Two Tone Cheesecake

Two Tone Cheesecake

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Crust:

  • 1-½

    cups chocolate graham cracker crumbs (this was one package for me)

  • 6

    tablespoons sugar

  • 6

    tablespoons butter, melted

  • Filling:

  • 4

    packages (8 ounces each) cream cheese, room temperature

  • 1-¾

    cups sugar

  • ¾

    cup heavy whipping cream

  • 4

    eggs, lightly beaten

  • 2

    tsp vanilla

  • 4

    ounces semisweet chocolate

  • 2

    ounces bittersweet chocolate

  • Chocolate ganache topping:

  • 4

    ounces semisweet chocolate, finely chopped

  • ½

    cup heavy whipping cream

Directions

Preheat oven to 325 degrees. In a bowl, combine cracker crumbs, sugar and melted butter. Press onto the bottom of a greased 10" springform pan. Place pan on baking sheet and bake for 10 minutes. Cool on a wire rack. In a double boiler, gently melt 4 ounces semisweet chocolate and 2 ounces bittersweet chocolate. Let cool slightly. In a large bowl, beat cream cheese and sugar until smooth. Gradually beat in cream. Add eggs and vanilla; beat on low speed just until combined. Remove 3-1/2 cups to a medium sized bowl; gently stir in melted chocolate. Pour over crust. Carefully pour remaining filling over chocolate layer. Return to baking sheet. Bake at 325° for 65-75 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; then let cheesecake cool completely before covering with plastic wrap and refrigerating overnight. The following day, place chopped chocolate in a small bowl. In a small saucepan, bring cream to a boil. Pour over chocolate; whisk until smooth. Cool slightly; pour over cheesecake. Refrigerate until the ganache has firmed. Remove sides of pan and cut to serve. Refrigerate leftovers


Nutrition

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