Chocolate Chip Cheesecake Recipe With Chocolate Ganache

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If you’re a fan of desserts that are rich, creamy, and just downright indulgent, then you’re in for a treat with this Chocolate Chip Cheesecake Recipe topped with a luscious chocolate ganache.

The combination of a smooth cheesecake with chocolate chips, creamy cheese, and a buttery graham cracker crust is just heavenly.

Each bite melts in your mouth and will leave everyone craving more.

So, let’s dive into this delightful recipe that is sure to become a favorite for gatherings, parties, or simply a sweet reward at the end of a long day.

Why This Recipe Is a Must-Try

There are a million cheesecake recipes out there, but this one stands out for several reasons.

First of all, it’s incredibly easy to make! You don’t need any fancy equipment or techniques to whip this up.

The ingredients are simple and easy to find, making this a delightful dessert even for novice bakers.

The decadent chocolate ganache on top adds a touch of elegance, while the chocolate chips throughout the cheesecake give you a delightful surprise in every forkful.

This cheesecake is perfect for celebrations or just when you want to treat yourself.

Trust me, you won’t want to miss this recipe!

Ingredients

• 18 full sheets (270 g) graham crackers (9.5 ounces) – This will be the base of our cheesecake crust.
• 6 tablespoons (84 g) unsalted butter – Melted, this helps bind the graham cracker crumbs.
• 3 tablespoons (37 g) granulated sugar – Adds sweetness to the crust.
• 16 ounces (450 g) cream cheese – Make sure it’s at room temperature for easy mixing.
• 1 cup (200 g) granulated sugar – Sweetens the cheesecake mix.
• 2 large eggs – They help to bind everything together.
• 1 teaspoon vanilla extract – For a lovely flavor boost.
• 1 cup (175 g) chocolate chips – Semi-sweet or dark, depending on your preference.
• 1 cup (240 ml) heavy cream – For the ganache, it creates a smooth texture.
• 8 ounces (225 g) semisweet chocolate – Chopped, for a rich ganache topping.

How To Make Chocolate Chip Cheesecake Recipe With Chocolate Ganache

Step 1: Prepare the Crust

Begin by preheating your oven to 325°F (160°C).

It’s important to get the oven nice and hot so that your cheesecake bakes evenly.

Next, get out a large bowl and crush the 18 full sheets of graham crackers into fine crumbs.

You can do this by using a food processor or by placing them in a zip-top bag and smashing them with a rolling pin.

In a mixing bowl, combine the graham cracker crumbs, melted unsalted butter, and 3 tablespoons of granulated sugar.

Stir until everything is well-blended.

Now, press the mixture firmly into the bottom of a 9-inch springform pan.

You want to create an even layer, so it holds up beautifully once baked.

Step 2: Make the Cheesecake Filling

In a large mixing bowl, beat the 16 ounces of room temperature cream cheese with 1 cup of granulated sugar until it’s smooth and creamy.

Make sure to scrape down the sides of the bowl to ensure everything mixes evenly.

Next, add in the 2 large eggs, one at a time, mixing well after each addition.

Then, blend in the teaspoon of vanilla extract until everything is well incorporated.

Fold in the 1 cup of chocolate chips gently, ensuring they are evenly distributed throughout the mixture.

Step 3: Bake the Cheesecake

Pour the cheesecake filling on top of the prepared crust in the springform pan.

Spread it out evenly with a spatula.

Place the springform pan in the preheated oven and bake for about 50-60 minutes.

The edges should be set, and the center might still have a slight jiggle when you take it out.

That’s okay; it will continue to cook as it cools.

Once baked, turn off the oven and let the cheesecake sit in there for an additional hour.

This helps prevent cracking.

After that, remove it from the oven and let it cool to room temperature before refrigerating for at least 4 hours or overnight.

Step 4: Prepare the Chocolate Ganache

While your cheesecake is chilling, let’s make that marvelous chocolate ganache! In a small saucepan over medium heat, heat the 1 cup of heavy cream just until it begins to simmer.

Remove it from the heat and pour it over the chopped 8 ounces of semisweet chocolate.

Allow it to sit for a couple of minutes to melt the chocolate.

After a few minutes, stir the mixture together until it’s silky and smooth.

Let it cool slightly before using.

Step 5: Assemble and Serve

Once your cheesecake is fully chilled, gently release it from the springform pan and place it on a serving plate.

Pour the chocolate ganache over the top, allowing it to drip down the sides.

You can use a spatula to spread it evenly if you like.

Now, slice your cheesecake and get ready to indulge! You can garnish it with some extra chocolate chips or whipped cream if you want to make it even more special.

Expert Tips

• Make sure your cream cheese is at room temperature before mixing. This helps achieve a smoother filling without lumps.
• If you want a firmer cheesecake, bake it a little longer, but be careful not to overbake, as this can lead to cracks.
• Let your cheesecake cool completely before adding the ganache to prevent it from melting too much.
• Use a hot knife to slice your cheesecake for cleaner cuts; just dip it in hot water and wipe it before slicing.

Variations and Customizations

• Add a swirl of peanut butter in the cheesecake mixture for a delightful twist.
• Top your cheesecake with fresh strawberries or raspberries instead of ganache for a fruity touch.
• Use different types of chocolate chips like butterscotch or white chocolate for a fun flavor change.
• Mix in some crushed nuts or toffee bits for extra crunch in your cheesecake.

How to Store Leftovers

If you happen to have any leftovers (which is unlikely!), you can store them in the refrigerator for up to 5 days.

Make sure to cover the cheesecake with plastic wrap or place it in an airtight container.

You can also freeze slices of cheesecake for up to 3 months.

Just wrap them tightly in plastic wrap and then place them in a freezer-safe bag.

When you’re ready to enjoy again, thaw them in the refrigerator overnight.

FAQ

Can I make this cheesecake ahead of time?

Absolutely! This cheesecake is great for making a day or two in advance.

Just keep it refrigerated until you’re ready to serve it.

What can I use if I don’t have a springform pan?

If you don’t have a springform pan, you can use a regular 9-inch round cake pan.

Just make sure to line it with parchment paper for easy removal.

Can I substitute the cream cheese?

You can use Neufchâtel cheese or a vegan cream cheese alternative if you’re looking for a lower-fat option or a dairy-free substitute.

Why did my cheesecake crack?

Cracking can happen if the cheesecake is baked too long or if it cools too quickly.

Baking in a water bath can help create a gentler heat and avoid cracking as well.

Conclusion

This Chocolate Chip Cheesecake Recipe with Chocolate Ganache is perfect for any occasion.

From its deliciously creamy texture to the sweet bites of chocolate chips throughout, you’re sure to win over everyone who tries it.

With just a handful of ingredients and some simple steps, you can create a stunning dessert that looks and tastes like it came from a fancy bakery.

So gather your ingredients, roll up your sleeves, and get ready to create a dessert masterpiece that everyone will love! Enjoy every delicious bite!

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