You are looking for idea recipes chocolate and vanilla layered crustless cheesecake that are appetizing? How to make it is indeed not too difficult but not easy either. If wrong processing, the result will be unsatisfactory and in fact tend to be unpleasant. Even though the delicious chocolate and vanilla layered crustless cheesecake should had aroma and taste that could provoke our taste buds.

There are several things that more or less affect the taste quality of chocolate and vanilla layered crustless cheesecake, first from the type of material, then material selection fresh, until the way of making and serving it. No need worry if want prepare chocolate and vanilla layered crustless cheesecake delicious home, because as long as you know the trick, this dish is can become treat special

Ingredients and seasonings required for prepare

1. Prepare 1 FOR FILLING
2. Take 4 8 ounce packages regular cream cheese, softened to room temperature
3. Prepare 1 1/2 cup granulated sugar
4. Prepare 3/4 cup sour cream
5. Use 4 large eggs, beaten lightly
6. Take 6 oz semi sweet chocolate, melted and cooled
7. Prepare 1 tsp vanilla extract
8. Take 1 FOR TOPPING
9. Prepare 4 oz semi sweet chocolate, finely chopped
10. Prepare 1/2 cup heavy whipping cream

Place a large roasting pan or a sheet cake pan on the rack. In a food processor, finely grind the cookies. Add the melted butter and process until blended. Press the mixture into the bottom and partly up the sides of the pan.

Step by step to make Chocolate and Vanilla Layered Crustless Cheesecake:

1. Preheat oven to 325. line a baking sheet with foil. Prepare a 10 inche springform pan by spraying with nonstick spray and lining bottom with parchment paper cut to fit and spraying the top of the paper.
2. In a large bowl combine cream cheese with sugar and beat until smooth, add sour cream and mix in, add eggs and beat on low just until combined.
3. Remove 3 1/2 cups batter to another bowl,gently stir in melted chocolate. Stir vanilla extract into remaining white batter.
4. Pour chocolate batter into prepared springform pan.Spread evenly,carefully pour vanilla batter over chocolate layer taking care not to mix flavors.
5. Put cake on foil lined baking sheet, bake at 325 for 65 to 75 minutes or until center is just set.
6. Cool on a wire rack for 10 minutes, carefully run knife around edge of pan to loosen, cool another hour on rack in pan.
7. FOR TOPPING
8. In a small saucepan bring cream to a simmer.pour over chopped chocolate, let sit a minute and stir until smooth. Cool slightly until just warm enough to still be able to pour. Gently remove sides of springform pan and pour chocolate topping on top of cheesecake.
9. Refrigerate overnight.
10. Done and ready to serve!

Make the cheesecake: In a medium heatproof bowl, combine chocolate, heavy cream, and cocoa powder if using. In a mixer bowl fitted with the paddle attachment, beat cream cheese on medium-low speed until. Beat in melted and cooled white chocolate. Continue beating until mixture is well combined. Using a spatula, gently fold in whipped topping and vanilla extract.

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