Cheesecake and I have a love-hate relationship. I love to eat it, but hate to make it. I have never, ever had much luck making a successful cheesecake. I’d make one that tasted amazing, but was flat, or cracked, or fell apart. Or, I’d make a pretty one that of course, was bland or the wrong texture. It got so bad that I pretty much gave up on them altogether.
But, you know me. For some reason, I just can’t let things go. My husband loves that about me.
I have pinned just about a thousand cheesecake recipes on Pinterest over the past few months. And because I had 5 boxes of cream cheese in my refrigerator left over from holiday baking (don’t judge me), I decided that I’d go for it. Again.
But this time, it was going to be different. This recipe promised that it was the best cheesecake EVER. It didn’t make a big deal about water baths, wrapping the pan in foil, over or under beating the batter – it just screamed GO FOR IT. So, I did. And it was. Different, that is. This cheesecake is a winner. It was easy, uncomplicated and did exactly what it promised to do – look amazing and taste even better.
This cheesecake is creamy, slightly tangy and wrapped in a buttery, crumbly crust. I was sure that the chocolate flavor was going to be understated since I only used 4oz of it, but it was just the perfect amount and complimented the contrasting white chocolate layers perfectly. If there was a downside to this cake, it was just the amount of time it took to get from the mixing bowl to my mouth – but while the baking time is long and the chilling time is longer, if you anticipate that in advance this is really the perfect make-ahead dessert.
Go for it! And enjoy!
Chocolate Swirl Cheesecake
Yield: 9″ cheesecake, approx 8-10 servings
Prep time: 40min ♦ Cook time: 3hr 15min ♦ Total Time: 4hr 25min
4 cups graham cracker crumbs
12 Tablespoons melted butter
1/2 cup sugar
1/4 teaspoon salt
Preheat oven to 350 degrees, and generously butter the bottom and sides of a 9 inch spring form pan. Crush graham crackers to make crumbs, using a food processor or by hand (I just put mine in a large Ziploc bag between two towels and used a rolling pin.) In a large bowl, combine graham cracker crumbs, melted butter, sugar and salt until mixture is completely moist and crumbly. If it’s too dry, add additional melted butter a Tablespoon at a time until the mixture holds together when pressed into a ball.
Using your hands or the bottom of a glass, press the mixture into the bottom and up the sides of the spring form pan. Bake for 10 minutes, then remove from the oven to cool. Turn the oven off.
5 (8-oz) packages cream cheese at room temperature
5 eggs plus 2 egg yolks at room temperature
2 teaspoons vanilla
1 and 3/4 cups sugar
1/8 cup all-purpose flour
1/4 cup heavy/whipping cream
6 oz dark or semi-sweet chocolate
6 oz white chocolate
- Chilling the cake for 24 hours is ideal, but overnight would be sufficient- just try to chill it as long as possible to allow the flavors to develop.
- Before you remove the cake from the pan, run a butter knife gently around the edge to prevent cracking.
- SLOWLY release the spring form pan, and use a knife to help it where necessary.
- While this recipe didn’t call for it, I put a shallow glass dish filled with about 1/2 inch of water on the bottom rack of the oven while baking the cheesecake. I’m told this helps prevent cracking.
- I didn’t cover the cheesecake immediately when it went in the oven, but after about 6 hours in the refrigerator I covered it with plastic wrap for the remaining time in the refrigerator.