Black & White Cookie Cheesecake

Yield:
1 9-inch cheesecake

There are two foods that are just quintessential New York City to me. Cheesecake, and black and white cookies. Well, and bagels. And pizza. Is coffee a food? But if we’re talking desserts, it’s cheesecake and black and whites all the way.

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I have been known to whip up some brownies on a whim or throw together a dozen cupcakes like it’s nobody’s business. But cheesecake is an all day affair. The long baking time and cooling does not match my impatient manner. Waiting until the next day to dive in? Fuhgettaboutit! So I usually only bake one for special occasions. Like Shavuot, a holiday where you are basically commanded to eat cheesecake. But this creation is a game changer. I’m going to need cheesecake a lot more often. Just in time for boat season.

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I thought about simply decorating a cheesecake in black and white cookies, but I wanted more. I wanted the cheesecake to literally become a black and white cookie. So I started with a cakey crust in place of a traditional graham cracker one. Over that are layers of vanilla and chocolate cheesecake laced with lemon. On top? Oh icing, but of course. Instead of the classic one black and one white side, I made a crazy pattern. Because this is a crazy kind of cake. But you do what you like!

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Black and White Cookie Cheesecake

Posted on May 19, 2014

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