I love a good cheesecake, people.  I mean, who doesn’t?  Raise your hand right now and excuse yourself from this blog if you don’t.  Now that we’re all alone – you and me – lovers of the cheesecake, let’s talk about it.  I’ve become semi-famous (at least among my friends) for my bourbon pumpkin cheesecake with candied pecans.  Sounds good, right?  It it, it is.

This cheesecake though…words cannot express how darn good it is.  It’s one that I make once a year, if that.  First, it takes at least 2 days.  Second, it’s a hair on the expensive side; we’re talking $40 minimum.  It goes without saying that it’s only broken out for special occasions.  My friend’s fiancee, Greg, is a huge fan of my cooking.  He has offered to be the taste tester of all things cooked by me. He turned 30 last week and celebrated over the weekend.  Perfect excuse to break this recipe out.

To make the crust:

  • 1/2 cup slivered almonds
  • 6 Krispy Kreme Glazed Chocolate Doughnuts, broken into bite-size pieces
  • 1 tablespoon unsalted butter, melted
  1.  Preheat oven to 350 degrees.
2.  In a food processor, process almonds until chopped. Add doughnut pieces and melted butter; pulse carefully just until crumbled. Do not overprocess. Press crust mixture into bottom of 9 inch spring form pan. .
3. Bake for 10 minutes.
To make the filling:
  • 2 8 ounce package cream cheese, softened
  • 2 8 ounce package mascarpone cheese, softened
  • 1 1/3 cups sugar
  • 2 teaspoons vanilla extract
  • 4 large eggs
  • 6 ounces bittersweet chocolate, melted and cooled
  • 6 ounces white chocolate, melted and cooled
1. In a large bowl, combine cream cheese, mascarpone cheese, and sugar. Beat at medium speed until smooth. Don’t over beat or your cheesecake will fall.
Add vanilla and eggs, one at a time, beating at low speed just untill blended. Divide mixture evenly between 2 medium bowls. Add melted bittersweet chocolate to one bowl, stirring to combine. Add melted white chocolate to second bowl, stirring to combine.
2. Pour white-chocolate mixture into crust. Gently spread bittersweet-chocolate mixture over white-chocolate mixture. Bake for 1 hour, some times 1 hour 10 minutes. Turn off oven; let cheesecake cool in oven for 1 hour. Remove pan from oven, and let cool to room temperature. Cover and refrigerate overnight.

For the glaze:

  • 8 ounces bittersweet chocolate, chopped
  • 3/4 cup unsalted butter
  • 1 1/2 tablespoons light corn syrup
1.  Place bittersweet chocolate and butter in a medium saucepan. Heat over medium heat until melted…stir, stir, stir. Remove from heat and add corn syrup, stirring until mixture is smooth and let cool down for about 10 minutes.
2.  Pour glaze over cheesecake. Refrigerate until set.
You can top with any sort of berry or even some whipped cream, though it’s pretty rich all on its own.  Seriously, you should give this one a try and let me know what you think!