Recipe - Black And White Cheesecake

CHOCOLATE WAFER CRUST
2 One half cup Chocolate wafer cookie
crumbs
One fourth cup Granulated sugar
8 tablespoon (1 stick) unsalted butter;
melted

WHITE CHOCOLATE FILLING
2 One half pound Cream cheese; softened
1 Three fourths cup Granulated sugar
2 teaspoon Vanilla extract
One fourth cup Flour
5 lg Eggs
2 lg Egg yolks
One fourth cup Ha1fandhalf
8 ounce White chocolate; cut into
One fourth inch pieces

CHOCOLATE GLAZE
8 ounce Semisweet chocolate; finely
chopped
One fourth cup Light corn syrup
3 tablespoon Water
2 tablespoon Butter

DIFFICULTY: ** PREPARATION: I hour plus baking, cooling and chilling times.
Refrigerate the cheesecake for at least 8 hours or overnight before
unmolding. SPECIAL EQUIPMENT: One 11 inch springform pan. Recipe From:
Chocolatier Magazine

Make the chocolate wafer crust:

1.Position a rack in the center of the oven and preheat to 250 degrees F.
Remove the bottom from an 11by3inch springform pan. Trim an 11inch
cardboard cake circle so that it fits snugly within the curved lip of the
bottom of the springform pan. Cover the bottom with a piece of heavyduty
aluminum foil, leaving a 2inch overhang all around the edge. Carefully
attach the side of the pan so you do not tear the foil. Wrap the foil
overhang halfway up the outer side of the prepared pan.

2.In a medium bowl, stir together the wafer crumbs and sugar until
combined. Add the melted butter and stir until well combined. Press the
mixture evenly onto the bottom and sides of the prepared pan.

Make the white chocolate filling:

1.In the 4 1/2quart bowl of a heavyduty electric mixer using the paddle
attachment, beat the cream cheese at medium speed for 30 to 45 seconds,
until creamy. Gradually add the sugar in a steady stream, until blended.
Beat in the vanilla. At low speed, mix in the flour just until combined.
Add the eggs one at a time while continuing to beat at low speed. Add the
yolks, beating well after each addition. Using a rubber spatula, scrape
down the side of the bowl and beat for 30 seconds until smooth. Beat in the
halfandhalf. Remove the bowl from the mixer stand and, using a rubber
spatula, fold the mixture several times to ensure that it is evenly
blended. Stir in the white chocolate pieces.

2.Scrape the white chocolate mixture into the prepared pan and smooth the
top with a spatula. Bake the cheesecake for 2 hours and 20 minutes or until
firm. Turn the oven off; leave the cheesecake in the oven and prop open the
oven door with a wooden spoon. Allow the cheesecake to cool in the oven for
1 hour. Transfer the cheesecake to a wire rack and cool for an additional
hour. When the cheesecake is completely cool, cover the pan with aluminum
foil and refrigerate for at least 8 hours or overnight. The cheesecake may
be prepared up to this point and refrigerated up to 5 days.

Make the chocolate glaze and glaze the cheesecake:

1.Place the chocolate in a medium bowl. In a small saucepan over medium
heat, cook the corn syrup, water and butter until the butter is melted and
the mixture comes to a boil. Pour the hot mixture over the chocolate and
let the mixture stand for 30 seconds to melt the chocolate. Gently whisk
until smooth.

2.Remove the cheesecake from the refrigerator. Undo the clasp on the side
of the springform pan and carefully remove the side of the pan. Using a
small metal cake spatula, gently smooth the chocolate glaze over the top of
the cheesecake so that no white areas show through. Refrigerate the
cheesecake for 5 minutes to set the glaze.

3.To serve, cut the cheesecake with a sharp thinbladed knife, dipping the
blade in hot water and wiping it dry after each slice.

Posted to TNT Prodigy's Recipe Exchange Newsletter by docden
docden@mnl.vlink.net on Jul 28, 1997