Ebony & Ivory Cheesecake

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Literally every time I read or say this name, the song by Stevie Wonder and Paul McCartney automatically pops in my head until I’m distracted by something else. SQUIRREL!!! Unfortunately, it will randomly return in my head without warning, and I’ll start singing it wherever I am. My poor family.

We went out to dinner one night, and I ordered a piece of Triple Chocolate Cheesecake. The bottom layer was dark chocolate, the top layer was a lighter chocolate. When I first encountered cheesecakes like this before making several hundred cheesecakes for Krafty Draft Brew Pub, this concept mesmerized me. I want to make two layers like this! I thought. After the last time we got this particular cheesecake, I knew exactly what to do.

I loaded up on ingredients the next day and got to work. What should I call it? Dark and White? Black and White? No, that’s too boring. That’s when the song popped in my head. EBONY AND IVORY! THAT’S IT!!!! I can only assume that it went over well, since it sold out by the second day at the pub. Note to self: This will become a regular.

Ebony & Ivory Cheesecake

For the Crust:

1 1/2 cups Oreo cookie crumbs*

3 tablespoons unsalted butter

For the Dark Chocolate Filling:

2 tablespoons cornstarch

2/3 cup granulated sugar

2 tablespoons unsweetened cocoa

2 (8 oz.) packages cream cheese, softened

1 egg

1/2 tablespoon vanilla extract

5 oz. dark chocolate (you can use chocolate melting wafers or chocolate chips)

1/2 cup heavy cream

For the White Chocolate Filling:

2 tablespoons cornstarch

2/3 cup granulated sugar

2 (8 oz.) packages cream cheese, softened

1 egg

1/2 tablespoon vanilla extract

5 oz. white chocolate (you can use chocolate melting wafers or chocolate chips)

1/2 cup heavy cream

For the Topping:

1/2 cup dark or semisweet chocolate chips

1/4 heavy cream

white chocolate melting wafers

Preheat oven to 350 degrees. Double-wrap the outside of a 9 inch springform pan with heavy duty aluminum foil, place inside a 12 inch cake pan. Place cookie crumbs in a small mixing bowl, toss together with melted butter until thoroughly combined. Rub butter all along the bottom of the springform pan, then press cookie mixture evenly along the bottom. Place pans in the oven to bake for 7 minutes, remove pans from oven and set aside.

Heat 1/2 cup heavy cream in microwave for 45-60 seconds, until it starts to boil. Pour over 5 oz. dark chocolate in a small mixing bowl and whisk together until melted, set aside. In a standing mixer (or mixing bowl using an electric mixer), add 8 oz. cream cheese, 2 tablespoons cornstarch, and 1/3 cup sugar. Beat at medium speed with the paddle attachment until mixture is smooth. Add another 8 oz. cream cheese, along with 1/3 cup sugar and cocoa, continue to beat until smooth. Slow mixer to stirring speed, add vanilla and one egg, scraping down the sides. Turn on to stirring speed and slowly add melted dark chocolate just until mixed in (do not overmix). Spoon batter into springform pan on top of crust and spread into an even layer.

Heat other 1/2 cup heavy cream in microwave for 45-60 seconds, until it starts to boil. Pour over 5 oz. white chocolate in a small mixing bowl and whisk together until melted, set aside. In a mixer or bowl, add 8 oz. cream cheese, 2 tablespoons cornstarch, and 1/3 cup sugar. Beat at medium speed until mixture is smooth. Add another 8 oz. cream cheese, along with 1/3 cup sugar, continue to beat until smooth. Slow mixer to stirring speed, add vanilla and one egg, scraping down the sides. Turn on to stirring speed and slowly add melted white chocolate just until mixed in (do not overmix). Spoon batter into springform pan on top of dark chocolate batter and spread into an even layer.

Pour warm water into the larger cake pan, creating a water bath (this prevents cracks). The water should come up at least 1 inch around the springform pan. Carefully place pans in oven and bake for about 1 hour 25 minutes, until lightly browned on top. Remove pans from oven, pull the springform pan out of the larger pan and place on a cooling rack for about 4 hours to cool completely. Remove aluminum foil from around pan.

Cover springform pan with plastic wrap and place in freezer to set for at least 4 hours, but preferably overnight. Remove plastic wrap from springform pan. Release and remove sides of springform. Place a piece of parchment or wax paper on top of cheesecake, turn upside down on a flat surface. Carefully remove bottom of pan, turn back over onto a serving plate.

Heat ¼ cup heavy cream in microwave for 45-60 seconds, or until it starts to boil. Pour over ½ cup chocolate chips in a small mixing bowl and whisk together until melted, spread on top of cheesecake into an even layer. Place in freezer for chocolate to set, about 30 minutes.

Cut into slices with a sharp, straight edged knife, wiping knife between each cut. Melt remaining white chocolate in microwave in 20 second intervals, stirring until melted and smooth. Drizzle white chocolate over chocolate ganache. Store cheesecake in refrigerator until ready to serve for up to 7 days, or in the freezer for 1 month.

*To make Oreo cookie crumbs, place cookies in a small food chopper or food processor with the S attachment and grind into crumbs. I usually keep these on hand in an airtight container to use for cheesecake crusts, toppings, garnishes, or any other recipe that calls for Oreo cookie crumbs.