Craving a decadent dessert that's surprisingly simple to make? Look no further! This recipe for a simple chocolate chip cheesecake is the perfect blend of creamy, dreamy cheesecake and the satisfying crunch of chocolate chips. It's a guaranteed crowd-pleaser, perfect for any occasion, from a casual weeknight treat to a celebratory gathering. Forget complicated techniques and lengthy baking times – this recipe is designed for even the busiest home cooks. Get ready to impress yourself and your loved ones with this unbelievably easy and delicious homemade dessert!
Ingredients:
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons (3 ounces) unsalted butter, melted
For the Filling:
- 3 (8 ounce) packages cream cheese, softened
- 1 ¼ cups granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 large eggs
- ½ cup sour cream
- 1 cup semi-sweet chocolate chips
Instructions:
Get started with the crust:
- Preheat your oven to 350°F (175°C). Lightly grease a 9-inch springform pan.
- In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until evenly moistened.
- Press the crumb mixture firmly into the bottom of the prepared springform pan. Use the bottom of a measuring cup or your fingers to create an even layer.
Making the cheesecake filling:
- In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. This is easiest with an electric mixer, but can be done by hand with a little elbow grease.
- Beat in the vanilla extract and salt.
- Add the eggs one at a time, mixing well after each addition. Be sure to scrape down the sides of the bowl to incorporate all ingredients.
- Gently fold in the sour cream and chocolate chips. Don't overmix; a few streaks of chocolate are perfectly fine!
Baking and chilling:
- Pour the cheesecake filling over the prepared crust.
- Place the springform pan in a larger roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan (this creates a water bath, preventing cracking).
- Bake for 50-60 minutes, or until the cheesecake is set around the edges and the center is just slightly jiggly.
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for another hour. This slow cooling prevents cracking.
- Remove the cheesecake from the water bath and let it cool completely on a wire rack.
- Once cooled, cover and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the cheesecake to fully set.
Serving your delicious creation:
- Carefully remove the sides of the springform pan.
- Slice and serve chilled. Garnish with extra chocolate chips or a dollop of whipped cream, if desired.
Tips for Success:
- Soften that cream cheese! Room temperature cream cheese is key for a smooth and creamy filling.
- Don't overmix the batter. Overmixing can incorporate too much air, leading to cracks in the cheesecake.
- The water bath is important! It creates a humid environment that prevents the cheesecake from drying out and cracking.
- Let it cool slowly. This prevents sudden temperature changes that can cause cracks.
Variations:
- Nutty delight: Add chopped nuts to the crust for extra texture and flavor.
- Fruity twist: Fold in fresh berries or chocolate-covered strawberries to the filling.
- Different chocolate: Experiment with dark chocolate chips, milk chocolate chips, or even white chocolate chips.
Nutritional Information (per slice, approximate):
- Calories: Approximately 350
- Fat: Approximately 20g
- Carbohydrates: Approximately 35g
- Protein: Approximately 5g
Note: Nutritional information is an estimate and may vary based on specific ingredients used.
This simple chocolate chip cheesecake is a perfect example of delicious food recipes that are also easy recipes and healthy meals, making it a quick dinner idea or a delightful treat. Enjoy the homemade cooking experience and share this best recipe with your friends and family!