Ebony & Ivory Cheesecake
A two-layer cheesecake with a dark chocolate bottom and a white chocolate top, finished with a chocolate ganache drizzle and an Oreo crust.
- Prep Time
- 35 min
- Cook Time
- 1 hr 25 min
- Total Time
- 6 hr
- Servings
- 12 servings
Every time I say this name out loud, the Stevie Wonder and Paul McCartney song plants itself in my head for the rest of the day. My poor family has to listen to me randomly break into it at the worst possible moments.
The inspiration came from a slice of triple chocolate cheesecake at a restaurant — dark chocolate on the bottom, lighter chocolate on top. I couldn't stop thinking about recreating those layers, and once I did, this sold out by day two at Krafty Draft. It's become a regular on the menu ever since.
Ingredients
For the Crust
- 1 1/2 cups Oreo cookie crumbs
- 3 tablespoons unsalted butter, melted
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 (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 (melting wafers or chocolate chips)
- 1/2 cup heavy cream
For the Topping
- 1/2 cup dark or semisweet chocolate chips
- 1/4 cup heavy cream
- white chocolate melting wafers
Instructions
- 1Preheat oven to 350 degrees. Double-wrap the outside of a 9 inch springform pan with heavy duty aluminum foil and place inside a 12 inch cake pan.
- 2Toss the Oreo crumbs with the melted butter until combined, then press evenly along the bottom of the springform pan. Bake for 7 minutes, then remove and set aside.
- 3Heat 1/2 cup heavy cream in the microwave for 45-60 seconds, until it starts to boil. Pour over the 5 oz. dark chocolate and whisk until melted, then set aside.
- 4In a standing mixer, beat 8 oz. cream cheese, 2 tablespoons cornstarch, and 1/3 cup sugar until smooth. Add the second 8 oz. cream cheese with the remaining 1/3 cup sugar and the cocoa, and beat until smooth.
- 5Slow the mixer, add the vanilla and egg, scraping down the sides, then slowly add the melted dark chocolate, mixing just until combined.
- 6Spoon the dark chocolate batter into the springform pan on top of the crust and spread into an even layer.
- 7Repeat the process with the white chocolate filling ingredients (heating the second 1/2 cup cream over the white chocolate, then beating with the cream cheese, cornstarch, sugar, vanilla, and egg).
- 8Spoon the white chocolate batter on top of the dark chocolate layer and spread evenly.
- 9Pour warm water into the larger cake pan to create a water bath, coming up at least 1 inch around the springform pan.
- 10Bake for about 1 hour 25 minutes, until lightly browned on top. Cool on a rack for about 4 hours, then remove the foil.
- 11Cover and freeze for at least 4 hours, preferably overnight, to set.
- 12Release the springform sides, flip the cheesecake onto a flat surface to remove the pan bottom, then flip back onto a serving plate.
- 13Heat the 1/4 cup heavy cream in the microwave until it starts to boil, then pour over the 1/2 cup chocolate chips and whisk until smooth. Spread over the top of the cheesecake and freeze for about 30 minutes to set.
- 14Melt the remaining white chocolate wafers and drizzle over the ganache. Cut into slices with a sharp, straight-edged knife, wiping the blade between cuts.
Storage & Reheating
Store in the refrigerator for up to 7 days, or in the freezer for up to 1 month.
Love this recipe? You'll love All I Want Is Cheesecake Cookbook
Over 75 New York–style cheesecake recipes, from classic flavors to fun, happy-hour-inspired twists. Beginner-friendly and dangerously easy to fall in love with.
