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Chocolate Cheesecake With Cake Bottom Recipe

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★★★★★

4.8 from 101 reviews

This decadent Chocolate Cheesecake features a luscious chocolate cream cheese filling atop a moist chocolate cake base, all baked in a water bath for a creamy, crack-free finish. Topped with rich cocoa whipped cream and optional rainbow sprinkles, it’s the perfect indulgent dessert for chocolate lovers seeking a smooth, velvety treat with a subtle cake bottom.

Ingredients

Scale

Cake Base

  • 1/2 cup (65g) all purpose flour
  • 1/2 cup (104g) sugar
  • 3 tbsp (22g) natural unsweetened cocoa powder
  • 1/2 tsp baking soda
  • 1/8 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup (60ml) milk
  • 2 tbsp (30ml) vegetable oil
  • 1/4 tsp vanilla extract
  • 1 large egg white
  • 1/4 cup (60ml) hot water

Cheesecake Filling

  • 24 oz (678g) cream cheese, room temperature
  • 1 cup (207g) sugar
  • 6 tbsp (43g) natural unsweetened cocoa powder
  • 1 cup (230g) sour cream, room temperature
  • 1 tsp vanilla extract
  • 8 oz (1 1/3 cups) semi sweet chocolate, melted and slightly cooled
  • 3 large eggs, room temperature

Whipped Cream Topping

  • 1 cup (240ml) heavy whipping cream, cold
  • 1/4 cup (29g) natural unsweetened cocoa powder
  • 1/4 cup (29g) powdered sugar
  • 1/2 tsp vanilla extract
  • Rainbow sprinkles, optional

Instructions

  1. Preheat and prepare pan: Preheat oven to 350°F (176°C). Grease the sides of a 9-inch springform pan and place a parchment circle at the bottom. If springform pan leaks, use a 9-inch cake pan for the cake layer instead.
  2. Make dry cake ingredients: In a medium bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt until combined.
  3. Make wet cake ingredients: In another bowl, whisk milk, vegetable oil, vanilla extract, and egg white until smooth.
  4. Combine and add water: Add dry ingredients to wet ingredients and whisk until smooth. Then add hot water and whisk until batter is uniform and thin.
  5. Bake cake base: Pour batter into prepared pan. Bake for 12-15 minutes or until a toothpick inserted in the center comes out clean. Remove from pan and cool on wire rack.
  6. Reduce oven temp and prepare springform for cheesecake: Lower oven temperature to 300°F (148°C). Clean the springform pan, respray sides with non-stick spray, line bottom with parchment. Wrap pan exterior with aluminum foil for water bath protection.
  7. Make cheesecake filling: Beat cream cheese, sugar, and cocoa powder on low speed until smooth. Add sour cream and vanilla, mixing on low until combined. Gradually mix in melted chocolate in three additions. Add eggs one at a time, mixing slowly and scraping bowl sides to fully incorporate.
  8. Assemble cheesecake: Place cooled cake base at bottom of springform pan. Pour cheesecake filling over cake layer evenly.
  9. Prepare water bath and bake cheesecake: Place springform pan inside a larger pan. Pour warm water into outer pan halfway up springform sides, ensuring water does not reach top edge. Bake at 300°F (148°C) for 1 hour 15 minutes until center is set but slightly jiggly.
  10. Slowly cool cheesecake in oven: Turn off oven and leave door closed for 30 minutes to continue gentle cooking. Then crack oven door open and cool another 30 minutes to prevent cracking.
  11. Chill cheesecake: Remove cheesecake from oven and water bath. Refrigerate for 5-6 hours or overnight until firm.
  12. Make cocoa whipped cream: In a chilled bowl, whip cold heavy cream with cocoa powder, powdered sugar, and vanilla extract on medium speed until stiff peaks form.
  13. Decorate and serve: Remove cheesecake from pan and place on serving plate. Pipe whipped cream around outer edge and garnish with rainbow sprinkles if desired. Keep refrigerated until serving.

Notes

  • Using a water bath during cheesecake baking helps prevent cracking and ensures even cooking.
  • Allow cheesecake to cool gradually inside the oven to avoid temperature shock and further prevent cracks.
  • Make sure cream cheese, eggs, and sour cream are at room temperature before starting for smooth batter.
  • Wrapping the springform pan in foil protects from water seepage during the water bath.
  • If springform pan leaks, bake cake layer in a separate cake pan and then assemble in springform pan with proper lining.
  • Use low mixing speeds when combining cheesecake ingredients to minimize air bubbles and cracking.
  • Feel free to substitute rainbow sprinkles with shaved chocolate or nuts for decoration.

Keywords: Chocolate Cheesecake, Cake Bottom Cheesecake, Chocolate Dessert, Baked Cheesecake, Cocoa Whipped Cream

Find it online: https://kitchenbyclara.com/chocolate-cheesecake-with-cake-bottom-recipe/