Easy Chocolate Cheesecake

Ingredients and Weight:

• 240g Cream cheese (full-fat)
• 100g Dark chocolate (chopped into small pieces)
• 120g Digestive cookies (crushed)
• 80g Butter (melted)
• 3 Large eggs
• 3/4 cup Sugar
• 1 tsp Vanilla extract
• 1/2 tsp Salt

Preparation Time:

• Preparation Time: 45 minutes
• Cooking Time: 30 minutes at 325°F (160°C)

Difficulty Level: Level 3 (Moderate)

Preparation Method Steps:

1. Prepare a springform pan by lining it with baking paper. Set aside.
2. In a bowl, combine the crushed digestive cookies and melted butter. Press the mixture into the bottom of the springform pan.
3. In another bowl, mix the cream cheese, sugar, and vanilla extract until smooth and creamy.
4. Add the eggs one by one, mixing well after each addition.
5. Stir in the chopped dark chocolate.
6. Pour the mixture over the cookie base in the springform pan.
7. Place the pan in a larger baking dish to catch any water leakage during baking.
8. Bake for 30 minutes or until the center is almost set.
9. Allow to cool completely before refrigerating for at least 2 hours.
10. Serve with fresh fruit or a dollop of whipped cream.

Nutritional Information: (Per serving, assuming 8 servings)

• Calories: 450
• Fat: 28g
• Carbohydrates: 35g
• Protein: 8g

Dish Characteristics:

• Rich and creamy cheesecake with a chocolatey twist.
• The digestive cookie base provides a unique and slightly crunchy contrast to the smooth and creamy cheesecake filling.
• Easy to make with ingredients easily available in American supermarkets.

User Comments:

1. "This is an excellent chocolate cheesecake! The chocolate flavor is rich and not too sweet, just right for my taste." - John Smith
2. "The digestive cookie base was a great addition, giving the cheesecake a unique flavor and texture." - Sarah Johnson
3. "I followed the recipe to the T and the result was delicious! This will be my go-to cheesecake recipe." - Michael Brown

Special Precautions and Tips:

• Use full-fat cream cheese for the best results in texture and flavor.
• Be sure to let the cheesecake cool completely before refrigerating to avoid cracking.
• When baking, place the springform pan in a larger baking dish to catch any leakage to prevent water from entering the cheesecake.