Weekly Recipe with Jeni’s Kitchen: Chocolate Chip Cheesecake

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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 sugar
3T butter (melted)
3x 8 oz cream cheese (softened)
3/4C sugar
3 eggs (at room temp.)
1 C semi sweet chocolate chips
1t vanilla

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.

Jeni Townsend
Jeni's Kitchen began with the right food getting into the right people's mouths. I created the official company in November of 2014 and it has been growing ever since. I cater to both the professional & personal clientele needs. Contact me for your: Corporate Functions, Working Luncheons, Personal Meal Deliveries, Church Functions, Family Gatherings, Dinner Parties, Bridal & Baby Showers, Meals For New Parents, Holiday Parties & other Social Events. Personal Milestones (Graduations, Birthdays,Anniversaries, Retirement) & More!
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