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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!

 

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About the Author

For the last 8 years Sarah Lasry has been the heart and soul of the successful and celebrated Tastebuds Gourmet Café & Flower Shop in Howell, NJ. Sarah opened and ran Tastebuds to much critical appraise for her unique approach to delicious, kosher gourmet cooking as well as her legendary parties, original style and artistic culinary flair. In 2006 Sarah wrote the acclaimed bestselling cookbook “THE DAIRY GOURMET” which revealed all the secret recipes of Tastebuds Café. With much anticipation from her many fans and fellow foodies, Sarah’s brand new cookbook “THE AT HOME GOURMET” just hit the stores with high praise and reviews. Sarah currently resides in Lakewood, NJ where she has recently left the restaurant business to concentrate on her passion for writing cookbooks and is hard at work as the Food and Home contributing editor for Binah Magazine and www. Kosherstreet.com.

Comments (2)

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  1. faygie says:

    i love this recipe alot. making them in cupcakes is great for shavuous.

  2. Shira says:

    This was so good! My whole family finished it!

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