Chunky Chocolate Cheesecake
Submitted by skydiverwife
Creamy sour cream cheesecake studded with semi-sweet chocolate chunks on a chocolate cookie crust. Baked, then slow-cooled in the oven for a crack-free, silky finish.
YIELD
4 servingsPREP
20 minCOOK
40 minREADY
6 hrsThis cheesecake doesn’t mess around. Chocolate cookie crust on the bottom, chocolate chunks folded through the filling, and more chocolate scattered across the top. The sour cream makes the filling impossibly smooth and tangy, cutting through the sweetness just enough to keep you reaching for another slice.
The trick to a crack-free top is the slow cool. You bake it, then turn off the oven and let it sit inside for a full hour. That gradual temperature drop prevents the surface from splitting.
After a few hours in the fridge, you’ve got a dense, creamy, chocolate-loaded cheesecake that looks and tastes like it came from a bakery.
Pro Tips
- Room temperature cream cheese is essential. Cold cream cheese leaves lumps that no amount of beating will fix.
- Mix on low speed once the eggs go in. Overbeating at this stage whips in air that causes cracks during baking.
- Chop the chocolate into uneven chunks so you get a mix of melty pockets and solid bites throughout the filling.
- Run a knife around the edge of the pan as soon as it comes out of the oven. This prevents the cake from pulling and cracking as it contracts.
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Mix together cookie crumbs, butter, and salt.
Press mixture into bottom of 9 inch springform pan.
Chill while making filling.
Filling: with electric mixer, beat together cream cheese and sugar.
Blend in sour cream.
Add eggs and vanilla and blend until well mixed and smooth.
Stir in 1 cup chocolate chunks.
Pour filling into springform pan with chilled crust and smooth top with spatula.
Sprinkle top with remaining chocolate chunks.
Bake 30 to 40 minutes and turn off oven.
Leave cheesecake in over 1 hour.
Remove from oven and chill until firm, about 3 to 4 hours.
Comments
