What better way to close out 2016 than to make a dangerously, naughtily good, from-scratch cheesecake? I promise that the effort you put into making this bad boy is SO worth it. I’m sure that many of you are familiar with a certain restaurant that serves the best cheesecakes on the planet, the one that you dine at when you are feeling especially confident and sassy. Yes, that one. Well, the wait is over, you no longer have to leave the comfort of your home to treat yourself. You can make this! My Chocolate Bar Cheesecake Cake brings the complete package: chocolate cake, cheesecake, AND chocolate icing! What could be better? Ya’ll may remember that famed cheesecake that I made for Queenbee’s birthday, well, think of this one as what you make when you’re not feeling complicated. You just want a good ole’ fashioned cheesecake……with a little sass. This episode of Delicious Food 101 features The Chef, Queenbee, and The Health Inspector.
The Chef: “Queenbee, how does this cheesecake compare to your favorite one?” Queenbee: “It’s good, but not as good as that one.” The Chef: “Well, not many things can compare to that one.” Queenbee: “True.” Later on that day I discovered Queenbee eating the leftovers of this cheesecake: The Chef: “I thought you didn’t like that cheesecake?” Queenbee: “Well, I wouldn’t go that far…” The Chef: “Hmmmm….”
The Chef: “Mr. Health Inspector, please give us your opinion.” The Health Inspector: “It’s better on the second day.” The Chef: “Most things are, take brownies, for example.” The Health Inspector: “Uh-huh.”
The Chocolate Cake Layer: 1/2 pkg. chocolate cake mix, 1 egg, 1/3 cup oil, 2/3 cup water, 1/3 cup semi-sweet chocolate chips.
Using a hand mixer fitted with the beaters, beat together the egg, oil, and water. Now add the cake mix, mix until just combined. Add the chocolate chips, mix these in by hand. Set the cake batter aside for now.
The Chocolate Bar Cheesecake Layer: 16 oz. softened creamcheese, 3 room temperature eggs, 2/3 cup sugar, 1/2 cup sour cream, two 4 oz. milk chocolate bars, 2 tsp. lemon juice, 1/8 cup unbleached all-purpose flour, 2 tsp. molasses.
Melt the chocolate in a glass bowl fitted over a pot of boiling water. Set aside. Beat the creamcheese until smooth, add the eggs and sour cream, beat until smooth. Add the flour, lemon juice, and molasses, beat until just combined. When the melted chocolate is room temperature, slowly add it to the cheesecake batter, beating all the while. Mix until just combined.
Begin preheating your oven to 325 degrees. Cut a piece of parchment paper to fit the bottom of a 9 inch spring-form pan. Pour half of the cake batter on top of the parchment paper, tap the pan on a flat surface to smooth out the batter. Carefully add all of the cheesecake batter. Smooth out gently with a small rubber spatula. Carefully dollop the remaining cake batter atop the cheesecake layer. Using the same rubber spatula, smooth it out ever so gently, remember, it doesn’t have to be perfect. Tap the pan onto a flat surface to release any air bubbles.
Bake the cheesecake for 50 minutes. Remove it from the oven and let it sit at room temperature for 30 minutes to an hour. Refrigerate overnight. When you are ready to serve it, make your favorite recipe for chocolate icing, cover the entire cake in frosting, and serve.
This is so beautiful that I almost regret eating it! Almost…..