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Black & white cheesecake
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Prep Time:
385 minutes
Cook Time:
40 minutes
Total Time:
425 minutes
Iconic San Francisco diner-style cheesecake, best made ahead.
Ingredients:
  • 100g dark chocolate, chopped
  • 200g sour cream or creme fraiche (see Notes)
  • 600g cream cheese, softened
  • 2.20 gm vanilla extract
  • 200g caster sugar
  • 40.00 ml plain flour
  • 20.00 ml grated orange or lemon zest
  • 3 large eggs
  • 300g digestive biscuits, finely crushed
  • 125g unsalted butter, melted
  • 10.00 gm cocoa powder, plus extra to dust
Instructions:
  • Prepare a 23cm springform cake pan by greasing it. Combine biscuits, butter, cocoa powder, and a pinch of salt in a food processor until you achieve moist crumbs. Transfer the mixture to the cake pan and firmly press it onto the base and 5cm up the sides. Chill in the refrigerator while you prepare the filling.
  • Preheat the oven to 180C for a perfect cooking temperature.
  • Melt chocolate with half of the sour cream in a bowl over simmering water, stirring until silky.
  • With an electric mixer, blend the softened cream cheese, vanilla extract, caster sugar, and remaining sour cream until velvety. Incorporate the plain flour and orange or lemon zest, followed by the eggs one at a time. Transfer two-thirds of the cream cheese blend into the crust.
  • Blend the melted chocolate cream into the rest of the cream cheese mixture until silky. Drizzle the chocolate filling over the vanilla filling until it reaches the top of the crust.
  • Bake in the oven for 40 minutes until the center is firm and the top is lightly golden. Let it cool, refrigerate overnight, then dust with cocoa powder before slicing with a hot knife and serving.

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