I owe you all an apology.
I have yet to provide you with a dessert recipe!
Not sure how that is possible because after cheese & carbs, dessert is in my top five. This recipe comes from one of the few that I have from my side of the family. It’s a cheesecake, more of a Chicago style then a New York style. When I do a plain cheesecake, I use a different recipe. But this one works for chocolate chips.
As I was thinking of what to write about this cheesecake I did a quick Google search & found some interesting cheesecake facts (spoiler alert: it’s thought of as different kinds of desserts by different folks). Here it is for my fellow food nerds 😉. From Wikipedia, “Almost all modern cheesecakes in the United States and Canada use cream cheese; in Italy, cheesecakes use ricotta; Germany, the Netherlands, and Poland use quark…..The early Greeks considered it a cake. Some modern authors point to the presence of many eggs, the sole source of leavening, as proof that it is a torte. Still others claim that the separate crust, the soft filling, and the absence of flour prove that it is a custard pie.”
The first thing is to set out the cream cheese (take it out of the box & open the wrapper & eggs and let them come to room temperature (about an hour). Pro tip: set a timer.. Someone I know may have forgotten about the cream cheese & eggs sitting out one time until they were in the temperature danger zone.
Melt 3T of butter and combine in a spring form pan with a fork with the 3T of sugar & 1 to ½ C of graham crackers until butter is fully distributed with the butter.
Press into the bottom of the pan.
In a mixing bowl or with a hand mixer, beat cream cheese for one minute and then add sugar until well blended.
Add eggs, one at a time mixing well after each addition.
Blend in the chocolate chips & vanilla extract with a spatula.
Bake in oven preheated to 450 for 10 minutes.
Without opening the oven door, change the temperature to 250 and cook for an additional 35 minutes.
Turn off the oven & leave the door slightly ajar for 30 minutes and then set on the counter to cool another hour.
Loosen the cake from the rim of the pan with a knife.
Before removing from the pan let it cool completely. Chill in the refrigerator until ready to eat it up.
Chocolate Chip Cheesecake
1C graham cracker crumbs
3T butter (melted)
3x 8 oz cream cheese (softened)
3 eggs (at room temp.)
1 C semi sweet chocolate chips
Combine crumbs, sugar & butter.
Press onto bottom of 9in spring form pan.
Whip cream cheese for one minute & then add in sugar; mixing at medium speed until well blended.
Add eggs; one at a time mixing well after each addition.
Blend in chocolate chips & vanilla.
Bake for 10 minutes at 450 Reduce temperature to 250 & cook an additional 35 minutes.
Loosen cake from rim of pan with a knife after cooling for an hour.
Let cool completely before removing from pan.
Keep refrigerated until ready to serve.