chocolate vanilla swirl cheesecake
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Black & White Cheesecake

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Cheesecake was the only request Rob’s sister had when her and her fiance over for dinner before they move cross country. They have been the taste testers for all of our cheesecakes so far and this time would be no different.

In order to mix it up, I decided to do a chocolate/plain swirl. We had intended to give this a try on our last cheesecake, but we ended up just doing a layered thing. The swirl worked out really well, we may have accidentally made a little too much chocolate. We were also happy to find that there was not any impact of the cooking (if anything it cooked a little faster).

The other interesting addition to this cheesecake was orange zest. Rob came up with this idea and I am glad he did. Its a completely natural pairing for vanilla and chocolate and added a really nice base flavor note. It wasn’t too strong but just right.

Black & White Cheesecake

A classic swirl Cheesecake with mixed chocolate and vanilla elements.
Prep Time20 mins
Cook Time1 hr
Course: Dessert
Cuisine: American, Italian
Keyword: cake, cheesecake, chocolate, dessert, ganache, orange, swirl, vanilla
Servings: 8 People



  • 20 Chocolate Cream Cookies “Oreos” cream removed and cookies crushed
  • 5 Tbs Butter melted


  • 24 Oz Cream Cheese
  • 1 Cup Sugar
  • 1 Cup Sour Cream
  • 1 Orange zested
  • 3 Eggs
  • 1 Vanilla Bean seeds removed
  • 3/4 Cup Heavy Cream warmed
  • 1.5 Cups Bitter Sweet Chocolate broken into small pieces



  • Preheat the oven to 350F.
  • Combine the butter and cookie crumbs. Pack into a spring form or other easily separable pie dish. Bake for 10 minutes. Let cool for 20-30 minutes (the time it takes to make the filling should about do the trick).


  • Preheat the oven to 350F.
  • Pour the warmed heavy cream over the broken up chocolate pieces. Allow to melt slightly, then stir to ensure even melting.
  • Allow the chocolate to cool for about 10 minutes.
  • Mix the cream cheese and sugar in a stand mixer until combined. Add in the sour cream, orange zest, and vanilla. Add the eggs one at a time until thoroughly mixed.
  • Remove half of the mixture and set aside.
  • Gently mix the chocolate mixture into the cheesecake filling to desired color.
  • Pour the mixtures into the cooled crust overlapping the two flavors as you go. Using a toothpick, swirl the surface a little.
  • Put you pie dish in a baking sheet and add a little water to the bottom of the pan, use foil if needed around the pie dish to ensure water doesn’t get in. Bake for about 60-90 minutes, until the mixture sets (little to no jiggle in the center). Turn off the oven and crack to door to allow the oven to cool with the cake in it.
  • Remove the cheesecake and allow to cool to room temperature.

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