Nutrition data is AI-estimated and may not be fully accurate.
This recipe was created by analyzing the video with AI. For full details, please refer to the original video.
In a bowl, combine cream cheese, salt, and vanilla bean paste.
Whisk the mixture until it becomes smooth.
Add granulated sugar and whisk until well combined.
Add the egg and whisk to combine.
Pour in the whipping cream and whisk.
Add lemon juice and whisk until the batter is smooth.
In a separate bowl, add rice bran oil, salt, brown sugar, and granulated sugar.
Add the egg and whisk the mixture.
Add whipping cream, milk, and lemon juice, then whisk to combine.
Sift in all-purpose flour, baking powder, baking soda, and black cocoa powder.
Whisk until the chocolate batter is smooth and well combined.
Pour hot water into a baking dish to create a water bath and place it on the bottom rack of a preheated 170°C oven.
Pour 200g of the chocolate cake batter into a 15cm round cake pan lined with baking paper.
Carefully pour 160g of the cheesecake batter on top of the chocolate layer.
Pour the remaining chocolate cake batter in a circle, followed by the rest of the cheesecake batter in the center.
Place the cake pan in the water bath and bake in the preheated 170°C oven for 40-45 minutes.
After baking, remove from the oven and let it cool completely on a wire rack.
Cover the cooled cake with plastic wrap and refrigerate for 5-12 hours.
For the topping, combine cream cheese, unsalted butter, and salt in a bowl.
Beat with a hand mixer until the mixture is smooth.
Add icing sugar and room temperature whipping cream gradually, beating until light and fluffy.
Spread the topping over the chilled cheesecake.
Decorate with mini Oreos.
