Decadent Chocolate Chip Cheesecake
Indulge in pure dessert bliss with this Decadent Chocolate Chip Cheesecake, a show-stopping treat that combines creamy, velvety cheesecake with bursts of rich chocolate in every bite. Built on a buttery graham cracker crust, the filling features smooth cream cheese, tangy sour cream, and a hint of vanilla for the perfect balance of flavors. Mini chocolate chips are folded into the batter for a delightful texture, while a water bath technique ensures a flawless, crack-free finish. Top it off with a luscious homemade chocolate ganache for an extra layer of decadence. Whether served at a celebration or as an everyday indulgence, this chocolate chip cheesecake will quickly become a household favorite! Perfect for chocolate lovers and elegant dessert presentations, it's as irresistible to the taste buds as it is to the eyes.
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Recipe Information
Ingredients
- 200 grams graham cracker crumbs
- 115 grams unsalted butter
- 50 grams granulated sugar
- 900 grams cream cheese, room temperature
- 240 grams sour cream
- 200 grams granulated sugar
- 2 teaspoons pure vanilla extract
- 4 pieces large eggs
- 150 grams mini chocolate chips
- 1 tablespoon all-purpose flour
- 100 grams semi-sweet chocolate chips (optional, for topping)
- 60 milliliters heavy cream (optional, for topping)
Instructions
Preheat your oven to 160°C (325°F). Grease a 9-inch (23 cm) springform pan and line the bottom with parchment paper.
In a medium bowl, mix the graham cracker crumbs, melted butter, and 50 grams of granulated sugar until it resembles wet sand. Press the mixture evenly into the bottom of the prepared pan to form the crust. Place in the refrigerator to chill while preparing the filling.
In a large mixing bowl, beat the cream cheese and 200 grams of sugar together using a hand or stand mixer on medium speed until smooth and creamy, about 2-3 minutes.
Add the sour cream and vanilla extract, mixing on low speed until fully combined. Scrape down the sides of the bowl as needed.
Add the eggs one at a time, mixing on low speed after each addition, just until combined. Do not overmix.
In a small bowl, toss the mini chocolate chips with the all-purpose flour to coat them. This will prevent them from sinking to the bottom of the cheesecake. Gently fold the chocolate chips into the cheesecake batter.
Pour the batter over the prepared crust, smoothing the top with a spatula.
Place the springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan, creating a water bath to prevent cracks.
Bake the cheesecake in the preheated oven for 70-75 minutes, or until the edges are set but the center still jiggles slightly.
Turn off the oven and leave the cheesecake inside with the oven door slightly ajar for 1 hour to cool slowly. Then remove it from the water bath and let it cool to room temperature before refrigerating for at least 6 hours or overnight.
For an optional chocolate ganache topping, heat the heavy cream in a small saucepan over medium heat until it begins to steam. Pour it over 100 grams of semi-sweet chocolate chips in a heatproof bowl. Let sit for 2 minutes, then stir until smooth. Spread the ganache over the chilled cheesecake.
Slice and serve your decadent chocolate chip cheesecake. Enjoy!
Nutrition Facts
Calories |
8020 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 590.1 g | 757% | |
| Saturated Fat | 345.4 g | 1727% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2184 mg | 728% | |
| Sodium | 4604 mg | 200% | |
| Total Carbohydrate | 625.3 g | 227% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 472.1 g | ||
| Protein | 122.3 g | 245% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 1664 mg | 128% | |
| Iron | 23.9 mg | 133% | |
| Potassium | 1800 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
