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“Great, light, delicate cheesecake. Cheesecake includes a chocolate crust. For presentation, I drizzled Kittencal's Deluxe Chocolate Sauce/Syrup, whipped cream, sliced strawberries and raspberries.”
1hr 30mins

Ingredients Nutrition


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Grease a 9 inch springform pan.
  3. In a medium bowl, mix vanilla wafers, sugar and cocoa powder with melted butter.
  4. Press onto bottom of springform pan.
  5. In a large bowl, mix cream cheese with sugar until smooth.
  6. Blend in half & half, and then mix in the eggs one at a time, mixing just enough to incorporate.
  7. Mix in sour cream, vanilla and flour until smooth.
  8. Pour filling into prepared crust.
  9. Bake in preheated oven for 1 hour.
  10. Once the cheesecake has cooled off, chill in the fridge, best if you leave it overnight.
  11. To prevent the cheesecake from cracking, follow the enclosed tips (from -
  12. Make sure that your ingredients are around room temperature, not cold, otherwise your batter will be lumpy.
  13. Wrap your springform pan with 2 layers of aluminum foil to prevent water in the bain marie (water bath) from seeping inches
  14. Place your springform pan in a water bath in the oven, filled with 1 inch of very hot water, then proceed to bake as instructed in the recipe.
  15. Right after baking, run a warm or greased knife around the rim of the cake to prevent cracking while cooling.

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