Stracciatella Cheesecake

Fancy a “comfort” dessert this weekend, I didn't hesitate for long, and I set my sights on a cheesecake.

At first, I wanted it all (dark) chocolate but the idea of ​​making a mixture of white and dark chocolate seemed even more appetizing.

The incomparable fondness of the cheesecake, mixed with dark chocolate and white chocolate inside and ganache on the top ...

In short, a very gourmet dessert for chocolate fondues!


  •  Cheesecake ø 22cm

Biscuity base:

- Start by preheating the oven to 160 °.

- Mix fairly finely 250g of Breton pancakes (or small butters).

- Add to the cookies 100g of melted unsalted butter, 2 tsp of cocoa powder and mix well.

- Using a glass, tamp this mixture on the bottom and the wall of a 22 cm diameter springform pan. Place in the fridge.


Cheesecake maker:

- To the drummer (for me, to the robot), mix 300g of “plain” Philadelphia® cream cheese and 500g of ricotta to relax everything.

- Then add 120g of powdered sugar.

- Separately, briefly beat 3 whole eggs with a fork then add to the cheesecake maker.

- Finally add 100g of white chocolate shavings and 100g of dark chocolate shavings (for me, made using a peeler). Beat delicately one last time to homogenize.

- Pour the filling into the mold, on the biscuit base and cook for 1 hour 10 minutes.

- Let the cheesecake cool in the half-open oven, then place in the fridge for at least 3 hours (all night is better).



- In a first saucepan, heat 10cl of whole liquid cream and melt 100g of white pastry chocolate in small pieces. Smooth out the ganache obtained.

- In a second saucepan, heat 10cl of liquid cream and melt 100g of dark chocolate in small pieces. Smooth out the ganache obtained.

- To decorate, first place a layer of dark chocolate ganache all over the cheesecake, then place a layer of white chocolate ganache in the center. Finally, place a circle of dark chocolate ganache. Take a knife and create the "marbled" effect by drawing lines going from the outside to the inside of the cheesecake.

NB: like all cheesecakes, it will be even better if it is made 1 or 2 days in advance.




September 30, 2013



  1. Reply


    14th October

    It is beautiful your cheesecake!

  2. Reply

    Scent and Flavor

    14th October

    It is superb your cheesecake !!
    I would gladly take part of it! :-)

  3. Reply

    Chloe Delice

    14th October

    It is perfect <3

  4. Reply


    15th October

    Wow, this splendid cheesecake ^^

  5. Reply


    15th October

    I crack !! He is magnificent !

  6. Reply


    15th October

    This wonderful cheesecake! I love !

  7. Reply

    Lost in london

    15th October

    Your cheesecake is sumptuous. I write down your recipe to try to do it.

  8. Reply

    Sandrine | Strawberry Basil

    15th October

    Very impressive this cheesecake, the icing just makes all the difference!

  9. Reply


    15th October

    Magnificent and too greedy!

  10. Reply


    15th October

    I can only read the previous messages. Well done, it's really beautiful!

  11. Reply


    15th October

    Absolutely stunning. In addition, it's been a while since I made a cheesecake, so it goes right away in my to do list;) !!!

  12. Reply


    15th October

    Mmhm a killing this cheesecake!

  13. Reply


    15th October

    sublime recipe! ; P

  14. Reply


    16th October


  15. Reply

    17th October

    Already the presentation is impeccable and invites to cut a large part of cheesecake! The marriage of dark and white chocolate is a very good idea! A delicacy that we can not resist even during a diet!

  16. Reply


    20th October

    I tested this recipe today: very very good. On the other hand, I had a lot of trouble unmolding it: do you have a tip? Congratulations on your blog all your pastries are beautiful. Amelie (sister of Linda Plaintel)

  17. Reply

    Lulu Ti

    21th October

    Wow very very nice presentation !! this cheesecake is really beautiful !!!

  18. Reply

    recipe book

    31th October

    the decor is just beautiful!
    happy to discover your blog
    the pleasure to read you

  19. Reply

    The Casserolerie

    December 5, 2013

    It is beautiful and it must be delicious! I have tried the classic cheescake before and this one makes me want. To test as soon as possible Marie

  20. Reply


    November 20, 2014

    It is superb, straciatella taste I have never tasted in a cake, it must be too good!

  21. Reply


    September 30, 2015

    It's been a while since I wanted to try this mouth-watering recipe. My sister having asked me for a cheesecake for her birthday on Friday, I go for it. I would just like to know for the decoration: should we let the ganaches rest a little before pouring them on the cheesecake? (and also between each circle of ganache?) Thanks in advance.

    • Reply

      Lilie bakery

      6th October

      Hello Florence, the ganaches must be rather lukewarm but still liquid. You don't have to wait between ganaches to be able to mix them easily. @ soon