Prep 5 hrs
Cook 2 hrs
I just had this cake at a friend's house, and had to get the recipe. Of course, I'm going to share my good fortune with all of you. This cake is really special! Prep time includes chilling.
- 22 graham crackers (2 "inch" square)
- 3 ounces unsalted butter, melted
- 6 ounces bittersweet chocolate, very finely chopped
- 2 1⁄2 lbs cream cheese, at room temperature
- 1 3⁄4 cups granulated sugar
- 1 teaspoon grated orange zest
- 3 tablespoons flour
- 1⁄3 cup heavy cream
- 5 large eggs
- 4 ounces white chocolate, melted and cooled
- 6 ounces unsweetened chocolate, melted and cooled
- Position a rack in the lower third of the oven and preheat to 350 degrees F.
- Lightly butter the bottom only of a 10x3" springform pan, and wrap the outside of the pan with foil to prevent leakage.
- In a food processor fitted with the steel blade, pulverize the graham crackers into crumbs (You'll have about 1-1/4 cups).
- Transfer the crumbs to a mixing bowl, add the melted butter, and mix with a rubber spatula.
- With your fingers, press the crumb mixture over the bottom of the springform pan, reaching all the way to the sides so it forms a bit of a seal against leakage.
- Bake for 10 minutes.
- Remove the pan from the oven and immediately scatter the chopped chocolate evenly over the crust.
- Return the pan to the oven for a minute to melt the chocolate, remove it from the oven, and with a small offset spatula or the back of a spoon, quickly spread the chocolate over the crust.
- Set aside and lower the heat to 300 degrees F.
- With an electric mixer (or a stationary mixer fitted with the paddle attachment) on low speed, beat the cream cheese for 2 minutes or until soft and creamy, scraping down the sides of the bowl as needed.
- With the machine running, add the sugar, 1/4 cup at a time, beating well after each addition.
- Add the orange zest, flour, and cream, and continue to beat slowly until homogenized.
- Add the eggs, one at a time, beating for 15 seconds between additions to make sure each one is thoroughly incorporated.
- Pour 3 cups of the batter into a separate bowl and blend in the white chocolate.
- Blend the unsweetened chocolate into the remaining batter.
- Alternately and randomly spoon the dark and white batters into the prepared pan.
- With a knife, or the blunt end of a wooden skewer, swirl the chocolate batter into the white one, but don't overmix.
- Set the pan on a baking sheet and bake for 1 hour.
- Lower the heat to 250°F and bake for 50 minutes to 1 hour longer, or until the batter does not look wet.
- The cake will still appear wobbly, but that is okay.
- Remove the cake to a wire rack and cool it to room temperature in the pan.
- Unlock the springform and lift out the cake, but leave it on the metal base.
- Chill the cake in the refrigerator for at least 4 hours before serving.
- Keep in the refrigerator, wrapped airtight in plastic, for up to 5 days.
- Remove the cheesecake 30 minutes before serving.
- You can also freeze this cake for a couple of months.