MILK CHOCOLATE CHEESECAKE RECIPE - (3.9/5)
Provided by á-4084
Number Of Ingredients 10
Steps:
- Adjust oven rack to middle position and heat oven to 350°F. Grease bottom and sides of 9-inch nonstick springform pan. Process cookies and 1 tablespoon sugar in food processor until finely ground, about 30 seconds. Add melted butter and pulse until combined, about 6 pulses. Transfer crumb mixture to prepared pan and press firmly with bottom of dry measuring cup into even layer in bottom of pan. Bake until fragrant and set, about 10 minutes. Let cool completely on wire rack. Reduce oven temperature to 250°F. Combine 6 ounces chocolate and cream in medium bowl and microwave at 50 percent power, stirring occasionally, until melted and smooth, 60 to 90 seconds. Let cool for 10 minutes. In small bowl, whisk cocoa, salt, and remaining 1/2 cup sugar until no lumps remain. Using stand mixer fitted with paddle, beat cream cheese and cocoa mixture on medium speed until creamy and smooth, about 3 minutes, scraping down bowl as needed. Reduce speed to medium-low, add chocolate mixture, and beat until combined. Gradually add eggs, one at a time, until incorporated, scraping down bowl as needed. Add vanilla and give batter final stir by hand until no streaks of chocolate remain. Pour cheesecake mixture into cooled crust and smooth top with spatula. Tap cheesecake gently on counter to release air bubbles. Cover pan tightly with aluminum foil (taking care not to touch surface of cheesecake with foil) and place on rimmed baking sheet. Bake for 1 hour, then remove foil. Continue to bake until edges are set and center registers 150 degrees and jiggles slightly when shaken, 30 to 45 minutes. Let cool completely on wire rack, then cover with plastic wrap and refrigerate in pan until cold, about 8 hours. (Cake can be refrigerated for up to 4 days.) To unmold cheesecake, remove sides of pan, slide thin metal spatula between crust and pan bottom to loosen, and slide cake onto serving platter. Microwave remaining 2 ounces chocolate in small bowl at 50 percent power, stirring occasionally, until melted, 60 to 90 seconds. Let cool for 5 minutes. Transfer to small zipper-lock bag, cut small hole in corner, and pipe chocolate in thin zigzag pattern across top of cheesecake. Let cheesecake stand at room temperature for 30 minutes. Using warm, dry knife, cut into wedges and serve.
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Puseletso Motshana
[email protected]This is the best cheesecake I have ever had! The chocolate flavor is amazing and the texture is perfect.
alison greene
[email protected]I made this cheesecake for a party and it was a huge hit! Everyone loved it and asked for the recipe.
Jennifer H
[email protected]This cheesecake was delicious! The chocolate flavor was rich and decadent, and the cheesecake was perfectly creamy and smooth.
Matovu Fatumah
[email protected]I'm not a baker, but this cheesecake was easy to make and turned out great! I will definitely be making it again.
Preciousgold Sunday
[email protected]This cheesecake was a little too sweet for my taste, but it was still very good.
Malik Imtiaz
[email protected]I made this cheesecake for my husband's birthday and he loved it! He said it was the best cheesecake he had ever had.
Nancy Wambui
[email protected]This cheesecake was easy to make and turned out great! I used a graham cracker crust and it was the perfect combination.
Golden Jah
[email protected]I'm not a huge fan of cheesecake, but this one was really good. The chocolate flavor was not too overpowering and the cheesecake was not too dense.
Luay Alawi
[email protected]This is the best cheesecake I have ever had! The chocolate flavor is amazing and the texture is perfect.
Abdul Ahad Asayesh
[email protected]I made this cheesecake for a party and it was a huge hit! Everyone loved it and asked for the recipe.
Uyen Nguyen
[email protected]This cheesecake was delicious! The chocolate flavor was rich and decadent, and the cheesecake was perfectly creamy and smooth.
Pabitra Thapa
[email protected]I'm not a baker, but this cheesecake was easy to make and turned out great! I will definitely be making it again.
Tejendra Budhathoki
[email protected]This cheesecake was a little too sweet for my taste, but it was still very good.
Tristan Dove
[email protected]I made this cheesecake for my husband's birthday and he loved it! He said it was the best cheesecake he had ever had.
Arslan khan Arslan khan
[email protected]This cheesecake was easy to make and turned out great! I used a graham cracker crust and it was the perfect combination.
Moaz Ehab
[email protected]I'm not a huge fan of cheesecake, but this one was really good. The chocolate flavor was not too overpowering and the cheesecake was not too dense.
Rifat King
[email protected]This is the best cheesecake I have ever had! The chocolate flavor is amazing and the texture is perfect.
Emily Hill
[email protected]I made this cheesecake for a party and it was a huge hit! Everyone loved it and asked for the recipe.
Amiree Sam
[email protected]This cheesecake was absolutely delicious! The chocolate flavor was rich and decadent, and the cheesecake was perfectly creamy and smooth. I will definitely be making this again.