Description
The perfect vanilla cheesecake, buttery chocolate cookie crust, topped with whipped chocolate ganache.
Ingredients
Scale
For the Crust
- 3 Boxes (27 cookies) Bahlsen Dark Choco Leibniz
- 4 TBSP Unsalted Butter, melted
- 3 TBSP Light Brown Sugar
- 1/2 tsp Salt
For the Cheesecake filling
- 32 oz (4 Packages) Cream Cheese, at room temperature
- 1 1/4 C Granulated Sugar
- 1/3 C All Purpose Flour
- 1/2 tsp Salt
- 2/3 C Sour Cream, at room temperature
- 2 tsp Vanilla Extract
- 3 Lg Eggs, at room temperature
For the Whipped Chocolate Ganache
DARK CHOCOLATE
- 60 grams Dark Chocolate
- 60 grams Heavy Cream
MILK CHOCOLATE
- 60 grams Milk Chocolate
- 30 grams Heavy Cream
WHITE CHOCOLATE
- 60 grams White Chocolate
- 20 grams Heavy Cream
Instructions
For the Crust
- Preheat the oven to 350 degrees
- Crush the cookies using a food processor or high powered blender
- Stir together the cookies with the remaining ingredients
- Press crust into springform pan
- Bake for 15 minutes, then cool completely in the fridge
For the Cheesecake Filling
- In a stand mixer, beat the cream cheese with the paddle attachment for 5 minutes, until smooth.
- Whisk together the flour, sugar, and salt in a separate bowl, then add to the mixer and mix to combine.
- Add in the sour cream and vanilla, mix to combine.
- Add the eggs, one at a time, until combined.
- Scrape down the sides and bottom of the bowl to make sure everything has been combined and there are no lumps.
- Wrap the springform pan with a slow cooker liner and then aluminum foil.
- Pour the cheesecake batter into the crust, and place it in a water bath.
- Bake at 350 for 45 minutes, then lower the oven temp to 325 and bake until set – about another 45 minutes
- Allow to cool in the oven with the oven door cracked for 1 hour
- Chill in the refrigerator until ready to serve
For the Whipped Chocolate Ganache
- Put the different varieties of chocolate in separate bowls.
- Separate out the cream per each variety of chocolate as well. Heat the cream until just before boiling.
- Pour over the chocolate and let set for 1 minute. Whisk until smooth.
- Let come to room temperature. Whip with hand mixer until light and fluffy – about 2-3 minutes.
- Pipe or spread onto top of cheesecake.
Notes
*It is very important to use room temperature ingredients when making cheesecake. I let the cream cheese, sour cream, and eggs sit on the counter for at least 3 hours before baking.
Keywords: vanilla cheesecake, new york cheesecake, cookie crust cheesecake