This dessert combines two of my favorite things: cheesecake and chocolate! White chocolate and dark chocolate are used to create a wonderful contrast in color and taste. Nestle Chocolatier dark chocolate chips work very well in this recipe. You can also chop up a bar of dark chocolate or, if you prefer, you can use semi-sweet chocolate.
- 10 ounces chocolate wafers (or vanilla wafers)
- 1 stick butter (1/2 cup), melted
- 24 ounces (3 8-ounce packages) cream cheese, softened
- 14 ounces good white chocolate (such as Lindt), chopped into small pieces
- 1 cup sugar
- 1/4 teaspoon salt
- 4 large eggs
- 1/2 cup heavy cream
- 1 1/2 tablespoons vanilla extract
- 1 cup sour cream
- 1 cup (6 ounces) dark chocolate chips (such as Nestle's Chocolatier) or 6 ounce bar, chopped into chip-sized pieces
Preheat oven to 300° F and butter the inside of a 10-inch springform pan. Wrap the bottom of the pan with aluminum foil so that the foil completely covers the bottom and sides and is pressed firmly against the pan.
Make the wafer crust.
- First, crush the wafers in a food processor or with a rolling pin. Transfer to a small bowl and stir in the melted butter with a fork.
- Press the mixture into the bottom of the springform pan until you make an even layer.
- Place the pan in the oven and bake for 10 minutes. Remove pan and set aside.
Make the filling.
- Melt the white chocolate by placing a bowl over simmering water or using a double boiler. Stir the chocolate until smooth and set aside.
- Use a stand mixer with paddle attachment (or hand mixer) to beat the cream cheese with the sugar and salt. Continue to beat until smooth, then add the eggs one at a time. After each egg beat the mixture well and scrape down the sides and bottom of the bowl with a spatula.
- Add the heavy cream and vanilla. Beat well. Add the sour cream and beat well at slow speed.
- Give the white chocolate a final stir to make sure it's mixed well and add to the cream cheese. Beat well at slow speed.
- Fold the chocolate chips into the batter using a spatula.
- Pour the batter into the prepared springform pan.
Make a water bath.
- Place the springform pan into a high-sided pan such as a lasagna pan or large baking dish. Place onto the middle rack of the oven. Add hot water to pan. The water should come up the side of the springform pan at least half way.
- Bake for approximately 1 hour and 20 minutes. When done, the cheesecake should be mostly solid around the edges but still jiggle a little in the center when you shake the pan. Remove from oven and let the cake stand at room temperature for about an hour.
- Remove cheesecake from water bath and place in fridge (leave the cake in the springform pan). Cool in the fridge, uncovered, for at least 4 hours, preferably overnight. When completely cooled you may wrap the cake in plastic wrap.
To remove cake from springform pan, run a knife under hot water then wipe dry. Run the knife around the edge of the cheesecake. Unbuckle the springform and remove the ring. Run the knife under the cheesecake to remove the bottom of the pan. Carefully transfer to a large platter.
To cut the cheesecake, run a knife under hot water, wipe dry, and make your cut. Repeat for each slice. Alternatively, use a new 2-foot piece of monofilament (fishing line). Holding the monofilament tightly between your hands, press the line down through the center of the cake to divide it in half. Let go of one end and pull it through the cake. Turn the cake 90 degrees and repeat (you now have 4 pieces). Continue to slice down midway between the cuts until you have the desired number of servings.
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