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Category: Cheesecake
Prep Time: Cook Time: Total Time:
Oreo Cookie Crust:
13 Oreo cookies or similar chocolate sandwich cookie, crushed fine
1/4 cup melted butter
Cheesecake Filling:
4 (8 oz) pkg cream cheese, room temperature
1 cup sugar
1/2 cup milk
2 tsp vanilla
2 large eggs
2 egg whites
2/3 cup semi-sweet chocolate chips, melted
Dark Chocolate Ganache Icing:
1/2 cup heavy cream
1 cup mini dark chocolate chips or chopped semi-sweet Ghirardelli chocolate or Callebaut chocolate.
Preheat oven to 325. Place pan of hot water in bottom of oven. Prepare 9 inch springform pan with foil and spray with cooking spray. Mix crust ingredients and pat on the bottom of prepared pan.
In large mixer bowl, beat cream cheese and sugar until creamy. Add eggs and whites and beat until fluffy, scraping sides of bowl a few times and mixing after. Add milk and vanilla, beat again and scrape down sides. Remove half the cheesecake batter and set aside.
Add melted chocolate to remaining batter. Beat just until mixed and creamy. Pour some white batter into pan on top of prepared crust. Carefully spoon some chocolate batter on top of white batter. Repeat remaining layers being careful not to upset the other layers. It doesn't matter how many layers you have ~ 5 to 7 is good ~ as long as you end with white cheesecake on top. Bake for 60-70 minutes.
When fully chilled, remove from pan and frost with dark chocolate ganache icing.
Icing: Heat cream almost to scald. Remove from burner. Add chocolate and whisk to melt. Cool enough to spoon or drizzle. Chill ganache 1 hour to spread or pipe from a pastry bag.
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CHOCOLATE ZEBRA CHEESECAKE
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Category: Cheesecake
Prep Time: Cook Time: Total Time:
Oreo Cookie Crust:
13 Oreo cookies or similar chocolate sandwich cookie, crushed fine
1/4 cup melted butter
Cheesecake Filling:
4 (8 oz) pkg cream cheese, room temperature
1 cup sugar
1/2 cup milk
2 tsp vanilla
2 large eggs
2 egg whites
2/3 cup semi-sweet chocolate chips, melted
Dark Chocolate Ganache Icing:
1/2 cup heavy cream
1 cup mini dark chocolate chips or chopped semi-sweet Ghirardelli chocolate or Callebaut chocolate.
Preheat oven to 325. Place pan of hot water in bottom of oven. Prepare 9 inch springform pan with foil and spray with cooking spray. Mix crust ingredients and pat on the bottom of prepared pan.
In large mixer bowl, beat cream cheese and sugar until creamy. Add eggs and whites and beat until fluffy, scraping sides of bowl a few times and mixing after. Add milk and vanilla, beat again and scrape down sides. Remove half the cheesecake batter and set aside.
Add melted chocolate to remaining batter. Beat just until mixed and creamy. Pour some white batter into pan on top of prepared crust. Carefully spoon some chocolate batter on top of white batter. Repeat remaining layers being careful not to upset the other layers. It doesn't matter how many layers you have ~ 5 to 7 is good ~ as long as you end with white cheesecake on top. Bake for 60-70 minutes.
When fully chilled, remove from pan and frost with dark chocolate ganache icing.
Icing: Heat cream almost to scald. Remove from burner. Add chocolate and whisk to melt. Cool enough to spoon or drizzle. Chill ganache 1 hour to spread or pipe from a pastry bag.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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