Dark and White Chocolate Cheesecake

It was Arielle’s birthday, time to make my white chocolate cheesecake. She and Cam were making chocolate chip cookies, so they had all the baking chocolate out on the counter. But, to my surprise, there was only half the white chocolate than I needed. Oh, I was frustrated, I had already run to the store for heavy cream and cream cheese. I did not want to go out again.

Luckily, there was plenty of dark chocolate, so I decided to use white chocolate in the crustand dark chocolate in the cream cheese body.Here is the outcome…To celebrate the joint birthday of Arielle and her friend, Elyse, we spent the morning as zombies at he Zombie Mud Run…Then, after a cleanup, it was time for birthday cheesecake!

Dark and White Chocolate Cheesecake

Crust:

1 1/2 cups flour

1/2 cup sugar

1/2 cup butter or margarine

1/2 cup white macadamia nuts, finely chopped

4 oz white chocolate, finely chopped

1 egg, beaten (from Farmer Kim)

Cake:

8 oz dark chocolate, chopped

1/2 cup heavy whipping cream

1 Tbsp vanilla

3 8-oz packages cream cheese, softened

1 14-oz can sweetened-condensed milk

3 eggs (from Farmer Kim)

Raspberries, dark chocolate chips, confectioner’s sugar

Directions

Preheat the oven to 325F.

Make the crust: In a medium bowl, combine the flour and sugar. Cut in the butter/margarine until the mixture resembles coarse crumbs. Add the remaining crust ingredients, mix well.Press into the bottom and sides of a 9″ springform pan. Refrigerate.

Make the cake: Combine chocolate and cheesecake in a double boiler, cook, stirring constantly over simmering water, until the chocolate is melted. Stir in the vanilla and keep warm.Combine the cream cheese and sweetened condensed milk in a medium-sized bowl. Mix with an electric mixer on medium speed until well blended.Add the eggs, one at a time, blending well after each addition. Stir in the chocolate cream by hand, mix well.Pour over the crust.Bake 1 hour 20 minutes.Remove from oven and separate the cake from the rim of the pan (I ran a knife around). Let cool.Remove the rim of the pan. Once totally cool, refrigerate the cheesecake.