Milk Chocolate Cheesecake Delight (Print Version)
# Ingredients:
→ Crust
01 -
1 ½ cups graham cracker crumbs
02 -
2 tablespoons granulated sugar
03 -
½ teaspoon salt
04 -
⅓ cup unsalted butter, melted
→ Cheesecake
05 -
2 cups cream cheese, softened
06 -
1 cup milk chocolate, chopped
07 -
½ cup sour cream
08 -
½ cup granulated sugar
09 -
2 large eggs
10 -
1 teaspoon vanilla extract
11 -
2 tablespoons heavy cream
→ Topping
12 -
Whipped cream
13 -
Shaved milk chocolate or chocolate chips
# Instructions:
01 -
Preheat the oven to 325°F (163°C). In a bowl, combine graham cracker crumbs, sugar, and salt. Stir in the melted butter until well combined. Press the mixture into the bottom of a 9-inch springform pan to form an even crust. Bake for 10 minutes until slightly golden, then let it cool.
02 -
In a heatproof bowl, melt milk chocolate over a double boiler or in the microwave, stirring until smooth. Let it cool slightly. In a large bowl, beat the cream cheese and sugar until smooth and creamy. Add the melted chocolate, sour cream, eggs, and vanilla extract. Beat until fully combined. Add heavy cream and mix again until smooth and thick. Pour the cheesecake mixture into the cooled crust, smoothing the top.
03 -
Bake the cheesecake at 325°F for 50-60 minutes, or until the center is set and only slightly jiggles when gently shaken. Turn off the oven and leave the cheesecake in the oven for 1 hour with the door slightly ajar to prevent cracking. Let the cheesecake cool completely, then refrigerate for at least 4 hours, or preferably overnight.