Chocolate Chip Cheesecake
A delightful dessert that combines the creamy richness of cheesecake with sweet chocolate chips, perfect for celebrations or special evenings.
Ingredients
For the crust
- 1.5 cups 1½ cups (150 g) graham crackers Graham cracker crumbs
- 0.25 cups ¼ cup (50 g) granulated sugar
- 0.25 cups ¼ cup (20 g) cocoa powder
- 0.25 cups ¼ cup (57 g) melted butter Butter should be melted and cooled
For the filling
- 24 oz 24 oz. (678 g) cream cheese, room temperature Use 3 blocks of cream cheese
- 0.75 cups ¾ cup (150 g) granulated sugar
- 2 teaspoon 2 tsp (10 ml) vanilla extract
- 0.75 cups ¾ cup (180 g) sour cream, room temperature
- 0.25 cups ¼ cup (59 ml) heavy cream, room temperature
- 3 large eggs 3 large eggs (US), room temperature
- 1 cup 1 cup (170 g) mini chocolate chips, divided Reserve half for topping
Instructions
Preparation
- Preheat the oven to 325°F (163°C). Boil water in a small pot. Lightly grease and line the bottom of a springform pan.
- Make the crust by mixing graham cracker crumbs, cocoa powder, sugar, and melted butter. Press this mixture into the bottom and up the sides of a 9-inch springform pan. Chill the crust in the fridge.
Cheesecake Filling
- In a mixing bowl, beat the cream cheese on low speed until very smooth. Gradually add the sugar and mix until combined.
- Mix in sour cream, vanilla extract, and heavy cream until fully blended.
- On the lowest speed, add eggs one at a time, mixing just until incorporated.
- Toss ½ cup of mini chocolate chips with 1 teaspoon of flour and fold half into the cheesecake filling.
Baking
- Pour the filling into the prepared crust and top with the remaining chocolate chips.
- Set the cheesecake into a large roasting pan filled with hot water. Bake for 65-75 minutes, until the edges are set and the center jiggles.
- Turn off the oven, crack the door, and let the cheesecake cool for 1 hour inside.
Chilling
- After cooling, place the cheesecake on a cooling rack for an additional hour. Use a butter knife to loosen the edges. Cover and chill in the fridge for at least 6 hours before serving.
Serving
- Slice the cheesecake into wedges and serve chilled. Garnish with whipped cream or chocolate sauce.
Notes
Ensure all ingredients are at room temperature for a smoother batter. Refrigerate leftovers for about 5-7 days. Consider chilling overnight for the best flavor and texture.