Black and White Cheesecake. Inspired by the famous NYC cookie!
Directions. Heat oven to 325°F. In the microwave or using a double boiler on the stovetop, gently melt the white chocolate. Take care to not let it scorch. Set aside to cool to room temperature. Line a 13 x 9 inch pan with foil, with ends of foil extending over the two long pan sides.
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Add the chocolate: Meanwhile, melt dark and white chocolate in separate saucepans on the stove. Once melted, remove both pans from heat and let cool for at least 5 minutes. Stir 1/3 of the batter into the pan with the melted dark chocolate. Set aside. Stir the melted white chocolate into the bowl with the remaining batter.
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Method. Preheat oven to 160°C, butter a 21cm-diameter springform cake tin and line the base with baking paper. For chocolate crumb crust, blitz biscuits, sugar, cocoa and a good pinch of salt in a food processor to fine crumbs. Add butter, process to combine, then press evenly into the base of prepared tin. Bake until dry (8-10 minutes), then.
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Alternatively, you may butter and line an 8, 9, or 10'inch springform pan to make one large black and white cheesecake, just note the baking times will vary slightly. Prepare the cookie crusts. BISCOFF COOKIE CRUST: Add the Biscoff cookies to the bowl of a food processor and pulse until the cookies resemble coarse sand. Remove them to a bowl.
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Pour the white quark mixture over the pastry base, level off and, using a teaspoon, spoon blobs of the dark quark mixture on top. Bake for approx. 55 mins. in the lower half of an oven preheated to 180°C.
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Instructions. Mix together cookie crumbs, butter and the 3 tbsp sugar and press into the bottom of the springform pan. Cream together the cream cheese and 1 1/4 cups sugar. Add the eggs, one at a time, beating well after each addition. Blend in the vanilla extract and whipping cream.
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Preheat oven to 325 degrees. In a small microwaveable bowl, mix together chocolate chips and butter. Microwave in 30-second intervals, stirring in-between intervals until it is completely combined. Mix in graham cracker crumbs. Press chocolate chip mixture into the bottom of a greased 9x13 inch pan. In a large bowl, beat together cream cheese.
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About 2-3 minutes. Then add in the egg, whole milk, vanilla extract and lemon zest. In a separate bowl, combine cake flour, baking powder and salt. Stir into wet ingredients until combined. Spoon batter into the pan and bake for 15 minutes until just brown along the edges. Let cool in the pan while you make the cheesecake.
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Stir until smooth and keep warm. Place the cream cheese in the bowl of an electric mixer and beat on medium speed, gradually adding the sugar, until completely smooth. Add the vanilla and the eggs.
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Place the cheesecake on top of the trivet. Pour in enough water to reach half way up the sides of the springform pan. Lock lid in place. Over high heat, bring to high pressure. Reduce heat just enough to maintain high pressure, and cook for 35 minutes. Turn off heat and allow pressure to drop naturally (about 15 minutes).
This black and white cheesecake is inspired by the famous cookie and I
In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda and salt. Separately, whisk together the eggs, milk, sour cream, vegetable oil, vanilla and espresso powder. Add the wet ingredients to the dry, and whisk until smooth, about 30 seconds. Pour the batter into the prepared pan.
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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 or more. Cool in pan on wire rack for 1 hour.
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Soak 2/3 of the gelatin in 3 tbsp water, until it swells, then melt it in a water bath. Mash the cream cheese, add 2 tbsp sugar, 2 eggs, half the sour cream and gelatin. Stir the mixture until fluffy and pour it over the cake layer. Leave the dessert in the fridge until the cream gels. In the meantime, soak the remaining gelatin in 1-2 tbsp.
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Turn off the oven, open the door slightly and let the cheesecake cool 20 minutes. Remove and run a knife around the edge of the pan. Cool to room temperature and then chill overnight. 5. Before.
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2. Firmly pat three-fourths of the mixture into the bottom of an 8-inch springform pan or cheesecake pan with a removable bottom. With a fork toss and spread the remaining one-fourth crumbly dough.
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Position a rack in the center of the oven and preheat the oven to 350°F. Lightly coat the interior of a 9-inch springform pan with non-stick spray. Place the cookie crumbs in a medium bowl, add the sugar and stir until well blended. Add the melted butter and stir until blended.