Black Bottom Cheesecake: A Decadent Twist on a Classic Dessert

Few desserts can rival the luxurious creaminess of a classic cheesecake, but when you add a rich, chocolatey “black bottom” crust, the result is nothing short of indulgent. Black Bottom Cheesecake combines the best of both worlds—silky cheesecake layered over a dense, fudgy chocolate base. This delightful contrast in textures and flavors makes it an irresistible treat for chocolate and cheesecake lovers alike.

Originating as a playful take on black bottom cupcakes, this cheesecake variation takes the same concept and transforms it into an elegant dessert perfect for any occasion. Whether you’re making it for a special celebration or simply to satisfy a sweet craving, this recipe is a guaranteed showstopper. The best part? It’s easier to make than you think!

Ingredients

Ingredient	Quantity
For the Black Bottom Layer
Semi-sweet chocolate, chopped	6 oz (170g)
Unsalted butter	4 tbsp (56g)
Granulated sugar	½ cup (100g)
Eggs	2
Vanilla extract	1 tsp
All-purpose flour	½ cup (60g)
Cocoa powder	2 tbsp
Salt	¼ tsp
Baking powder	½ tsp
For the Cheesecake Layer
Cream cheese, softened	16 oz (450g)
Granulated sugar	¾ cup (150g)
Sour cream	½ cup (120g)
Eggs	2
Vanilla extract	1 ½ tsp
Lemon juice (optional)	1 tsp
For the Topping (Optional)
Dark chocolate, melted	3 oz (85g)
Heavy cream	2 tbsp
Cocoa powder or chocolate shavings	For garnish

Ingredient Notes & Substitutions

• Use high-quality chocolate for the best flavor. Dark or bittersweet chocolate can be substituted for a more intense taste.
• Greek yogurt can replace sour cream for a slightly tangy twist.
• If you prefer a gluten-free version, swap the all-purpose flour with a 1:1 gluten-free flour blend.

Equipment Needed

• 9-inch springform pan (ensures easy release)
• Mixing bowls (for different layers)
• Electric mixer (for a smooth cheesecake batter)
• Spatula (for even mixing and layering)
• Double boiler or microwave-safe bowl (to melt chocolate)
• Baking sheet (to place under the pan in case of leakage)

Step-by-Step Instructions

Step 1: Prepare the Black Bottom Layer

1. Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. In a heatproof bowl, melt the chocolate and butter together using a double boiler or microwave in 30-second intervals, stirring until smooth.
3. Whisk in the sugar, then add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. In a separate bowl, sift together the flour, cocoa powder, salt, and baking powder. Gently fold the dry ingredients into the wet mixture until fully combined.
5. Spread the batter evenly in the prepared pan. Bake for 12-15 minutes until set but still slightly soft in the center. Let cool while preparing the cheesecake layer.

Step 2: Make the Cheesecake Batter

1. In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
2. Add the sugar and continue beating until fully incorporated.
3. Mix in the sour cream, eggs, vanilla extract, and lemon juice (if using). Beat just until combined—do not overmix, as it can cause cracks.

Step 3: Assemble and Bake

1. Pour the cheesecake batter over the cooled black bottom layer, smoothing the top with a spatula.
2. Place the pan on a baking sheet and bake at 325°F (163°C) for 45-50 minutes, or until the center is slightly jiggly but set around the edges.
3. Turn off the oven and leave the cheesecake inside with the door slightly ajar for about 30 minutes to prevent sudden temperature changes.
4. Transfer to a wire rack and let cool completely before refrigerating for at least 4 hours (preferably overnight).

Step 4: Add the Chocolate Topping (Optional, but Recommended!)

1. Melt the dark chocolate with heavy cream, stirring until smooth.
2. Drizzle over the chilled cheesecake or spread evenly for a glossy finish.
3. Garnish with cocoa powder or chocolate shavings for an elegant touch.

Tips & Variations

• For a Marble Effect: Swirl some melted chocolate into the cheesecake batter before baking.
• Mini Cheesecakes: Divide the batter into cupcake liners for individual servings.
• Flavored Variations: Add a shot of espresso to the black bottom layer for a mocha twist or mix in orange zest for a citrusy contrast.
• No-Crack Cheesecake Tip: Bake with a water bath by placing a pan of hot water on the oven rack below the cheesecake.

Serving Suggestions

For a stunning presentation, slice the cheesecake with a warm knife (dip it in hot water and wipe clean between cuts). Serve each slice with fresh berries, whipped cream, or a dusting of cocoa powder.

To enhance the richness, pair it with a drizzle of caramel sauce or a dollop of vanilla bean ice cream.

Pairings

A luscious Black Bottom Cheesecake pairs beautifully with:

• Coffee or Espresso – The bitterness balances the sweetness.
• Red Wine (like Port or Cabernet Sauvignon) – Deep, fruity notes complement the chocolate.
• Dessert Cocktails (like Espresso Martinis or Baileys & Cream) – Creamy textures enhance the cheesecake’s richness.

Storage & Reheating

Refrigeration

Store leftovers in an airtight container in the refrigerator for up to 5 days.

Freezing

For longer storage, freeze individual slices by wrapping them tightly in plastic wrap and placing them in a freezer-safe bag. Cheesecake can be frozen for up to 3 months. Thaw overnight in the refrigerator before serving.

Reheating

Cheesecake is best served cold, but if you prefer a slightly warm slice, microwave for 10-15 seconds.

Nutritional Information (Per Serving)

• Calories: ~420
• Fat: 28g
• Carbohydrates: 38g
• Protein: 7g
• Sugar: 30g
• Allergens: Dairy, Eggs, Gluten

Nutrition information is automatically calculated, so should only be used as an approximation.

Conclusion

Black Bottom Cheesecake is the perfect fusion of rich, fudgy chocolate and creamy, velvety cheesecake—a dessert that delivers both decadence and balance in every bite. Whether you’re making it for a special occasion or simply to indulge in a homemade treat, this recipe is sure to impress. The contrast between the deep, chocolatey base and the smooth, tangy cheesecake creates an irresistible texture and flavor combination that will leave everyone wanting more. With simple ingredients and easy-to-follow steps, even novice bakers can achieve a stunning, bakery-worthy result.

If you love experimenting with flavors, this cheesecake offers plenty of room for creativity. From swirling caramel into the batter to adding a hint of espresso for a mocha twist, there are endless ways to personalize this classic dessert. Serve it with a steaming cup of coffee, a glass of dessert wine, or a drizzle of chocolate sauce for the ultimate indulgence. Give this recipe a try, and don’t forget to share your creations with us—we’d love to see your take on this delicious cheesecake!