Chocolate Cheesecake Recipe
Milk chocolate cheesecake with a cookie base, drizzled with chocolate sauce
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Ingredients
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Crust
Filling
Topping
Method
Crust
- 1
Prepare the crust
Preheat your oven to 350°F (175°C). In a medium bowl, mix together the graham cracker crumbs, cocoa powder, granulated sugar, and melted butter until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, then remove from the oven and let cool while preparing the filling.
Filling
- 2
Prepare the filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the granulated sugar and continue to beat until well combined. Melt the milk chocolate in the microwave or double boiler and allow it to cool slightly before adding it to the cream cheese mixture. Mix in the sour cream and vanilla extract until fully incorporated.
- 3
Add eggs
Add the eggs one at a time, mixing on low speed after each addition until just combined. Be careful not to overmix. Pour the filling into the cooled crust and smooth the top with a spatula.
- 4
Bake
Bake the cheesecake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for an additional hour. Remove from the oven and refrigerate for at least 4 hours or overnight.
Topping
- 5
Add the topping
Once the cheesecake is fully chilled, drizzle the chocolate sauce over the top. You can use a spoon or a squeeze bottle for more control over the design. Slice and serve the cheesecake chilled.