Creamy Chocolate Chip Cheesecake

    (545)
    1 hour 20 minutes

    This is an easy and great tasting chocolate chip cheese cake that uses sweetened condensed milk as well as cream cheese to get its creamy texture.


    474 people made this

    Ingredients
    Serves: 12 

    • 1 1/2 cups sweet biscuit crumbs
    • 1/3 cup (90g) white sugar
    • 1/3 cup cocoa powder
    • 1/3 cup butter, melted
    • 750g cream cheese
    • 1 (345g) tin sweetened condensed milk
    • 3 eggs
    • 2 teaspoons vanilla essence
    • 1 cup small dark chocolate chips
    • 1 teaspoon plain flour

    Directions
    Preparation:20min  ›  Cook:1hour  ›  Ready in:1hour20min 

    1. Preheat oven to 150 degrees C.
    2. Mix biscuit crumbs, sugar, butter and cocoa. Press onto bottom and up the sides of a 22cm springform pan. Set crust aside.
    3. Beat cream cheese until smooth. Gradually add sweetened condensed milk and beat well. Add vanilla and eggs then beat on medium speed until smooth.
    4. Toss 1/3 of the miniature chocolate chips with the 1 teaspoon flour to coat (this keeps them from sinking to the bottom of the cake). Mix into cheese mixture.
    5. Pour chocolate chip / cream cheese mixture into prepared crust. Sprinkle top with remaining chocolate chips.
    6. Bake at 150 degrees C for 1 hour. Turn off oven (do not open oven door) and leave the cake in the oven to cool for another hour. Remove from oven and cool completely. Refrigerate before removing sides of pan. Keep cake refrigerated until time to serve.

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    Reviews and Ratings
    Global Ratings:
    (545)

    Reviews in English (426)

    by
    187

    This was the first cheesecake I've ever made, and it turned out great. I find that if you melt all of the chocolate chips and beat them into the batter, the cake turns out much creamier, smoother, and with a more even, pleasing, delicious taste, and it looks better as well. With the chocolate chips, they turn into hard crunchy chocolate pieces once the cake is cool, but if you melt and mix them the cake is completely creamy and has a better flavor. It did have a few cracks in it, but those might be eliminated by placing the springform pan in a roasting pan of boiling water while it bakes.  -  18 Mar 2003  (Review from Allrecipes USA and Canada)

    by
    130

    This was an excellent cheesecake, and a huge hit at my family reunion yesterday. It was gone before I knew it! I did make a few modifications: used chocolate graham crackers(crushed) mixed with some oreo crumbs for the crust(no need for cocoa). I also added about 1/2 cup of mini chocolate chips into the batter-1/3 didn't seem like enough. Using fat free condensed milk & 1/3 reduced fat cheese worked amazingly to save on fat & calories. This will be made again for the holidays! Thank you for a good recipe!  -  09 Oct 2005  (Review from Allrecipes USA and Canada)

    by
    87

    I added three tablespoons of sour cream to the cream cheese mixture. Next time, I will sprinkle more chips in the batter.  -  22 Jul 2003  (Review from Allrecipes USA and Canada)

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