Next, in a large mixing bowl, I beat together the softened cream cheese and granulated sugar until it’s smooth and creamy. I love this part because the sweet smell fills my kitchen. Then, I add in the vanilla extract and mix until combined. One by one, I add in the eggs, ensuring each one is fully incorporated before adding the next. Finally, I mix in the sour cream, which gives the cheesecake that rich, creamy texture that melts in your mouth.
Now, for the chocolate! I melt my chocolate chips in a double boiler (or the microwave) until smooth, then I fold the melted chocolate into the cream cheese mixture. This gives it that luscious chocolate flavor. I pour half of the mixture into the prepared crust, followed by a layer of caramel sauce and shredded coconut. Then, I add the remaining cheesecake batter on top, smoothing it out with a spatula.
I bake the cheesecake for about 50-60 minutes, until the edges are set, but the center has a slight jiggle. I turn off the oven, crack the door, and let the cheesecake cool down slowly inside; this prevents it from cracking. Once it’s cool, I chill it in the refrigerator for at least four hours, preferably overnight. Oh, the anticipation!
Pro Tips for Best Results
One thing I’ve learned through trial and error is the importance of bringing your cream cheese to room temperature. It makes such a difference in achieving a smooth filling without lumps! I always set my cream cheese out for an hour before I begin, and this step has made my cheesecakes much silkier.
When it comes to the chocolate, I’ve tested different methods of melting it. I prefer using a double boiler because it allows for more control over the heat, but if you’re in a hurry, the microwave works just fine—just be sure to go in short bursts to avoid scorching!
Lastly, I love topping my cheesecake with an extra drizzle of caramel and chocolate. It adds that touch of elegance, and I promise, it’s visually irresistible!
Common Mistakes to Avoid
First and foremost, don’t skimp on the cooling time. I’ve made the mistake of trying to rush it and ended up with a cracked cheesecake, which was a real disappointment! Allowing it to cool in the oven is a game-changer, so embrace the wait. Patience is key!
Another issue I’ve encountered is overmixing the cheesecake batter. While it’s tempting to perfectly blend everything, overmixing can introduce too much air and lead to cracks during baking. I find that mixing just until everything is combined yields the best results. (See the next page below to continue…)