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Source: Pixabay: Pexels

Perfect Cheesecake Chocolate Dessert

The blend of rich, creamy cheesecake with the delectably smooth, intense chocolate in this dessert is an outright indulgence.

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Ingredients

number of servings
12

For the crust:

  • 112 cups graham cracker crumbs Added to
  • 12 Cup unsalted butter melted Added to
  • 2 tbls crystal sugar Added to

For the filling:

  • 2 lbs Cream cheese, room temperature Added to
  • 112 cups crystal sugar Added to
  • 4 large eggs Added to
  • 1 Cup Semi-sweet chocolate chips, melted and cooled Added to
  • 2 teaspoons pure vanilla extract Added to
  • 14 Cup all-purpose flour Added to
  • 12 Cup sour cream Added to
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Directions

150 min.
1. Step

Start by preheating your oven to 325°F (162°C), a crucial step for successful baking.

2. Step

Mix the Graham cracker crumbs, melted butter, and sugar in a bowl. Press this mixture into the bottom of a 9-inch springform pan to form your crust, a simple task done better by using the back of a spoon for evening out.

3. Step

Bake the crust for about 10 minutes, until it's set, then remove and set aside.

4. Step

In a large bowl, beat the cream cheese until smooth, a critical factor for a perfect cheesecake. Gradually add the sugar while continuing to beat the cream cheese.

5. Step

Add the eggs, one at a time, beating after each addition to ensure it's well incorporated.

6. Step

Slowly stir in the cooled, melted chocolate. Be careful not to over-mix, which can lead to cracks in your cheesecake.

7. Step

Add in the vanilla extract, flour, and sour cream; combine everything thoroughly but gently.

8. Step

Pour this rich, creamy filling over the cooled crust in the pan.

9. Step

Bake in the preheated oven for 1 hour. The cheesecake should still wobble a bit when moved; it will firm up after cooling.

10. Step

Allow the cheesecake to cool slowly in the oven with the door slightly ajar, then refrigerate for at least 2 hours before serving. It’s hard to wait, but this cooling process guarantees a lusciously creamy texture.

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