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Black and White Cheesecake


8 oz semisweet chocolate-coarsely chopped

4 oz(1 stick)butter-softened

5 eggs-separated

1 1/2 cups sugar-divided

1 1/2 tsp vanilla

1/4 tsp salt

1 cup flour

6 oz cream cheese-softened

2 oz mascarpone cheese


In the top of a double boiler,over barely simmering water,melt the chocolate and butter,stirring,until completely melted.Then set aside.

In the bowl of an electric mixer,beat 4 of the eggs with 1 cup of sugar,1 tsp of vanilla,and the salt on medium-high speed until the mixture is pale yellow(about 3 min).

Turn the speed to low and beat in the melted chocolate mixture until just incorporated(about 20 sec).

Turn the mixer off,scrape down the sides of the bowl,and then beat again on low for another 20 seconds.

Using a wooden spoon or rubber spatula,stir in the flour.

Grease and flour a 10-inch springform pan,tapping out the excess flour.

Scrape the batter into the prepared pan.

In the bowl of an electric mixer,beat the creamcheese,marscapone, remaining egg,remaining 1/2 cup of sugar,and remaining 1/2 teaspoon of vanilla until smooth.

Carefully pour the mixture over the chocolate batter in the pan.

If necessary,use a rubber spatula to spread it evenly but be careful not to marbleize the 2 batters.

Bake the cheesecake in a 325 preheated oven until it begins to set around the edges and a few bubbles appear on the top(30-35 min).

Cool the cheesecake for at least 1 hour on a wire rack.

Then run a thin knife around the edge to release it from the pan and remove the sides of the pan.

Serve immediately or refrigerate until serving time.