Chocolate Chip Cheesecake Recipe

12 standard portions

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Ingredients

• 18 full sheets graham crackers ((9.5 ounces))
• 6 tablespoons unsalted butter
• 3 tablespoons granulated sugar
• 32 ounces full-fat cream cheese (softened to room temperature)
• 1 cup granulated sugar
• 3 large eggs (at room temperature)
• ½ cup sour cream
• 2 teaspoons pure vanilla extract
• ½ teaspoon salt
• ¾ cup mini semi-sweet chocolate chips
• ½ cup semi-sweet chocolate chips
• ¼ cup heavy whipping cream
• 1 cup heavy whipping cream (cold)
• ½ cup powdered sugar
• 1 teaspoon pure vanilla extract

Method

1. Adjust the oven rack to the lower-middle position. Preheat the oven to 350°F (180°C,) or 160°C for a fan oven.
2. Lightly grease a 9-inch (23 cm) springform pan with butter, then line it with parchment paper (bottom and sides).
3. Crush the graham crackers in a food processor, then combine them in a bowl with melted butter and sugar. Stir the mixture and let the graham cracker crumbs absorb the butter.
4. Press the mixture into the bottom and sides of the prepared springform pan. Flatten the bottom using a measuring cup.
5. Bake for 8 minutes, then set aside.
6. Lower the oven temperature to 325°F (160°C) or 275°F (140°C) for a fan oven. Wrap the springform pan with two large pieces of foil, covering the seams to protect it.
7. In a stand mixer fitted with a paddle attachment, beat the cream cheese and sugar on high speed until creamy. Add eggs one at a time, mixing between each addition until just incorporated.
8. Add sour cream, vanilla, and salt, and mix until smooth, being careful not to overmix.
9. Fold in the chocolate chips and pour the mixture into the prepared crust. Optionally, sprinkle a few more chocolate chips on top if not using ganache.
10. Prepare a water bath by placing a roasting pan in the oven and placing the cheesecake pan in the middle of it. Pour boiling water around the cheesecake until 1 inch deep.
11. Bake for 55-60 minutes. Tent with foil if the top browns too much.
12. Turn off the oven, slightly open the door, and let the cheesecake cool in the oven for 1 hour. Then, cool completely at room temperature and chill in the fridge for at least 6 hours or overnight.
13. In a saucepan, heat the cream until hot but not boiling. Pour over the chocolate chips and let sit for 2 minutes. Stir well until smooth. If needed, whisk vigorously to bring it together.
14. Let the ganache cool to room temperature, then pour over the cheesecake and smooth with a spatula.
15. In a stand mixer, beat the cold heavy whipping cream, powdered sugar, and vanilla extract until well combined.
16. To pipe whipped cream rosettes, first fill a piping bag fitted with a star tip halfway with the whipped cream. Then, holding the bag at a 90-degree angle, gently squeeze to make small circles, releasing pressure and lifting away to complete each rosette. Sprinkle with mini chocolate chips.