Black And White Cheesecake
Ingredients:
Crust
- 2 cups/ 250g biscotti, ground
- 4 tbsp./ 60g butter, melted
- 2 tbsp./ 30ml water
- 2 tbsp. sugar
Vanilla Cheesecake Base
- 1/2 cup/ 125ml heavy cream
- 8 oz./ 250g sugar
- 1 tbsp./ 15ml vanilla extract
- 1.5 lbs./ 750g cream cheese, softened
- 3 eggs, large
Chocolate Cheesecake Base
- 1/2 cup/ 125ml heavy cream
- 8 oz./ 250g sugar
- 1 tbsp. unsweetened cocoa
- 1 tbsp./ 15ml vanilla extract
- 1.5 lbs./ 750g cream cheese, softened
- 3 eggs, large
- 8 oz./ 250g bittersweet chocolate, melted
Yield:
8-3/4 cups/ 2.2L batter or two 8"/ 20cm cheesecakes
Method:
Butter two 8"/ 20cm springform pans, line with parchment and wrap the outside with foil to seal. Preheat oven to 350¾F (175¾C).
Crust
Place biscotti in Vita-Prep container. Secure lid. Set speed controls to Variable, #7 and grind biscotti for 10-15 seconds. Yields 2 cups/ 500g. Mix ground biscotti into butter, water and sugar. Divide and press into the 2 prepared springform pans.
Vanilla Cheesecake Base
Place cream, sugar and vanilla in Vita-Prep container. Secure lid. Set speed controls to Variable, #3 and blend for 5 seconds. Add cream cheese (8 oz./ 250g at a time) and blend on Variable, #6 until a smooth consistency is achieved. (Scrape down sides between additions of cream cheese.) Add eggs and blend for 5-10 more seconds. Set aside.
Chocolate Cheesecake Base
Place cream, sugar, cocoa and vanilla in Vita-Prep container. Secure lid. Set speed controls to Variable, #3 and blend for 5 seconds. Add cream cheese (8 oz/ 250g at a time) and blend on Variable, #6 until a smooth consistency is achieved. (Scrape down sides between additions of cream cheese.) Add eggs and blend for 5-10 more seconds. Continue at the same speed and gradually add the chocolate through the lid opening. Mix until incorporated, about 5 seconds. Divide vanilla batter between the two pans. Swirl chocolate batter into the vanilla for a marble effect. Bake in a water bath for 60-75 minutes. Allow to come to room temperature. Cover and refrigerate overnight before slicing.
Suggestions:
Layered cheesecake - prepare flavor desired for bottom base and bake 30 minutes; carefully pour the other flavor of topping over the base flavor and bake an additional 45 minutes, serve with chocolate sauce, whipped cream and chocolate curls, raspberry coulis or fresh fruit, freeze the cheesecake and cut out individual servings with a tall cookie cutter. |
