Decadent Black-Bottom Cheesecake (Print-Friendly Format)
Rich chocolate base and creamy vanilla filling combine for an irresistible dessert with layered decadence.
# Ingredients You’ll Need:
→ Crust
01 -
180 g graham cracker crumbs
02 -
50 g granulated sugar
03 -
115 g unsalted butter, melted
→ Chocolate Layer
04 -
170 g semi-sweet chocolate chips
05 -
120 ml heavy cream
→ Cheesecake Filling
06 -
680 g cream cheese, softened
07 -
200 g granulated sugar
08 -
3 large eggs
09 -
5 ml vanilla extract
10 -
240 ml sour cream
# How to Make It:
01 -
Preheat the oven to 160°C. In a mixing bowl, blend graham cracker crumbs, sugar, and melted butter until uniformly combined. Press firmly into the base of a 23 cm springform pan. Bake for 10 minutes, then remove and allow to cool.
02 -
In a small saucepan, heat heavy cream over medium heat until it begins to simmer. Remove from heat, add chocolate chips, and stir until smooth. Evenly pour the chocolate mixture over the cooled crust and chill in the refrigerator.
03 -
In a large bowl, beat softened cream cheese with sugar until smooth. Add eggs one at a time, mixing thoroughly after each. Blend in vanilla extract and sour cream until just combined. Pour the filling over the chilled chocolate layer in the springform pan.
04 -
Place the pan in the preheated oven and bake for 50–60 minutes until edges are set and the centre wobbles slightly. Turn off the oven and allow the cheesecake to cool inside with the door ajar for one hour.
05 -
Transfer the cheesecake to the refrigerator and chill for at least 4 hours, preferably overnight, to ensure it is fully set.
06 -
Run a knife along the edges and carefully release the springform pan. Slice with a sharp knife for clean portions.
# Extra Tips:
01 -
For intense flavour, choose premium quality chocolate when preparing the chocolate layer.
02 -
Optional toppings such as whipped cream or chocolate ganache may be added before serving for extra richness.