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Black and White Cheesecake
Chocolate Wafer Crust:
2 1/2 cups chocolate wafer cookie crumbs
1/4 cup granulated sugar
1/2 cup (1 stick) butter, melted
White Chocolate Filling:
5 packages (8 ounces each) cream cheese, softened
1 3/4 cups granulated sugar
2 teaspoons vanilla extract
1/4 cup all-purpose flour
5 large eggs, at room temperature
2 large egg yolks, at room temperature
1/4 cup half-and-half
5 bars (1.5 ounces each) Godiva Solid Ivory, chopped
1/4 cup light corn syrup
3 tablespoons water
2 tablespoons butter
5 bars (1.5 ounces each) Godiva Dark Chocolate, coarsely chopped
Make the chocolate wafer crust:
Preheat oven to 250°F.
Tightly wrap outside of 11-inch springform pan with heavy-duty
Mix together cookie crumbs and sugar in bowl.
Add melted butter and stir until combined.
Press mixture evenly into the bottom and sides of prepared pan.
Make the white chocolate filling:
Beat cream cheese in mixing bowl until creamy, using electric mixer at medium speed.
Gradually add sugar and beat until blended.
Add vanilla and flour, mixing just until combined, at low speed.
Add eggs, one at a time, beating after each addition.
Add yolks and half-and-half, beating until smooth.
Stir in chopped solid ivory.
Pour mixture into crust and smooth out top.
Bake for 2 hours or until firm.
Turn off oven and leave cheesecake in oven with door propped open
for 1 hour more.
Cool in pan on wire rack for 1 hour.
Cover with aluminum foil and refrigerate at least 8 hours or overnight.
Make the chocolate glaze:
Place corn syrup, water and butter in saucepan over medium heat.
Cook until butter is melted and mixture comes to a boil.
Remove from heat.
Add chopped chocolate and let stand 30 seconds.
Whisk until smooth.
Loosen edge of cheesecake with a knife.
Remove side of springform pan.
Spread chocolate glaze over top of the cheesecake.
Refrigerate 15 minutes to set glaze.
Cut in wedges to serve.
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