Dessert · My Recipes

Black and White Chocolate Marble Cheesecake

I brought my black and white chocolate marble cheesecake to the Halloween party and it was pretty popular. Since this was my like 17,283th cheesecake in a row, for one a week, I’m pretty sick of cheesecake. I’ve decided to pretty much stop baking them for a while (except for maybe Rose’s pumpkin cheesecake). So even though I’m not entirely happy with the recipe, I’m going to post it up. I may or may not refine it later.

As for why I’m not happy with it:

  • The crust is not good. I think the homemade Oreo cookies just don’t work well, because they are baked with butter. I would either make the cheesecake as crustless. It should be firm enough to hold up. Or if you really want the crust, just bake the cookie into the bottom of the pan, let cool, and then proceed with the cheesecake.
  • The cheesecake does not have a smooth top. This is because the chocolate part is too clumpy. If I were to do this again, I would either go back to using sour cream, and not sweetened condensed milk (though, I think it tastes better with sweetened condensed milk). Or if I didn’t care about the “black and white” aspect, I would skip the cocoa powder, which makes it thicken. I think if you skip the cocoa powder, you can go use sour cream (and sugar) since you don’t need to compensate so much for the unsweetened cocoa.
  • The recipe takes a very long time to make. It takes me 1.5 hours to prepare it, as fast as possible, knowing the recipe and not messing it up. If you’re trying a new recipe, I would easily budget 2x the time. Then it needs to bake, cool in the oven, cool at room temperature, and be in the fridge overnight.

I think that my attempt #2 might actually be a better cake, but I just needed to adjust the temperature.

wpid-wp-1447475728287.jpg

With all that said, here’s the recipe.

Ingredients

Crust

Plain cheesecake filling

  • 12oz cream cheese, room temperature
  • 150g sugar
  • 2 eggs
  • 20g lemon juice, freshly squeezed
  • 1 tsp vanilla
  • 1/4 tsp salt
  • 544g sour cream

Chocolate filling

  • 4oz cream cheese, room temperature
  • 3oz condensed milk
  • 2 Tbsp black cocoa
  • 3oz bittersweet chocolate, melted and cooled right before preparing the chocolate filling
  • 1 egg
  • 1/2 tsp vanilla
  • pinch of salt

Directions

Prepare the pan

Use a 9″ spring form or loose bottom pan. Butter the pan sides and bottom. Line the bottom with parchment paper. (I have a spring form pan that is so nonstick that the parchment paper won’t stick to the bottom, so I just skip it if using that pan.) Wrap it twice in heavy duty aluminum foil. I trim the foil to the height of the pan, so it’s easier to handle later.

Find a roasting pan for the water bath. The spring form pan must fit in it.

Preheat the oven to 350 degrees.

Put about 2 liters of water on the heat to bring to a boil. You need enough water to have about an inch of water bath. I have an electric water heater so I put it on now. Depending on how quickly your water boils, you can also do this later.

Prepare the crust

Again, I wouldn’t do the crust like this–it was too soggy. But in the interest of being scientifically correct, I will write down that I did.

Melt the butter in a medium sauce pan. Take off the heat.

Use the food processor to grind up the cookies until they are crumbly. Add the cookies to the melted butter. Mix together and press onto the bottom of the prepped spring form pan.

Make most of plain filling

In a stand mixer, mix the cream cheese and sugar until smooth. Add the eggs, one at a time. Add lemon juice, vanilla, and salt. Blend until mixed.

Do not put in the sour cream in yet.

Make the chocolate filling

Melt the chocolate in a double broiler. (Bring a small amount of water to boil and turn off the heat. Put the chopped chocolate in a large bowl. Place the bowl on the pan, so it sits securely but the bottom should not touch the water. Stir as the residual heat from the boiled water heats up the chocolate.) When melted, take off the double broiler and let cool. Work quickly for the rest of it so that the chocolate is not too cold.

Mix the cream cheese and the condensed milk until smooth. Add the cocoa powder (and it will be a bit clumpy). Add egg, vanilla, and pinch of salt.

Mix in the melted and cooled dark chocolate.

Putting it all together

Add the sour cream to the plain filling. Mix until just blended.

Pour about half of the plain filling the spring form pan. Then add half the chocolate filling in clumps (it will naturally be clumpy). Pour the rest of the plain filling in the spring form pan. Add the rest of the chocolate filling in clumps on the top.

Use a cake spatula to swirl the chocolate filling around. Be careful to not break the crust. Also do not “wipe” the top, as it would mix the two fillings and destroy the “black and white”-ness.

Place the roasting pan in the oven and the spring form pan with cake in the roasting pan. Pour the boiling water in the roasting pan (carefully, don’t splash into the cake) until it’s about one inch in depth.

Bake at 350 for 15 minutes. Then bake at 300 for 30 minutes. Turn off the oven but do not open the door, and let sit in the oven for 1 hour.

Carefully take out the cake pan. (The water is hot, so do not get your gloves wet.) Remove the foil wrapping. There may be hot liquid that leaked out onto the foil. Let cool at room temperature for 1-2 hours until it is around room temperature.

Cover with clear plastic wrap tightly (do not touch the cake surface) and refrigerate overnight.

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