Are you ready for the best cheesecake of 2020 by far? I hope so because it is time to indulge in a creamy cheesecake bursting with chocolate chips to satisfy your cravings! Featuring a chocolate chip cookie crust, creamy cheesecake, and silky smooth homemade chocolate whipped cream. This Chocolate Chip Cheesecake is one of my all time favorites!

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Chocolate Chip Cheesecake

Chocolate Chip Cheesecake

Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Additional Time: 4 hours
Total Time: 5 hours 25 minutes

Ingredients

  • 10 crushed chocolate chip cookies
  • 1 stick butter, melted
  • 3 8-ounce blocks of cream cheese at room temperature
  • 1 cup white sugar
  • 2 & 1/2 tablespoons of flour (see notes)
  • 2 eggs at room temperature
  • 1 teaspoon vanilla
  • 1 cup mini chocolate chips
  • 2 cups heavy cream
  • 1/4 cup cocoa powder
  • 1/2 cup sifted powdered sugar

Instructions

Prep

  1. Preheat oven to 350 degrees.
  2. Line the outside of your cheesecake pan(s) with at least 7 layers of tin foil up to the rim of the the pan.

Crust

  1. Add crushed chocolate chip cookies & melted butter into bowl and mix until fully combined.
  2. Press crust mixture to the bottom of pan, spreading evenly, using the back of a 1 cup measuring cup or wide glass. This will help give you a nice and flat crust.
  3. Place into oven and bake for 10 minutes.
  4. Remove from oven and allow to cool to room temperature.
  5. Reduce oven temperature to 325 degrees.

Cheesecake Filling

  1. In a large mixing bowl, beat your cream cheese until smooth.
  2. Add in your sugar and flour and continue to blend until both are fully incorporated.
  3. Add eggs, one at a time, beating well after each addition on a low speed.
  4. Incorporate your vanilla on a low speed.
  5. Fold in your chocolate chips.
  6. Pour cheesecake filling into springform pan.
  7. Place cheesecake pan(s) into a much larger pan.
  8. Fill the larger pan with water, filling up to at most 1 inch below the top of the aluminum foil.
  9. Place the cheesecake in its water bath into the oven and bake, uninterrupted (no opening the door to peek) for a full hour. Check at the 1 hour mark. If your cheesecake wobbles in the center slightly when you jiggle it is done. If not, give it another 2 minutes in the oven.
    Once your cheesecake is done baking, turn the oven off, leave the oven door slightly ajar, and allow the cheesecake to cool to room temperature in the oven. This will help prevent any splitting.
  10. Once cooled, remove the cheesecake from the oven and place in the refrigerator to cool for another 4 hours.

Chocolate Whipped Cream

  1. Add all of your ingredients into a cold metal bowl and whip on a high speed until stiff peaks form. You'll know your whipped cream is ready to go when scooped with a spoon and it holds its shape.

Decorating

  1. Smooth on a generous amount of chocolate whipped cream and spread evenly with your spatulata.
  2. Pipe on dollops of chocolate whipped cream along the rim of your cheesecake.
  3. Sprinkle with mini chocolate chips, serve, and ejoy!

Notes

  • Room Temperature Ingredients: Be sure to allow your dairy ingredients to reach room temperature. Room temperature ingredients not only combine more effortlessly (no over-mixing needed) but they also trap air so much better. This trap air will expand and produce a fluffy texture during your baking process.
  • Prepared Pan: There will always be the "next best way to prepare your pan" article. Simply put however, the most effective way i find in my kitchen is a light rub of shortening around the sides, parchment paper on the bottom of the pan (for majority of baking pans), & a very light dusting of flour (cocoa powder for chocolate baked goods) all throughout.
  • Water Bath: At times, even I think about skipping this step when baking cheesecake. But it's helpful to remember that with cheesecake, your primary goal is to bake it slowly and evenly without browning the top. When you bake in a water bath, the water will never get hotter than 212 degrees, no matter how hot the oven is. The hot water insulates the outer ring of the springform pan and keeps the oven moist.
  • Why Add Flour To Cheesecake?: Flour in the cheesecake batter is an easy route to avoid cracking and makes the cheesecake easier to cut. Granted, it does change the texture of the cheesecake a bit. The flour will make the cheesecake more firm and sturdy, while a cheesecake with eggs alone has a softer, ultimate creamy texture.

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Posted by Man Cake on Wednesday, July 10, 2019

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