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
BLACK & WHITE CHEESECAKE
What's black and white and scrumptious all over? This Black & White Cheesecake, which is as elegant as it is yummy!
Provided by My Food and Family
Categories Dairy
Time 5h50m
Yield 18 servings
Number Of Ingredients 9
Steps:
- Heat oven to 325°F.
- Line 13x9-inch pan with foil, with ends of foil extending over sides of pan. Spray with cooking spray. Mix cookie crumbs and butter; press onto bottom of prepared pan. Place 2 pkg. chocolate in medium microwaveable bowl; microwave on HIGH 1 to 1-1/2 min. or until chocolate is almost melted, stirring every 30 sec. Stir until chocolate is completely melted. Add condensed milk; mix well. Pour into prepared crust. Refrigerate until ready to use.
- Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing after each just until blended. Pour 1/2 of the batter over chocolate layer in crust.
- Melt the remaining chocolate in medium microwaveable bowl on HIGH 45 sec. or until chocolate is almost melted; stir until chocolate is completely melted. Cool slightly. Stir melted chocolate into remaining cheesecake batter. Spoon chocolate batter over cheesecake batter in pan.
- Bake 55 to 60 min. or until center is almost set. Cool. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve.
Nutrition Facts : Calories 480, Fat 32 g, SaturatedFat 18 g, TransFat 1 g, Cholesterol 130 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 8 g
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 AND WHITE CHEESECAKE BROWNIES
Make and share this Black and White Cheesecake Brownies recipe from Food.com.
Provided by Steve P.
Categories Bar Cookie
Time 1h15m
Yield 16 2-1/4 inch brownies, 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees.
- Melt over hot (not boiling)water, 1-1/4 cups Nestle Toll House semi-sweet chocolate chips; stir until smooth. Set aside. In large bowl, combine sugar and butter; beat until creamy. Add eggs, vanilla extract and salt; mix well. Add melted chocolate and flour; mix well. Spread into foil-lined 9-inch square baking pan.
- Cheesecake Topping: In large bowl, combine cream cheese, sugar and butter; beat until creamy. Add eggs, milk, flour and almond extract; beat well.
- Stir in remaining 3/4 cup Nestle Toll House semi-sweet chocolate chips. Pour over Brownie Base. Bake at 350 degrees for 40-45 minutes.
- Cool completely on wire rack; cut into 2-1/4 inch squares.
Nutrition Facts : Calories 634, Fat 38.7, SaturatedFat 22.9, Cholesterol 160.3, Sodium 334.1, Carbohydrate 71.7, Fiber 3.8, Sugar 57.1, Protein 9.1
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 (PRESSURE COOKER)
From Lorna Sass's book "The Pressured Cook". This recipe requires a 7-inch springform pan. It is a very rich, crustless, chocolate marbled cheesecake. Sometimes this cheesecake emerges from the pressure cooker looking "rustic" (with some peaks and valleys on top), but the flavor is dependably wonderful! This cheesecake will get firmer and denser when refrigerated overnight. For best flavor, bring to room temp before serving. This cheesecake freezes well. DO NOT SUBSTITUTE reduced fat products in this recipe, they contain more water and will not set up properly! Cooking Time includes 15 minutes for natural release. See NOTE for Lemon Cheesecake variation.
Provided by Dee514
Categories Cheesecake
Time 1h
Yield 1 7-inch cheesecake cake, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Grease the 7-inch springform pan liberally with butter and set aside.
- Using a food processor, blend cream cheese, sugar and flour for about 15 seconds.
- Add eggs, sour cream and vanilla blending until smooth (about 10 seconds more).
- Do not over mix the batter!
- Remove 1 cup of the batter and blend it into the melted chocolate.
- Pour all of the remaining batter into prepared pan.
- Using a tablespoon, gently drop dollops of the chocolate batter onto the top of the cheesecake (spaced evenly apart).
- Swirl the flat side of a knife through the batter in eight to ten figure-8's to create the swirls.
- Place the pan in the center of a long piece (about 2-feet) of heavy duty aluminum foil.
- Bring the two long ends up to meet, and fold over to seal them together, creating a small tent to allow a bit of space for the rising of the cheesecake.
- Bring the short ends of the foil together, pressing them tightly against the pan.
- Place a trivet or steaming rack on the bottom of the cooker.
- Place the cheesecake on top of the trivet.
- Pour in enough water to reach half way up the sides of the springform pan.
- Lock lid in place.
- Over high heat, bring to high pressure.
- Reduce heat just enough to maintain high pressure, and cook for 35 minutes.
- Turn off heat and allow pressure to drop naturally (about 15 minutes).
- Tilting pan away from you, unlock and remove lid, allowing steam to escape.
- Let cheesecake cool for a few minutes before removing it from the pressure cooker.
- Set pan on a cooling rack, remove foil and allow cheesecake to cool to room temperature.
- If there is a tiny puddle of water on the middle of the cake, gently blot it up with a paper towel.
- Cover and refrigerate at least 6 hours or overnight.
- Before serving, bring the cheesecake to room temperature, remove sides of pan (leave pan base in place, and set on serving platter).
- Arrange berries on top and around sides of cake, slice and serve.
- NOTE: For Lemon Cheesecake, omit the vanilla extract and the chocolate from the recipe, do not set aside 1 cup of batter.
- Add 1 Tablespoon of freshly grated lemon zest to all of the batter, blending well, and proceed with baking instructions.
Nutrition Facts : Calories 554.6, Fat 40, SaturatedFat 21.9, Cholesterol 239.8, Sodium 372.6, Carbohydrate 40, Fiber 0.1, Sugar 37.2, Protein 10.5
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4.6/5 (8)Total Time 1 hr 20 minsCategory Dessert RecipesCalories 376 per serving
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- Blend in the vanilla extract and whipping cream. Blend until smooth and divide mixture into 2 equal portions. (about 4 cups each)
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