This chocolate biscuit cheesecake recipe is decadent and addictive. It looks especially impressive when you bring it out at a dinner party - your guests will gasp in awe at the sight, then relish every bite.
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.
For more easy tips on how to make a perfect cheesecake, check out our Perfect cheesecake tips how-to guide.
This recipe is easy but takes time. It was a big hit at a party., great for a buffet but one only needs a small piece as it is very rich. Would make it again.' I did not put sugar in the biscuit base or cook it. - 26 Oct 2014
Thank you for this great recipe. I continue to enjoy my leftovers! My suggestions-I think that the oreo cookie crumbs for the crust caused the crust to be gooey (probably a function of the white center). Next time I will use chocolate Teddy Grahams or another plain chocolate cookie to avoid this. Also, the recipe calls for 1 1/2 Cups of cookie crumbs to be added after 1/3 of the batter is ptu in the crust. If you read the instructions however, you should add cookie pieces. This makes a HUGE difference, because the cookie pieces (the bigger the better) are what make this cheesecake so good. It's yummy to bite into a piece of cake and get a cookie surprise. Overall, a great cheesecake. Will add to my recipe book! - 09 Apr 2007 (Review from Allrecipes US | Canada)
Absolutely phenomenal cheesecake recipe! I had a 9" pan, not 10", so I baked it for 55 minutes (not 45), then for 8 minutes (not 7) once sour cream was put on. I did leave out cinnamon in the crust. I also put a large stainless steel bowl over the cheesecake once I took it out of the oven (had read that it helped maintain moisture while it cooled) till it was completely cooled. It came out perfect,and just like other reader's attested, was gobbled up by all. I will make this over and over again. - 28 Aug 2006 (Review from Allrecipes US | Canada)