Desserts and sweets
Chocolate chip cheesecake
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90 min
Serves 12
General
Ingredients
- For the cheesecake base For the cheesecake base
- 2 cup Graham cracker or Digestive biscuit crumbs 480 ml Graham cracker or Digestive biscuit crumbs
- 1/4 cup Sugar 60 ml Sugar
- 6 tbsp butter (melted) 89 ml butter (melted)
- For the cheesecake filling For the cheesecake filling
- 2 1/4 lb cream cheese 1.02 kg cream cheese
- 5 eggs 5 eggs
- 1 2/3 cup sugar 400 ml sugar
- 1 tbsp vanilla essence 15 ml vanilla essence
- 1 cup Bailey's Irish cream 240 ml Bailey's Irish cream
- 1 cup semisweet chocolate chips 240 ml semisweet chocolate chips
- For the cheesecake topping For the cheesecake topping
- 1 cup heavy whipping cream 240 ml heavy whipping cream
- 2 tbsp sugar 30 ml sugar
- 1 tsp instant coffee powder 4.9 ml instant coffee powder
- Chocolate shavings to garnish Chocolate shavings to garnish
Method
Preheat oven to 325 degrees F (160 degrees C). Spray a 9 inch spring-form pan with vegetable oil and coat evenly.
Prepare the cheesecake base
In a large bowl combine the cracker or biscuit crumbs, sugar and melted butter until uniform. Press the mixture onto the bottom and 1 inch up the sides of the pan. Bake for 7 minutes, remove from oven and set aside.
Make the filling
In another bowl add the cream cheese and sugar and beat with an electric mixture. Add the eggs, one at a time, beating well after each addition. Stir in the Bailey's cream and vanilla essence and continue beating until the mixture is uniform.
Sprinkle half of the chocolate chips over the cheesecake base, empty the cheese mixture over, then sprinkle with the remaining half of the chocolate chips.
Bake in the oven for 1 hour and 20 minutes.
Remove, place on a wire rack and let cool completely.
Prepare the topping
While the cheesecake is baking beat the whipping cream, sugar and instant coffee powder until stiff peaks form. Spread the mixture over the cake and garnish with the chocolate shavings.
Refrigerate for a minimum of 3 hours before serving.
Prepare the cheesecake base
In a large bowl combine the cracker or biscuit crumbs, sugar and melted butter until uniform. Press the mixture onto the bottom and 1 inch up the sides of the pan. Bake for 7 minutes, remove from oven and set aside.
Make the filling
In another bowl add the cream cheese and sugar and beat with an electric mixture. Add the eggs, one at a time, beating well after each addition. Stir in the Bailey's cream and vanilla essence and continue beating until the mixture is uniform.
Sprinkle half of the chocolate chips over the cheesecake base, empty the cheese mixture over, then sprinkle with the remaining half of the chocolate chips.
Bake in the oven for 1 hour and 20 minutes.
Remove, place on a wire rack and let cool completely.
Prepare the topping
While the cheesecake is baking beat the whipping cream, sugar and instant coffee powder until stiff peaks form. Spread the mixture over the cake and garnish with the chocolate shavings.
Refrigerate for a minimum of 3 hours before serving.
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