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Vanilla Cheesecake with Chocolate Crust and Fresh Fruit Topping Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 76 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 5 hours 30 minutes
  • Yield: 10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This luscious Vanilla Cheesecake with Chocolate Crust features a rich and creamy vanilla-flavored filling atop a crunchy chocolate cookie crust. Finished with a smooth whipped cream topping, chocolate shavings, and fresh strawberries, it’s a decadent dessert perfect for any special occasion or gathering.

Ingredients

Crust

  • 1 ½ cups crushed chocolate cookies
  • ¼ cup melted butter
  • ¼ cup granulated sugar

Filling

  • 24 oz (680 g) cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 cup sour cream
  • 1 tbsp vanilla extract
  • ¼ cup milk

Topping

  • 1 cup whipped cream
  • Chocolate shavings
  • Fresh strawberries

Instructions

  1. Prepare the Crust: Preheat the oven to 350°F (175°C). Combine the crushed chocolate cookies, melted butter, and granulated sugar in a mixing bowl. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer.
  2. Bake the Crust: Bake the crust in the preheated oven for 10 minutes. Remove from oven and set aside to cool, allowing the crust to firm up before adding the filling.
  3. Make the Filling: In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add eggs one at a time, beating well after each addition to fully incorporate them.
  4. Add Remaining Ingredients: Mix in sour cream, vanilla extract, and milk until the batter is smooth and silky without lumps, ensuring a rich and creamy texture.
  5. Prepare for Baking: Lower the oven temperature to 325°F (165°C). Pour the cheesecake filling over the cooled chocolate crust, spreading it evenly for uniform thickness.
  6. Bake the Cheesecake: Bake for 50-60 minutes, or until the center is almost set but retains a slight jiggle when gently shaken. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually, preventing cracks.
  7. Chill: After the cheesecake reaches room temperature, refrigerate it for at least 4 hours or overnight to fully set and develop flavor.
  8. Decorate: Whip the cream until stiff peaks form. Spread a generous layer of whipped cream over the chilled cheesecake, then garnish with chocolate shavings and fresh strawberries for an elegant finish.

Notes

  • Ensure the cream cheese is softened to room temperature for a smooth filling without lumps.
  • Do not overbake the cheesecake; the slight jiggle in the center ensures it stays creamy and moist.
  • Cooling the cheesecake gradually in the oven helps prevent cracks on the surface.
  • Chill the cheesecake thoroughly for best texture and flavor development.
  • Use a springform pan to easily remove the cheesecake without damaging the crust or sides.
  • Fresh strawberries can be substituted with other berries or fruits as preferred.

Find it online: https://slsrecipes.com/vanilla-cheesecake-with-chocolate-crust-and-fresh-fruit-topping-recipe/