Black and White Cheesecake

Recipe by Manami
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 3hrs
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • MAKE CHOCOLATE CRUST:
  • Preheat oven to 250°F.
  • Tightly wrap outside of 11" springform pan with heavy-duty aluminum foil.
  • Mix together cookie crumbs and sugar in bowl.
  • Add melted butter and stir until combined.
  • Press mixture evenly into the bottom and sides of prepared pan.
  • MAKE FILLING:
  • Beat cream cheese in mixing bowl until creamy, using electric mixer at medium speed.
  • Gradually add sugar and beat until blended.
  • Add vanilla and flour, mixing just until combined, at low speed.
  • Add eggs one at a time, beating after each addition.
  • Add yolks and half-and-half, beating until smooth.
  • Stir in chopped solid ivory.
  • Pour mixture into crust and smooth out top.
  • Bake for 2 hours or until firm.
  • Turn off oven and leave cheesecake in oven with door propped open for 1 hour or more.
  • Cool in pan on wire rack for 1 hour.
  • Cover with aluminum foil and refrigerate at least 8 hours or overnight.
  • MAKE CHOCOLATE GLAZE:
  • Place corn syrup, water, butter in saucepan over medium heat.
  • Cook until butter is melted and mixture comes to a boil.
  • Remove from heat.
  • Add chopped chocolate and rum or rum extract and let stand 30 seconds.
  • Whisk until smooth.
  • Loosen edge of cheesecake with knife.
  • Remove cake from springform pan.
  • Spread chocolate glaze over top of cheesecake.
  • Refrigerate 15 minutes to set glaze.
  • Garnish with chocolate curls, if desired.
  • Cut wedges and serve.
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