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Perfect Graduation Cap Black and Gold Cheesecake with Velvet Chocolate Drip

Graduation Cap Cheesecake - featured image
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A bold, elegant, and surprisingly straightforward cheesecake recipe perfect for graduation celebrations, featuring a smooth cheesecake base and a luscious velvet chocolate drip with gold accents.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons brown sugar
  • 24 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • ½ cup sour cream
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons all-purpose flour
  • 1 cup bittersweet chocolate chips
  • ½ cup heavy cream
  • 2 tablespoons unsalted butter
  • Edible gold dust or gold leaf accents (optional)
  • Black food coloring gel

Instructions

  1. Preheat oven to 325°F (163°C). In a medium bowl, combine graham cracker crumbs, melted butter, and brown sugar. Mix until evenly moistened. Press firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then cool.
  2. In a large bowl, beat softened cream cheese until smooth. Gradually add granulated sugar, beating well. Add eggs one at a time, fully incorporating each. Mix in sour cream, vanilla extract, and flour. Scrape sides to avoid lumps.
  3. Pour filling over cooled crust and smooth top. Place pan on baking sheet. Bake at 325°F for 50-60 minutes until edges are set and center jiggles slightly. Avoid opening oven door during first 40 minutes.
  4. Turn off oven, crack door open, and cool cheesecake inside for 1 hour. Remove and cool to room temperature, then refrigerate at least 4 hours or overnight.
  5. Heat heavy cream in a small saucepan until simmering. Pour over chocolate chips in heatproof bowl. Let sit 2 minutes, then stir until smooth. Stir in butter until glossy. Add black food coloring gel to achieve deep black color.
  6. Remove cheesecake from pan and place on serving plate. Drizzle velvet chocolate drip over edges with spoon or pastry brush, letting it run naturally. Add edible gold dust or gold leaf accents. Chill briefly to set before serving.

Notes

Use room temperature ingredients for smooth batter and to prevent cracks. Avoid overmixing. Baking in a water bath is optional to prevent cracks. Warm chocolate drip slightly if too thick; add melted chocolate if too thin. Store leftovers covered in fridge up to 4 days or freeze up to 2 months.

Nutrition

Keywords: cheesecake, graduation dessert, chocolate drip, black and gold, celebration cake, easy cheesecake, velvet chocolate drip

Find it online: https://elaraeats.com/perfect-graduation-cap-black-and-gold-cheesecake-recipe-with-easy-velvet-chocolate-drip-tutorial/