Creamy black and white cheesecake

Votes: 1

Time: 11 hours 20 minutes
Complexity: easily
Servings: 10 - 12

This festive cheesecake boasts an incredibly creamy, silky texture and captivates everyone with its striking black and white color. A crumbly chocolate wafer cookie crust is layered with two types of filling—chocolate and vanilla—and topped with large shavings of white and dark chocolate.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1.5 tbsp. + 2 tbsp. sugar
25 chocolate wafer cookies (250g pack)
60 g unsalted butter, melted
3 packages of 220g cream cheese, room temperature
4 large eggs
0.5 cup sour cream
1/4 cup premium flour
2 tsp vanilla extract
80g chopped semi-sweet chocolate, melt and cool slightly
0.5 tsp almond extract
White and semi-sweet chocolate shavings, for decoration

Ingredient Substitution Suggestions

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Recipes with similar ingredients: wafer cookies, cream cheese, semi-sweet chocolate, eggs, sour cream, almond extract

Cooking the dish according to the recipe:

Position oven racks in the middle and bottom thirds of the oven. Place a baking dish or roasting pan on the bottom rack and fill halfway with water. Preheat oven to 325°F (160°C). Spray a 9-inch springform pan with cooking spray.
Combine 2 tablespoons of sugar and the cookies in the bowl of a food processor and pulse until fine crumbs form. Add the melted butter and pulse until the cookies are completely moistened. Pour the mixture into the bottom of the prepared springform pan and press evenly into the bottom and up the sides. Set aside.

In the bowl of a stand mixer or with a hand mixer, beat the cream cheese with the remaining 1.5 cups sugar until smooth. Beat in the eggs, one at a time, until fully incorporated. Stir in the sour cream, flour, and vanilla extract.
Set aside 3 cups of the filling (no need to refrigerate) and stir the melted chocolate and almond extract into the remaining filling. Don't worry if you see tiny bits of chocolate in the batter; they will bake into the cheesecake.Spread the chocolate filling over the cake in the pan. Bake the cheesecake on the middle rack of the oven until the edges are set but the center is still slightly jiggly, 30-35 minutes.
Slowly pour the reserved vanilla filling over the chocolate layer and continue baking until the cheesecake is set but still slightly jiggly in the center, another 40 to 45 minutes.
Turn off the oven, crack the door, and let the cheesecake cool in the oven for 20 minutes. Remove the pan and run a knife around the edge. Cool the cheesecake to room temperature, then refrigerate overnight.
Let the cheesecake sit at room temperature for about 1 hour before serving. Remove the ring from the pan.
Sprinkle the dessert generously with white and dark chocolate shavings.

Chocolate shavings for cheesecake decoration:

Microwave each bar of white and semisweet chocolate in 5-second intervals until the edges begin to soften. Run your hands down the long sides of the chocolate until it softens, then use a vegetable peeler to shave off the shavings into large curls.