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easy choc chip cheesecake recipe
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Easy Choc Chip Cheesecake

Ingredients
  

For the chocolate crust

  • 2 cups chocolate wafer cookies, crushed
  • 1/4 cup brown sugar
  • 1/2 cup salted butter, melted and cooled

For the cheesecake

  • 24 oz cream cheese, softened at room temperature
  • 1/2 cup caster sugar
  • 1 1/2 tsp vanilla extract
  • 3 large eggs, room temperature
  • 1 cup mini chocolate chips  of your choice (we prefer semi-sweet)

Instructions

  • Preheat your oven to 350ºF (180ºC). Then, line a 9-inch springform cake pan with non-stick baking paper or cooking spray.
    Then, combine all of the crust ingredients in a food processor and blend until you have a uniform fine crumb. Press the crumb into your baking pan. You can flatten it with the back of a flat measuring cup.
    Then, partially bake the crust for 8-10 minutes. Remove it from the oven and allow it to cool at room temperature.
  • Lower the oven temperature to 320ºF (160ºC).
    To make the filling, start by combining the cream cheese and caster sugar in a large mixing bowl. Beat them until they become light and fluffy and the sugar has completely dissolved. Then, quickly mix in the vanilla extract.
    Now, add large eggs one at a time. Make sure to mix the batter well after every addition, but only until the egg is just incorporated. Then, once the final egg is added, mix until it is completely incorporated.
    Lastly, add the chocolate chips of your choice. You can leave a few separately which you will add to the top of your batter.
  • Pour the cheesecake batter into the crust-lined baking pan and smooth out the top. If you reserved any chocolate chips, gently place them on top of your cheesecake to slightly stick out.
    Then, bake the cheesecake for roughly 60-80 minutes. To check the doneness, jiggle the cheesecake. If only the inner 1 to 2-inches still wobble, then the cheesecake is finished baking.
    To cool the cheesecake, first, switch off the oven and crack the door slightly. Then, allow it to cool for an hour. After an hour, remove the cheesecake and cool it at room temperature for another hour. Finally, wrap the entire cake pan with plastic or saran wrap and store it in the fridge for at least 6 hours.