2-inch overhang on the long sides, then spray the parchment with cooking spray.
- Sift flour, cocoa, baking soda and salt into a large bowl.
- In the bowl of an electric mixer, cream the butter and sugar on medium-high speed until smooth.
- Add 2 eggs and 2 teaspoons of vanilla to the butter mixture and beat until smooth, scraping down the sides of the bowl as needed.
- Reduce the mixer speed to low and gradually add the flour mixture.
- Once all of the flour is incorporated, increase mixer speed to medium and beat until fully incorporated. The batter will be heavy!
- Preheat over to 325°F
- Set aside 1 cup of the cookie dough - cover and refrigerate.
- Press the remaining dough into the prepared baking pan.
- Chill for 30 minutes then bake until the base is set and the edges are puffed, about 25 minutes.
- Cool completely in the pan on a wire rack.
- Meanwhile, combine the cream cheese, confectioners' sugar, 1 egg and 1/2 teaspoon vanilla in a medium bowl.
- Spread over the cooled base.
- Remove the reserved cookie dough from the fridge and let it soften slightly.
- The cookie dough can be crumbled on top of the cheesecake layer or, if you prefer, you can use a pastry bag fitted with a large plain tip to pipe the dough in diagonal lines (going both ways) over the top of the cheesecake layer.
- Bake until the filling is set, 25-30 minutes.
- Let cool completely in the pan on a wire rack.
- Once cool refrigerate briefly then, using the overhanging parchment, lift the bars out. Trim the edges and cut into individual bars.
- Bars can be refrigerated up to 3 days in an airtight container.
Nutrition Facts : Calories 298.6, Fat 16.8, SaturatedFat 10.3, Cholesterol 74.7, Sodium 167.7, Carbohydrate 35.3, Fiber 1.4, Sugar 23.2, Protein 3.9
BLACK AND WHITE CHEESECAKE
It seems as if my best friend, Judy, with whom I grew up, has been surfing the net and landed on the Godiva web site, too. I had this cheesecake at her house and we all sat there in quiet silence after an evening of sheer decadence. This was recipe was the last straw! I haven't allowed for chilling and cooling times - it is approximately 24 hours.
Provided by Manami
Categories Cheesecake
Time 3h
Yield 1 cheesecake, 16 serving(s)
Number Of Ingredients 17
Steps:
- MAKE CHOCOLATE CRUST:.
- Preheat oven to 250°F.
- Tightly wrap outside of 11" springform pan with heavy-duty aluminum foil.
- Mix together cookie crumbs and sugar in bowl.
- Add melted butter and stir until combined.
- Press mixture evenly into the bottom and sides of prepared pan.
- MAKE FILLING:.
- Beat cream cheese in mixing bowl until creamy, using electric mixer at medium speed.
- Gradually add sugar and beat until blended.
- Add vanilla and flour, mixing just until combined, at low speed.
- Add eggs one at a time, beating after each addition.
- Add yolks and half-and-half, beating until smooth.
- Stir in chopped solid ivory.
- Pour mixture into crust and smooth out top.
- Bake for 2 hours or until firm.
- Turn off oven and leave cheesecake in oven with door propped open for 1 hour or more.
- Cool in pan on wire rack for 1 hour.
- Cover with aluminum foil and refrigerate at least 8 hours or overnight.
- MAKE CHOCOLATE GLAZE:.
- Place corn syrup, water, butter in saucepan over medium heat.
- Cook until butter is melted and mixture comes to a boil.
- Remove from heat.
- Add chopped chocolate and rum or rum extract and let stand 30 seconds.
- Whisk until smooth.
- Loosen edge of cheesecake with knife.
- Remove cake from springform pan.
- Spread chocolate glaze over top of cheesecake.
- Refrigerate 15 minutes to set glaze.
- Garnish with chocolate curls, if desired.
- Cut wedges and serve.
Nutrition Facts : Calories 937.8, Fat 60.6, SaturatedFat 36.1, Cholesterol 200.2, Sodium 445.2, Carbohydrate 89.1, Fiber 1.5, Sugar 73.8, Protein 13.5
NUTELLA BLACK & WHITE CHEESECAKE
Per request, another tasty looking recipe from my Nutella handbook I got in the mail! (Cook time is refrigeration time)
Provided by Ang11002
Categories Cheesecake
Time 1h15m
Yield 12 slices
Number Of Ingredients 5
Steps:
- In a bowl, beat cream cheese& sugar with electric mixer for 2 minutes until light and fluffy.
- In a separate bowl, whisk the 1/2 cup heavy cream with the Nutella, leaving no lumps.
- Whip the remaining heavy cream until soft peaks form.
- Divide the cream in half, folding half into cream cheese mixture and half into the Nutella mixture.
- Alternately spoon the 2 batters into the pie crust, creating layers.
- Refrigerate for at least 1 hour and serve!
- ----To Warm Nutella----.
- In microwave, heat on high for 5 seconds in microwavable bowl.
- Or, on low heat on a stove until mixture becomes creamy.
- ---Hint---.
- To help the heavy cream whip faster, freeze the bowl and beaters for 5-10 minutes before adding the liquid.
Nutrition Facts : Calories 411.8, Fat 32.4, SaturatedFat 19.3, Cholesterol 75.4, Sodium 208.4, Carbohydrate 27.6, Fiber 1.3, Sugar 18.9, Protein 3.9
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BLACK & WHITE CHEESECAKE BARS – 5 BOYS BAKER
From 5boysbaker.com
Reviews 5Category Brownies & BarsCuisine AmericanEstimated Reading Time 3 mins
- Preheat oven to 300°F. Combine cookie crumbs and butter; press firmly on bottom of 13×9-inch baking pan.
- In large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and vanilla and mix well. Pour half the batter evenly over prepared crust. Stir melted chocolate into remaining batter and mix well. Pour chocolate layer evenly over plain layer and carefully spread.
- Bake 55 to 60 minutes or until set. Cool. Top with Chocolate Glaze. Chill thoroughly. Cut into bars. Store leftovers covered in refrigerator.
- In a heavy saucepan melt chocolate, butter and over low heat, stirring occasionally. Remove from heat and add powdered sugar and hot water, whisk until well combined. Immediately spread over cooled cheesecake bars.
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Servings 24Estimated Reading Time 4 minsCategory Dessert, Main DishTotal Time 1 hr 25 mins
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- Take care to not let it scorch. Set aside to cool to room temperature.Line a 13 x 9 inch pan with foil, with ends of foil extending over the two long pan sides.
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