{"id":210,"date":"2010-06-07T16:24:31","date_gmt":"2010-06-07T20:24:31","guid":{"rendered":"http:\/\/recipephany.com\/?p=210"},"modified":"2023-08-14T13:41:59","modified_gmt":"2023-08-14T17:41:59","slug":"the-best-cheesecake-in-chicago","status":"publish","type":"post","link":"https:\/\/recipephany.com\/?p=210","title":{"rendered":"The Best Cheesecake in Chicago"},"content":{"rendered":"

If our guest blogger, Jennifer Pieszak, ever wanted to chuck her career as an award-winning architectural lighting designer, she could open a beautifully lit bakery and there would be lines around the block for her superb cakes, desserts, muffins, cookies, scones and breads. I am honored she has chosen to share her \u201csignature dessert,” The Best Cheesecake in Chicago. This black and white cheesecake is truly the best\u2014it\u2019s luscious, gorgeous, easy to make, and punctuated with chocolate.<\/p>\n

Here\u2019s what Jennifer wrote:<\/em><\/p>\n

\"The<\/a>
The recipe, as originally transcribed<\/figcaption><\/figure>\n

“When I was growing up in suburbia, Chicago and my grandmother came to represent the exotic and new.\u00a0She lived on Chicago\u2019s near north side in what is now the very trendy Lincoln Park district, and would always expose us to new cultures and foods when we came to visit.\u00a0 She subscribed to Chicago Magazine<\/em>, and when we were there we had to read about the latest new restaurants and things to do.<\/p>\n

“When the magazine decided to do a piece on the best cheesecakes in Chicago, the timing was perfect. I had just finished up my first year at MIT, where my friends had agreed that if the stress ever got to be too much for us, we would end it all by eating an entire 11\u201d Baby Watson cheesecake.<\/p>\n

“The authors of the story were in the midst of tracking down the best cheesecakes from the finest restaurants. As they were in the final stages of their extensive testing, someone on the staff revealed that although the top six cheesecakes were good, her recipe for black and white cheesecake was even better. So, the recipe was included along with the other wining entries.<\/p>\n

“It lived up to its promise. Simple to make, and with delicious results, it soon became my signature dessert.\u00a0Who could resist the best recipe in Chicago?”<\/p>\n

Le Cr\u00e8me de la Cr\u00e8me Cheesecake<\/strong><\/span><\/h3>\n

From Chicago Magazine,<\/em> May 1976<\/strong><\/p>\n

\"\"<\/a>
A luscious black and white cheesecake<\/figcaption><\/figure>\n
    \n
  • 2 pounds cream cheese at room temperature<\/li>\n
  • 1 teaspoon vanilla extract<\/li>\n
  • \u00bc teaspoons almond extract<\/li>\n
  • 1 \u00be cup sugar<\/li>\n
  • 4 eggs (large)<\/li>\n
  • 2 ounces unsweetened chocolate, melted and cooled<\/li>\n
  • 1\/3 cup graham cracker crumbs<\/li>\n
  • 1 large milk chocolate bar<\/li>\n<\/ul>\n

    Preheat oven to 350\u00baF.<\/p>\n

    Beat cream cheese until smooth, then beat in flavorings and sugar. Beat well, then add eggs, one by one. Place 1\/3 of the batter in a small bowl, add the melted chocolate and mix until smooth.<\/p>\n

    Butter an 8\u201d round, 3\u201d deep pan (Jennifer says: Do not use a springform\u2014I use a porcelain souffl\u00e9 dish). Place alternating large spoonfuls of white batter and small spoonfuls of chocolate batter into pan, until all has been used.<\/p>\n

    Bake cheesecake in the bottom third of a preheated 350\u00baF oven set in a pan filled with hot water. Bake for 90 minutes or until golden brown. Remove cheesecake pan from under pan of\u00a0 water and cool on a rack until completely cool.<\/p>\n

    When cheesecake has reached room temperature, invert onto plate. Remove pan and sprinkle bottom with graham cracker crumbs. Then, invert onto serving platter so that cake is right side up. Refrigerate at least 5 or 6 hours.<\/p>\n

    While cake is chilling, make chocolate curls from chocolate bar. Cover top of cake with curls before serving.<\/p>\n

    Serves 10-12.<\/p>\n

    Click on the “recent comments” to the right to read about amazing grandmothers. <\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

    If our guest blogger, Jennifer Pieszak, ever wanted to chuck her career as an award-winning architectural lighting designer, she could open a beautifully lit bakery and there would be lines around the block for her superb cakes, desserts, muffins, cookies, scones and breads. I am honored she has chosen to share her \u201csignature dessert,” The Best Cheesecake in Chicago. This black and white cheesecake is truly the best\u2014it\u2019s luscious, gorgeous, easy to make, and punctuated with chocolate. Here\u2019s what Jennifer wrote: “When I was growing up in suburbia, Chicago and my grandmother came to represent the exotic and new.\u00a0She lived on Chicago\u2019s near north side in what is now the very trendy Lincoln Park district, and would always expose us to new cultures and foods when we came to visit.\u00a0 She subscribed to Chicago Magazine, and when we were there we had to read about the latest new restaurants and things to do. “When the magazine decided to do a piece on the best cheesecakes in Chicago, the timing was perfect. I had just finished up my first year at MIT, where my friends had agreed that if the stress ever got to be too much for us, we would end it all by eating an entire 11\u201d Baby Watson cheesecake. “The authors of the story were in the midst of tracking down the best cheesecakes from the finest restaurants. As they were in the final stages of their extensive testing, someone on the staff revealed that although the top six cheesecakes were good, her recipe for black and white cheesecake was even better. So, the recipe was included along with the other wining entries. “It lived up to its promise. Simple to make, and with delicious results, it soon became my signature dessert.\u00a0Who could resist the best recipe in Chicago?” Le Cr\u00e8me de la Cr\u00e8me Cheesecake From Chicago Magazine, May 1976 2 pounds cream cheese at room temperature 1 teaspoon vanilla extract \u00bc teaspoons almond extract 1 \u00be cup sugar 4 eggs (large) 2 ounces unsweetened chocolate, melted and cooled 1\/3 cup graham cracker crumbs 1 large milk chocolate bar Preheat oven to 350\u00baF. Beat cream cheese until smooth, then beat in flavorings and sugar. Beat well, then add eggs, one by one. Place 1\/3 of the batter in a small bowl, add the melted chocolate and mix until smooth. Butter an 8\u201d round, 3\u201d deep pan (Jennifer says: Do not use a springform\u2014I use a porcelain souffl\u00e9 dish). Place alternating large spoonfuls of white batter and small spoonfuls of chocolate batter into pan, until all has been used. Bake cheesecake in the bottom third of a preheated 350\u00baF oven set in a pan filled with hot water. Bake for 90 minutes or until golden brown. Remove cheesecake pan from under pan of\u00a0 water and cool on a rack until completely cool. When cheesecake has reached room temperature, invert onto plate. Remove pan and sprinkle bottom with graham cracker crumbs. Then, invert onto serving platter so that cake is right side up. Refrigerate at least 5 or 6 hours. While cake is chilling, make chocolate curls from chocolate bar. Cover top of cake with curls before serving. Serves 10-12. Click on the “recent comments” to the right to read about amazing grandmothers.<\/p>\n","protected":false},"author":1,"featured_media":950,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[190,5,3],"tags":[23],"class_list":["post-210","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cakes","category-desserts","category-recipes","tag-black-and-white-cheesecake"],"yoast_head":"\nThe Best Cheesecake in Chicago - Recipephany<\/title>\n<meta name=\"description\" content=\"This black and white cheesecake is the best\u2014it\u2019s luscious, gorgeous, easy to make, and punctuated with chocolate.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/recipephany.com\/?p=210\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The Best Cheesecake in Chicago - 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