Today we're going to make a chocolate chip New York style cheesecake with an biscuits crust. It is rich, creamy, velvety, and has chocolate chips studded throughout. This decadent and amazing dessert features a vanilla-infused cheesecake filling and a buttery biscuits crust.
Ingredients
Biscuits Crust:
24 cookies (about 2 cups of biscuits crumbs)
1/2 cup unsalted butter, melted
Cheesecake Filling:
4 (8-ounce) packages cream cheese, softened to room temperature
1 cup granulated sugar
1 teaspoon vanilla extract
1 vanilla bean, seeds scraped (optional)
4 large eggs, plus 1 egg yolk, at room temperature
1 cup sour cream, at room temperature
1/2 cup heavy cream, at room temperature
1 cup mini chocolate chips
1 tablespoon all-purpose flour (for coating the chocolate chips)
Instructions
Prepare the Pan and Crust:
Preheat your oven to 325°F (165°C) using convection mode if available.
Line the inside of a 9-inch springform pan with aluminum foil, making sure the foil extends up and over the sides.
Place the cookies in a food processor and pulse until finely ground.
In a medium bowl, combine the biscuits crumbs with the melted butter, mixing until all crumbs are moistened.
Press the biscuits mixture firmly into the bottom of the prepared springform pan, creating an even layer.
Bake the crust in the preheated oven for 8-10 minutes, until it looks set and matte. Remove from the oven and set aside to cool slightly.
Prepare the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese until smooth and free of lumps, about 3-4 minutes.
Gradually add the granulated sugar and continue to beat until fully incorporated and the mixture is smooth.
Add the vanilla extract and vanilla bean seeds (if using), and mix until combined.
Add the eggs and egg yolk, one at a time, beating well after each addition. Ensure each egg is fully incorporated before adding the next.
Mix in the sour cream and heavy cream until the batter is smooth and creamy.
In a small bowl, toss the mini chocolate chips with the flour to coat. This helps prevent the chocolate chips from sinking to the bottom of the cheesecake.
Gently fold the chocolate chips into the cheesecake batter.
Assemble the Cheesecake:
Pour the cheesecake batter over the baked crust, spreading it out evenly.
Wrap the outside of the springform pan with a double layer of heavy-duty aluminum foil, ensuring it reaches up and over the sides of the pan. This helps prevent water from the water bath from seeping into the cheesecake.
Bake the Cheesecake:
Place the foil-wrapped springform pan into a large roasting pan.
Carefully pour hot water into the roasting pan, ensuring it reaches about halfway up the sides of the springform pan.
Bake the cheesecake in the preheated oven for about 1 hour and 20 minutes. The cheesecake should be set around the edges but still have a slight jiggle in the center when gently shaken.
Once baked, turn off the oven and leave the cheesecake inside with the oven door slightly ajar for about an hour to cool gradually.
Remove the cheesecake from the water bath and carefully remove the foil wrapping.
Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or preferably overnight to allow it to set completely.
Unmold and Serve:
Once the cheesecake has chilled completely, run a hot knife around the edges to loosen it from the pan.
Carefully remove the sides of the springform pan.
Transfer the cheesecake to a serving plate by gently lifting it from the bottom using the foil overhang.
Slice the cheesecake with a hot knife for clean edges, wiping the knife between cuts.
This chocolate chip New York style cheesecake with an biscuits crust is rich, silky, and smooth. The classic tang from the sour cream pairs perfectly with the crunchy, buttery biscuits crust. The chocolate chips add delightful bursts of chocolatey goodness throughout. Enjoy!
Today we're going to make a chocolate chip New York style cheesecake with an biscuits crust. It is rich, creamy, velvety, and has chocolate chips studded throughout. This decadent and amazing dessert features a vanilla-infused cheesecake filling and a buttery biscuits crust.
Ingredients
Biscuits Crust:
24 cookies (about 2 cups of biscuits crumbs)
1/2 cup unsalted butter, melted
Cheesecake Filling:
4 (8-ounce) packages cream cheese, softened to room temperature
1 cup granulated sugar
1 teaspoon vanilla extract
1 vanilla bean, seeds scraped (optional)
4 large eggs, plus 1 egg yolk, at room temperature
1 cup sour cream, at room temperature
1/2 cup heavy cream, at room temperature
1 cup mini chocolate chips
1 tablespoon all-purpose flour (for coating the chocolate chips)
Instructions
Prepare the Pan and Crust:
Preheat your oven to 325°F (165°C) using convection mode if available.
Line the inside of a 9-inch springform pan with aluminum foil, making sure the foil extends up and over the sides.
Place the cookies in a food processor and pulse until finely ground.
In a medium bowl, combine the biscuits crumbs with the melted butter, mixing until all crumbs are moistened.
Press the biscuits mixture firmly into the bottom of the prepared springform pan, creating an even layer.
Bake the crust in the preheated oven for 8-10 minutes, until it looks set and matte. Remove from the oven and set aside to cool slightly.
Prepare the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese until smooth and free of lumps, about 3-4 minutes.
Gradually add the granulated sugar and continue to beat until fully incorporated and the mixture is smooth.
Add the vanilla extract and vanilla bean seeds (if using), and mix until combined.
Add the eggs and egg yolk, one at a time, beating well after each addition. Ensure each egg is fully incorporated before adding the next.
Mix in the sour cream and heavy cream until the batter is smooth and creamy.
In a small bowl, toss the mini chocolate chips with the flour to coat. This helps prevent the chocolate chips from sinking to the bottom of the cheesecake.
Gently fold the chocolate chips into the cheesecake batter.
Assemble the Cheesecake:
Pour the cheesecake batter over the baked crust, spreading it out evenly.
Wrap the outside of the springform pan with a double layer of heavy-duty aluminum foil, ensuring it reaches up and over the sides of the pan. This helps prevent water from the water bath from seeping into the cheesecake.
Bake the Cheesecake:
Place the foil-wrapped springform pan into a large roasting pan.
Carefully pour hot water into the roasting pan, ensuring it reaches about halfway up the sides of the springform pan.
Bake the cheesecake in the preheated oven for about 1 hour and 20 minutes. The cheesecake should be set around the edges but still have a slight jiggle in the center when gently shaken.
Once baked, turn off the oven and leave the cheesecake inside with the oven door slightly ajar for about an hour to cool gradually.
Remove the cheesecake from the water bath and carefully remove the foil wrapping.
Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or preferably overnight to allow it to set completely.
Unmold and Serve:
Once the cheesecake has chilled completely, run a hot knife around the edges to loosen it from the pan.
Carefully remove the sides of the springform pan.
Transfer the cheesecake to a serving plate by gently lifting it from the bottom using the foil overhang.
Slice the cheesecake with a hot knife for clean edges, wiping the knife between cuts.
This chocolate chip New York style cheesecake with an biscuits crust is rich, silky, and smooth. The classic tang from the sour cream pairs perfectly with the crunchy, buttery biscuits crust. The chocolate chips add delightful bursts of chocolatey goodness throughout. Enjoy!
