Friday, December 12, 2014

Milk Chocolate Cheesecake

Cheesecake is definitely my favorite dessert. I know, I say that all the time, about every dessert I make, but really, cheesecake is my favorite among all the favorite desserts. 
But, to be honest, I prefer vanilla, caramel, coconut, lemon or any other flavor cheesecake to the chocolate one. I love chocolate, but I'd better make a vanilla cheesecake with a chocolate ganache or a chocolate crust and omit chocolate in the cream cheese filling. Maybe that's why I topped this cheesecake with a thick layer of vanilla whipped cream.
Anyway, this cheesecake came out perfectly creamy, smooth and delicious. For chocolate lovers, it's divine. I used half milk chocolate, half semisweet chocolate (I prefer milk chocolate) so you can definitely use all semisweet chocolate if you want. Just don't skip the whipped cream topping. It pairs perfectly with a rich, chocolatey cake and melts in your mouth.

Milk Chocolate Cheesecake


200g vanilla biscuits, ground (You can use graham crackers)
2-3 tsp (14-21g) unsweetened cocoa powder
80g melted butter

500g (2 8oz. blocks) cream cheese, room temperature
230g (1 cup) sour cream, room temperature
150g (3/4 cup) white sugar
1 tsp vanilla extract
12g cornstarch
3 eggs, lightly beaten
100g (3,5oz) milk chocolate
100g (3,5oz) semisweet chocolate

400g heavy whipping cream, cold
2-3 tbsp powdered sugar

1) Mix together biscuits, cocoa powder and butter. Press into the bottom of a 23cm (9 inch) baking dish with a removable bottom. Refrigerate while you prepare the filling.

2) Preheat oven to 180C (350F).

3) Fill a large pot with water and bring to boil. Place a metal bowl on top of it and add chopped chocolate to the bowl. Make sure that the bottom of the bowl doesn't touch the boiling water. Cover the bowl with a lid and let the steam melt the chocolate. Stir occasionally. (You can melt it in the microwave or use any other method.) Once the chocolate has melted, let it cool slightly.

4) In a large mixing bowl, add cream cheese, sour cream and sugar. Mix until well combined. Add vanilla extract and cornstarch. Finally, add eggs and mix until smooth. Gradually add the melted and cooled chocolate, whisking constantly.

5) Pour the filling onto the crust. Bake for 15 minutes. Reduce the heat to 120C and continue to bake for another 45-60 minutes.

6) Remove from the oven and let cool completely, then refrigerate overnight.

7) For the topping, beat heavy cream with powdered sugar until stiff. Spread over the cheesecake. Refrigerate for another hour. Slice and enjoy!

Recipe by collecting memories


  1. I must say Gaby, next to brownies, cheesecake is my very best favorite dessert also and yours looks magnificent! Just perfect! I will definitely have to pin this for just the right time:)

    Thank you so much for sharing, Gaby...

    1. Thank you so much for your comment Louise! Brownies is my favorite dessert too. You should definitely try this cheesecake!

  2. Your cheesecake sounds great, Gaby! I'm not big on chocolate like my family is, but if I have it, milk chocolate rules. I like the filling, crust, and the topping too, plus your plate is pretty. It makes a nice tall delicious cheesecake to try. Thanks.

    1. Thanks, Pam! I'm just like you - if I have a chocolate dessert, it must be milk chocolate (or white). I bought this plate this week and I love it!

  3. This is just fantastic, looks wonderful, I can't wait to follow this recipe!

  4. Sammie
    Help me - I have never baked a cheesecake!!!! I've always been too scared. But I must have this, must. Now I'm imagining hiding this and only having it for myself - bad girl, my website's central core is encouraging people to share! Does making 2 count? One for me and one to share?? I'm going to take the plunge, make and bake (scary) this and let you know how I get on! Thanks for posting the photos - inspiring me to get over my silly fear.

    1. Sometimes I don't want to share my food as well, so no worries!! Thanks so much, I will be waiting for your feedback on this cheesecake! And don't be scared, the more you practice and the more new recipes and techniques you try, the more professional baker you become!

  5. wow...i like this cake...i will try soon

  6. wow...i like this cake...i will try soon

  7. Hello!
    Do you think it's okay, if I use yogurt instead of sour cream?

  8. Making this right now...thanks for sharing the recipe! Looks amazing


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