WO O D Y ’ S M A R B L E W H I T E A N D D A R K

C H O C O L AT E C H E E S E C A K E
MAKES One 9 inch cake • SERVES 12 to 16 • OVEN TEMPERATURE 350˚F/175˚C
BAKING TIME 45 minutes (55 minutes if using a silicone pan instead of aluminum foil for the water bath),
plus 1 hour with the oven off

Traditionally, marble cake recipes call for making a single batter and using part of it to
create the darker chocolate batter. In this version, so that each batter had a perfect flavor and
consistency, Woody made two separate batters, one with white chocolate and the other with
dark chocolate. The crust is a Thin Chocolate Biscuit Sponge Cake, which looks almost like
patent leather and can be cut easily with unflavored dental floss. You can also use a chocolate or

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vanilla cookie crumb crust.

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PLAN AHEAD Make the cheesecake at least 1 day before serving.
SPECIAL EQUIPMENT One 9 × 3 inch round springform pan (non-
(non-pedestal-style base), the
or
sides and bottom coated with shortening and the bottom topped with a parchment round
and lightly coated with nonstick cooking spray; set the pan in a slightly larger silicone pan or
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in a turkey roasting bag secured flush to the outside of the pan by wrapping string just below
the pan’s rim; tie off and trim the excess above and wrap with a double layer of heavy-duty
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aluminum foil to securee it and prevent seepage; one 12 × 2 inch round pan or a roasting pan
to serve as a water bath

C U S TA R D A N D O T H E R F L O U R L E S S C A K E S
FOR THE SIDES Cut a 30 × 2 inch band of parchment. Wrap and press it against the inside
walls of the pan. Use shortening to coat the overlapping ends to hold them in place.
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FOR THE BOTTOM CAKE BASE Use a 8¾ inch cardboard template or pot lid.
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Thin Chocolate Sponge Cake Crust

Thin Chocolate Biscuit 1 recipe One 9 inch disc for the base
Sponge Cake (page 171) Three 10 × 1¾ inch strips for the sides

Marble Cheesecake Batter

BATTER: 1670 GRAMS / EGGS AND CREAM CHEESE AT COOL ROOM TEMPERATURE (60˚ TO 70˚F/15˚ TO 21˚C)

4 large eggs, see page 631:

4 (to 6) yolks 80 grams ⅓ cup (79 ml)
4 whites 120 grams ½ cup (118 ml)
heavy cream 116 grams ½ cup (118 ml)

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 pure vanilla extract 15 grams 1 tablespoon (15 ml)
white chocolate containing 150 grams coarsely chopped
cocoa butter (5.3 ounces)
dark chocolate, 60% to 62% 92 grams coarsely chopped
cacao (3.2 ounces)
full-fat cream cheese 908 grams .
(2 pounds)
sugar 200 grams 1 cup
fine sea salt . ¼ teaspoon

MAKE THE THIN CHOCOLATE BISCUIT SPONGE CAKE AND LINE THE PAN After the cake
has cooled completely, cut the cake to make crusts for the bottom and sides.

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TO MAKE THE ROUND CAKE BASE Set the cardboard template on the cake and mark around

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it with the tip of a sharp knife. Use kitchen scissors to cut out the disc.
TO MAKE THE SIDE STRIPS Use kitchen scissors to cut three 1¾ inch wide by 10 inch long
strips from the remaining cake.
or
Wrap each cake piece in plastic wrap to keep it soft and fresh, and refrigerate them until
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ready to line the pan and add the filling.
LINE THE SPRINGFORM PAN WITH THE CAKE With the top crust sides facing the sides of
the pan, press two of the side strips against the sides and bottom of the pan. Trim the third
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strip to make a seamless fit.

Set the cake disc, with the top crust side facing down onto the bottom of the pan and
wedged against the side strips. Cover the pan with plastic wrap while making the filling.
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PREHEAT THE OVEN Twenty minutes or longer before baking, set an oven rack in the lower
third of the oven. Set the oven at 350˚F/175˚C.
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MIX THE LIQUID INGREDIENTS In a 2 cup/500 ml glass measure with a spout, lightly whisk
the measured egg yolks and egg whites. Add the cream and vanilla and whisk until lightly
combined.
MELT THE CHOCOLATE In a small microwaveable bowl, stirring with a silicone spatula every
15 seconds, heat the white chocolate until almost completely melted. (Alternatively, melt the
chocolate in the top of a double boiler set over hot, not simmering, water—do not let the bot-
tom of the container touch the water—stirring often with a silicone spatula.)
Remove the chocolate from the heat source and stir until fully melted. Be sure to wipe any
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moisture from the bottom of the container. Allow the chocolate to cool until no longer warm
to the touch but still fluid.
Melt the dark chocolate using the same process.

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 MAKE THE BATTER In the bowl of a stand mixer fitted with the whisk beater, beat the cream
cheese and sugar on medium-high speed until very smooth, scraping down the sides of the
bowl once or twice, about 3 minutes.
Starting on medium-low speed, gradually add the egg mixture to the batter in three parts,
beating on medium speed until smooth and scraping down the sides of the bowl once or
twice.
Add the salt and beat on medium-low speed until incorporated. Detach the whisk beater
and use it to whisk in any mixture that has settled to the bottom of the bowl.
Pour 590 grams/2½ cups of the batter into a medium bowl. Scrape the melted dark choc-
olate into it and, with a large whisk, whisk until the batter is a uniform color.
Scrape the melted white chocolate into the remaining batter in the stand mixer bowl.
Return it to the mixer and mix on medium-low w speed for about 30 seconds, or until the white
chocolate is incorporated.

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MIX THE TWO BATTERS Pour about half (500 grams) of the white chocolate batter into the

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prepared crust and spread it evenly with a small offset spatula.
Spoon the dark chocolate batter on top of the white chocolate batter and spread it evenly.

or
Scrape the remaining white chocolate batter over the dark chocolate batter and spread it
evenly. Use a whisk or large spoon to swirl the two batters lightly, in an over and under wave-
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like motion to create a marbled effect.
BAKE THE CAKE Set the pan into the larger water bath pan and surround it with 1 inch of very
hot water. (If using an aluminum pan, add about 1 teaspoon of cream of tartar to the water and
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stir to dissolve it. This will prevent discoloration of the pan.)

Bake for 25 minutes. For even baking, rotate the pan halfway around. Continue baking for

C U S TA R D A N D O T H E R F L O U R L E S S C A K E S
20 minutes (30 minutes if using the silicone pan). Turn off the oven without opening the door
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and let the cake cool for 1 hour. When the cake is moved, the center will barely move.
COOL AND CHILL THE CAKE Remove the pan from the water bath but leave the silicone pan
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or foil in place to contain any liquid that may have seeped from the cake. Set it on a wire rack
to cool to room temperature or just until warm, about 1 to 2 hours. To absorb condensation,
place a paper towel, curved side down, over the pan with the ends overhanging. Place an in-
verted plate, larger than the springform pan, on top of the paper towel.
Refrigerate the cheesecake for 6 hours or overnight.
UNMOLD THE CAKE Place the springform pan on a wire rack. Remove the plate and paper
towel. Blot off any moisture from the top of the cake. Run a heated offset spatula between the
sides of the pan and the parchment and release the sides of the pan. Carefully peel off the
parchment by rolling it as it releases from the cake. If the cheesecake’s sides above the cake
are uneven, run a small heated spatula to smooth the sides of the cheesecake to be even with
the cake.

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 Cover the top of the cake with plastic wrap lightly coated with nonstick cooking spray and
then, with an inverted 9 inch round pan or round wire rack, invert the cake. Wipe the bottom
of the pan with a hot, damp towel. Carefully slide an offset spatula between the parchment and
the pan bottom. Remove the pan bottom and peel off the parchment. If necessary, blot any
moisture with a paper towel. Reinvert the cake onto a serving plate.
FINISHED HEIGHT
• 1¾ inches
STORE Airtight: refrigerated, 5 days (do not freeze, as the texture will become less smooth)

POINTERS FOR SUCCESS

• See the introduction to this chapter (page 214).

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chment strips for lining the pan’s sides allow for removing the pan’s
• The parchment

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sides without tearing the cake.

or
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Variations
ZEBRA WHITE AND DARK CHOCOLATE CHEESECAKE Maida Heatter’s ingenious method
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of alternating dollops of batter will give a vertical zebra striping of the two chocolate batters.
We suggest seven bands of alternating white and dark chocolate batters, starting and ending
with the white chocolate batter.
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• Begin byy spooning a third of the white chocolate batter onto the center of the crust.
Then use the spoon to make a crater in the center going down to the crust, causing
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the white batter to spread outward.

• Use another spoon (or large
larg cookie dough scoop) to add about a third of the
dark chocolate batter onto the center. Use the spoon to press the chocolate batter
outward by paddling it up-and-down on its center and almost to the bottom crust.
• Repeat with decreasing amounts of the white and dark chocolate batters for two to
four more alternating bands, forming concentric rings of batter like a target. End
with a small dollop of white chocolate batter on the center. The combined batters
should spread to the sides of the pan. No need to level the top; it will happen during
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baking.
CRUST VARIATION FOR BOTH STYLES Line just the bottom of the pan with a chocolate or
vanilla cookie crumb crust (page 217).

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