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Vanilla Chocolate Cheesecake

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Indulge in this rich and creamy vanilla cheesecake with a chocolate cookie crust for the perfect balance of crunch and smoothness. Baked in a water bath for a crack-free finish, this decadent dessert is perfect for any occasion

Ingredients

Scale

  1. For the Chocolate Crust:

    • 1 ½ cups (180g) crushed chocolate cookies

    • ¼ cup (60g) melted butter

    • 2 tbsp granulated sugar

    For the Cheesecake Filling:

    • 3 (8 oz) packages cream cheese, softened

    • 1 cup (200g) granulated sugar

    • 3 large eggs

    • 1 cup (240ml) sour cream or heavy cream

    • 1 tbsp vanilla extract

    • 2 tbsp all-purpose flour (optional, for stability)

    For the Topping (Optional):

    1. Powdered sugar, for dusting

    2. Fresh raspberries

    3. Whipped cream

    4. Chocolate chunks

    5. Mint leaves

Instructions

  • Prepare the Crust:

    • Preheat oven to 325°F (160°C).

    • Mix chocolate cookie crumbs, melted butter, and sugar in a bowl.

    • Press the mixture firmly into the bottom of a 9-inch springform pan.

    • Bake for 10 minutes, then let cool.

  • Make the Cheesecake Filling:

    • Beat cream cheese and sugar until smooth.

    • Add eggs one at a time, mixing gently after each addition.

    • Stir in sour cream (or heavy cream), vanilla extract, and flour (if using).

    • Pour the cheesecake batter over the cooled crust.

  • Bake the Cheesecake:

    • Wrap the pan bottom with foil and place it in a larger baking dish.

    • Fill the larger dish with hot water (halfway up the sides) to create a water bath.

    • Bake at 325°F (160°C) for 55-65 minutes, until slightly jiggly but set.

    • Turn off the oven, crack the door open, and let the cheesecake cool for 1 hour.

  • Chill & Decorate:

    • Refrigerate for at least 4 hours (overnight is best).

    • Dust with powdered sugar and garnish with fresh raspberries, whipped cream, chocolate chunks, or mint leaves.

 

  • Serve & Enjoy!

Notes

  • A water bath helps prevent cracks and ensures the cheesecake has a smooth, creamy texture.

  • Let the cheesecake cool completely before refrigerating to avoid condensation on the surface.

 

  • You can top the cheesecake with various fruits, chocolate, or whipped cream to make it even more decadent.

Nutrition

Find it online: https://grandmarecipesflash.com/vanilla-chocolate-cheesecake/