Soft and fluffy dark chocolate cake and creamy vanilla no bake cheesecake make a delicious pair in this striking black and white cheesecake. This chocolate and vanilla cheesecake combines the best flavors and textures of cake and cheesecake into a luscious dessert that’s both impressive looking, and simple to create.
Looking for more no bake cheesecake recipes? You’ll love this pretty blackberry cheesecake, vanilla bean cheesecake with blueberry compote, and strawberry orange cheesecake.
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What’s a Black and White Cheesecake?
With a black and white cheesecake, you could go a few different ways to create the contrasting layers. There are vanilla cheesecakes with a dark chocolate cookie crust, or a base of chocolate cheesecake topped with vanilla cheesecake. A marbled black and white effect is always pretty. And cheesecake on top of a brownie is fantastic.
For my black and white cheesecake, though, I made my favorite chocolate sour cream cake, which I soaked with a few tablespoons of coffee liqueur. For a non-alcoholic version, strong brewed coffee adds flavor and keeps the cake so moist. Creamy vanilla bean cheesecake on top of the chocolate cake takes the place of frosting, and makes the most delicious combination of flavors and textures. A simple cocoa powder stencil on top is a pretty finish.
Ingredients
Chocolate Cake
- All-Purpose Flour. Provides structure and strength.
- Granulated Sugar. Sweetness and moisture.
- Cocoa Powder. Gives the chocolate cake its flavor and dark color. Use a good-quality Dutch-processed cocoa powder for the best flavor.
- Baking Powder + Baking Soda. Leavens the cake so it rises.
- Salt. Balances the sweetness and enhances the flavor of the chocolate.
- Eggs. Provide fat, richness and strength.
- Milk + Sour Cream. Flavor, moisture and richness.
- Vegetable Oil. Moisture.
- Espresso Powder. Enhances the flavor of the chocolate.
- Vanilla. Use a good quality vanilla bean paste or vanilla extract for the best flavor.
- Coffee Liqueur. Brushed over the cake, it adds flavor and keeps the cake moist.
Cheesecake
- Cream Cheese. Use full-fat cream cheese for the best flavor.
- Powdered Sugar. Sweetens the cheesecake, while the fine texture dissolves easily.
- Vanilla. Use a good quality vanilla bean paste or vanilla extract for the best flavor.
- Heavy Whipping Cream. Adds richness and a soft, mousse-like texture.
- Gelatin. Thickens and sets the filling since it’s unbaked. Use an unflavored powdered gelatin.
Instructions
Chocolate Cake
- Preheat the oven to 350 F. You’ll need an 8-inch spring-form pan (with removable bottom), with 3 inch high sides. Line the bottom of the pan with a circle of parchment paper, and lightly spray the paper with non-stick spray.
- In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda and salt.Separately, whisk together the eggs, milk, sour cream, vegetable oil, vanilla and espresso powder. Add the wet ingredients to the dry, and whisk until smooth, about 30 seconds.
- Pour the batter into the prepared pan. Bake the cake on the center rack for about 35-38 minutes, until the center springs back when lightly touched and a cake tester or toothpick comes out clean, or with moist crumbs clinging to it. Set the pan on a cooling rack to cool completely.
- When the cake is cool, run a sharp knife around the edges, loosen the sides of the pan, and remove the sides, but keep the cake sitting on the base of the pan. Use a knife to level the top of the cake, just slicing off a very thin layer to expose the cake, then attach the sides of the pan to the base again, so that the cake is once again inside the pan. Brush the cake with the Kahlua, then set aside while you make the cheesecake.
Cheesecake
- With an electric mixer (stand mixer preferred, or handheld is fine), beat the cream cheese, powdered sugar and vanilla until thick and smooth.
- Meanwhile, measure 1/2 cup of the cream into a microwave-safe dish, and stir in the gelatin. Let stand for several minutes, then microwave on high for about 45-60 seconds to dissolve the gelatin. Stir well to combine. If any lumps of undissolved gelatin remain, pour the mixture through a fine mesh strainer to remove the lumps.
- Add the remaining 1/2 cup cold heavy whipping cream to the cream cheese mixture, and beat for several minutes until thick, scraping the bowl down several times. Beat in the hot cream/gelatin mixture, beating until smooth.
- Immediately spread the cheesecake filling over the chocolate cake, spreading it out to the edges of the pan and smoothing out the top.
- Refrigerate (uncovered) for about 4-6 hours, or overnight, until the cheesecake is set.
- Before serving, use a sharp knife and gently run it around the edges of the pan to loosen the cheesecake, then carefully remove the sides of the pan. You can set the cake, still on the base, on a cake pedestal, but use a non-slip pad underneath the base so it doesn’t slip off your cake pedestal. Or you can carefully slide a large cake lifter between the base of the pan and the parchment paper to remove the cake from the base, and set it on your cake pedestal.
- If you like, garnish the top of the cheesecake with a cocoa powder stencil.
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Black and White Cheesecake
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- 8-inch Springform Pan with Removable Bottom
Ingredients
Chocolate Cake
- 1 cup all-purpose flour, spooned and leveled
- ¾ cup + 2 tbsp granulated sugar
- ¼ cup + 2 tbsp Dutch-processed unsweetened cocoa powder
- ¼ tsp baking powder
- ¾ tsp (scant) baking soda
- ½ tsp coarse Kosher salt (if using table salt, use half the amount)
- 2 large eggs
- ½ cup whole milk
- ½ cup sour cream
- ½ cup vegetable oil
- 1 tsp vanilla extract
- 1 tsp instant espresso powder or instant coffee
- 2 tbsp Kahlua, coffee liqueur, or strong brewed coffee
Cheesecake
- 1 lb cream cheese, softened to room temperature
- ½ cup powdered sugar
- 1 tsp vanilla bean paste or vanilla extract
- 1 cup cold heavy whipping cream, divided
- 1 envelope (1/4 oz) unflavored powdered gelatin
Instructions
Chocolate Cake
- Preheat the oven to 350 F. You’ll need an 8-inch spring-form pan (with removable bottom), with 3 inch high sides. Line the bottom of the pan with a circle of parchment paper, and lightly spray the paper with non-stick spray.
- In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda and salt.Separately, whisk together the eggs, milk, sour cream, vegetable oil, vanilla and espresso powder. Add the wet ingredients to the dry, and whisk until smooth, about 30 seconds.
- Pour the batter into the prepared pan. Bake the cake on the center rack for about 35-38 minutes, until the center springs back when lightly touched and a cake tester or toothpick comes out clean, or with moist crumbs clinging to it. Set the pan on a cooling rack to cool completely.
- When the cake is cool, run a sharp knife around the edges, loosen the sides of the pan, and remove the sides, but keep the cake sitting on the base of the pan. Use a knife to level the top of the cake, just slicing off a very thin layer to expose the cake, then attach the sides of the pan to the base again, so that the cake is once again inside the pan. Brush the cake with the Kahlua, then set aside while you make the cheesecake.
Cheesecake
- With an electric mixer (stand mixer preferred, or handheld is fine), beat the cream cheese, powdered sugar and vanilla until thick and smooth.
- Meanwhile, measure 1/2 cup of the cream into a microwave-safe dish, and stir in the gelatin. Let stand for several minutes, then microwave on high for about 45-60 seconds to dissolve the gelatin. Stir well to combine. If any lumps of undissolved gelatin remain, pour the mixture through a fine mesh strainer to remove the lumps.
- Add the remaining 1/2 cup cold heavy whipping cream to the cream cheese mixture, and beat for several minutes until thick, scraping the bowl down several times. Beat in the hot cream/gelatin mixture, beating until smooth.
- Immediately spread the cheesecake filling over the chocolate cake, spreading it out to the edges of the pan and smoothing out the top.
- Refrigerate (uncovered) for about 4-6 hours, or overnight, until the cheesecake is set.
- Before serving, use a sharp knife and gently run it around the edges of the pan to loosen the cheesecake, then carefully remove the sides of the pan. You can set the cake, still on the base, on a cake pedestal, but use a non-slip pad underneath the base so it doesn’t slip off your cake pedestal. Or you can carefully slide a large cake lifter between the base of the pan and the parchment paper to remove the cake from the base, and set it on your cake pedestal.
- If you like, garnish the top of the cheesecake with a cocoa powder stencil.
It's perfectly ..simply..sweetly..lovely!