Milk Chocolate Cheesecake
Prep
20 mins
Cook
35 mins
Servings
8
Difficulty
Easy
You absolutely have to try this milk chocolate cheesecake! It's one of my favorite desserts to make because it comes together so quickly, with just 20 minutes of prep and 35 minutes in the oven. The creamy filling made with cream cheese and rich milk chocolate is pure indulgence, and I love that cream cheese provides protein and calcium along with that luxurious taste. What makes this recipe even better is how simple it really is, even though it tastes fancy enough to impress anyone at your table. Whether you're baking for a special occasion or just craving something decadent on a regular Tuesday, this cheesecake delivers every single time.
Ella x
Ingredients
- 200 ggraham cracker crust(crushed)
- 400 gmilk chocolate(chopped)
- 800 gcream cheese(softened)
- 400 ggranulated sugar
- 2 nulllarge egg
- 2 mlvanilla extract
- 100 gunsalted butter(melted)
- 120 gall-purpose flour
- 6 gbaking powder
- 4 gsalt
- 200 gmilk chocolate chips
- 100 mlheavy cream
- 250 gunsalted chocolate
Detail level
Instructions
- 1
Preheat the oven to 180°C. Prepare the graham cracker crust by mixing the crushed graham crackers, melted butter, and a pinch of salt in a bowl until well combined. Press the mixture into the bottom of a springform pan.
Tip: To prevent the crust from becoming soggy, make sure to press it firmly into the pan.
- 2
In a large mixing bowl, beat the cream cheese until smooth. Add the granulated sugar and beat until combined.
Tip: Make sure to scrape down the sides of the bowl occasionally to avoid any lumps.
- 3
Beat in the large egg until well combined. Add the vanilla extract and mix until smooth.
Tip: Use room temperature ingredients for a lighter texture.
- 4
Gradually add the flour, baking powder, and salt to the mixing bowl and beat until just combined.
Tip: Don't overmix, as this can result in a dense cheesecake.
- 5
Pour the cheesecake batter into the prepared pan over the graham cracker crust.
Tip: Make sure to smooth the top of the batter.
- 6
Bake the cheesecake for 35 minutes or until the edges are set and the center is slightly jiggly.
Tip: Avoid overbaking, as this can cause the cheesecake to dry out.
- 7
While the cheesecake is baking, melt the milk chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.
Tip: Make sure the chocolate is fully melted and smooth before proceeding.
- 8
Once the cheesecake is done baking, remove it from the oven and let it cool in the pan for 10 minutes.
Tip: Don't touch the cheesecake until it has cooled slightly, as this can cause it to break.
- 9
Pour the melted milk chocolate over the cooled cheesecake.
Tip: Make sure to cover the entire surface of the cheesecake.
- 10
Drizzle the heavy cream over the milk chocolate layer.
Tip: This will create a beautiful, marbled effect.
- 11
Refrigerate the cheesecake for at least 4 hours or overnight before serving.
Tip: Let the cheesecake come to room temperature before serving for the best texture.
- 12
Once the cheesecake has chilled, remove it from the pan and slice it into wedges.
Tip: Use a sharp knife to get clean slices.
- 13
Serve the milk chocolate cheesecake chilled, garnished with chopped unsalted chocolate and whipped cream if desired.
Tip: This is optional, but adds an extra touch of elegance to the dish.
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