Remember the Titans Black and White Cheesecake
In the mood for a delicious treat? This one integrates the great tastes of chocolate and cheesecake to create one diverse dessert!
The crust:
1 1/2 cups crushed chocolate wafers
1/4 cup sugar
1/2 teaspoon ground cinnamon
2 tablespoons finely chopped almonds
3/4 stick butter, melted
The filling:
1 1/2 pounds softened cream cheese,
1 cup sugar
1/2 teaspoon salt
1 1/2 teaspoons vanilla extract
2 tablespoons cake flour
4 large eggs, separated
1 cup sour cream
2 ounces bittersweet chocolate
-
Pre-heat oven to 350°F. Crush chocolate wafers. Chop almonds. Melt
butter. -
Combine the crushed chocolate wafers, sugar, cinnamon, and chopped
almonds in a mixing bowl. Add the melted butter and mix with a spoon until
combined. Press the chocolate wafer mixture evenly 2 inches up the sides and on the bottom of an 8" cheesecake pan. Place the pan in the freezer until use. -
The filling: In a large mixing bowl, beat the cream cheese until smooth.
Continue beating while adding the sugar, salt, vanilla extract, and flour,
occasionally stopping to scrape the sides of the bowl. Beat in the egg
yolks, one at a time, mixing well after each addition. Stir in the sour
cream and set the mixture aside. Beat the egg whites until they stand in
soft peaks when lifted from the bowl. Gently fold in the beaten whites with
the cream cheese mixture. -
Place the chocolate in a double boiler or a small bowl set in a pan of
simmering water. Pour all but one cup of the batter into the prepared pan.
Add the melted chocolate to the reserved batter and stir until blended.
Spoon the chocolate batter on top of the white batter to create swirls
throughout. Bake the cheesecake in the center of the pre-heated oven for an hour, until the sides are set and the center still jiggles. Turn oven off
and leave cheesecake inside for 20 minutes. Remove from the oven and cool on a wire rack. Chill well before removing from the pan. -
Slice and serve. Enjoy!
Makes one 8" cheesecake