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.

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Recipe Summary

prep:
40 mins
cook:
1 hr 5 mins
additional:
4 hrs
total:
5 hrs 45 mins
Servings:
12
Yield:
1 9-inch springform pan
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Crumb Crust:
Vanilla-White Chocolate Filling:
Bittersweet Chocolate Filling:
Strawberry Filling:

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Notes:

Fresh or frozen strawberries may be used in this recipe.

To make a marbled effect instead of layers, dollop tablespoons of each filling onto the crust. Use a paring knife to draw swirling lines through the batter, taking care not to scrape the crust.

The cheesecake may be served as is, or topped with strawberry preserves or chocolate ganache. You may mix up the order of the layers so that the white layer is on top, or whichever look you prefer.

Nutrition Facts

378 calories; protein 7g 14% DV; carbohydrates 27.2g 9% DV; fat 27.7g 43% DV; cholesterol 116.9mg 39% DV; sodium 263.4mg 11% DV. Full Nutrition
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Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 4 stars
07/19/2006
I made this cheesecake and took second place in a baking contest. I divided the filling into three separate bowls with about 1 2/3 cups in each one. Each bowl was a different flavor. After the cheesecake had cooled and was ready to serve I melted 3 squares of semisweet chocolate with 2 Tablespoons of butter and 1 teaspoon of shortening Cool for 2 minutes and pour over the cake letting it drip a little over the sides. Melt 1/2 ounce of white chocolate with 1 tsp shortening and drizzle over the glaze. That seemed to change the cheesecake from looking a little drab to one for a special occasion. Read More
(15)

Most helpful critical review

Rating: 3 stars
09/16/2003
The steps were quite simple it just took extra time to clean out my mixer bowl with each flavor. Not bad but probably wouldn't make it again. It did come out rather flat so others may want to try it in an 8" springform instead of a 9" rather than doubling the recipe. Read More
(8)
15 Ratings
  • 5 star values: 4
  • 4 star values: 8
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
07/19/2006
I made this cheesecake and took second place in a baking contest. I divided the filling into three separate bowls with about 1 2/3 cups in each one. Each bowl was a different flavor. After the cheesecake had cooled and was ready to serve I melted 3 squares of semisweet chocolate with 2 Tablespoons of butter and 1 teaspoon of shortening Cool for 2 minutes and pour over the cake letting it drip a little over the sides. Melt 1/2 ounce of white chocolate with 1 tsp shortening and drizzle over the glaze. That seemed to change the cheesecake from looking a little drab to one for a special occasion. Read More
(15)
Rating: 5 stars
07/09/2003
This recipe was fairly easy to prepare. I will suggest that if you want to have consistent levels of the three layers you should put the strawberry on top because it is a little thinner than the others. This cheesecake was delicious(nothing like regular cake as far as I am concerned). Read More
(8)
Rating: 3 stars
09/15/2003
The steps were quite simple it just took extra time to clean out my mixer bowl with each flavor. Not bad but probably wouldn't make it again. It did come out rather flat so others may want to try it in an 8" springform instead of a 9" rather than doubling the recipe. Read More
(8)
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Rating: 5 stars
02/07/2003
This is a very rich cheesecake and it takes a lot of work. It turned out lovely. I topped it with melted dark chocolate. Next time I may try to double the white chocolate layer and serve with fresh chocolate dipped strawberries. Read More
(5)
Rating: 4 stars
06/23/2010
I made this along with a plain New York cheesecake for a friend's promotion celebration at work. Everyone loved the New York and this one went over well too but I thought the chocolate crust with the dark chocolate layer sort of overpowered the strawberry and white chocolate. Next time I make it (which will be soon trust me!) I'll try either a shortbread or a graham cracker crust. Read More
(4)
Rating: 4 stars
07/10/2003
Delicious and not as hard to make as it looks. The layers are very thin though. The next time I'm going to try doubling them... Read More
(4)
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Rating: 3 stars
03/07/2006
Not quite sure what i did wrong but i wasn't overly impressed with this cheesecake just didn't come out as nice as i would have hoped. Read More
(3)
Rating: 4 stars
10/21/2005
Not my favorite cheesecake but it was very good. With so many great cheesecake recipes they cannot all be a favorite right? Read More
(3)
Rating: 5 stars
10/30/2002
this took a little extra time but well worth it. This will become a special occation treat. Read More
(2)
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