Best Chocolate Chip Cheesecake

    Best Chocolate Chip Cheesecake

    Recipe photo: Best Chocolate Chip Cheesecake
    1

    Best Chocolate Chip Cheesecake

    (539)
    2hr20min


    479 people made this

    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!

    Ingredients
    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

    Method
    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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    Reviews & ratings
    Average global rating:
    (539)

    Reviews in English (421)

    0

     -  07 Dec 2012

    by
    187

    This was the first cheesecake I've ever made, and it turned out great. I find that if you melt all of the chocolate chips and beat them into the batter, the cake turns out much creamier, smoother, and with a more even, pleasing, delicious taste, and it looks better as well. With the chocolate chips, they turn into hard crunchy chocolate pieces once the cake is cool, but if you melt and mix them the cake is completely creamy and has a better flavor. It did have a few cracks in it, but those might be eliminated by placing the springform pan in a roasting pan of boiling water while it bakes.  -  18 Mar 2003  (Review from Allrecipes US | Canada)

    by
    130

    This was an excellent cheesecake, and a huge hit at my family reunion yesterday. It was gone before I knew it! I did make a few modifications: used chocolate graham crackers(crushed) mixed with some oreo crumbs for the crust(no need for cocoa). I also added about 1/2 cup of mini chocolate chips into the batter-1/3 didn't seem like enough. Using fat free condensed milk & 1/3 reduced fat cheese worked amazingly to save on fat & calories. This will be made again for the holidays! Thank you for a good recipe!  -  09 Oct 2005  (Review from Allrecipes US | Canada)

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