Ingredients
Crust
- 113 grams salted butter, softened
- 90 grams powdered sugar, spooned and leveled
- 20 grams Rodelle Gourmet Baking Cocoa
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 240 grams all-purpose flour, spooned and leveled
Cheesecake
- 681 grams cream cheese, room temperature
- 150 grams granulated sugar
- 100 grams light brown sugar, lightly packed
- 5 large eggs, room temperature
- 240 grams sour cream
- 40 grams Rodelle Gourmet Baking Cocoa
- 1 tsp vanilla extract
- 170 grams dark chocolate chips, melted
- 120 grams dulce de leche
Topping
- 1 Tbsp powdered sugar, spooned and leveled
- 150 grams mixed berries
- 120 grams dulce de leche
Method
Crust
- Use a hand or stand mixer to cream the butter and sugar until it is light and fluffy. Beat in the Rodelle Gourmet Baking Cocoa, egg, and vanilla.113 grams salted butter softened, 90 grams powdered sugar spooned and leveled, 20 grams Rodelle Gourmet Baking Cocoa, 1 large egg room temperature, 1 tsp vanilla extract
- Add in the flour, mixing just until it is incorporated. The dough will be soft; wrap it in plastic and refrigerate it for 1 hour.240 grams all-purpose flour spooned and leveled
- Preheat the oven to 325F (163C) and grease a 9" springform pan. Remove the dough from the fridge and press in into the springform pan. Bring it about halfway up the sides so the crust is about 1/8 inch thick all around.
- Bake the crust for 10 minutes and remove it from the oven. Set it aside.
Cheesecake
- Use an electric mixer with the whisk attachment to beat the cream cheese until it's smooth. Add in the sugars and beat until they're fully incorporated.681 grams cream cheese room temperature, 150 grams granulated sugar, 100 grams light brown sugar lightly packed
- Add in one egg at a time, beating for a minute and scraping the bottom after each addition. Add in the sour cream, Rodelle Gourmet Baking Cocoa and vanilla and beat until they are fully combined. Fold in the melted chocolate.5 large eggs room temperature, 240 grams sour cream, 40 grams Rodelle Gourmet Baking Cocoa, 1 tsp vanilla extract, 170 grams dark chocolate chips melted
- Pour the cheesecake over the crust and spread it out until it's even. Pour dulce de leche on top in a spiral design and use a knife to create swirls.120 grams dulce de leche
- Bake for 1 hour and then turn the oven off and allow it to sit in the oven, with the door a crack open, for 30 minutes. Remove and refrigerate it for a couple hours, until it's chilled.
- Top it with powdered sugar, mixed berries and extra dulce de leche!1 Tbsp powdered sugar spooned and leveled, 150 grams mixed berries, 120 grams 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 the cheesecake in an airtight container in the fridge
Nutrition
Serving: 1gCalories: 537kcalCarbohydrates: 56gProtein: 9gFat: 31gSaturated Fat: 18gPolyunsaturated Fat: 10gCholesterol: 143mgSodium: 196mgFiber: 2gSugar: 39g