Chocolate Chunk Cheesecake

Chocolate Chunk Cheesecake

Susie Heller

Susie Heller

October 23rd, 2017

https://simplefeast.com/chefscatalog

Chocolate Chunk Cheesecake

6 ½ hours total time
45 minutes active time
Easy

Growing up, we loved cheesecake and we loved chocolate so my mother devised a way to combine them. She used chocolate chips and Famous Chocolate Wafers. I prefer chopping my own chocolate to chips, but just like decades ago, I use the Famous Chocolate Wafers!

Cooking note: The cheesecake can be refrigerated for 3 days before serving or wrapped and frozen for up to 1 month.

Ingredients
Crust
36 chocolate wafer cookies
8 tablespoons (4 ounces) unsalted butter, melted

Filling
Three (8-ounce) packages cream cheese (full fat), at room temperature
1 cup granulated sugar Kosher salt
2 large eggs
2 cups sour cream
1 teaspoon pure vanilla extract
10 ounces 70% bittersweet chocolate, chopped into ¼-inch pieces

Directions
For the crust
Using a food processor, process the wafer cookies into crumbs. You’ll need 2 ½ cups. Transfer them to a bowl and stir in the melted butter to combine. Press the crumbs into the bottom and at least halfway up the sides of an 8-inch springform pan. Refrigerate for 20 minutes. Position a rack in the middle of the oven and preheat the oven to 375 ̊F. Bake the crust for 10 minutes, remove from the oven and cool on a rack. Lower the oven temperature to 350 ̊F

For the filling
Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, sugar and salt on medium speed for about 1 minute, or until fluffy. Scrape down the sides of the bowl, add the eggs, and beat for 2 minutes. Add the sour cream and vanilla and mix for an additional 2 minutes until the batter is smooth and creamy, scraping the bowl and paddle as needed. Remove the bowl from the mixer and fold in the chocolate. Pour the batter into the crust. Spread it evenly with a small offset spatula, mounding it slightly higher in the center (this will prevent the batter from spilling over the rim as it bakes and puffs). Bake for 55 minutes to 1 hour, or until lightly browned and set. There may be a few cracks around the edge. Turn off the heat, prop open the oven door with a wooden spoon, and let the cake rest in the oven for 30 minutes. Remove the cheesecake form the oven and cool on a cooling rack for 30 minutes, then refrigerate for at least 4 hours or preferably overnight, to chill and firm. Run a palette knife around the edge of the pan, remove the springform ring and carefully transfer to a serving plate. Serve cold.

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Ingredients

  • 36 chocolate wafer cookies
  • 8 tablespoons (4 ounces) unsalted butter
  • Three (8-ounce) packages cream cheese (full fat), at room temperature
  • 1 cup granulated sugar
  • Kosher salt
  • 2 large eggs
  • 2 cups sour cream
  • 1 teaspoon pure vanilla extract
  • 10 ounces 70% bittersweet chocolate, chopped into ¼-inch pieces
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