Chocolate Chip Black Bottom Cheesecake

By carol gorman

Ingredients

• Cheesecake Filling
• 2 pkgs (250 g each) cream cheese, softened
• 1 can (300 mL) Eagle Brand® Regular or Low Fat Sweetened Condensed Milk
• 1/2 cup (125 mL) unflavoured yogurt or sour cream
• 2 eggs
• 2 tsp (10 mL) pure vanilla extract
• 1 1/2 cup (375mL) Chipits® Semi-Sweet Chocolate Chips, divided
• Chocolate Cake Batter
• 1 egg
• 1/2 cup (125 mL) sugar
• 1 tsp (5 mL) pure vanilla extract
• 1/2 cup (125 mL) Crisco® Vegetable or Canola Oil
• 1/4 cup (50 mL) unflavoured yogurt
• 1 cup plus 2 tbsp (280 mL) Robin Hood® All Purpose Flour
• 1/4 cup (50 mL) unsweetened cocoa powder
• 3/4 tsp (7 mL) baking powder, baking soda; each
• 1/2 cup (125 mL) boiling water
• 1/2 cup (125 mL) Chipits® Semi-Sweet Chocolate Chips

Details

Adapted from robinhood.ca

Preparation

Step 1

1. Preheat oven to 350° F (180° C). Grease a 10” (4 L) tube pan.
Greasing a tube pan is fun and has practical reason. Let your kids take charge of this task. Do they know what would happen if the pan wasn’t greased?
2. Filling: 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 ¾ cup (175 mL) chocolate chips. Reserve.
Have your kids measure, then count the chocolate chips. Guess how many chocolate chips will be in each slice when it’s baked – see who is the closest. (Remember they are in the batter and the filling!)
3. Batter: 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.
For easy blending, liquids and eggs should always be at room temperature. Cold ingredients don't mix as well as room temperature ones. Does it really make a difference? You can try it both ways.
4. Pour chocolate cake batter into prepared pan. Spoon cheesecake batter on top. Sprinkle with remaining ¾ cup (175 mL) chocolate chips.
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