|
Black And White Cheesecake - Fog City Diner
Author/Submitted by: Cindy Pawlcyn, Fog City Diner
Servings: 10
Categories:
Cheesecakes
/
Chocolate
/
Desserts
Ingredients:
**Chocolate Graham Cracker Crust: 1 1/2
cup
graham cracker crumbs 1/4
cup
sugar 3
tablespoons
cocoa powder 1/2
cup
butter,
melted
**Filling: 1 1/2
pound
cream cheese 1
cup
sugar,
plus
2
tablespoons
sugar 2
tablespoons
flour 1
teaspoon
grated lemon zest 1
teaspoon
grated orange zest 3
whole
eggs,
plus
2
yolks 1/2
teaspoon
vanilla extract 6
ounces
semisweet chocolate,
melted
3
tablespoons
heavy cream
Directions:
To makes one 10-inch cake: Preheat oven
to 325 degrees.
Toss the crust ingredients together in a
bowl. Press firmly into a 10-inch
springform pan, and set aside. Beat the
cream cheese and sugar together
until light and fluffy. Beat in the flour
and zests, then slowly beat in
the eggs, extra yolks, and vanilla. In a
separately bowl, combine the
melted chocolate and cream. Pour
two-thirds of the cheesecake filling over
the crust. Fold the chocolate mixture
into the remaining filling into the
plain filling to get a marbled effect.
Bake for 40 minutes. Turn off the
oven, open the door, and let the cake
stand for 20 more minutes inside the
oven. Cool on a rack. Refrigerate
overnight. To make neat slices, cut the
cheesecake with a hot knife, rinsing it
off between each cut.
These recipes are from "Fog City Diner
Cookbook" by Cindy Pawlcyn,
published by 10 Speed Press. Web2MC
courtesty of Buster and patH
(phannema@wizard.ucr.edu)
Published by KCRW's Good Food (Los
Angeles) on Apr 19, 97
| 
