Layered or swirled white chocolate, dark chocolate and strawberry cheesecake on a crumb base. It may be served as is, or topped with strawberry preserves or ganache.
Original recipe makes 1 9-inch springform pan
Ingredients
Crumb Crust:
1 cup chocolate cookie crumbs
3 tablespoons butter, melted
Vanilla-White Chocolate Filling:
2 ounces white chocolate, chopped
1 (8 ounce) package cream cheese, softened
1/4 cup white sugar
1 egg
1/2 teaspoon vanilla extract
Bittersweet Chocolate Filling:
1 (8 ounce) package cream cheese, softened
1/4 cup white sugar
1 egg
1/4 teaspoon vanilla
2 ounces bittersweet chocolate, chopped
Strawberry Filling:
1 (8 ounce) package cream cheese
1/4 cup white sugar
1 egg
1/2 teaspoon strawberry extract
1/3 cup strawberries, mashed
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PREP
40 mins
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COOK
1 hr 5 mins
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READY IN
5 hrs 45 mins
Directions
- Preheat the oven to 350 degrees F (175 degrees C). In a small bowl, mix together the chocolate cookie crumbs and melted butter. Press into the bottom of a 9 inch springform pan. Bake for 8 minutes; cool on wire rack.
- For the vanilla-white chocolate filling: Melt white chocolate in a metal bowl over barely simmering water, or in a glass bowl in the microwave, stirring frequently; set aside. In a medium bowl, beat 8 ounces of cream cheese and 1/4 cup sugar until smooth. Mix in 1 egg and 1/2 teaspoon of vanilla until blended. Mix white chocolate into the batter and set aside.
- For the dark chocolate filling: Melt chocolate in a metal bowl over barely simmering water, or in a glass bowl in the microwave, stirring frequently; set aside. In another bowl, beat 8 ounces of cream cheese and 1/4 cup sugar until smooth. Mix in 1 egg and 1/4 teaspoon of vanilla until blended. Stir in melted chocolate.
- For the strawberry filling: In a third bowl, mix together 8 ounces cream cheese and 1/4 cup sugar until smooth. Blend in 1 egg and 1/2 teaspoon of strawberry extract; stir in mashed strawberries.
- Preheat the oven to 400 degrees F (200 degrees C).
- Pour the white-chocolate vanilla cheesecake batter into the prepared crust. Layer with the dark chocolate and strawberry batters (see Cook’s Notes).
- Bake for 10 minutes in the preheated oven, then reduce the temperature to 300 degrees F (150 degrees C), and continue baking for 50 minutes, or until center is nearly set when jiggled.
- Remove pan from the oven, immediately run a paring knife around the edge to loosen, and let cool completely. Refrigerate until chilled before removing from the pan.
Nutrition
Calories: 378 kcal
Carbohydrates: 27.2 g
Cholesterol: 123 mg
Fat: 27.7 g
Fiber: 0.5 g
Protein: 7 g
Sodium: 263 mg