- Dish type
- Chocolate cake
- Chocolate chip cakes
If you love Chocolate Chip Cookie Dough ice cream, you'll love this cheesecake recipe! It is extremely rich, so keep in mind that a small piece goes a long way! Kids seem to like this one, as well.
163 people made this
- 170g finely crushed chocolate biscuits
- 2 tablespoons caster sugar
- 4 tablespoons melted butter
- 50g butter
- 4 tablespoons dark brown soft sugar
- 4 tablespoons caster sugar
- 2 tablespoons water
- 1 teaspoon vanilla extract
- 60g plain flour
- 170g plain chocolate chips
- 200g caster sugar
- 450g cream cheese
- 475ml soured cream, divided
- 3 eggs
- 2 teaspoons vanilla extract, divided
- 2 teaspoons caster sugar
MethodPrep:30min ›Cook:48min ›Extra time:4hr chilling › Ready in:5hr18min
- Preheat oven to 180 C / Gas 4.
- Mix the chocolate biscuit crumbs with 2 tablespoons of the caster sugar and the melted butter. Press firmly into the bottom and 5cm up the sides of a 23cm springform cake tin. Bake at 180 C / Gas 4 for about 8 minutes.
- To Make Cookie Dough: In a bowl beat 50g butter or margarine with the dark brown soft sugar and 4 tablespoons of the caster sugar. Stir in the water and 1 teaspoon of the vanilla. Beat in the flour and the plain chocolate chips. Stir until combined.
- To Make Cheesecake: In a food processor or with a mixer beat 200g of the caster sugar with the cream cheese. Add 1/2 of the soured cream, the eggs and 1 teaspoon of the vanilla. Mix well and pour over prepared base.
- Drop cookie dough in 2 tablespoon portions evenly over the top of the cheesecake, pushing dough beneath the surface. Bake at 180 C / Gas 4 for about 40 minutes. Cake will jiggle slightly in centre. Spread topping over hot cake (see next step for topping). Let cake cool, then chill in a refrigerator until cold, at least 4 hours.
- To Make Topping: Mix the remaining 250ml soured cream, 1 teaspoon vanilla, and the 2 teaspoons caster sugar until smooth. Spread over hot cake.
Perfect cheesecake tips
Don't overbake: While it may look underdone, a cheesecake is actually done when the centre is still wobbly. Residual heat 'carries over' and the centre continues to cook once out of the oven.
Remove the cheesecake from the oven to cool on a rack, or simply leave the oven door closed, turn off the heat and let the cheesecake cool undisturbed for at least 1 hour. This helps prevent the cheesecake from sinking in the centre. After chilling, the once-wobbly centre should firm up beautifully!
Bake in a water bath: The most effective way to bake a cheesecake evenly without browning the top is to bake in a water bath. Since water evaporates at boiling point, the water bath will never get hotter than 100C, no matter the oven temperature. This means that the outer edge of your cheesecake won't bake faster than the centre, which can cause it to sink and crack.
Mixing matters: Make sure your cream cheese and eggs are at room temperature before mixing, or you'll end up with lumps in your cheesecake. If you do end up with lumps in the batter, give it a quick spin in the food processor for silky smooth results.
Don't forget to chill: A cheesecake needs several hours to chill and set, making it a perfect make-ahead dessert.
For more easy tips on how to make a perfect cheesecake, check out our Perfect cheesecake tips how-to guide.
Watch our video to see how to make the easiest no-bake chocolate cheesecake ever! Watch now!
Reviews & ratingsAverage global rating:(176)
Reviews in English (144)
I followed the instructions word for word and it turned out to be runny in the middle.-26 Nov 2015
This sounds like it could be a great recipe, but the ingredients don't match up with the directions! Plus the way the ingredients are listed makes it hard to understand exactly what goes where. Would it have been that hard to divide up the ingredients into sections like crust, batter and cookie dough? This is the list of ingredients I tallied:Crust:1 1/2 chocolate wafer cookies2Tbsp. White Sugar1 1/4 melted butterCookie dough:1/4 C butter1/4 C Brown sugar1/4 C White Sugar2 Tbsp. Water1 tsp. Vanilla1/2 C Flour1 C Chocolate ChipsCheesecake batter:1 C White sugar2 8oz packages Cream Cheese1 C Sour Cream3 Eggs1 tsp VanillaTopping:1 C Sour Cream1 tsp. vanilla2 Tbsp. White Sugar-21 Apr 2008
I have made this cheesecake several times. This recipe was taken from Sunset magazine, I still have the original. If your cheesecake is undercooked, check to make sure that your oven is properly calibrated and heating evenly throughout. Also, don't forget that the sour cream is for *divided* use. A great dessert. PS, the dough is eggless to prevent salmonella, as the temp of the cake never reaches an egg-safe level. I wouldn't buy/use a cookie dough with egg and use in this recipe. Take two minutes, and make your own. _________________________________________ Back to edit, years later: to clarify my original post, Sunset magazine DIRECTLY addressed the egg-safe/salmonella element of preparing your own cookie "dough" for the cheesecake recipe - specifically to avoid salmonella contamination. The 1993 recipe states that the Sunset kitchens could not recommend the use of commercially prepared cookie dough (with eggs) because the temperature within the cooked cheesecake *might not reach past 160 degrees F in all ovens*. As far as I am concerned, on a personal level - what is the big deal about making something yourself without eggs in two minutes' time? Are you really so lazy that you have to use a commercially prepared, chemical-filled product in the place of something you can create with two brain cells rubbed together and a mixing bowl? After all - you're making the cheesecake from scratch. Why not actually make it yourself?!-21 Mar 2005