Chocolate Chip Black Bottom Cheesecake
This rich chocolaty cheesecake is the perfect decadent dessert to top off your dinner party. Your guests will be asking for seconds—and the recipe!
Ingredients
- Cheesecake Filling:
- 2 pkgs (250 g each) cream cheese, softened
- 1 can (300 mL) Eagle Brand® Regular or Low Fat Sweetened Condensed Milk
- 1/2 cup (125 mL) unflavoured yogurt or sour cream
- 2 eggs
- 2 tsp (10 mL) pure vanilla extract
- 1 1/2 cup (375 mL) semi-sweet chocolate chips, divided
- Chocolate Cake Batter:
- 1 egg
- 1/2 cup (125 mL) sugar
- 1 tsp (5 mL) pure vanilla extract
- 1/2 cup (125 mL) Vegetable or Canola Oil
- 1/4 cup (50 mL) unflavoured yogurt
- 1 cup plus tbsp (280 mL) Five Roses® All Purpose Flour
- 1/4 cup (50 mL) unsweetened cocoa powder
- 3/4 tsp (4 mL) baking powder
- 3/4 tsp (4 mL) baking soda
- 1/2 cup (125 mL) boiling water
- 1/2 cup (125 mL) semi-sweet chocolate chips
Directions
Step 1:
Preheat oven to 350º F (180º C). Grease a 10” (4 L) tube pan.
Step 2:
Filling: In a large bowl, beat cream cheese until fluffy, 1 minute. Gradually beat in sweetened condensed milk until smooth. Add yogurt, eggs and vanilla. Beat well. Stir in 3/4 cup (175 mL) chocolate chips. Reserve.
Step 3:
Batter: In a large bowl, beat eggs, sugar and vanilla until combined. Add oil and yogurt. Add next 4 ingredients. Mix until well combined. Carefully stir in boiling water. Add chocolate chips and mix.
Step 4:
Pour chocolate cake batter into prepared pan. Spoon cheesecake batter on top. Sprinkle with remaining (3/4 cup / 175 mL) chocolate chips.
Step 5:
Bake in preheated oven 60 minutes, or until a toothpick inserted into cake comes out clean. Cool on wire rack. Wrap well with plastic wrap and chill 4 hours or overnight in refrigerator.
