Best Chocolate Chip Cheesecake

    Best Chocolate Chip Cheesecake

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    About this recipe: This is the best cheesecake recipe I've ever made. Every time family and friends have this cheesecake, they beg me for the recipe. It's deceptively easy to make, and also quite attractive!

    Serves: 12 

    • 125g digestive biscuit crumbs
    • 5 tablespoons caster sugar
    • 75g butter, melted
    • 5 tablespoons unsweetened cocoa powder
    • 675g cream cheese
    • 1 (397g) tin condensed sweetened milk
    • 3 eggs
    • 2 teaspoons vanilla extract
    • 170g mini plain chocolate chips
    • 1 teaspoon plain flour

    Prep:20min  ›  Cook:1hr  ›  Extra time:1hr cooling  ›  Ready in:2hr20min 

    1. Preheat oven to 150 C / Gas 2. Mix digestive biscuit crumbs, sugar, butter and cocoa. Press onto bottom and up the sides of a 23cm springform cake tin. Set aside.
    2. Beat cream cheese until smooth. Gradually add condensed sweetened milk; beat well. Add vanilla and eggs, and beat on medium speed until smooth. Toss 1/3 of the miniature chocolate chips with the 1 teaspoon flour to coat (this keeps them from sinking to the bottom of the cheesecake). Mix into cheese mixture. Pour over prepared biscuit base. Sprinkle top with remaining chocolate chips.
    3. Bake at 150 C / Gas 2 for 1 hour. Turn off oven (do not open oven door) and leave the cake in the oven to cool in the oven for another hour. Remove from oven and cool completely. Refrigerate before removing sides of tin. Keep cake refrigerated until time to serve.

    Perfect cheesecake tips

    Don't overbake: While it may look underdone, a cheesecake is actually done when the centre is still wobbly. Residual heat 'carries over' and the centre continues to cook once out of the oven.
    Remove the cheesecake from the oven to cool on a rack, or simply leave the oven door closed, turn off the heat and let the cheesecake cool undisturbed for at least 1 hour. This helps prevent the cheesecake from sinking in the centre. After chilling, the once-wobbly centre should firm up beautifully!
    Bake in a water bath: The most effective way to bake a cheesecake evenly without browning the top is to bake in a water bath. Since water evaporates at boiling point, the water bath will never get hotter than 100C, no matter the oven temperature. This means that the outer edge of your cheesecake won't bake faster than the centre, which can cause it to sink and crack.
    Mixing matters: Make sure your cream cheese and eggs are at room temperature before mixing, or you'll end up with lumps in your cheesecake. If you do end up with lumps in the batter, give it a quick spin in the food processor for silky smooth results.
    Don't forget to chill: A cheesecake needs several hours to chill and set, making it a perfect make-ahead dessert.

    Cheesecake tips

    For more easy tips on how to make a perfect cheesecake, check out our Perfect cheesecake tips how-to guide.

    Watch how!

    Watch our video to see how to make the easiest no-bake chocolate cheesecake ever! Watch now!

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