Decadent Black Bottom Cheesecake Recipe: A Chocolate Lover’s Dream
Rich chocolate and creamy cheesecake come together in perfect harmony in this black bottom cheesecake. A fudgy chocolate crust forms the base, while a luscious vanilla cheesecake layer sits on top, creating a stunning two-toned dessert. Every bite delivers the best of both worlds—dense, chocolatey goodness paired with smooth, tangy cheesecake.
The contrast in textures and flavors makes this dessert irresistible for any occasion. A crisp, chocolate cookie crust provides the ideal foundation, adding a satisfying crunch to balance the creamy layers. The rich chocolate base enhances the velvety cheesecake, ensuring a bite that melts in your mouth.
This showstopping dessert impresses guests with its elegant presentation and bold flavors. Whether serving it at a holiday gathering or as a weekend treat, black bottom cheesecake never fails to delight. Pair it with a drizzle of chocolate ganache or fresh berries for an extra touch of indulgence.
Ingredients for Black Bottom Cheesecake
For the Chocolate Crust:
- 1 ½ cups chocolate cookie crumbs (such as Oreo, without filling)
- ¼ cup unsalted butter, melted
- 2 tablespoons granulated sugar
For the Chocolate Layer:
- 6 ounces semi-sweet chocolate, melted
- 4 ounces cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the Cheesecake Layer:
- 16 ounces cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
Optional Toppings:
- Chocolate ganache
- Fresh berries
- Whipped cream
Making the Crust
A sturdy chocolate crust sets the foundation for this rich black bottom cheesecake. The right balance of cookie crumbs, butter, and sugar creates a base that holds up to the creamy layers above.
- Prepare the Pan – Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan lightly with butter or nonstick spray. Line the bottom with parchment paper for easy removal.
- Mix the Ingredients – In a medium bowl, combine the chocolate cookie crumbs, melted butter, and granulated sugar. Stir until the mixture resembles damp sand and holds together when pressed between your fingers.
- Press and Bake – Transfer the crust mixture to the prepared pan. Use the back of a spoon or a flat-bottomed glass to press it evenly across the bottom. Bake for 10 minutes, then remove from the oven and let it cool slightly while preparing the chocolate and cheesecake layers.
Step by Step To Make The Cake
Melting the Chocolate
A smooth chocolate layer creates the signature black bottom of this cheesecake. Chop the semi-sweet chocolate into small pieces and place them in a heatproof bowl. Microwave in 20-second intervals, stirring after each, until fully melted. Let the chocolate cool slightly while preparing the cheesecake filling.
Mixing the Chocolate Layer
In a medium bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add the egg and vanilla extract, mixing until fully incorporated. Pour in the melted chocolate and continue beating until the mixture becomes rich and velvety. Set aside while preparing the cheesecake layer.
Preparing the Cheesecake Filling
Beat the softened cream cheese in a large mixing bowl until light and fluffy. Gradually add the granulated sugar, beating on medium speed until the texture becomes smooth. Add the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract and sour cream, blending until the batter is silky with no lumps.
Spreading the Chocolate Layer
Pour the prepared chocolate filling over the slightly cooled crust. Use a spatula to spread it evenly across the base, ensuring full coverage. Tap the pan gently on the counter to remove any air bubbles. Place it in the refrigerator while finishing the cheesecake layer to help it firm up slightly.
Adding the Cheesecake Layer
Slowly pour the cheesecake batter over the chilled chocolate layer. Use an offset spatula to spread it evenly, ensuring a smooth top. Gently tap the pan again to settle the batter and release any trapped air bubbles before baking.
Baking the Cheesecake
Preheat the oven to 325°F (163°C) if it has cooled down. Place the springform pan in a larger baking dish and add hot water around it, creating a water bath to prevent cracking. Bake for 50 to 55 minutes, or until the center is slightly jiggly but set around the edges.
Cooling the Cheesecake
Turn off the oven and leave the cheesecake inside with the door slightly open for about an hour. This gradual cooling process helps prevent cracks. Remove the pan from the oven and place it on a wire rack to cool to room temperature before refrigerating.
Chilling for the Perfect Texture
Cover the cheesecake with plastic wrap and refrigerate for at least four hours, preferably overnight. Chilling allows the layers to set properly and enhances the flavor, making each bite rich and creamy.
Releasing from the Pan
Run a knife around the edges of the cheesecake to loosen it from the sides of the springform pan. Carefully release the springform latch and remove the outer ring. Transfer the cheesecake to a serving plate, keeping the parchment paper intact if necessary for stability.
Serving and Garnishing
For the best presentation, slice the cheesecake with a clean, sharp knife, wiping it between cuts. Drizzle with chocolate ganache, add fresh berries, or top with whipped cream for an elegant finish. Serve chilled and enjoy the rich contrast of flavors in every bite.
FAQs
How do I prevent cracks in my cheesecake?
Baking the cheesecake in a water bath helps regulate the temperature, reducing the risk of cracks. Letting it cool gradually in the oven with the door slightly open also prevents sudden temperature changes that can cause splitting.
Can I use a different type of chocolate for the bottom layer?
Yes, both dark chocolate and milk chocolate work well, but they will slightly alter the flavor. Dark chocolate adds a more intense, bittersweet taste, while milk chocolate creates a sweeter, creamier layer.
How long should I chill the cheesecake before serving?
For the best texture, refrigerate the cheesecake for at least four hours, though overnight chilling provides optimal results. This allows the flavors to develop and ensures clean slices when cutting.
Can I make this cheesecake ahead of time?
Yes, black bottom cheesecake is a great make-ahead dessert. It can be stored in the refrigerator for up to five days, covered tightly. For longer storage, freeze individual slices for up to three months.
What’s the best way to cut clean slices?
Use a sharp knife dipped in hot water, wiping it clean between each cut. This prevents sticking and ensures each slice looks neat and well-defined.
Conclusion
Black bottom cheesecake delivers the perfect combination of rich chocolate and creamy cheesecake in every bite. A crisp chocolate crust supports a fudgy bottom layer, while the smooth, tangy cheesecake balances the sweetness. Baking it in a water bath ensures a silky texture with no cracks, and a long chill in the refrigerator enhances the flavors. Whether served plain or topped with ganache, berries, or whipped cream, this dessert makes an impressive treat for any occasion. With its elegant appearance and irresistible taste, black bottom cheesecake is sure to become a favorite for chocolate and cheesecake lovers alike.
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