This cheesecake is a celebration all on its own. With a chocolate crust and rich chocolate cheesecake filling, you would be set as is, but we recommend adding the dulche de leche topping because it is out of this world!

  • | Medium
  • | 100 mins
  • | 12 servings
Ingredients

Crust

  • 1/2 cup unsalted butter, softened
  • 3/4 cup icing sugar
  • 1/4 cup Rodelle Gourmet Baking Cocoa
  • 1 egg
  • 2 cup all-purpose flour
  • 1 tsp. Rodelle Gourmet Vanilla Extract

Cheesecake

  • 24 oz. cream cheese, room temperature
  • 3/4 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1/3 cup Rodelle Gourmet Baking Cocoa
  • 5 large eggs, room temperature
  • 1 tsp. vanilla
  • 1 cup sour cream
  • 1 cup dark chocolate, melted
  • 1/2 cup dulce de leche

Topping

  • 1 tbsp. icing sugar
  • 1 cup mixed berries
  • 1/2 cup dulce de leche
Uses
Directions
Make the Crust
  1. Use a hand or stand mixer to cream butter & sugar until light & fluffy.
  2. Beat in cocoa powder, egg, & vanilla.
  3. Add flour, mixing just until incorporated.
  4. Dough will be soft; wrap it in plastic & refrigerate for 1 hour.
  5. Preheat oven to 325F & grease a 9" springform pan.
  6. Remove dough from fridge & press into springform pan. Bring it about halfway up the sides so the crust is about 1/8 inch thick all around.
  7. Bake for 10 minutes & remove from oven. Set aside.
Make the Cheesecake
  1. Use a stand mixer with the whisk attachment to beat cream cheese until smooth.
  2. Add in sugars & beat until fully incorporated.
  3. Add one egg at a time, beating for a minute & scraping the bottom after each addition.
  4. Add in sour cream, cocoa powder & vanilla & beat until fully combined.
  5. Fold in melted chocolate.
  6. Pour over crust & spread until even.
  7. Pour dulce de leche on top in a spiral design & then use a knife to create swirls.
  8. Bake for 1 hour & then turn the oven off and allow to sit in the oven, with the door a crack open, for 30 minutes. Remove & refrigerate once cooled.
  9. Top with powdered sugar, mixed berries & extra 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 in an airtight container in the fridge
This recipe was prepared for Rodelle by @baranbakery. Click here to see the original post and more details.
Ingredients

Crust

  • 1/2 cup unsalted butter, softened
  • 3/4 cup icing sugar
  • 1/4 cup Rodelle Gourmet Baking Cocoa
  • 1 egg
  • 2 cup all-purpose flour
  • 1 tsp. Rodelle Gourmet Vanilla Extract

Cheesecake

  • 24 oz. cream cheese, room temperature
  • 3/4 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1/3 cup Rodelle Gourmet Baking Cocoa
  • 5 large eggs, room temperature
  • 1 tsp. vanilla
  • 1 cup sour cream
  • 1 cup dark chocolate, melted
  • 1/2 cup dulce de leche

Topping

  • 1 tbsp. icing sugar
  • 1 cup mixed berries
  • 1/2 cup dulce de leche
Uses
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We would like to make you aware of some minor packaging changes over the next few months. While we have seen a surge in demand for Rodelle Vanilla this year, the recent pandemic has caused many disruptions in the packaging supply chain. At times, you may notice a different color cap or a different type of bottle when you buy our vanilla. Inside the bottle is the same Rodelle Vanilla with the taste and quality that you have come to trust over the years.