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    Two Chocolate Cheesecake

    Source of Recipe


    List of Ingredients

    Cheesecake (Gteau au Fromage aux Deux Chocolates)

    Perfect for special occasions, it has a layer of creamy dark chocolate cheesecake topped by a layer of creamy white chocolate cheesecake, all coated in a rich chocolate ganache. It's an impressive, sophisticated dessert, yet extremely simple to prepare. (Be prepared to spend lots on the ingredients, however.) Indulge!

    1 cup chocolate wafers, finely crushed Advertisement:

    3 tbsp butter, melted

    3 packages (250 grams each) cream cheese, softened at room temperature
    cup sugar
    3 eggs, at room temperature
    1 tsp vanilla
    3 squares (2 oz. each) white Baker's chocolate, melted and cooled
    3 squares (2 oz. each) semisweet Baker's chocolate, melted and cooled
    2 tbsp raspberry schnapps (optional)

    cup whipping cream
    6 squares (2 oz. each) semisweet Baker's chocolate

    Garnish: (optional)
    2 squares (2 oz. each) semisweet Baker's chocolate, melted
    leaves (preferably rose leaves), washed and dried

    Crust: Mix together chocolate wafer crumbs and butter. Press into the bottom of a 9-inch (23 cm) round springform cake pan. Bake at 350F (180C) for 7 minutes. Let cool.

    Cheesecake: Preheat the oven to 425F (220C). Beat the cream cheese and sugar until smooth. Add the eggs and beat just until smooth. Beat in vanilla.

    Divide the batter evenly into two portions. To one portion, stir in the melted white chocolate. To the other portion, stir in the melted semisweet chocolate and the schnapps (if using).

    Pour dark chocolate batter into cake pan. Smooth the top with a spatula. Top with the white chocolate batter.

    Bake in the preheated oven (425F/220C) for 10 minutes. Lower the temperature to 250F (120C). Bake a further 30 to 35 minutes or just until the centre of the cheesecake is firm to the touch. Let cool completely before icing.

    Ganache: One to two hours before serving time, in a small saucepan over low heat, melt the chocolate with the cream. Stir until smooth. Pour over the cake. With the help of a spatula, cover the sides and top of the cake with the ganache. Decorate with the garnish (see below). Keep the cake refrigerated until serving time.

    Garnish: Paint melted chocolate on the undersides of the leaves. Place in refrigerate for 15 minutes or until chocolate is just set. Carefully peel off the leaves. Store in refrigerate until ready to use.

    Note: alternatively, you can use pieces of white and dark chocolate (e.g. chocolate rolls, sticks, etc.) as garnish instead of the chocolate leaves.

    Makes 10-12 servings





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