Name: Vanilla Cheesecake with Chocolate Crust
Prep time: 25 min
Cook time: PT-481937H39M7S
Total time: 5 h
Cuisine: American
Ingredients: 1 ½ cups crushed chocolate cookies; ¼ cup melted butter; ¼ cup granulated sugar; 24 oz (680 g) cream cheese, softened; 1 cup granulated sugar; 3 large eggs; 1 cup sour cream; 1 tbsp vanilla extract; ¼ cup milk; 1 cup whipped cream; Chocolate shavings; Fresh strawberries

This Vanilla Cheesecake with Chocolate Crust is the ultimate indulgence, featuring a smooth and creamy filling, a rich chocolate cookie crust, and a delightful topping of whipped cream, fresh strawberries, and chocolate shavings. It’s a decadent dessert perfect for any special occasion, offering a perfect balance of flavors and textures.

Why You’ll Love This Recipe

I absolutely love this cheesecake because it’s a combination of two of my favorite dessert elements—chocolate and cheesecake. The chocolate cookie crust adds a rich and crunchy base that pairs wonderfully with the velvety vanilla cheesecake filling. And the finishing touch—whipped cream, chocolate shavings, and fresh strawberries—makes it a beautiful and irresistible dessert. It’s not only rich in flavor but also impressive to serve at gatherings.

Ingredients

For the Crust:

1 ½ cups crushed chocolate cookies

¼ cup melted butter

¼ cup granulated sugar

For the Filling:

24 oz (680 g) cream cheese, softened

1 cup granulated sugar

3 large eggs

1 cup sour cream

1 tbsp vanilla extract

¼ cup milk

For the Topping:

1 cup whipped cream

Chocolate shavings

Fresh strawberries

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Crust:
Preheat the oven to 350°F (175°C). In a mixing bowl, combine the crushed chocolate cookies with the melted butter and granulated sugar. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.

Make the Filling:
In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Mix in the sour cream, vanilla extract, and milk until the mixture is silky smooth.

Bake:
Lower the oven temperature to 325°F (165°C). Pour the cheesecake filling over the cooled crust, spreading it evenly. Bake the cheesecake for 50-60 minutes, or until the center is almost set (it should still have a slight jiggle). Turn off the oven and let the cheesecake cool inside with the door slightly open for about 1 hour. Once cooled to room temperature, refrigerate for at least 4 hours or overnight for the best texture.

Decorate:
Whip the cream until stiff peaks form. Top the chilled cheesecake with a generous layer of whipped cream. Add chocolate shavings and fresh strawberries for a beautiful and delicious garnish.

Servings and Timing

Prep Time: 25 minutes

Bake Time: 50-60 minutes

Chill Time: 4 hours (minimum)

Total Time: 5 hours

Servings: 10-12 slices

Variations

I sometimes like to mix things up by adding a little fruit puree, like raspberry or blueberry, into the cheesecake filling for a fruity twist. You could also experiment with using different types of cookies for the crust, such as Oreos or graham crackers, to bring a new flavor profile to this dessert.

Storage/Reheating

To store, simply cover the cheesecake with plastic wrap or aluminum foil and keep it in the refrigerator. It stays fresh for up to 5 days. I prefer not to freeze it, as the texture of the filling may change, but if you must, freeze it without the toppings. Thaw overnight in the fridge before serving.

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FAQs

How can I tell when the cheesecake is fully baked?

The cheesecake should be almost set in the center with just a slight jiggle. If it’s too wobbly, give it a little more time in the oven.

Can I use a store-bought crust?

Yes, if you’re short on time, a pre-made chocolate cookie crust works fine, though homemade adds a special touch.

Can I use light cream cheese for this recipe?

Light cream cheese will work, but it might not give the same rich texture as full-fat cream cheese.

Can I make this cheesecake in advance?

Yes, in fact, it’s best made a day ahead and left to chill overnight for the best flavor and texture.

How do I avoid cracks in my cheesecake?

Make sure to bake the cheesecake at a lower temperature, and let it cool gradually in the oven with the door slightly ajar before refrigerating. Avoid overmixing the batter, which can incorporate too much air.

Conclusion

This Vanilla Cheesecake with Chocolate Crust is a dessert I keep coming back to because it combines rich flavors and stunning presentation. The blend of creamy cheesecake with the deep chocolate crust and delicate toppings makes for the perfect treat to indulge in. Whether it’s for a celebration or a quiet evening, this cheesecake is sure to impress.

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