White and Dark chocolate cheesecake

I am on a cheesecake sort of baking period. I am trying to find different cheesecake versions I can enjoy since cheesecake is one of my favorite desserts. So far my favorite is the lime cheesecake flavor I made a few days ago. It has been my favorite cheesecake version of all times :-).

This chocolate version is not bad either, different though. For those cheesecake chocolate lovers, this is your cake. While I mixed two different kinds of chocolate you can just use one type of chocolate chips, whatever you like best.

If you opt for doing all white chocolate chips I would suggest decreasing the sugar content as well as adding some raspberries. I think that would be an awesome combination. I think this combination is to come in the next few days, right before I stopped posting for a couple of months since we are going on vacation to Spain!

I am going to post for the next 2-3 weeks, after that my blog will be close until the first week of September, right when we get back from Europe. I am super, super excited since last year we didn’t get to go because we bought the house.

My family hasen’t even met Mikaela, my daughter, NOT GOOD :-( so you can imagine how excited I am.

I will post some pictures on our return. We will be doing some traveling through Europe so will try to capture good things…..perhaps even food :-), anyhow….

Enjoy!!

PrintPrint

White and Dark chocolate cheesecake

Yield: 8 servings

Ingredients:

4 8oz, 32 oz, 1/3 less fat cream cheese, room temperature
1/2 cup sugar
3 eggs, room temperature, I always use organic eggs
1/2 cup white chocolate chips, I used Ghirardelli brand
1/2 cup dark chocolate chips
2-3 tablespoons milk, I used soy milk

Crust

1 1/2 cup rolled oats
1 1/2 cup honey nut cheerios without high fructose corn syrup, any other cereal is fine sometimes I use rice crispies
4-6 tablespoons butter, melted
1-2 tablespoons soy milk

 

Directions:

Preheat oven to 325°F. Place cheerios and oats on a food processor and pulse until pulverized.

On a cheesecake pan with removable bottom or springform pan place crust ingredients and mix thoroughly. Press down onto the pan (Mixture may appear a bit crumbly but that is OK)

In a large bowl beat cream cheese and sugar until smooth. At low speed incorporate the eggs. Blend until smooth.

Place chocolate chips and milk in a microwave safe dish and melt in 45 second increments whisking at each 45. Do this until chocolate chips melt.

Fold in melted chocolate into cheesecake batter and pour over crust.

Bake for 50-55 minutes or until set. Turn oven off and let cheesecake set for about 30-45 minutes before placing in the fridge.

Refrigerate cheesecake for at least 4-6 hours before serving.

Related Posts

10 comments

  1. Miryam, this looks so good! Definitely going on my ‘to-make’ list. :)

    caroline
    chocolateandcarrots.com

  2. Nooooo! No posts until September?! That’ll be tough. I subscribe to about 80 food blogs now, and when I check Google Reader when I wake up, my eyes always first scan for your blog. I gasped when I saw that cheesecake picture, but I think I’ll be making your lime cheesecake first! I’m happy that your family gets to meet your daughter and I hope you’ll enjoy your time away. At least this will give me time to catch up on your recipes. :)

  3. Hamannde,

    good choice on the cheesecake, you will not be disappointed :-)

    Let me know when you try any of the recipes and thanks for the kind comment!! you are always super nice :-)

  4. Of course I’ll let you know when I try your recipes! The problem lately is that it’s been so warm here and there’s no air conditioning, so there’s no way to cool down the kitchen. I guess that means I have to make more Rice Krispie peanut butter chocolate bars. :D Oh, and I recently went to Italy for 10 days and came back 4 kilos heavier. That is having a negative effect on my baking frequency. I love gelato :(

  5. Hamannde,

    that is what I am afraid off, no AC in Spain, or at least at my relatives houses, and they live down south where it is more hot :-) Baking there? for sure not…..

    We will be going to Brussels to see my sister so I hope it will be cooler there.

    Where in Italy did you go? I was planning a trip to Rome but my husband thinks it is to much since we will be going all over Spain :-) and don’t worry about he weight, I am sure you will lose it in no time….

  6. I like very much the cheesecake, all them!

    Welcome to Spain!! and good travel!

    xoxo

  7. This looks nice and decadent! I am a sucker for cheesecakes in any flavor. Have a great trip.

  8. you are so talented.. this chocolate cheese looks amazing… gorgeous pics

  9. Honey,

    thanks for the kind comment and for visiting my blog. Hope you get to make some of the recipes I have on the blog :-)

  10. I just saw that starting June 8, all comment notifications from your blog started going to my spam folder. So I didn’t realize until now that you had written back. I just happened to check the espresso cookies recipe and saw that you wrote me and wondered why I didn’t get an email. That’s weird.

    I hope you enjoy Brussels! At least it’ll be cooler. :)

    We started in Verona (way way nicer than expected) then drove down to Florence to start our Tuscany trip. We spent 10 days in little towns and I think we could have spent even more time there. I loved it!

    We also want to go to Rome. I hope you can go, and if you do, please take note on the best gelato shops. :D

Leave a Reply

Your email address will not be published. Required fields are marked *