Chocolate Chip Cheesecake


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In Germany, it’s important to use Philadelphia brand cream cheese, since the other brands tend not to be as thick.

Chocolate Chip Cheesecake

360g Leibniz Vollkornkekse crumbs (or graham cracker)
70g white sugar
70g unsweetened cocoa powder
75g cup butter, melted

800g Philadelphia cream cheese
270g sugar
5 large eggs
470mL sour cream
30g + 1 tsp flour
2 tsp vanilla extract
2 tsp lemon juice
200g chopped Halbbitter chocolate (semi-sweet)

  1. Preheat oven to 325 degrees F (160 degrees C). Line bottom with baking paper, then butter a 10 inch springform pan. Make sure all ingredients are on hand and at room temperature (except the melted butter). If baking in a water bath, you will need a larger pan that the springform pan fits into.
  2. For the crust, mix ingredients together and press into pan.
  3. For the cheesecake, beat the cream cheese until light, fluffy, and smooth.
  4. While keeping the mixer on low speed, slowly pour in the sugar.
  5. Add one egg at a time, beating after each egg, until fully incorporated.
  6. Add the flour, vanilla and lemon juice. Mix well.
  7. Add the sour cream and beat well on medium speed.
  8. Toss 1/3 of the chocolate pieces with the teaspoon of flour, then stir into the cake mixture – this will keep them from sinking to the bottom.
  9. Pour the mixture into the springform pan. Sprinkle the top with the remaining chocolate pieces.
  10. Optional: Wrap the springform in aluminum foil and place in larger pan. Slowly add water until it reaches halfway up the side of the springform.
  11. Place the pan (or water bath and pan) on the middle rack of the oven. Back for 1 hour and 15 minutes.
  12. When time is up, turn off the oven and prop the door open slightly. Leave the cheesecake in the oven for another hour.
  13. Remove the cheesecake from the oven and place on a wire rack to cool completely. Optional: to slow cooling more, and thus prevent cracks, you can place a plate on top of the springform pan.
  14. Once the cake is completely cooled, put in the refrigerator for 24 hours. Unwrap aluminum foil, remove springform sides, and serve!