By Yankgirl from Cape Coral, FL
Hi, it's black and white cheesecake in the March 9 issue:
30 vanilla wafer cookies
2 tbs plus 1 2/3 cup sugar
3 tbs butter, melted
4 pkgs 8 oz cream cheese room temp
1 cup heavy cream
1/4 cup all purpose flour
1 jar nutella
1/3 cup unsweetened cocoa powder
1/4 cup white chocolate chips, melted, cooled
Position racks in center and lower third of oven. place large roasting pan on bottom oven rack, fill halfway with water. preheat oven to 325 coat 8 in spring form pan with cooking spray. in food processor grind cookies and 2 tbs sugar until fine crumbs form stir in butter, press to bottom of pan
On med high speed beat cream cheese and remaining sugar until fluffy 2-3 min. beat in eggs, one at a time add 1/2 cup cream, flour and vanilla beat until combined.
transfer 4 cups batter to bowl. reserve at room temp add 1/2 cup nutella and cocoa to remaining batter. beat until blended. spread nutella batter over crust.
bake until top is set, about 30 min. remove from over. spread reserved vanilla batter over nutella layer. bake until center jiggles about 55 min. run knife around edge of cake to loosen. spread remaining nutella over top of warm cheesecake. cool completely on rack, cover and refrigerate overnight
transfer melted white chocolate chips to small plastic food storage bag, snip hole in one corner and drizzle over cheesecake.
Wow, thank you so much. I looked online and found a different one. I made it but really want to make this one.
You might check your library to see if they carry that magazine. Other than that here is a possibly similar? Recipe for a Nutella cheesecake that would count as double chocolate with the topping and crust being chocolate.
http://www.thepickyapple.com/blog/2 ... olate-ganache-and-toasted-hazelnuts/
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