Christmas chocolate cheesecake 

if you are already started composing your Christmas menu, you have absolutely to include this ultimate chocolate cheesecake. But yet, this chocolate cheesecake is perfect for all occasion even when you are just craving for homemade chocolate goodies. I usually make regular cheesecake and i already shared with you one of my favorite recipe.

I was thinking about thanksgiving desert and This time i wanted something different and yet something that my young children will eat. I guess, no one can disagree that chocolate is people’s favorite treat. From here I’ve got the idea to make my husband’s favorite desert and my kid’s favorite treat, that was my ultimate chocolate cheesecake. We enjoyed it. It’s tall, smooth and so chocolaty emm. It was the perfect dessert for a perfect meal.

Yield: 12 people 

Prep time: 20 minutes 

Bake time: 80 minutes 

Ingredients:

For the crust:

. 4 oz Graham’s crackers

. 4 tbsp melted unsalted butter.

. 2 tbsp sugar

. 1/2 tsp salt.

. 2 tbsp cocoa. 

For the filling.:

. 3 packages of 8 oz cream cheese. 

. 8 oz sour cream.

. 1 stick room temperature unsalted butter. 

. 1 3/4 cup granulated sugar.

. 5 eggs.

. 1 tsp vanilla.

1 1/2 cup chocolate chips. 

How to make it:

The crust: 

1 . Preheat oven to 375 degrees

. 2 . Butter bottom and sides of 9-inch springform pan. line sides of pan with 4-inch high strips of parchment and butter it.

. 3 . Mix together, graham cracker powder, cocoa , sugar, salt and melted butter until well incorporated. press down into your prepared pan. bake 15 min. Let it cool 10 min.

The filling:

4 . In a large stand mixer fitted with the paddle attachment, beat cream cheese, butter, sour cream and sugar until light and smooth.

Beat in eggs one at a time until completely incorporated. add vanilla extract and melted chocolate chips. (Melt the chocolate chips in water bath or microwave).

. 5 . Cover the exterior of the springform pan with foil. transfer to a roasting pan, pour the filling into the springform, and smooth the top. 

. 6 . pour boiling water into the roasting pan to be halfway up the sides of the springform. Carefully transfer to oven. Bake for 1h:10 min until top of cheesecake is golden brown, edges are set, and center jiggles slightly.

remove the cheesecake from water bath, remove foil and let it chill in the refrigerator for at least 8 hours or overnight. 

. 7 . when serving, remove the parchment, and cut with a thin bladed knife.

Tips:

My advice is to not try to skip the water bath part, it can lead to a cracked cheesecake.