Thursday, November 02, 2006

Two-Tone Cheesecake


Most of the times I've made this simple cheesecake, it's been exceptional. The other times, it's still been delicious enough to eat a third helping, but I'm easily swayed by cheesecake of nearly any variety, so that doesn't say all that much. I'll post a picture the next time I make it, but, until then, this is a two-layer cheesecake: chocolate crust, chocolate cheesecake layer, plain cheesecake layer, topped with grated semisweet chocolate.

Here is the recipe, as nearly as I recall, as I cobbled it together from a handful of other recipes. It's okay if it's not exact, because cheesecakes are very forgiving creatures.

About 3 cups crushed chocolate crumbs (out of thriftiness, I use generic oreos from Aldi, but chocolate graham cracker crumbs might work better, and, if you aren't thrifty, you could add some finely chopped almonds, too.)

If using generic oreos, stir in about 1/3 cup melted butter, enough to help the mixture stick together.
If using chocolate graham cracker crumbs, stir in 1/2 cup sugar and 1/2 cup melted butter.

Press onto the bottom and 1 and 3/4 inch up the sides of a greased 9-inch springform pan. Bake for five minutes in a 350 degree oven and cool completely on a wire rack.

3 packages cream cheese, softened
1 cup sugar
3 eggs, lightly beaten
2 tsp. vanilla extract

In a large mixing bowl, beat the cream cheese and sugar until smooth. Add eggs, and beat on low speed just until combined. Beat in vanilla just until blended. Set cheesecake mixture aside. Meanwhile, melt about 1 cup semisweet chocolate chips (or 6 oz. semisweet chocolate) in the microwave, stirring frequently to avoid scorching. Divide the cheesecake filling into two bowls, with one bowl holding about one cup less than the other. Fold the melted chocolate into the smaller amount of filling until fully incorporated.

Spread the chocolate cheesecake filling evenly over the cooled crust. Then, carefully spread the white cheesecake filling over the chocolate layer, spreading gently so that the white layer rests on top of the chocolate instead of sinking into it. Bake in a 350 degree oven for about 45 minutes or until the center is almost set. Cool on a wire rack for ten minutes. Carefully run a knife around the edge of the pan to loosen the crust. Cool for one more hour and then refrigerate overnight to let the flavors ripen. Throw a cup of semisweet chocolate chips in the blender, coffee grinder, or food processor OR grate 6 oz. of semisweet chocolate and sprinkle on top of cheesecake.


Place foil or a cookie sheet under the cheesecake because many springform pans leak, and a houseful of burnt butter's smell and sting isn't pleasant.

Dip a knife in warm water before cutting the cheesecake, and wipe and dip again in warm water before making each cut in order to make clean cuts.


Paula said...

Rebecca sent me over. :)

Anonymous said...

I wanted to see cheesecake