March 28, 2010

Black and White Chocolate Cheesecake Supreme

* 2-3 cups graham cracker crumbs (depends how crusty you like your
* 6 tbsp. of butter
* 1/4 cup of sugar
* 1/8 tsp. salt
* 5 8oz.packages cream cheese, softened
* 5 eggs
* 2 egg yolks
* 2 tsp. vanilla
* 1 3/4 cups sugar
* 1/8 cup all-purpose flour
* 1/4 cup heavy cream
* 4 oz. dark chocolate
* 6 oz. white chocolate

The Process
*1.* Get out your cream cheese, eggs and cream and let sit while making the crust so that they are at or close to room temp by the time you need them. Preheat the oven to 350F.

*2. *Mix crumbs, sugar, salt and butter in a bowl until combined and press into the bottom and about an inch or two up the sides of a 10″ springform pan (springform pan is /key/, make sure you have one). Apparently, real New York cheesecakes don’t have crust up the side, but I love the crust so I want to have as much as possible.

*3.* Place in the preheated oven and bake for 10 minutes. Take out to cool. *Turn off the oven. *

*4.* In a large bowl, combine cream cheese, eggs, egg yolks and vanilla; mix until smooth. Add in the sugar, flour and heavy cream and blend until smooth. Do not over-mix as this will create more air bubbles which can contribute to your cake cracking.

*5.* Meanwhile, melt dark and white chocolate in separate sauce pans on the stove.

*6.* Once melted, remove the dark chocolate from heat and pour 1/3 of the batter into the pan. Pour the melted white chocolate into the remaining batter. Mix both until combined.

*7.* Pour 1/3 of the white chocolate mixture into the prepared crust. Drop in spoonfuls of the dark chocolate mixture on top. Pour in the rest of the white chocolate mixture over that. Finally, drop in spoonfuls of the rest of dark chocolate mixture and swirl it all around with a knife, but don’t over mix.

*8.* Place in the oven and turn it on to 400F.Bake for 10 minutes and then turn it down to 200F. Bake for 3 hours. Turn the over off, prop open the door slightly and let cool for 1 hour. Finally, place in your refrigerator and chill for a full 24 hours before removing the springform pan’s side and serving.

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