The Ultimate New York Style Chocolate Chip Cheesecake with Easy Oreo Crust

Prepare yourself for a dessert experience that will redefine your perception of perfection: our New York Style Chocolate Chip Cheesecake. Featuring an incredibly simple Oreo crust, this cheesecake is a masterpiece of texture and flavor. It boasts a luxurious silkiness and satisfying density, yet surprises with a delightful lightness that makes every bite heavenly. This isn’t just any cheesecake; it’s a culinary journey to the heart of classic New York style, delivering that signature tangy creaminess that cheesecake lovers adore, now enhanced with irresistible chocolate chips.

Imagine the very best cheesecake you’ve ever tasted in your life. Now, envision something even better. This recipe isn’t just good; it’s legendary. In fact, tales exist of cheesecake scraps causing mass hysteria and friendly competition in restaurants – a true testament to the irresistible allure of a truly exceptional cheesecake. This particular recipe is one of those highly coveted culinary treasures, meticulously developed to deliver an unparalleled dessert experience.

Here at Chef Lindsey Farr, we approach all pastry with utmost seriousness, and cheesecake is certainly no exception. Especially *this* cheesecake. It holds a special place in my culinary heart, a memory from my childhood that shaped my pursuit of the perfect dessert.

A Childhood Dream: Recreating the Perfect Cheesecake Memory

Allow me to take you on a brief trip down memory lane. Years ago, shortly after my family relocated to St. Louis, my birthday was approaching, and I found myself in a delightful dilemma. I couldn’t decide between the magnificent tiered chocolate cake my mom always expertly crafted for me and the legendary Chocolate Chip Cheesecake from Dierberg’s, a beloved local grocery store chain. Being the incredible mother she is, and taking birthdays far more seriously than I even take my pastry, she ensured I had both! It was a birthday feast of epic proportions, a truly unforgettable experience that cemented my love for cheesecake.

I’m not entirely sure if Dierberg’s still offers those exact cheesecakes today, but I can confidently say that my homemade version not only lives up to but arguably surpasses my cherished memories of it. Achieving that level of nostalgic perfection is no small accomplishment, and it speaks volumes about the quality and care poured into this recipe.

The Secrets to Cheesecake Perfection: Texture and Flavor

The sublime texture of this chocolate chip cheesecake, much like my pumpkin cheesecake, hinges on a few crucial factors. The first is ensuring all your ingredients are at room temperature. This isn’t merely a suggestion; it’s a golden rule for creating a smooth, homogenous batter free of lumps and cracks. Room temperature ingredients emulsify better, leading to that signature silky finish we all crave in a New York Style cheesecake.

Secondly, don’t skimp on the beating! Yes, all that mixing is absolutely necessary. Proper aeration and thorough mixing of the cream cheese and sugar are vital for dissolving the sugar crystals and creating a perfectly smooth, luscious base for your filling. The batter should look glossy and utterly homogenous before moving on to the next steps. This extended beating time is what gives the cheesecake its characteristic light yet dense texture.

Mastering the Water Bath for a Flawless Cheesecake

And then there’s the dreaded, yet undeniably essential, water bath. I know, it sounds like an extra hassle, but it’s the secret weapon against cracks and uneven baking. Baking your cheesecake in a water bath provides a gentle, moist, and consistent heat environment, allowing the cheesecake to cook slowly and evenly. This prevents the edges from setting too quickly and cracking, ensuring a smooth, beautiful top.

If you’re feeling adventurous and wish to skip the water bath (and hope for the best!), you could press the Oreo crust higher up the sides of the pan, providing a little extra structural support. While it will almost certainly crack without the water bath, as long as the cheesecake doesn’t boil, you’ll still have a delicious dessert. However, for a truly professional finish and guaranteed success, embrace the water bath. Alternatively, if you’re truly short on time or prefer a simpler approach, an easy no-bake cheesecake can be a fantastic option!

Serving Suggestions: Elevate Your Chocolate Chip Cheesecake

While this chocolate chip cheesecake is utterly phenomenal on its own, it also serves as a perfect canvas for delightful accompaniments. May I suggest a generous spoonful of rich chocolate fudge sauce cascading over a slice? The added layer of deep chocolate flavor creates an irresistible pairing. Fresh, vibrant berries, such as raspberries or strawberries, also provide a beautiful contrast in both color and tartness, cutting through the richness of the cheesecake and offering a refreshing bite. For an extra touch of decadence, a dollop of freshly whipped cream can never go wrong.

5 from 3 ratings

Chocolate Chip Cheesecake

by
Chef Lindsey

This Chocolate Chip Cheesecake has an easy Oreo crust! It is silky and dense, yet surprisingly light! It has the traditional texture and tang of a NY Style Cheesecake!

Prep:
30 mins

Cook:
1 hr 30 mins

Chill Time:
4 hrs

Total:
6 hrs

Servings:
12 people

Pin Recipe
Comment
Print Recipe

Ingredients

Crust:

• 250 g Oreo Crumbs or any other chocolate cookie
• 50 g Butter melted

Cheesecake Filling:

• 800 g Cream cheese I use Philadelphia because it has given me the best results.
• 4 g Vanilla extract
• ½ Vanilla bean pod split and scraped (seeds only), optional
• 240 g Sugar
• 134 g Whole eggs
• 20 g Egg Yolk
• 143 g Sour cream
• 143 g Heavy cream
• 255 g Mini chocolate chips (¾ cup)
• 2 t All-Purpose Flour

Makes:
9inch
round

Instructions

• Preheat oven to 325°F (160°C). Convection is recommended to prevent direct heat on the cheesecake’s top, ensuring an even bake.
• Prepare the Crust:
• Line the bottom of a 9-inch springform pan with aluminum foil. This step is crucial for easy release and acts as an extra barrier against water penetration during the water bath. Combine all ingredients for the crust (Oreo crumbs and melted butter) and press firmly into the bottom of the foil-lined springform pan to create an even layer.
• Bake the crust in the preheated oven for 8-10 minutes. You want the crust to appear matte and emit a fragrant aroma. Cool the crust for at least 10 minutes, or until the sides are no longer hot to the touch. It’s perfectly fine if it’s still warm.
• Once cooled, wrap the entire outside of the springform pan with several layers of heavy-duty aluminum foil. Roll the top edges of the foil outwards and upwards to create a seal that will prevent any water from seeping into the pan during the water bath.
• Prepare the Filling:
• In the bowl of a stand mixer fitted with the paddle attachment, beat the room temperature cream cheese on medium speed until it is utterly silky, creamy, and completely smooth. Scrape down the sides of the bowl frequently to ensure no lumps remain.
• Gradually add the sugar to the cream cheese mixture, beating until all granules are dissolved. Continue beating until the filling appears shiny and incredibly silky, indicating proper emulsification and sugar dissolution.
• Stir in the vanilla extract and, if using, the scraped seeds from the vanilla bean pod. Beat until thoroughly incorporated, ensuring the vanilla flavor is evenly distributed.
• Add the whole eggs one at a time, beating for a full minute after each addition. This precise timing is crucial for incorporating enough air and developing the cheesecake’s structure without overmixing, which can lead to cracks.
• Gently fold in the sour cream and heavy cream. Mix until just combined; avoid overmixing at this stage to maintain the delicate texture.
• In a separate small bowl, toss the mini chocolate chips with the all-purpose flour. This light coating of flour helps prevent the chocolate chips from sinking to the bottom of the cheesecake during baking. Gently fold the coated chocolate chips into the cheesecake batter until evenly distributed.
• Pour the prepared filling into the pre-baked and foil-wrapped crust. Place the springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan, ensuring it comes halfway up the sides of the springform pan, creating the water bath. Bake for approximately 1 hour and 30-40 minutes, or until the edges are set but the center still has a slight wobble. This wobble indicates that it’s perfectly cooked and will set further as it cools.

Video

Notes

This recipe makes 1, 9-10” round cheesecake.
The flour used to prevent chocolate chips from sinking means the filling is not gluten-free. For a gluten-free alternative, you can substitute cornstarch for the all-purpose flour to coat the chocolate chips.

Nutrition

Calories: 642kcal |
Carbohydrates: 53g |
Protein: 9g |
Fat: 45g |
Saturated Fat: 25g |
Polyunsaturated Fat: 3g |
Monounsaturated Fat: 10g |
Trans Fat: 1g |
Cholesterol: 160mg |
Sodium: 348mg |
Potassium: 152mg |
Fiber: 1g |
Sugar: 41g |
Vitamin A: 1399IU |
Vitamin C: 1mg |
Calcium: 122mg |
Iron: 1mg

Course:
Dessert

Cuisine:
American

Calories:
642

Like this? Leave a comment below!