Black & White Cheesecake Recipe

Name: Black & White Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 cups sugar; 25 None chocolate wafer cookies from one 9 oz package; 4 tbsp unsalted butter, melted; 4 None (8 oz) packages cream cheese, at room temperature; 4 None large eggs; 1/2 cup sour cream; 1/4 cup all-purpose flour; 2 tsp vanilla extract; 3 oz chopped dark chocolate, melted and cooled slightly; 1/2 tsp pure almond extract; None None white chocolate ganache; None None dark and white chocolate leaves, whipped cream, raspberries, fresh mint (for garnish)

Servings: persons

1 3/4 cups sugar
25 None chocolate wafer cookies from one 9 oz package
4 tbsp unsalted butter, melted
4 None (8 oz) packages cream cheese, at room temperature
4 None large eggs
1/2 cup sour cream
1/4 cup all-purpose flour
2 tsp vanilla extract
3 oz chopped dark chocolate, melted and cooled slightly
1/2 tsp pure almond extract
None None white chocolate ganache
None None dark and white chocolate leaves, whipped cream, raspberries, fresh mint (for garnish)

1
Arrange the oven racks in the center and lower third of the oven. Place a baking dish or roasting pan on the bottom rack and fill halfway with water. Preheat the oven to 325u00b0F.
2
Coat a 9-inch springform pan with nonstick cooking spray. Place 2 tablespoons of sugar and the cookies in a food processor and pulse until they become fine crumbs. Add the melted butter and pulse until moist. Press the mixture to the bottom of the springform pan. Set aside.
3
Beat cream cheese and remaining sugar until creamy, in the bowl of a standing mixer or using a hand mixer. Beat in the eggs one at a time until just incorporated. Beat in the sour cream, flour and vanilla. Reserve 3 1/2 cups of the batter (this does not need to be refrigerated) and stir in the melted chocolate and almond extract into the remaining batter. Pour the chocolate batter over the crust. Bake the cheesecake on the center rack of the oven until the edges are just set but the center is still a bit jiggly, 30 to 35 mins.
4
Slowly pour the reserved vanilla batter over the chocolate layer and continue to bake until the cheesecake is just set but the center is slightly jiggly, another 40 to 45 mins. Turn off the oven, open the door slightly and let the cheesecake cool for 20 mins. Remove and run a knife around the edge of the pan. Cool to room temperature and then chill overnight.
5
Before serving, let stand at room temperature for about 1 hour. Remove the sides of the pan. Garnish generously with the ganache and chocolate leaves (or curls) and top with berry.

4549

kcal

Calories

262

Fat

488

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 3/4 cups sugar, 25 None chocolate wafer cookies from one 9 oz package, 4 tbsp unsalted butter, melted, 4 None (8 oz) packages cream cheese, at room temperature, and more.

Yes, Black & White Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Black & White Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions