MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Black and White Cheesecake
 Categories: Chocolate, Cheese, Pies, Desserts
      Yield: 12 Servings
 
           CHOCOLATE GRAHAM CRUST:
  1 1/2 c  Graham cracker crumbs
    1/4 c  Sugar
      3 tb Cocoa powder
    1/2 c  Butter; melted
           FILLING:
  1 1/2 lb Cream cheese
      1 c  Sugar; +2 tb
      2 tb Flour
      1 ts Grated lemon zest
      1 ts Grated orange zest
      3    Whole eggs plus
      2    Yolks
    1/2 ts Vanilla extract
      6 oz Semisweet chocolate; melted
      3 tb Heavy cream
 
  To makes one 10-inch cake: Preheat oven to 325 degrees F.
  
  Toss the crust ingredients together in a bowl. Press firmly into a
  10-inch springform pan, and set aside. Beat the cream cheese and
  sugar together until light and fluffy. Beat in the flour and
  zests, then slowly beat in the eggs, extra yolks, and vanilla. In
  a separately bowl, combine the melted chocolate and cream. Pour
  two-thirds of the cheesecake filling over the crust. Fold the
  chocolate mixture into the remaining filling into the plain
  filling to get a marbled effect. Bake for 40 minutes. Turn off the
  oven, open the door, and let the cake stand for 20 more minutes
  inside the oven. Cool on a rack. Refrigerate overnight. To make
  neat slices, cut the cheesecake with a hot knife, rinsing it off
  between each cut.
  
  Recipe by Fog City Diner Cookbook by Cindy Pawlcyn
  Published by 10 Speed Press.

  Published by KCRW's Good Food (Los Angeles) on Apr 19, 97

  From: Pat Hanneman <phannema@wizard.ucr.edu>

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