Milk Chocolate Baked Cheesecake
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
My milk chocolate baked cheesecake is an absolute dream to make, and honestly, it's become my go to dessert for impressing guests without spending hours in the kitchen. The whole thing comes together in just 55 minutes from start to finish, which means you can have a showstopping dessert ready before dinner even ends. I love that milk chocolate is naturally rich in antioxidants and can actually boost your mood, making this indulgence feel a little less guilty. The digestive biscuit base is wonderfully simple to prepare, and the silky chocolate filling requires no fancy techniques or hard to find ingredients. Trust me, once you try this, you'll be making it constantly.
Ella x
Ingredients
- 250digestive biscuits
- 115 gbutter
- 200 gcaster sugar
- 3 egglarge eggs
- 250 mlmilk
- 300 gmilk chocolate chips
- 100 gunsalted butter, softened
- 120 gall-purpose flour
- 5 gsalt
- 1½ mlvanilla extract
- 200 glarge granulated sugar
Detail level
Instructions
- 1
Preheat your oven to 180°C (350°F).
Tip: Use a food thermometer to ensure accuracy.
- 2
In a medium saucepan, melt the butter and sugar over low heat, stirring occasionally.
Tip: Avoid boiling the mixture.
- 3
Remove the saucepan from the heat and stir in the flour until well combined.
Tip: Be careful not to burn the mixture.
- 4
Press the Digestive biscuit mixture into the bottom of a 23cm (9-inch) springform pan.
Tip: Make sure to evenly cover the entire surface.
- 5
Pour the melted butter mixture over the biscuit crust.
Tip: Don't worry if the edges are a bit messy.
- 6
In a large mixing bowl, beat the eggs until light and fluffy.
Tip: Use an electric mixer for best results.
- 7
Add the granulated sugar, milk, and vanilla extract to the eggs, and mix until well combined.
Tip: Start with slow movements and increase speed as needed.
- 8
Melt the milk chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
Tip: Be careful not to burn the chocolate.
- 9
Fold the melted chocolate into the egg mixture until well combined.
Tip: Use a spatula to scrape the sides of the bowl.
- 10
Pour the cheesecake batter into the prepared pan over the biscuit crust.
Tip: Don't worry if the edges are a bit messy.
- 11
Bake the cheesecake for 35-40 minutes or until the edges are set and the center is slightly jiggly.
Tip: Avoid overbaking, as this can cause the cheesecake to crack.
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