Name: Chocolate Chip Black Bottom Cheesecake
Yield: 16 servings
Ingredients: 2 pkg (250 g each) cream cheese, softened; 1 can (300 mL) Eagle Brand® Regular or Low Fat Sweetened Condensed Milk; ½ cup (125 mL) unflavoured yogurt or sour cream; 2 eggs; 2 tsp (10 mL) pure vanilla extract; 1 ½ cup (375 mL) Chipits® Semi-Sweet Chocolate Chips, divided; 1 egg; ½ cup (125 mL) sugar; 1 tsp (5 mL) pure vanilla extract; ½ cup (125 mL) Crisco® Vegetable or Canola Oil; ¼ cup (50 mL) unflavoured yogurt; 1 cup (250 mL) + 2 tbsp (30 mL) Robin Hood® All Purpose Flour; ¼ cup (50 mL) unsweetened cocoa powder; ¾ tsp (4 mL) baking powder, baking soda; each; ½ cup (125 mL) boiling water; ½ cup (125 mL) Chipits® Semi-Sweet Chocolate Chips

Yields

16 servings

A fantastic and fun way to learn about weight and measurement while reading and following instructions.

ingredients

Cheesecake Filling

pkg (250 g each) cream cheese, softened

can (300 mL) Eagle Brand® Regular or Low Fat Sweetened Condensed Milk

cup (125 mL) unflavoured yogurt or sour cream

eggs

tsp (10 mL) pure vanilla extract

1 ½

cup (375 mL) Chipits® Semi-Sweet Chocolate Chips, divided

Chocolate Cake Batter

egg

cup (125 mL) sugar

tsp (5 mL) pure vanilla extract

cup (125 mL) Crisco® Vegetable or Canola Oil

cup (50 mL) unflavoured yogurt

cup (250 mL) + 2 tbsp (30 mL) Robin Hood® All Purpose Flour

cup (50 mL) unsweetened cocoa powder

tsp (4 mL) baking powder, baking soda; each

cup (125 mL) boiling water

cup (125 mL) Chipits® Semi-Sweet Chocolate Chips

Ingredient Substitution Guide

directions

Step 1

Preheat oven to 350F (180C). Grease a 10″ (4 L) tube pan.

Step 2

In a large bowl, beat cream cheese until fluffy, 1 minute. Gradually beat in sweetened condensed milk until smooth. Add yogurt, eggs and vanilla. Beat well. Stir in 3/4 cup (175 mL) chocolate chips. Reserve.

Step 3

In a large bowl, beat eggs, sugar and vanilla until combined. Add oil and yogurt. Add next 4 ingredients. Mix until well combined. Carefully stir in boiling water. Add chocolate chips and mix.

Step 4

Pour chocolate cake batter into prepared pan. Spoon cheesecake batter on top. Sprinkle with remaining 3/4 cup (175 mL) chocolate chips.

Step 5

Bake in preheated oven 60 minutes, or until a toothpick inserted into cake comes out clean. Cool on wire rack. Wrap well with plastic wrap and chill 4 hours or overnight in refrigerator.

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Chocolate Chip Black Bottom Cheesecake

ingredients

Cheesecake Filling

Chocolate Cake Batter

directions

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