My favourite chocolate chip cheesecake
I have had other chocolate chip cheesecakes and this is by far the best, as well as the easiest to prepare! I love the chocolate biscuit base and it looks gorgeous when speckled with miniature chocolate chips.
Ingredients
Serves: 12
- 110g chocolate biscuit crumbs
- 3 tablespoons butter, melted
- 675g cream cheese, softened
- 150g caster sugar
- 4 tablespoons plain flour
- 3 eggs
- 120ml soured cream
- 1 teaspoon vanilla extract
- 170g miniature plain chocolate chips
Method
Prep:20min ›
Cook:1hr5min ›
Extra time:1hr cooling ›
Ready in:2hr25min
- Preheat oven to 180 C / Gas 4. In a medium bowl, combine biscuit crumbs and butter. Press onto bottom of 23cm springform cake tin. Bake in preheated oven for 10 minutes.
- In large bowl combine cream cheese, sugar and flour. Mix at medium speed until well blended. Stir in eggs one at a time. Blend in soured cream and vanilla. Stir in chocolate chips. Pour cheesecake mixture over baked base.
- Bake in preheated oven for 55 minutes. Allow to cool completely before removing from tin. Store in refrigerator.
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:
(63)
Reviews in English (51)
I baked this for a pre-prom dinner for my son, his date, and another couple. I wanted it to be perfect - and it was awesome! I bought two pre-made chocolate crumb pie shells to use as the crust. I buttered the sides and the bottom of the springform pan before pressing the crumbs/butter mixture in the pan. I used two premade crusts in order to have my crust go up the sides of the cheesecake. All my cheesecake ingredients were at room temp. I researched (on this site) how to bake it in a water bath...check the article by Jennifer Anderson. I so hoped it would not have a crack when it was baked, but there was one (just one) and so I used a hot,wet knife to rub on top until the crack was gone. I kept the cake wrapped in the fridge for two days. On the day of the prom, I took it out of the springform pan, and prior to serving it, I sprinkled oreo crumbs on top and placed oreos (cut in half) around the edges. I cannot tell you how wonderful this looked and tasted. It's not easy to totally wow teenagers, but this did the trick. Thank you, Kristy! - 24 Apr 2006 (Review from Allrecipes US | Canada)
The only reason this doesn't get 5 stars is the base ingredients as written are not enough to cover the pan. I had to double the amount to get a decent base. That aside this is an excellent cheesecake that went down very well on Christmas Day. Thanks. - 28 Dec 2006 (Review from Allrecipes US | Canada)
This was fabulous! I did add more cookie crumbs for the base, as well as butter to accommodate. I also melted some semi-sweet chocolate and marbled the top. My guests LOVED it! I will definitely be making this again. - 09 Sep 2007 (Review from Allrecipes US | Canada)
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