Concentric Circle Cheesecake

Clara Fatal Recipe By
  • Cook & Prep: 4 h
  • Serving: 12
  • Contains:

The best part of this recipe is that you don’t need a mixer for it. With two bowls, a hand beater, and an hour of quiet, you’ll be able to display your Yom Tov creation with pride! The results are more than worth the effort!

Ingredients (18)

Base

Cheese Filling

White Chocolate Mixture

Dark Chocolate Mixture

Start Cooking

Prepare the Base and Batters

  1. To prepare base, place biscuits in your food processor and pulse until you have crumbs. In a mixing bowl, combine biscuit crumbs with cocoa powder. Add melted butter and mix well.

  2. Line a 10-inch (25.5-cm) springform pan with parchment paper (cut circle to fit pan). Press crumbs evenly into bottom of pan.

  3. Using a hand beater, mix cheese, sugar, and vanilla sugar. Wait two minutes and then beat again until sugar is completely dissolved and mixture is smooth. In a separate bowl, beat the eggs and add to the cheese mixture. Add sour cream, heavy cream, and cooled melted butter.

  4. Separate one cup of cheese mixture and stir instant pudding mix into it. (Don’t skip this step, or the cake will be lumpy.) Return the mixture to the cheese filling and stir until smooth. Divide batter evenly into two bowls.

  5. For the white batter, break white chocolate into pieces and place in a small bowl. Heat 1/2 cup heavy cream in a small saucepan and bring to a boil. Pour the cream onto the white chocolate in the bowl. Wait one minute and mix well. (If small bits of chocolate remain, melt mixture in microwave.) Mix until smooth. Combine with half of the cheese mixture and stir well.

  6. Remove one cup of chocolate-cheese filling and stir in 1/2 package instant pudding mix. Return the mixture to the chocolate-cheese filling and stir well.

  7. For the dark batter, break bittersweet and milk chocolate into pieces and place in a small bowl. Heat 1/2 cup heavy cream in a small saucepan and bring to a boil. Pour the cream onto the chocolate in the bowl. Wait one minute and mix well. Combine with the remaining bowl of cheese filling and stir until smooth.

  8. Remove one cup of chocolate-cheese filling and stir in 1/2 package instant chocolate pudding mix. Return the mixture to the chocolate-cheese filling and stir well.

Assemble and Bake

  1. Transfer each batter into a bottle or pitcher with a spout. (A glass measuring cup will also do the trick.)

  2. Place the springform pan on a cookie sheet to avoid spills. Pour a thin layer of the dark batter into the center of the pan, until it covers the crumb layer. Then pour a slow, narrow stream of white batter directly into the center of the dark batter until the dark batter forms a wide, dark ring. Repeat process, alternating dark and white batters, until both batters are finished. It’s important to keep the stream very slow and thin. If you pour quickly, the rings will merge, and your cake won’t have the concentric circle look.

  3. Preheat oven to 350 degrees Fahenheit (180 degrees Celsius). Place a pan filled with water at the bottom of the oven to add moisture. Place the cake pan, still on the cookie sheet, in the oven and bake for one and a half hours until the edges are firm, but the center is still wet. Turn off oven. Open oven door and allow the cake to cool before removing. Refrigerate cake for 24 hours before serving (see note).

  4. Slice cake using a long, sharp non-serrated knife dipped in boiling water. Wipe knife clean between each slice. First cut cake on the diameter, then in quarters. Cut three slices from each quarter. 

Note:

This cake stores best in a covered cake pan or container. Do not cover directly with aluminum foil or plastic wrap, as these will stick to the surface and remove the top layer. Cheesecakes taste best 24–48 hours after baking and refrigerate well for up to one week. Do not freeze; freezing will destroy the cake’s smooth texture.

Tip:

Don’t let the batters stand for too long before assembling the cake. Unnecessary waiting time will cause the batter to harden and make it difficult to pour. (If the batters seem too thick, you can dilute them slightly with milk.) Also, wipe pitchers clean of any batter droplets between pours so that they don’t drip onto the cake and ruin the effect.

EMAIL
  • Hannah

    Concentric Circle Cheesecake

    Temp @ 475 seems to high

    is 475 the correct temp for this cheese cake? seems to high. thanks
    Posted by Chanih |May 16, 2018
    Replies:
    Chaia Frishman  - Kosher.com Admin
    On the recipe it says 375..
    Posted by Chaiaadmin|May 16, 2018
    Hannah
    Actually someone must have just changed the temperature as i printed out the recipe 2 days ago and it says 475 (240)! Also this recipe is in Mishpacha's cook book and there as well the temperature states 475! My cake totally burnt :(
    Posted by Chanih|May 17, 2018
    Chaia Frishman  - Kosher.com Admin
    Oy, Hannah. That is so frustrating!
    Posted by Chaiaadmin|May 18, 2018
    0
  • Hannah

    Concentric Circle Cheesecake

    Chani

    hi, I'm currently making this cheese cake and note that is says to bake on 475 for 1.5 hours. that seems very high for a cheese cake. is this a printing error or correct. kindly reply asap. I don't want all my hard work burning :) thanks chani
    Posted by Chanih |May 16, 2018
    0
Please Log in to post a review How'd it turn out? Write a review. POST
Community Rating No Ratings Yet.
Please Log in to ask a question How'd it turn out? Write a review. POST
  • Hannah

    Concentric Circle Cheesecake

    Temp @ 475 seems to high

    is 475 the correct temp for this cheese cake? seems to high. thanks
    Posted by Chanih |May 16, 2018
    Replies:
    Chaia Frishman  - Kosher.com Admin
    On the recipe it says 375..
    Posted by Chaiaadmin|May 16, 2018
    Hannah
    Actually someone must have just changed the temperature as i printed out the recipe 2 days ago and it says 475 (240)! Also this recipe is in Mishpacha's cook book and there as well the temperature states 475! My cake totally burnt :(
    Posted by Chanih|May 17, 2018
    Chaia Frishman  - Kosher.com Admin
    Oy, Hannah. That is so frustrating!
    Posted by Chaiaadmin|May 18, 2018
    0
  • Hannah

    Concentric Circle Cheesecake

    Chani

    hi, I'm currently making this cheese cake and note that is says to bake on 475 for 1.5 hours. that seems very high for a cheese cake. is this a printing error or correct. kindly reply asap. I don't want all my hard work burning :) thanks chani
    Posted by Chanih |May 16, 2018
    0

Sign up for our
NEWSLETTER

For the latest and trendiest recipes!
BACK TO TOP