Hot Chocolate Creamy Cheesecake (Print-Friendly Version)

A luscious cheesecake layered with hot chocolate flavors, whipped cream, marshmallows, and chocolate shavings.

# Ingredients Required:

→ Crust

01 - 24 chocolate sandwich cookies, crushed
02 - 57 grams butter, melted
03 - 25 grams granulated sugar

→ Filling

04 - 680 grams cream cheese, softened
05 - 150 grams granulated sugar
06 - 3 large eggs, room temperature
07 - 120 milliliters sour cream
08 - 28 grams unsweetened cocoa powder
09 - 70 grams hot chocolate mix (2 packets)
10 - 1 teaspoon vanilla extract
11 - 0.25 teaspoon salt

→ Topping

12 - 240 milliliters heavy whipping cream
13 - 15 grams powdered sugar
14 - 1 cup mini marshmallows
15 - Chocolate shavings for garnish

# Detailed Directions:

01 - Preheat oven to 163°C. Wrap the springform pan with aluminum foil to prevent leaks during baking.
02 - Combine crushed cookies, melted butter, and granulated sugar. Press mixture evenly into the bottom of the pan. Bake for 10 minutes to set the crust.
03 - In a large bowl, beat softened cream cheese until smooth. Gradually add granulated sugar and mix well.
04 - Add eggs one at a time, beating thoroughly after each addition to ensure a smooth batter.
05 - Mix in sour cream, unsweetened cocoa powder, hot chocolate mix, vanilla extract, and salt until fully combined.
06 - Pour filling over the crust in the pan. Place the pan in a water bath (bain-marie) to promote even baking and prevent cracking. Bake for 55 to 65 minutes until the center slightly jiggles when shaken.
07 - Turn off the oven and allow the cheesecake to cool inside for 1 hour. Run a knife around the edges to loosen.
08 - Refrigerate the cheesecake for at least 4 hours or overnight to set thoroughly.
09 - Whip heavy cream with powdered sugar until soft peaks form. Spread whipped cream over the cheesecake, then garnish with mini marshmallows and chocolate shavings.

# Helpful Advice:

01 - Wrapping the pan with foil prevents water from seeping into the crust during the water bath.
02 - Using room temperature cream cheese and eggs results in a smoother batter and even baking.
03 - Cooling the cheesecake gradually in the oven reduces the risk of cracks.
04 - Chilling the cake thoroughly improves texture and flavor melding.

Return