Ingredients: |
Ingredients: Cheesecake Filling
2 pkgs (250 g each) cream cheese, softened
1 can (300 mL) Eagle Brand® Regular or Low Fat Sweetened Condensed Milk
½ cup (125 mL) unflavoured yogurt or sour cream
2 eggs
2 tsp (10 mL) pure vanilla extract
1 ½ cups (375 mL) Semi-Sweet Chocolate Chips, divided
Chocolate Cake Batter
1 egg
½ cup (125 mL) sugar
1 tsp (4 mL) pure vanilla extract
½ cup (125 mL) Crisco® Vegetable or Canola Oil
¼ cup (50 mL) unflavoured yogurt
1 cup (250 mL) + 2 tbsp (30 mL) All Purpose Flour
¼ cup (50 mL) unsweetened cocoa powder
¾ tsp (4 mL) baking powder, baking soda; each
½ cup (125 mL) boiling water
½ cup (125 mL) Semi-Sweet Chocolate Chips
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Directions: |
Directions:Preheat oven to 350°F (180°C). Grease a 10” (4 L) tube pan.
Filling: In a large bowl, beat cream cheese until fluffy, 1 minute.
Gradually beat in sweetened condensed milk until smooth.
Add yogurt, eggs and vanilla. Beat well.
Stir in ¾ cup (175 mL) chocolate chips. Reserve.
Batter: In a large bowl, beat eggs, sugar and vanilla until combined.
Add oil and yogurt. Add next 4 ingredients. Mix until well combined.
Carefully stir in boiling water. Add chocolate chips and mix.
Pour chocolate cake batter into prepared pan. Spoon cheesecake batter on top.
Sprinkle with remaining ¾ cup (175 mL) chocolate chips.
Bake in preheated oven 60 minutes, or until a toothpick inserted into cake comes out clean. Cool on wire rack. Wrap well with plastic wrap and chill 4 hours or overnight in refrigerator. |
This recipe for Chocolate Chip Black Bottom Cheesecake is from