Black Bottom Cheese Cake

Hey KS Fans,

In my old café I use to make the most delicious black bottom cheese cupcakes that were a huge crowd pleasing breakfast hit. I miss them terribly, and I decided what a great recipe to make to break-fast with!

Normally when I go to my grandparents in Queens for Yom Kippur, I bring a delicious but heavy Vanilla Cheesecake. Now don’t get me wrong I love me some Vanilla Cheesecake and after the fast it is like eating a little piece of heaven, but I am also usually chasing it down with a slice of chocolate marble cake. So this year I decided to combine cake and cheese together for the perfect after the fast bite!

Recipe is super easy to do, feel free to make in cupcakes if you prefer – just divide cake batter between lined muffin tin. And then add a huge dollop of filling to the center of each one.

However you make these – Enjoy and hope we all have an easy and meaningful fast this year!

Sarah

Black Bottom Cheese Cake

Cream Cheese Filling
16-oz cream cheese, room temperature
1/2 cup sugar
1/4 tsp. salt
2 large egg whites, room temperature
2 tbsp. sour cream, room temperature
3.3 oz. bittersweet chocolate bar, chopped – or 1 cup small mini chocolate chips

Cake
1 ½  cups all-purpose flour
½  cup Dutch-processed cocoa powder
1 cup sugar
½  tsp. salt
1 ¼  tsp. baking soda
¾  cup sour cream
1 1/3  cups water
1 stick butter, melted and slightly cooled
1 tsp. vanilla extract

Preheat oven to 350F.  Spray a 12 inch round spring form pan.

In a medium bowl, make filling: Beat together cream cheese, sugar and salt until smooth. Beat in egg whites and sour cream. Stir in chocolate bits and set aside.

In a large bowl make cake batter: Whisk together flour, cocoa powder , sugar, salt & baking soda.  Make a well in the center and add in sour cream, water, melted butter and vanilla. Stir together until just combined and no streaks of flour remain.

Pour cake batter into spring form pan. Top batter in center with cream cheese mixture

Bake for 20-25 minutes. A toothpick inserted into the side (cake only part) should come out with a few moist crumbs on it. Rotate pan halfway through baking .

Cool in pans for 5 minutes. Cream cheese filling should sink slightly. Remove to wire rack to cool completely.

NOTE: Today -After making this cake  for the first time in a round pan vs as a muffin – I realized that I would change one thing –

When putting that top layer of Cheese Mixture on the Chocolate batter – I would spoon huge dollops all around the cake in a polka dot pattern – vs one big

center  – this way when the cake is cut -the cheese is more evenly distributed!!! The cake is still  Yummy and I cant wait to bite into it after the fast!