Chocolate and vanilla come together as a perfect pairing in this gorgeous layered cheesecake – the perfect dessert for impressing a crowd.
Original recipe makes 16 servings, 1 piece (78 g) each
Ingredients
1 1/4 cups chocolate cookie baking crumbs
1/4 cup butter, melted
2 (250 g) packages PHILADELPHIA Chocolate Brick Cream Cheese, softened
3/4 cup white sugar, divided
3 eggs, divided
1 (250 g) package PHILADELPHIA Brick Cream Cheese, softened
1/2 teaspoon vanilla extract
4 ounces BAKER’S Semi-Sweet Chocolate
2 ounces BAKER’S White Chocolate
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PREP
15 mins
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COOK
45 mins
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READY IN
6 hrs 15 mins
Directions
- Heat oven to 350 degrees F (175 degrees C).
- Mix baking crumbs and butter; press onto bottom of 9-inch springform pan.
- Beat chocolate cream cheese and 1/2 cup sugar in large bowl with mixer until blended. Add 2 eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. Freeze 15 minutes or until slightly thickened.
- Beat plain cream cheese and remaining sugar in medium bowl with mixer until blended. Add remaining egg; beat on low speed just until blended. Pour over chocolate batter; gently spread to evenly cover chocolate batter.
- Bake 40 to 45 minutes or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
- Meanwhile, melt each chocolate separately as directed on package. Pour semi-sweet chocolate onto parchment-covered baking sheet; spread to 1/4-inch thickness. Top with small spoonfuls of white chocolate; swirl gently with knife. Cool until firm.
- Cut chocolate into desired shapes. Use to garnish cheesecake before serving.
Nutrition
Calories: 342 kcal
Carbohydrates: 30.2 g
Cholesterol: 95 mg
Fat: 22.8 g
Fiber: 0.8 g
Protein: 5.6 g
Sodium: 236 mg