RLB Marble White and Dark Chocolate Cheesecake

with and without sponge collar

The cheesecake part of this cake was great. Super creamy and light textured. I had a moment of doubt post-baking, when I peeked in the oven at the cooling cheesecake which was still wobbling seriously, but when I returned from my outing to the “hipster mall” as my 17-yeart-old dubbed it, all was well.

I can’t say the same for the chocolate sponge, which burnt on the bottom, for reasons that I do not understand. The uneven side coverage was entirely my own fault. I was listening intently to an audiobook, so I skimmed the instructions on how to cut the sponge and improvised. Bad idea. I should know by now that I have to read these recipes through a few times without distractions.

Making the sponge proceded without a hitch. I had trouble finding alkalized cocoa, so I substituted regular, after research indicated flavor would be affected but leavening should be fine.

P1050522 P1050523

Here’s the batter, and the completed cake, which looks just fine from the top. I think it might have fared better higher up in the oven.


Here are the cream cheese and sugar ready to go.

bananas by the bowl

Here’s the white chocolate banana to flavor the cheesecake. I made a Costco run last week, and got more bananas than even my banana-loving family could consume. So after freezing a few for future use, I decided a banana-chocolate cheesecake would be just the ticket.


The bananas combined with the cream cheese nicely. My substitution was part of the reason I was worried when I saw wobble in the oven, but it wasn’t a problem despite the higher moisture content of bananas vs white chocolate.

The final result is entirely respectable, excepting the leathery sponge crust…

slice of cheesecake

I will read the other blogs with interest to see what I should change to make the sponge come out right next time.

One thought on “RLB Marble White and Dark Chocolate Cheesecake”

  1. I like the idea of a banana chocolate cheesecake, especially since white chocolate usually tastes too sweet to me. Who knows what happened to the cake! Sometimes I think there are gremlins lurking in the kitchen.

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