This cheesecake is a celebration all on its own. With a chocolate crust and rich chocolate cheesecake filling, you would be set as is, but we recommend adding the dulche de leche topping because it is out of this world!
- Medium
- 100 mins
- 12 servings
Ingredients
Crust
- 1/2 cup unsalted butter, softened
- 3/4 cup icing sugar
- 1/4 cup Rodelle Gourmet Baking Cocoa
- 1 egg
- 2 cup all-purpose flour
- 1 tsp. Rodelle Gourmet Vanilla Extract
Cheesecake
- 24 oz. cream cheese, room temperature
- 3/4 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/3 cup Rodelle Gourmet Baking Cocoa
- 5 large eggs, room temperature
- 1 tsp. vanilla
- 1 cup sour cream
- 1 cup dark chocolate, melted
- 1/2 cup dulce de leche
Topping
- 1 tbsp. icing sugar
- 1 cup mixed berries
- 1/2 cup dulce de leche
Uses
Directions
Make the Crust
- Use a hand or stand mixer to cream butter & sugar until light & fluffy.
- Beat in cocoa powder, egg, & vanilla.
- Add flour, mixing just until incorporated.
- Dough will be soft; wrap it in plastic & refrigerate for 1 hour.
- Preheat oven to 325F & grease a 9" springform pan.
- Remove dough from fridge & press into springform pan. Bring it about halfway up the sides so the crust is about 1/8 inch thick all around.
- Bake for 10 minutes & remove from oven. Set aside.
Make the Cheesecake
- Use a stand mixer with the whisk attachment to beat cream cheese until smooth.
- Add in sugars & beat until fully incorporated.
- Add one egg at a time, beating for a minute & scraping the bottom after each addition.
- Add in sour cream, cocoa powder & vanilla & beat until fully combined.
- Fold in melted chocolate.
- Pour over crust & spread until even.
- Pour dulce de leche on top in a spiral design & then use a knife to create swirls.
- Bake for 1 hour & then turn the oven off and allow to sit in the oven, with the door a crack open, for 30 minutes. Remove & refrigerate once cooled.
- Top with powdered sugar, mixed berries & extra dulce de leche!
Notes
- To avoid cracking, you can put the cheesecake in a water bath but I usually just add moisture to the oven by putting a pan full of water on a different shelf in the oven.
- Store in an airtight container in the fridge
This recipe was prepared for Rodelle by @baranbakery. Click here to see the original post and more details.