Creamy Chocolate Cheesecake with Cake Crust


June 2014 191In my family, the best dessert is a chocolate dessert.  An amazing dessert is a chocolate cheesecake with cake crust.  And this my friends, is that dessert.  I never ever. ever. ever. have leftovers of this cheesecake.  ever.

June 2014 194

With that said, I try not to talk too much about the cheesecake while it’s baking, because it requires 4 hours of refrigeration (at least – I prefer overnight) so there’s no instant gratification here.

Which is good, right?  I mean this new techy generation needs to learn that some things are worth waiting for.  Important things.  Like cheesecake.

And in the spirit of full disclosure, I seldom make the same cake base for this cheesecake twice.  I should, but I don’t.  There are just too many chocolate cake recipes out there for me to try.  This particular cake is noted below, but I’ve also used this cake.

Chocolate Cake Adapted from

2 1/4 cups flour

2 1/3 cups sugar

3/4 cup dark Dutch process cocoa powder (Cacao Barry Brute Cocoa Powder)

1/2 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon coarse kosher salt

1 1/4 cups buttermilk

3/4 cup brewed coffee, hot

2/3 cup canola oil

3 eggs, room temperature

1 Tablespoon pure vanilla

Preheat the oven to 350 degrees.  Place parchment (cut to size) in a the bottom of a 10 inch springform pan without disassembling it.  Spray the pan with non-stick spray and set aside.

In a large bowl, add the flour, sugar, baking soda, baking powder, and salt and beat until combined.  In a measuring cup, add the buttermilk, oil, eggs and vanilla and whisk until combined.  In a separate measuring cup – add the hot coffee and cocoa powder and whisk until smooth.  Set aside.

Add the egg mixture to the flour – beating for 1 minute, then add the cocoa mixture and beat again just until combined.  Pour about 2 cups of batter into the base of the springform pan.

Bake the rest of the batter as cupcakes or cake layers.

Bake the cake layer for about 15 to 20 minutes, until a toothpick inserted in the center has moist crumbs.  Then take the pan out of the oven and let it cool while you make the cheesecake batter.

Triple Chocolate Cheesecake Adapted from Junior’s Cheesecake Cookbook

10 ounces semisweet chocolate, I used Baker’s

Four 8 ounce packages cream cheese, softened

1 2/3 cups sugar

1/3 cup cornstarch

1 teaspoon vanilla

2 large eggs

1 egg yolk

¾ cup heaving whipping cream

Preheat the oven to 350 degrees.

Melt the chocolate in the microwave in a heat-proof bowl for 30 second intervals, then when almost completely melted, take it out and stir it until smooth and set it aside to cool.

Place 1 package of cream cheese in a large bowl and beat with 1/3 cup sugar and the cornstarch.  The mixture will turn from crumbly into creamy while you beat.  When that happens, add in the remaining cream cheese.

Beat the remaining 1 1/3 cups sugar and add the vanilla.  Beat in the eggs (on low speed), one at a time until completely blended.

Pour in the cooled melted chocolate and beat on low.  Then add the heavy cream and beat on low just until incorporated.

Cover the bottom of the springform pan well with foil going up the sides of the pan to keep the water from the water bath from seeping into your cake.

Pour the batter into the partially cooled crust.  Then carefully place the cheesecake into a large roasting pan – place the roasting pan in the oven and pour enough boiling water into the roasting pan to go up about an inch high on the cheesecake pan (careful not to splash the cheesecake) and bake for about 1 ¼ hours.

When the cheesecake is done – the top should be smooth and raised.  Transfer the cheesecake to a wire rack (removing it from the hot water bath carefully!) and let it cool for 2 hours unmoved.

After two hours, remove the foil from the outside of the pan – leave the cake in the pan and refrigerate with a paper towel loosely placed on top of the pan until completely cold – overnight if possible.

After the cheesecake is completely chilled, unlatch the side of the pan, then carefully pick up the springform pan – holding the bottom of the pan with one hand and the ring with the other and push the cake bottom up so the ring releases and ends up around your arm.

Cut and serve!  Refrigerate any leftovers for up to 4 days.


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