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Chocolate Cheesecake Cake

Chocolate Cheesecake Cake
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Indulge in a rich and creamy Chocolate Cheesecake Cake that beautifully combines dense chocolate cake with a silky smooth cheesecake layer. Perfect for celebrations or everyday treats, this dessert offers a harmonious blend of decadent chocolate and velvety cheesecake with simple ingredients and straightforward steps.

Ingredients

Scale

Chocolate Cake Base

  • 1/2 cup unsweetened cocoa powder (high quality)
  • 1 cup all-purpose flour (or gluten-free blend for gluten-free version)
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract

Cheesecake Layer

  • 16 oz full-fat cream cheese, softened
  • 3/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1/2 cup sour cream or heavy cream
  • 1 teaspoon vanilla extract

Optional Add-ins & Variations

  • 1/2 cup chopped toasted pecans or walnuts (for nutty twist)
  • 1/4 cup raspberry jam or fresh berries (for fruit infusion)
  • Mini chocolate chips or melted chocolate for extra chocolate layer
  • Graham cracker crumbs, Oreo cookie crumbs or gluten-free biscuit crumbs for crust

Instructions

  1. Prepare the Chocolate Cake Base: Begin by mixing the dry ingredients: cocoa powder, all-purpose flour (or gluten-free blend), and sugar in a large bowl. In a separate bowl, whisk together the melted butter, eggs, and vanilla extract. Gradually combine the wet ingredients into the dry mixture until smooth and evenly blended. Pour the batter into a greased or parchment-lined baking pan, spreading it out evenly.
  2. Whip Up the Cheesecake Layer: In another bowl, beat the cream cheese with sugar until the mixture is smooth, creamy, and free of lumps. Add the eggs one at a time, mixing well after each addition. Then fold in the sour cream (or heavy cream) and vanilla extract until fully incorporated and silky.
  3. Assemble the Cake: Carefully pour the cheesecake mixture over the prepared chocolate cake layer in the pan. Use a spatula to gently spread the cheesecake layer evenly, making sure there are no air bubbles trapped underneath.
  4. Bake to Perfection: Place the pan in a preheated oven at a moderate temperature (about 325°F/163°C). Bake for approximately 50-60 minutes, or until the cheesecake layer is mostly set but still has a slight jiggle in the center. Optionally, bake in a water bath to prevent cracking. Remove from oven and let the cake cool completely to room temperature.
  5. Chill the Cake: Refrigerate the cooled cake for at least 4 hours or preferably overnight. This helps the cake set completely and allows flavors to meld beautifully.
  6. Serve and Enjoy: Once chilled, slice the cake gently and serve as is or with your favorite toppings such as whipped cream, fresh berries, chocolate shavings, or a dusting of cocoa powder or powdered sugar.

Notes

  • Ensure cream cheese and eggs are at room temperature before mixing to avoid lumps.
  • Do not overmix the cheesecake batter to keep a light and tender texture.
  • Using a water bath during baking helps prevent cracks on the cheesecake surface.
  • Cool the cake gradually and avoid sudden temperature changes to minimize cracking.
  • Refrigerate the finished cake overnight for best texture and flavor melding.

Nutrition

Keywords: chocolate cheesecake, chocolate cake, cheesecake cake, dessert, chocolate dessert, creamy cheesecake, easy dessert recipe, gluten-free chocolate cake

Find it online: https://ninagourmet.com/chocolate-cheesecake-cake/