Copycat Hershey’s Chocolate Bar Cheesecake
Rating 4.9 from 11 reviews
Author Lindsay
Prep Time 1 hour 45 twinkles
Cook Time 2 hours 2 twinkles
Total Time 3 hours 47 twinkles
Yield 16
order Cate
Method Oven
Cuisine American
This decadent cate
features two layers of chocolate cutlet, a rich chocolate cheesecake subcaste, and is finished with smooth chocolate buttercream and chocolate chips. Perfect for any chocolate nut!
constituents
For the Chocolate cutlet Layers
1 mug( 130g) each- purpose flour
1 mug( 207g) sugar
6 tbsp( 43g) natural thin cocoa greasepaint
1 tsp baking soda pop
tsp baking greasepaint
tsp swab
mug( 120 ml) milk
mug( 60 ml) vegetable oil painting
tsp vanilla excerpt
1 large egg
mug( 120 ml) hot water
For the Chocolate Cheesecake
24 oz( 678g) cream rubbish, room temperature
mug( 207g) sugar
mug( 57g) natural thin cocoa greasepaint
mug( 153g) sour cream, room temperature
tsp vanilla excerpt
6 oz( 169g)semi-sweet chocolate chips, melted and slightly cooled
large eggs, room temperature
For the Chocolate Buttercream
mugs unsalted adulation
1 mug( 114g) natural thin cocoa greasepaint
6 mugs( 690g) pulverized sugar
mug heavy trouncing cream
Pinch of swab
mugs( 380g) chocolate chips
Instructions
Cheesecake Subcaste
Preheat Oven Preheat the roaster to 300 °F( 148 °C). Line the inside of a 9- inch( 23 cm) cutlet visage with aluminum antipode, pressing it into the visage to flatten.
Mix Cheesecake Batter
In a large mixer coliseum, beat cream rubbish, sugar, and cocoa greasepaint until well concerted( use low speed to help air bubbles).
Add sour cream and vanilla excerpt, mixing on low until combined.
sluggishly add melted and cooled chocolate, mixing until incorporated.
Add eggs one at a time, beating sluggishly and scraping down the sides after each addition.
Singe
Place the cutlet visage inside a larger visage and fill the external visage with warm water, about half up the sides of the lower visage.
Singe the cheesecake for about 50 twinkles. The center should be set but still jiggly.
Turn off the roaster and leave the door closed for 30 twinkles. Crack the door open for another 30 twinkles to cool sluggishly.
Remove the cheesecake from the roaster and water bath, chill until establishment, 5- 6 hours or overnight.
cutlet Layers
Preheat Oven Preheat the roaster to 350 °F( 176 °C). Line two 9- inch( 23 cm) cutlet kissers
with diploma paper and grease the sides.
Prepare cutlet Batter
In a medium coliseum, whisk together flour, sugar, cocoa, incinerating soda pop, incinerating greasepaint, and swab.
In another coliseum, whisk together milk, vegetable oil painting, vanilla excerpt, and egg.
Add the dry constituents to the wet constituents and whisk until combined.
Stir in hot water until well concerted( batter will be thin).
Divide the batter between the set kissers
and singe for 12- 15 twinkles, or until a toothpick fitted into the center comes out with a many motes.
Remove galettes from kissers
and cool on a line rack.
Buttercream
Make Buttercream
Beat adulation in a mixing coliseum until smooth.
Add cocoa greasepaint, mixing until combined.
Add half of the powdered sugar and blend until smooth.
Add half of the cream and blend until smooth.
Add remaining powdered sugar and swab, blend until smooth.
Add remaining cream and blend until well combined.
Assembly
Assemble the cutlet
Remove polls from the covers of the cooled galettes using a saw-toothed cutter.
Place the first subcaste of cutlet on a serving plate or cutlet round. Spread about 1 mug of frosting unevenly on top.
Lift the cheesecake from the visage using the aluminum antipode, remove antipode, and place the cheesecake on top of the frosting.
Spread another mug of frosting on top of the cheesecake, also add the alternate subcaste of cutlet.
Frost the outside of the cutlet. Press chocolate chips into the sides incontinently after frosting.
embellish
Use remaining buttercream to pipe a border on top of the cutlet.
Refrigerate until ready to serve. Store in an watertight vessel for over to 4- 5 days.
Enjoy your indulgent Hershey’s Chocolate Bar Cheesecake!