Black and White Cheesecake
  • Servings: 10
  • Crust:
  • 1-1/2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 3 tablespoons cocoa powder
  • 1/2 cup butter, melted
  • Filling:
  • 3 pkgs. (8 oz. each) cream cheese, softened
  • 1 cup plus 2 tbs. sugar (single use)
  • 2 tablespoons flour
  • 1 teaspoon grated lemon zest
  • 3 eggs
  • 2 egg yolks
  • 1/2 teaspoon vanilla extract
  • 6 ounces semisweet chocolate, melted
  • 3 tablespoons heavy cream
  1. heat oven to 325ºF. Combine the crust ingredients together in a bowl. Press firmly into a 10-inch springform pan, and set aside. Beat the cream cheese and sugar together until light and fluffy. Beat in the flour and zests, then slowly beat in the eggs, extra yolks, and vanilla. In a separate bowl, combine the melted chocolate and cream. Pour two-thirds of the cheesecake filling over the crust. Fold the chocolate mixture into the remaining filling into the plain filling to get a marbled effect. Bake for 40 minutes. Turn off the oven, open the door, and let the cake stand for 20 more minutes inside the oven. Cool on a rack. Refrigerate overnight. To make neat slices, cut the cheesecake with a hot knife, rinsing it off between each cut.