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5
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Chocolate Chip Cheesecake Recipe
This chocolate chip cheesecake is the perfect dessert for any chocolate lover! The creamy vanilla cheesecake it studded with smooth chocolate chips, while the chocolate bourbon biscuit base provides a crisp and decadent contrast.
Prep Time
15
minutes
mins
Cook Time
1
hour
hr
Total Time
1
hour
hr
15
minutes
mins
Course:
Cheesecakes, Dessert
Cuisine:
American
Diet:
Vegetarian
Servings:
12
slices
Author:
Emily Leary
Equipment
Weighing scales
Measuring spoons
Large mixing bowl
Whisk
Silicone spatula
Round 23cm (9") springform cake tin
Ingredients
For the base
300
g
bourbon biscuits
85
g
slightly salted butter
For the filling
350
g
light cream cheese
room temp
250
g
full fat cream cheese
room temp
175
ml
double cream
room temp
1
tsp
vanilla extract
1
medium free range egg yolk
2
medium free range eggs
3
tbsp
plain white flour (all purpose flour)
plus 1 tbsp to toss the chips in
200
g
white caster sugar (superfine sugar)
150
g
chocolate chips
Metric
-
Ounces
Instructions
Make the base
Preheat the oven to 170C (150C fan, 340F) .
Crush or blend the biscuits so they’re like coarse sand. I use a ziplock bag and a rolling pin.
Add the melted butter and mix well.
Tip into the base of a large springform cake tin. Press down all over, flattening with a spoon or the flat base of a glass.
Bake for just 5 mins, then set aside to cool.
Make the filling
Put the cream cheese, double cream, vanilla, sugar, eggs and flour in a bowl.
Whisk until smooth. Don't overmix as this can introduce air into the mix, which can affect the final texture and make it more likely to crack.
Toss 100g (2/3) of the chocolate chips in the tablespoon of flour, shake off the excess and add to the bowl. Briefly fold through.
Assemble and bake
Pour the batter into the tin on top of the biscuit base.
Scatter the remaining chocolate chips on top.
Bake for 45 mins to 1 hour until firm but slightly wobbly if shaken.
Transfer to a wire rack and run a knife around the inside of the tin. This is important to stop the cheesecake cracking as it cools.
Once the cheesecake is cold, cover and place in the fridge to set overnight.
When you're ready to serve, run a knife around the inside of the tin and unlock to release the sides. It should then lift onto a board cleanly.
Slice with a sharp knife to serve, wiping between cuts for a neat finish.
Video
Nutrition
Calories:
382
kcal
|
Carbohydrates:
31
g
|
Protein:
6
g
|
Fat:
27
g
|
Saturated Fat:
16
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
6
g
|
Trans Fat:
1
g
|
Cholesterol:
114
mg
|
Sodium:
239
mg
|
Potassium:
130
mg
|
Fiber:
1
g
|
Sugar:
27
g
|
Vitamin A:
923
IU
|
Vitamin C:
1
mg
|
Calcium:
96
mg
|
Iron:
1
mg
Tried this recipe?
Snap a pic and tag
@amummytoo
on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!