White and Dark Chocolate Spiral Cheesecake
Indulge in the striking elegance and rich flavors of this White and Dark Chocolate Spiral Cheesecake, a showstopping dessert perfect for any special occasion. Featuring a buttery chocolate cookie crumb crust and a velvety cream cheese filling, this cheesecake creates a visual masterpiece with its mesmerizing spiral pattern of dark and white chocolate layers. The alternating batters are achieved using a simple yet creative technique, ensuring both visual appeal and harmonious flavor in every bite. Slow-baked for a perfectly creamy texture and chilled to perfection, this cheesecake is as satisfying to the palate as it is to the eye. Whether you're hosting a dinner party or simply treating yourself, this elegant dessert will impress any crowd. Keywords: white and dark chocolate cheesecake, spiral cheesecake, chocolate cheesecake recipe, special occasion dessert, creamy cheesecake.
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Ingredients
- 200 grams Chocolate cookie crumbs
- 75 grams Unsalted butter (melted)
- 600 grams Cream cheese (room temperature)
- 150 grams Granulated sugar
- 2 teaspoons Vanilla extract
- 3 Eggs
- 150 grams Dark chocolate (finely chopped)
- 150 grams White chocolate (finely chopped)
- 60 milliliters Heavy cream
Directions
Step 1
Preheat your oven to 160°C (320°F). Grease a 9-inch (23cm) springform pan and line the bottom with parchment paper.
Step 2
In a medium mixing bowl, combine the chocolate cookie crumbs and melted butter until fully incorporated. Press the mixture firmly and evenly into the bottom of the prepared pan to form the crust. Set aside.
Step 3
In a large mixing bowl, use a hand mixer or stand mixer on medium speed to beat the cream cheese until smooth and creamy, about 2-3 minutes.
Step 4
Add the granulated sugar and vanilla extract to the cream cheese mixture. Beat until fully combined and smooth.
Step 5
Add the eggs one at a time, mixing on low speed after each addition. Scrape down the sides of the bowl as needed.
Step 6
Divide the batter evenly into two separate bowls.
Step 7
Melt the dark chocolate in a heatproof bowl over a pot of simmering water (double boiler method) or in the microwave in 30-second intervals, stirring in between. Repeat the process with the white chocolate.
Step 8
In one bowl of the cheesecake batter, mix in the melted dark chocolate and 30ml of heavy cream until fully incorporated. In the other bowl, mix in the melted white chocolate and the remaining 30ml of heavy cream.
Step 9
Starting with the center of the crust, add 2 tablespoons of the dark chocolate batter, followed by 2 tablespoons of the white chocolate batter directly on top of it. Continue alternating batters in this way, allowing them to spread naturally outward, creating a spiral pattern.
Step 10
Once all the batter has been used, gently tap the pan on the counter to release any air bubbles.
Step 11
Place the cheesecake in the oven and bake for 75 minutes, or until the edges are set and the center has a slight wobble.
Step 12
Turn off the oven, crack the oven door slightly, and let the cheesecake cool inside the oven for 1 hour to prevent cracking.
Step 13
Remove from the oven and let it cool to room temperature. Cover and refrigerate for at least 4 hours or overnight before serving.
Step 14
Carefully remove the cheesecake from the springform pan and slice with a clean, sharp knife. Serve chilled and enjoy the stunning spiral design!
Nutrition Facts
| Serving size | (1543.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6299.1 |
| Total Fat 446.3g | 0% |
| Saturated Fat 258.6g | 0% |
| Cholesterol 1434.7mg | 0% |
| Sodium 2981.5mg | 0% |
| Total Carbohydrate 491.2g | 0% |
| Dietary Fiber 17.2g | 0% |
| Total Sugars 415.7g | |
| Protein 85.6g | 0% |
| Vitamin D 123IU | 0% |
| Calcium 1216.9mg | 0% |
| Iron 29.6mg | 0% |
| Potassium 2441.7mg | 0% |
Source of Calories