Ingrédients pour Chocolate Chip Cheesecake
- 1 ½ packages (18.5 oz) Oreo cookies
- 6 tablespoons (3 oz) unsalted butter
- 3 (8 ounce) packages cream cheese
- 1 ½ cups granulated sugar
- ⅓ cup cornstarch
- 4 large eggs
- Whipping Cream
- Vanilla Extract
- Mini Chocolate Chips
- Semisweet Chocolate
- 2 cups powdered sugar
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Comment préparer Chocolate Chip Cheesecake
- **Crust:**
- Crush 1 ½ packages (18.5 oz) Oreo cookies into fine crumbs.
- Melt 6 tablespoons (3 oz) unsalted butter.
- Combine crushed Oreos and melted butter in a bowl; mix until evenly moistened.
- Press mixture firmly into the bottom and 1 inch up the sides of a 9-inch springform pan.
- Refrigerate for at least 15 minutes.
- **Filling:**
- In a large bowl, beat 3 (8 ounce) packages of cream cheese until completely smooth and creamy.
- Gradually add 1 ½ cups granulated sugar and ⅓ cup cornstarch, mixing until well combined. Be careful not to overmix.
- Add 4 large eggs one at a time, mixing until just incorporated after each addition.
- Gently stir in 1 cup heavy cream, 1 teaspoon vanilla extract, and 1 cup semi-sweet chocolate chips.
- Pour filling into the prepared crust.
- Place the springform pan in a larger roasting pan. Pour enough boiling water into the roasting pan to come halfway up the sides of the springform pan (this creates a water bath to prevent cracking).
- Bake in a preheated 325°F (160°C) oven for 60-75 minutes, or until the edges are set but the center is still slightly jiggly. Check frequently after 45 minutes.
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 10-15 minutes.
- Remove from oven and let cool completely at room temperature. Run a thin spatula around the edges of the pan to release the cheesecake before refrigerating.
- **Topping:**
- Once the cheesecake is completely cool, melt 6 ounces of semi-sweet chocolate in a microwave-safe bowl in 30-second intervals, stirring until smooth.
- Stir in 2 tablespoons unsalted butter until melted and incorporated.
- Add 2 cups powdered sugar and 2 tablespoons heavy cream. Mix until smooth (it will start lumpy but will come together).
- Spread topping evenly over the cooled cheesecake.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to set completely.
Nutrition Information (Approximate per serving)
Sodium
185 g
Sugar
2183g
Fat
1774g
Carbs
230g
