For those who love chocolate and cheesecake, you’re going to fall arduous for this black-bottom chocolate chip cheesecake! That includes an oreo cookie crust and an extremely wealthy cheesecake filling spiked with mini chocolate chips. Plus, chocolate ganache and chocolate curls!
Chocolate Chip Cheesecake Recipe
For those who solely make ONE dessert on your subsequent feast or vacation celebration, I humbly counsel making it THIS one!
I’m critical! Like, bust out your 9-inch springform pan, preheat the oven, and get baking. As a result of this recipe is certain to win you star baker each time you serve it! It’s simply that good!
I’ve tons of chocolate chip recipes, however someway that is my first chocolate chip cheesecake! But it surely’s certinaly not my final. The mixture of creamy cheesecake and decadent chocolate chips is a match made in heaven!
I initially made this cheesecake with a graham cracker crumb crust, however determined to ditch it on my second path run in favor of a extra decadent oreo cookie crust. And I’m so glad I did! It actually enhances the chocolate taste and provides a pleasant shade distinction to the creamy white filling.
Chocolate Chip Cheesecake Substances
- Oreo Cookies: You’ll want one normal dimension bundle of Oreo cookies. Or 36 comparable chocolate sandwich cookies. I don’t counsel utilizing flavored Oreo cookies or the double stuff selection.
- Butter: I all the time counsel unsalted butter, however salted butter will work in a pinch. This recipe is sort of candy, so the saltiness gained’t actually shine by.
- Cream Cheese: Brick-style cream cheese works greatest for cheesecake recipes. You’ll want to convey it to room temperature, in any other case it’ll clump up once you go to beat the cream cheese.
- Bitter Cream: Use full-fat and convey it to room temperature earlier than use.
- Granulated Sugar: Don’t sub brown sugar on this recipe, and for those who MUST cut back the quantity, don’t cut back it by greater than a 1/4 cup.
- Vanilla Extract: You’ll want to use actual vanilla and never imitation or synthetic vanilla, which is able to give the cheesecake a faux taste.
- Eggs: Use giant eggs (not additional giant or medium!) and make sure to convey them to room temperature earlier than use. You’ll use entire eggs and the yolks; it can save you the additional egg whites for one more use.
- Heavy Cream: Aka heavy whipping cream! Don’t change with half and half, milk, or sweetened condensed milk.
- Chocolate Chips: I like to make use of mini semi-sweet chocolate chips, however darkish chocolate chips may also work fantastic!
- Flour: Only a contact of flour helps thicken the filling up so it’s not too creamy. Don’t omit this or change with a “nut flour”.
- Chocolate: I like to make use of high quality semi-sweet chocolate for the glaze, akin to Lindt or Ghiradelli.
- Corn Syrup: Not important, however will give your glaze a beautiful shiny end. This may occasionally completely be omitted!
Find out how to Make Chocolate Chip Cheesecake
- Make the Crust: In a big bowl mix the cookie crumbs and melted butter. Press the crumbs into the underside of your ready pan, then bake for 10 minutes. Put aside till wanted.
- Make the Chocolate Chip Cheesecake: Beat the softened cream cheese and bitter cream till clean. Add sugar and beat clean, then add within the eggs and vanilla. Fold within the heavy cream. Then toss in 1 cup of the mini chocolate chips and the flour.
- Pour into the Pan: Pour batter on prime of the crust, then sprinkle the remaining 1/2 cup of chocolate chips on prime.
- Water Tub: Place the cheesecake pan into a big, deep pan. Fill the pan with a pair inches of sizzling water. Discover ways to make a straightforward water tub for a cheesecake right here.
- Bake: Place the pan within the oven and bake for 1 hour and 20 minutes. Flip the oven off and let the cheesecake sit, undisturbed, for 30 extra minutes.
- Cool: Take away cake from the oven and place on a cooling rack to chill fully. Then loosely cowl the pan with plastic wrap and chill for not less than 6 hours. Don’t take away the pan till fully cooled!
- Glaze: Make the glaze, barely cool, then pour on prime of the chilled cheesecake. When you have any remaining chocolate chips, sprinkle them across the edges of the cheesecake. or prime with chocolate curls!
Extra Cheesecake Recipes:
Black-Backside Chocolate Chip Cheesecake
For those who love chocolate and cheesecake, you are going to fall arduous for this black-bottom chocolate chip cheesecake! That includes an oreo cookie crust and an extremely wealthy cheesecake filling spiked with mini chocolate chips.
Substances
For the Oreo Cookie Crust:
- 36 common Oreo cookies
- 6 Tablespoons (85g) unsalted butter melted
For the Chocolate Chip Cheesecake Batter:
- 4 blocks (32 ounce) full-fat cream cheese room temperature
- 1 cup (227g) full-fat bitter cream room temperature
- 1 and 1/2 cups (300g) granulated sugar
- 2 teaspoons pure vanilla extract
- 4 giant egg yolks room temperature
- 3 giant eggs room temperature
- 1/2 cup (57ml) heavy cream room temperature
- 1 and 1/2 cups mini semi-sweet chocolate chips divided
- 1 and 1/2 Tablespoons (21g) all-purpose flour
For the Chocolate Ganache:
- 4 ounces semi-sweet chocolate roughly chopped
- 1/3 cup (76ml) heavy cream
- 2 teaspoons gentle corn syrup non-obligatory
- chocolate curls non-obligatory
Directions
For the Oreo Cookie Crust:
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Preheat the oven to 350°F. Evenly spray the underside and sides of a 9-inch springform pan with nonstick baking spray. Wrap the surface of the pan in layers of additional vast heavy responsibility aluminum foil. You’ll be inserting this pan in a water tub, so make sure the pan has been wrapped from each angle. Put aside.
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In a big bowl mix the crushed cookie crumbs and melted butter, combine nicely to mix.
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Press the combination into the underside – and barely up the perimeters – of the ready pan.
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Bake the crust within the preheated oven for 10 minutes. Take away the crust from the oven and put aside on a cooling rack till wanted.
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Scale back the oven temperature to 325 levels (F).
For the Chocolate Chip Cheesecake Batter:
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Within the bowl of a giant meals processor, beat the softened cream cheese and bitter cream till fully clean, scraping the bowl as wanted.
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Add sugar and vanilla and beat clean, scraping down the perimeters and backside of the bowl as wanted.
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Add within the eggs and egg yolks, one by one, beating nicely after every addition.
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Add within the heavy cream and pulse on low till simply mixed.
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Utilizing a rubber spatula, fold in 1 cup of the mini chocolate chips and all the flour, mixing simply till mixed.
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Pour filling into the ready crust and, utilizing a rubber spatula, clean the highest. Sprinkle the remaining chocolate chips on prime of the batter.
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Place the cheesecake pan into a big, deep pan. Fill the pan with 2 and ½- inches of sizzling water. That is your water tub and can assist guarantee your cheesecake comes out crack free.
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Fastidiously place the pan within the oven and bake for 1 hour and 20 minutes. Flip the oven off and let the cheesecake sit, undisturbed, for 30 extra minutes, contained in the oven with the door shut. The cheesecake needs to be set across the edges, and barely wiggly within the center.
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Take away cake from the oven and gently run a knife very across the fringe of the cake. Place the cheesecake on a cooling rack and funky fully, then loosely cowl the pan with saran wrap and chill for not less than 6 hours. Don’t take away the pan till fully cooled!
For the Chocolate Ganache:
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Place the chopped chocolate in a medium heat-safe bowl and put aside.
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In a small saucepan, mix the heavy cream and corn syrup. Prepare dinner over medium warmth simply till the combination involves a boil, then instantly take away from warmth (you do not need to let it proceed to boil).
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Pour the recent combination over the chopped and let it sit for 1 minute. Then stir till fully clean. Cool for five minutes.
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Fastidiously pour the glaze over the cooled cheesecake, coating the highest and letting any extra drip down the perimeters. Prime with chocolate curls. Slice and serve!