The Black and White Cheesecake is a very authentic, yet simple cheesecake primarily made up with an array of ingredients, however; it must always include Chocolate and Vanilla Extract. Although it’s origin is unknown, this divine food is said to be quite popular in French cuisine. What makes this cheesecake so unique is the fact it is folded to perfection to create a marbled-based effect.
When it comes to creating the ultimate Black and White Cheesecake one must always pay attention to the ingredients involved and the way this amazing cheesecake is prepared. The Black and White Cheesecake is primarily made up Graham Cracker Crumbs, Sugar, Chocolate, Butter, Cream Cheese, Vanilla Extract, Eggs, Egg Yolks, Cocoa Powder, Whipped Cream, Heavy Cream, Lemon Zest, Orange Zest, and of course, Flour.
The first time I tried the Black and White Cheesecake was at a party my grandmother held. I saw this marbled cheesecake, tried it, and of course, I was very interested in knowing more about it. I decided to create my own original, yet authentic spin on this diverse, yet unique cheesecake. This amazing masterpiece takes about two hours of your life away, but in the end, it is truly worth it, as a result.
It’s Black and It’s White Cheesecake
2 cups of Graham Cracker Crumbs
2 cups of Sugar
1 cup of Chocolate(semi-sweet and melted)
1.2 cup of Chocolate(dark and melted)
1.2 cup of Chocolate (white and melted)
1.2 cup of Butter(melted)
3 Cream Cheese(about 8 oz. each)
3 Egg yolks
3 tbsp. of Cocoa Powder
2 tbsp. of Flour (All-Purpose works best)
3 tbsp. of Whipped Cream
1 tbsp. of Heavy Cream
1 tbsp. of Sour Cream
1 tsp. Lemon Zest
1 tsp. Grand Mariner Liqueur
1.2 tsp. of Vanilla Extract
1.2 tsp. of Vanilla Liqueur
Preheat the oven to about 310-325 degrees.
You want to start by combining the graham cracker crumbs, sugar, cocoa powder, and butter in a bowl. If you are making homemade graham cracker crumbs, it is best to beat them with a rolling pin. It is best to use a smaller bowl, but in reality any bowl will do. Make sure you combine throughly. Press the individual mixture of the graham cracker crumbs, sugar, cocoa powder, and butter firmly into the pan (preferably something that is about 10-12 inches). When you have completed this task of the recipe, set aside, as you work on creating the cheesecake.
The cheesecake is the premise, the reason this amazing cheesecake exists. You want to create this amazing part of the recipe gradually, but in an effective manner. Take your time, do not rush. In a bowl (preferably a medium bowl), you want to beat the cream cheese with sugar until it is light, yet fluffy. It is best to use an electric mixer at about medium speed, as this is the best way to achieve the light and fluffy effective and it doesn’t consume so much time, as a result, however; one can use a any type of mixer.
As you continue, you wanna add the flour, the lemon zest, and the Grand Mariner Liqueur. Slowly beat in eggs, egg yolks, white chocolate, the vanilla extract, as well as, the vanilla liqueur. If you are a vegan or a vegetarian that doesn’t eat some of the ingredients, you can substitute an array of these products with vegan-friendly ingredients and other foods.
In a separate bowl, combine the melted chocolate with the whipped, heavy, and sour cream. As you continue, pour about 2/3 of the cheesecake filling over the homemade crust. You want to start folding. As you continue, fold the chocolate mixture into the filling you have left over until it is combined. Although there is no estimated time, it may usually take just about 10-15 minutes. As you continue, you can then fold the chocolate filling into the plain filling to achieve the marbled effect. Bake for about 60-70 minutes (or 1 hour-1 hour and 10 minutes).
When you are done, leave the cheesecake in the oven for about 15-20 minutes to cool naturally. When the cheesecake is done cooling, you want to then pick it up carefully and put it into the refrigerator, to which it will refrigerate for about 5 hours. Some people like to keep their cheesecake in the refrigerator overnight, however; that is strictly optional. Make sure the cheesecake is not covered.
When 5 hours have elapsed, take the cheesecake out of the refrigerator. As you continue, you can focus on removing this amazing cheesecake from the pan. To do this task accordingly, it is best to use a heated knife. You can achieve this effect if you run your knife under hot water and wipe it off. Serve accordingly.