Black and White Chocolate Cheesecake
The sour cream contains vitamin A, which is good for our eyes and also contributes to healthy skin. The high cocoa content of the couverture ensures a balanced blood pressure, because it contains healthy flavonoids.
You can also bake the chocolate biscuits for the black and white chocolate cheesecake yourself. Click here for a smart recipe with wholemeal flour.
- For the filling
- 800 grams cream cheese
- 200 grams Sour cream
- 200 grams sugar
- 3 tablespoons cornstarch
- 4 eggs
- 100 grams Dark couverture chocolate
- 100 grams white Couverture
- 60 grams Macadamia Nuts
- For the garnish
- 150 grams Chocolate chip (Bittersweet)
Line a springform pan with parchment paper. Place cookies in a freezer bag and crush into fine crumbs with a rolling pin. Melt butter and mix with crumbs. Spread mixture in the bottom of the springform pan and press down evenly.
Preheat oven to 160°C (approximately 325°F).
Mix cream cheese with sour cream, sugar, cornstarch and eggs. Chop and melt each type of couverture over a hot water bath. Let cool slightly. Divide cream cheese mixture in half. Into one-half, stir melted dark couverture. Into the other half, stir the white couverture. Take the dark couverture mixture pour over the crust. Smooth and sprinkle with nuts. Pour the white cream mixture over the nuts and smooth. Cover pan with aluminum foil, pierce with a few holes and bake for 40 minutes. Remove foil and sprinkle chocolate chips on the top. Use a fork to create decoration as the chocolate slightly melts. Turn heat off in the oven and place back inside for an additional 30 minutes.
Remove from oven and let cool. Loosen from the mold, cut into pieces and serve.