*  Exported from  MasterCook Mac  *
                         Black And White Cheesecake
 Recipe By     : Cindy Pawlcyn, Fog City Diner
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Cheesecakes
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         **Chocolate Graham Cracker Crust:
    1 1/2  cup           graham cracker crumbs
      1/4  cup           sugar
    3      tablespoons   cocoa powder
      1/2  cup           butter  -- melted
    1 1/2  pound         cream cheese
    1      cup           sugar  -- plus
    2      tablespoons   sugar
    2      tablespoons   flour
    1      teaspoon      grated lemon zest
    1      teaspoon      grated orange zest
    3      whole         eggs  -- plus
    2                    yolks
      1/2  teaspoon      vanilla extract
    6      ounces        semisweet chocolate  -- melted
    3      tablespoons   heavy cream
 To makes one 10-inch cake: Preheat oven to 325 degrees.
 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.
 These recipes are from “Fog City Diner Cookbook” by Cindy Pawlcyn,
 published by 10 Speed Press. Web2MC courtesty of Buster and patH
 Published by KCRW’s Good Food (Los Angeles) on Apr 19, 97
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