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chocolate cheesecake

This rich and creamy chocolate cheesecake features a moist chocolate cake bottom and a smooth, chocolatey filling, topped with whipped cream and sprinkles for a decadent dessert.
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Prep Time 1 hour 15 minutes
Cook Time 2 hours 28 minutes
Total Time 3 hours 43 minutes
Servings: 14
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 0.5 cup all purpose flour
  • 0.5 cup sugar
  • 3 tbsp natural unsweetened cocoa powder
  • 0.5 tsp baking soda
  • 0.125 tsp baking powder
  • 0.25 tsp salt
  • 0.25 cup milk
  • 2 tbsp vegetable oil
  • 0.25 tsp vanilla extract
  • 1 large egg white
  • 0.25 cup hot water
  • 24 oz cream cheese, room temperature
  • 1 cup sugar
  • 6 tbsp natural unsweetened cocoa powder
  • 1 cup sour cream, room temperature
  • 1 tsp vanilla extract
  • 8 oz semi sweet chocolate, melted and slightly cooled
  • 3 large eggs, room temperature
  • 1 cup heavy whipping cream, cold
  • 0.25 cup natural unsweetened cocoa powder
  • 0.25 cup powdered sugar
  • 0.5 tsp vanilla extract
  • optional Rainbow sprinkles

Method
 

Preparation Steps
  1. Preheat oven to 350°F. Prepare a 9 inch springform pan with parchment paper and grease the sides.
  2. In a medium bowl, combine flour, sugar, cocoa powder, baking soda, baking powder, and salt. Whisk until well combined.
  3. In another bowl, mix milk, vegetable oil, vanilla extract and egg white until combined.
  4. Add dry ingredients into wet ingredients and whisk until smooth.
  5. Stir in hot water until thin batter forms. Pour into prepared pan and bake for 12-15 mins.
  6. Remove cake from oven and cool on a rack.
  7. Reduce oven to 300°F. Prepare the springform pan with non-stick spray and parchment, then set aside.
  8. In a large bowl, beat cream cheese, sugar, and cocoa powder until smooth.
  9. Mix in sour cream and vanilla. Add melted chocolate and eggs one at a time.
  10. Add cooled cake layer to the pan bottom, then top with filling. Water bath setup and bake for 1 hour 15 mins.
  11. Turn off oven, leave door closed for 30 mins, then cool gradually outside oven. Refrigerate until firm.
  12. Once cooled, top with whipped cream and sprinkles. Chill before serving.

Notes

This chocolate cheesecake is perfect for special occasions and chocolate lovers.