I get asked a lot what my biggest inspiration is for my baking. And the reality is: nothing inspires me as much as the need to use up some yummy American sweets I found. Now, I have a bad habit of stockpiling my cache of interesting ingredients. I’m particularly bad for this when I’m in America (making my family stop at each and every Target and Walmart that we pass), which probably due to the fact that creative ingredients in south London can be hard to come by, so when I see them, I feel the need to grab them, even if I haven’t yet figured out what to make with them.
But since we have such a limited storage space (and the fact that we have any is pretty much due to the ingenuity and handiness of Beardy Fiance – who else would think to install shelves over doors?), every once in awhile Beardy Fiance tells me sternly that I need to do a clear out and bake with all of it. And I find I do my best thinking at that point – under pressure, I can come up with a baking idea. And looking at these Heads or Tails Double Stuff Oreos, I thought of an Oreo cheesecake crust. And then I knew it had to be a black and white cheesecake. And so, for your enjoyment, the product of my pressured creativity (in both chocolate and vanilla.)
Black and White Cheesecake (adapted from the Food Network)
2 tablespoons granulated sugar
4 tablespoons unsalted butter, melted
300g granulated sugar
675g cream cheese
4 large eggs
5 tablespoons sour cream
2 teaspoons vanilla extract
30g plain flour
85g milk chocolate, melted
1/2 teaspoon almond extract
Bake at 160C for about 35 minutes, until the centre is a bit wobbly, but the sides are very firm. Add the 720ml of vanilla batter on top. Bake for about 45 minutes until set, but with a slightly wobbly centre. Allow it to cool for twenty minutes, then put it in the fridge overnight.