Description
This classic Vanilla Cheesecake with a rich Chocolate Crust is a decadent dessert perfect for any occasion. Featuring a crunchy chocolate cookie base and a smooth, creamy vanilla filling, it’s topped with whipped cream, chocolate shavings, and fresh strawberries for an elegant finish.
Ingredients
Scale
For the Chocolate Crust
- 1 ½ cups crushed chocolate cookies
- ¼ cup melted butter
- ¼ cup granulated sugar
For the Vanilla Cheesecake Filling
- 24 oz (680 g) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 tbsp vanilla extract
- ¼ cup milk
For Decoration
- 1 cup whipped cream
- Chocolate shavings
- Fresh strawberries
Instructions
- Prepare the Crust: Preheat the oven to 350°F (175°C). In a mixing bowl, combine the crushed chocolate cookies, melted butter, and granulated sugar. Press this mixture firmly into the bottom of a 9-inch springform pan to create an even crust.
- Bake the Crust: Bake the crust in the preheated oven for 10 minutes. Remove it and set aside to cool completely before adding the filling.
- Make the Filling: In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, mixing well after each addition to ensure a smooth texture.
- Add Remaining Ingredients: Stir in the sour cream, vanilla extract, and milk. Mix until the batter is smooth and silky without lumps.
- Bake the Cheesecake: Lower the oven temperature to 325°F (165°C). Pour the filling over the cooled crust and spread it evenly for uniform baking.
- Finish Baking and Cool: Bake the cheesecake for 50-60 minutes until the center is almost set but still slightly jiggly. Then turn off the oven, leave the cheesecake inside with the door slightly open for 1 hour to cool gradually. Afterward, refrigerate for at least 4 hours or preferably overnight for the best texture.
- Decorate: Whip the cream until stiff peaks form. Spread a generous layer of whipped cream over the chilled cheesecake evenly.
- Garnish: Top the whipped cream with chocolate shavings and fresh strawberries to add flavor and visual appeal before serving.
Notes
- Ensure the cream cheese is softened to room temperature to avoid lumps in the filling.
- Do not overbake; the center should have a slight jiggle when done to maintain a creamy texture.
- Cooling the cheesecake gradually inside the oven helps prevent cracks.
- Refrigerate overnight for best flavor and firmness.
- You can substitute fresh raspberries or blueberries for strawberries if preferred.
