Description
Indulgent vanilla chocolate cheesecake marries creamy richness with deep cocoa notes, creating a dessert that whispers pure elegance. Chocolate lovers will savor each silky bite, discovering a perfect balance of sweet sophistication that lingers delightfully on their palate.
Ingredients
Scale
Main Ingredients:
- 3 (8 ounces) packages cream cheese, softened
- 3 large eggs
- 1 cup (200 grams) granulated sugar
- 1 1/2 cups (180 grams) crushed chocolate cookies
Dairy and Binding Ingredients:
- 1 cup (240 milliliters) sour cream or heavy cream
- 1/4 cup (60 grams) melted butter
- 2 tablespoons granulated sugar
- 2 tablespoons all-purpose flour
Finishing and Garnish:
- 1 tablespoon vanilla extract
- Powdered sugar
- Fresh raspberries
- Whipped cream
- Chocolate chunks
- Mint leaves
Instructions
- Craft a rich chocolate cookie foundation by combining cookie crumbs, melted butter, and sugar. Press the mixture compactly into a 9-inch springform pan, creating an even base layer.
- Preheat the oven to 325F and briefly toast the crust for 10 minutes, allowing it to set and develop a deeper flavor profile.
- In a large mixing bowl, whip cream cheese and sugar until achieving a silky, lump-free consistency.
- Incorporate eggs individually, gently folding each one to maintain a smooth batter texture.
- Delicately blend sour cream, vanilla extract, and flour into the mixture, ensuring thorough but careful integration.
- Transfer the luxurious cheesecake batter over the cooled chocolate cookie crust, spreading evenly.
- Encase the springform pan’s exterior with aluminum foil to prevent water infiltration.
- Position the pan within a larger baking vessel and surround with hot water, creating a gentle steam bath that ensures uniform heat distribution.
- Bake at 325F for approximately 55-65 minutes, watching for a slightly trembling center that indicates perfect doneness.
- After baking, switch off the oven and leave the door slightly ajar, allowing the cheesecake to gradually cool for one hour.
- Refrigerate for a minimum of 4 hours, preferably overnight, to achieve optimal setting and flavor melding.
- Enhance presentation by dusting with powdered sugar and adorning with fresh raspberries, whipped cream, chocolate chunks, or mint leaves before serving.
Notes
- Use room temperature ingredients and avoid overmixing to create a smooth, crack-free cheesecake surface.
- Carefully wrap the springform pan in multiple layers of aluminum foil to prevent water from seeping into the crust during baking.
- Experiment with different cookie crumb bases like Oreo, graham crackers, or add a hint of espresso powder to enhance the chocolate notes.
- Swap regular cream cheese with dairy-free alternatives and use gluten-free cookies for a vegan and gluten-sensitive version of the cheesecake.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 330 kcal
- Sugar: 20 g
- Sodium: 200 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 85 mg