Butter Chocolate Cheesecake 巧克力牛油奶酪蛋糕
This Butter Chocolate Cheesecake was very yummy. The combination of cream cheese and chocolate butter cake was indeed perfect. The cake was very moist and even tasted better the next day. I did have some fun making this cake with a marble effect and enjoyed it. Thanks to Victoria for sharing this easy recipe and its a proven dessert in my family.
Butter Chocolate Cheesecake 巧克力牛油奶酪蛋糕
Prep time
Cook time
Total time
Author: Ann Low
Serves: 6-8 servings
Ingredients
- (A)
- 250g Salted butter, softened
- 160g Caster sugar
- 4 large Eggs (about 70g each)
- 1tsp Vanilla extract
- 170g Self-raising flour plus 4tbsp cocoa powder, sift together into a bowl
- 5tbsp Milk (I used whipping cream)
- (B)
- 250g Cream cheese, room temperature
- 60g Caster sugar
- 3 tbsp Whipping cream (optional)
- 1 large Egg, about 70g
- 1tbsp Self-raising flour or plain flour
Instructions
- Grease and line a 8 inch square cake pan. Preheat oven to 160 deg C.
- Beat ingredients (B) till fluffy and set aside.
- From ingredients (A), beat butter and sugar till pale and fluffy, add in eggs one at a time and mix well, add in vanilla extract and whipping cream, mix well.
- Fold in sifted flour and cocoa powder with a rubber spatula in 2 portions into butter mixture, mix well.
- Spread half portion of batter into pan, then spoon in cheese mixture (B), cover cheese mixture with the remaining portion of cake batter (total of 3 layers). Then use a chopstick to swirl through the batter to create the marbling effect.
- Bake for 60-70 minutes or skewer inserted in the cake comes out clean.
巧克力牛油奶酪蛋糕
材料
- (A)
- 250克 有盐牛油，温室软化
- 160克 细糖
- 4个 全蛋 （约70克一个）
- 1茶匙 香草香精
- 170克 自发面粉 + 4 汤匙 可可粉，一起过筛到碗里
- 5汤匙 牛奶 （我用了动物性奶油）
- (B)
- 250克 奶油奶酪，温室软化
- 60克 细糖
- 1个 全蛋 （70克）
- 3汤匙 动物性奶油 （可不加）
- 1汤匙 自发面粉或普通面粉
做法：
- 准备一个8寸方形烤盘抹油，底部铺纸。烤箱预热致160摄氏度。
- 将食材(B)混合打发，待用。
- 食材(A)的牛油和糖打致松发。鸡蛋一个一个加入，拌匀。拌入香草香精和动物性奶油，混合均匀。
- 用橡皮刮刀将粉类分两次翻拌入以打发好的牛油里，拌匀。
- 将一半的巧克力面糊勺入烤盘中，然后将打发过的(B)奶酪糊铺到巧克力面糊上。铺平后，把剩余的巧克力面糊铺盖在(B)上方。(蛋糕共3层). 用一只筷子，插到面糊中，轻轻搅拌几下呈现大理石纹路即可。
- 送入预热烤箱160度烘烤越60-70分或牙签插入蛋糕内部，拔出后没有粘糊，就表示熟
*******************
Hi Ann
Can I substitute whipping cream to sour cream. Thanks in advance.
Jocelyn
Hi Jocelyn, yes, sour cream can also be used.
Hi Ann,Love the lovely marbling in the cake.I bet substitute with whip cream will enhance this taste even more!Thanks for sharing !mui
这个也适合用以招待新年来拜访的朋友和客人也。很棒。很棒。like
Love the chocolate + cream cheese combo! Extremely delicious..
This looks so delicious indeed, Ann. I've seen this cake on Victoria's blog and had bookmarked it but yet to find time to make it. Yours look very tempting.
很棒的蛋糕,宴客一流!
而我现在在流着口水呢。。。哈哈哈
感觉这是很棒的蛋糕, 口感丰富! 食谱我带走了, 谢谢 Ann!
Ooh, very nice marbling effect..u even substituted with whipping cream.. must be really gd!!
Tks for the shout out ^^
Hi Ann, I tried baking this cake. The top of the came cracked badly and the cake is uncooked yet. My oven is convection oven and can control top and bottom temp. What is the temp that i should set for top and bottom?
Hi Patricia, Your convection oven is a table top oven? The temp 160 deg is already quite low, maybe you can set at 150 deg C and don’t use fan mode. The center of the cake is sticky when tested with a skewer because the cheese is still very soft when it is out of the hot oven.
Hi Ann,
Love the lovely marbling in the cake.
I bet substitute with whip cream will enhance this taste even more!
Thanks for sharing !
mui
Hi Ann
I tried your recipe and it turns out yummy. however, the top layer has cracked but when insert skewer inside, it is still a bit wet (not done yet). Any idea how to prevent this from happening? is it because of the temp?
Hi Fio, No worries, the cake is fully baked when the surface of the cake cracked. Can lower the temp to 150 deg C after 30 mins of baking. The center part is the cream cheese, a little soft and moist because only 1 egg used.
Hi, if keep overnight, need to put I to fridge or room temperature is fine?
Hi Agnes, Yes this cake must put inside the fridge because there is cheese in it.
Thanks Ann! 👌
Hi Ann, can u recommend d brand of whipping cream tt u used pls. If possible can snap a pic pls. Tqvm
Hi Vivien, I’m using London Gold brand from Phoon Huat. You can also use President brand available at the supermarket.
Hi I’m having difficulties to get large eggs. Can I use regular 55g eggs instead?
Hi Isabel, you can use 5 eggs (55g x 5 = 275g).
Ms Ann, can i substitute cocoa powder with cooking chocolate and if yes , how much should I use? Thank you.
Hi Ailin, you can add 2 tbsps melted chocolate after adding eggs in step 3.
Thank you. I baked the Cake yesterday and it was superb.
This cake itaste awesome. My family enjoy it. Thank you for sharing.
Hello,ann.can i use plain flour insead of self raising flour?
Hi Choo, Yes you can use 200g plain flour with 1 tsp baking powder.
Wow! Your cheesecake is really gorgeous!
Looks gorgeous! Something similar to cheesecake brownies.. 🙂
The cake looks amazingly beautiful and delicious!
Hi Ann Low
I would like to use this recipe to bake into muffin as I wanted to save the trouble to cut cake? Do I need to adj the temp?
Hi Annie,
The temp is the same at 160 deg C but the baking time is shorter about 30 mins or a little longer. Please test the cake with a skewer to make sure the cake is fully baked after 25 mins.
我喜欢巧克力+芝士~~ 请问这个蛋糕需要放冰箱吗?
我是收进冰箱里,会更好吃。也可以收好几天。
Hello!
Do you use unsalted butter? And do you mix all the ingredients in mixture B at the same time in the cake mixer? Or do you cream the cheese with the sugar, then add the egg, then the flour?
Thanks!
Hi, I used salted butter for this recipe. I mixed the B ingredients everything together in the cake mixer, beat till fluffy. You can also beat the cheese cream, sugar and whipping cream to smooth, then add eggs and flour. Either way can be done.
This cheesecake is gorgeous!
Best Chocolate Cheesecake ever! Made it twice for family and friends and everybody just loved it. I added some cherries which gave this dark chocolaty goodness a nice fruity touch. Thanks so much for sharing!
My texture seem abit dense, i wonder could it due to the amt of egg i used. Recipe require egg at 70g ea, i can't find this size egg so i weight it and got a total of 6(medium) eggs. While incooperated it into the butter mixture i realised it was too wet but too late to rectify it. Personally i find the chocolate taste seem to over powering the cheese taste but overall is an interesting combi.
Hi, if keep overnight, need to put I to fridge or room temperature is fine?
Hi Agnes, Yes this cake must put inside the fridge because there is cheese in it.
Thanks Ann! ?
Hi I’m having difficulties to get large eggs. Can I use regular 55g eggs instead?
Hi Isabel, you can use 5 eggs (55g x 5 = 275g).
Hi Ann, I tried baking this cake. The top of the came cracked badly and the cake is uncooked yet. My oven is convection oven and can control top and bottom temp. What is the temp that i should set for top and bottom?
Hi Patricia, Your convection oven is a table top oven? The temp 160 deg is already quite low, maybe you can set at 150 deg C and don’t use fan mode. The center of the cake is sticky when tested with a skewer because the cheese is still very soft when it is out of the hot oven.
Ms Ann, can i substitute cocoa powder with cooking chocolate and if yes , how much should I use? Thank you.
Hi Ailin, you can add 2 tbsps melted chocolate after adding eggs in step 3.
Thank you. I baked the Cake yesterday and it was superb.
Hi Ann, can u recommend d brand of whipping cream tt u used pls. If possible can snap a pic pls. Tqvm
Hi Vivien, I’m using London Gold brand from Phoon Huat. You can also use President brand available at the supermarket.
Hi Ann
Can I substitute whipping cream to sour cream. Thanks in advance.
Jocelyn
Hi Jocelyn, yes, sour cream can also be used.
Hi Ann
I tried your recipe and it turns out yummy. however, the top layer has cracked but when insert skewer inside, it is still a bit wet (not done yet). Any idea how to prevent this from happening? is it because of the temp?
Hi Fio, No worries, the cake is fully baked when the surface of the cake cracked. Can lower the temp to 150 deg C after 30 mins of baking. The center part is the cream cheese, a little soft and moist because only 1 egg used.
Hello，ann.can i use plain flour insead of self raising flour?
Hi Choo, Yes you can use 200g plain flour with 1 tsp baking powder.
Hi Ann Low
I would like to use this recipe to bake into muffin as I wanted to save the trouble to cut cake? Do I need to adj the temp?
Hi Annie,
The temp is the same at 160 deg C but the baking time is shorter about 30 mins or a little longer. Please test the cake with a skewer to make sure the cake is fully baked after 25 mins.
Hello!
Do you use unsalted butter? And do you mix all the ingredients in mixture B at the same time in the cake mixer? Or do you cream the cheese with the sugar, then add the egg, then the flour?
Thanks!
Hi， I used salted butter for this recipe. I mixed the B ingredients everything together in the cake mixer, beat till fluffy. You can also beat the cheese cream, sugar and whipping cream to smooth, then add eggs and flour. Either way can be done.
This cake itaste awesome. My family enjoy it. Thank you for sharing.
Best Chocolate Cheesecake ever! Made it twice for family and friends and everybody just loved it. I added some cherries which gave this dark chocolaty goodness a nice fruity touch. Thanks so much for sharing!
My texture seem abit dense, i wonder could it due to the amt of egg i used. Recipe require egg at 70g ea, i can't find this size egg so i weight it and got a total of 6(medium) eggs. While incooperated it into the butter mixture i realised it was too wet but too late to rectify it. Personally i find the chocolate taste seem to over powering the cheese taste but overall is an interesting combi.
我喜欢巧克力+芝士～～ 请问这个蛋糕需要放冰箱吗？
我是收进冰箱里，会更好吃。也可以收好几天。
Wow! Your cheesecake is really gorgeous!
This cheesecake is gorgeous!
The cake looks amazingly beautiful and delicious!
Looks gorgeous! Something similar to cheesecake brownies.. 🙂
Hi Ann,
Love the lovely marbling in the cake.
I bet substitute with whip cream will enhance this taste even more!
Thanks for sharing !
mui
很棒的蛋糕，宴客一流！
而我现在在流着口水呢。。。哈哈哈
Hi Ann,
Love the lovely marbling in the cake.
I bet substitute with whip cream will enhance this taste even more!
Thanks for sharing !
mui
This looks so delicious indeed, Ann. I've seen this cake on Victoria's blog and had bookmarked it but yet to find time to make it. Yours look very tempting.
Ooh, very nice marbling effect..u even substituted with whipping cream.. must be really gd!!
Tks for the shout out ^^
感觉这是很棒的蛋糕, 口感丰富! 食谱我带走了, 谢谢 Ann!