Chocolate Chip Cheesecake
This cheesecake is incredibly creamy and delicious without the need for a water bath! The addition of chocolate chips and ganache really make this a dessert for a special occasion.
This cheesecake is one of my favorites! It’s so creamy and delicious. If you are a chocolate lover then you will love this version.
I started with my New York-style cheesecake recipe. This is the perfect base to add flavorings to create your own custom cheesecake. For the filling, I left out the lemon zest and added more vanilla extract, scraped vanilla bean seeds, and mini chocolate chips! There’s no better combination than vanilla and chocolate.
For a topping, I decided I needed just a little bit more chocolate flavor so I added a velvety smooth chocolate ganache. Chocolate ganache looks so elegant and shiny as a topping.
PERFECT CHEESECAKE WITHOUT A WATER BATH
One of my favorite things about a New York-style cheesecake is that it is baked without a water bath, unlike many other cheesecakes. A water bath can be frustrating because it can leak into the pan and cause a messy cheesecake.
New York cheesecake is started in a very hot oven for a short period of time and then finished at a low temperature. This method forms a skin on the top of the cheesecake, setting the top in place which keeps the filling dense and prevents cracking on top even without the water bath!
For a step-by-step tutorial on making and baking a New York-style cheesecake, check out my post for Best New York Cheesecake (including video!).
For the Crust
- 200 grams (7 ounces, about 2 cups once made into crumbs) chocolate graham crackers
- 50 grams (¼ cup) granulated sugar
- 113 grams (½ cup, 1 stick) unsalted butter, melted
For the filling
- 678 grams (3- 8 oz packages) full fat cream cheese, room temperature
- 225 grams (1 cup + 2 tablespoons) granulated sugar
- 15 grams (2 tablespoons) all-purpose flour
- 3 large eggs, room temperature
- 180 grams (¾ cup) sour cream, room temperature
- 1 ½ teaspoons vanilla extract
- 1 whole vanilla bean, seeds scraped
- 175 grams (1 cups) mini chocolate chips
For the Topping
- 113 grams (4 ounces) bittersweet or semi-sweet chocolate
- 118 grams (½ cup) heavy cream, whipping cream, or double cream
- one pinch salt
- 1 ½ hours before preparing the cheesecake, set out the cream cheese (678 grams, 3- 8 oz packages), eggs (3 large), and sour cream (180 grams, ¾ cup) to come to room temperature. It is extremely important for a creamy cheesecake that your ingredients are not cold. (I find cream cheese takes a very long time to come to room temp.)
- Position an oven rack to the center position and preheat the oven to 375°F/ 190°C.
Make the crust
- Place the chocolate graham crackers (200 grams, 7 ounces) into a food processor or blender and pulse until you have cookie crumbs. Alternatively, you can place them in a ziplock bag and use a rolling pin to roll back and forth over the cookies until they are crumbs. Pour the crumbs into a medium bowl. You should have about 2 cups of crumbs.
- Whisk in the granulated sugar (50 grams, 1/4 cup).
- Pour in melted butter (113 grams, 1/2 cup) until all of the crumbs are completely coated with butter.
- Firmly press the cookie crumb mixture into the bottom and about halfway up the sides of a 9-inch (23-cm) spring form pan. The bottom of a glass or a measuring cup can be helpful to press the crumbs into an even layer.
- Bake at 375°F (190°C) for 8 minutes. Remove from the oven and set aside to cool while preparing the filling.
Make the filling
- Turn the oven temperature up to 450°F/ 230°C.
- In the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl with a hand mixer, combine the cream cheese, sugar (225 grams, 1 cup + 2 tablespoons), and flour (15 grams, 2 tablespoons) and beat on medium speed for 2 minutes, until well combined. You want it to be very smooth, but you don’t want to whip too much air into it. Scrape down the bowl.
- Add the eggs one at a time while the mixer is running on low speed. Scrape down the sides and bottom of the bowl.
- Add the sour cream, vanilla extract (1 ½ teaspoons) and vanilla seeds (scraped seeds from 1 vanilla bean). Mix on low speed until incorporated. Scrape down the sides and bottom of the bowl to ensure all of the mixture is evenly combined.
- Fold in the mini chocolate chips (175 grams, 1 cups) with a spatula.
- Pour the mixture into the prepared crust.
- Bake at 450°F/ 230°C for 8 minutes. Leave the door closed and reduce the oven temperature to 200°F/ 93°C for 50 minutes. Turn the oven off (again, do not open the oven door!) and leave the cheesecake in the off oven for 1 hour.
- Remove the cheesecake from the oven and let sit at room temperature until it is completely at room temperature- around 2 hours. Cover the cheesecake (still in the pan) with plastic wrap or foil and refrigerate for at least 6-8 hours before removing the sides of the pan.
Make the topping
- After the cheesecake has finished chilling in the refrigerator, chop the chocolate (113 grams, 4 ounces) up into small pieces and place in a large mixing bowl. Alternatively you can use chocolate chips.
- Heat the cream (118 grams, ½ cup) in a saucepan over medium heat until it is simmering.
- Pour the hot cream over the chocolate and let stand for 5 minutes. Add the salt (one pinch).
- Put the whisk directly in the center of the chocolate/cream mixture and begin whisking in small circles and slowly moving outward in bigger circles until the mixture is smooth.
- While still warm (but not hot), drizzle the ganache over the top of the cheesecake and let it spill over the sides a bit. Smooth out with a rubber spatula or the back of a large spoon.
Storage: Store leftover cheesecake covered in the refrigerator for up to 1 week. To store the cheesecake in the freezer, freeze it uncovered until solid, then wrap it well in plastic wrap and/or foil and store in the freezer for up to 3 months. To thaw, unwrap and place in the refrigerator overnight.