Cooking Time: Chocolate Chip Cheesecake

Recipe and reaction under the cut…Got the recipe from the Ghirardelli website.

  • 1 cup(s) Semi-Sweet Ghirardelli Chocolate Chips
  • 2/3 cup(s) crushed graham crackers
  • 1/4 cup(s) granulate white sugar
  • 1/3 cup(s) (2/3 stick) unsalted butter, melted
  • 2 1/4 cup(s) cream cheese, at room temperature
  • 1 teaspoon(s) pure vanilla extract
  • 2/3 cup(s) granulated white sugar
  • 3 large eggs
  • 1 cup(s) sour cream

Preheat the oven to 350°F. Grease 9-inch springform cake pan. To make the crust, in a small bowl, mix together the crushed graham crackers, cocoa, and sugar. Stir in the butter. Spoon the mixture into the prepared pan. Press firmly to distribute the crust mixture onto the bottom and halfway up the sides of the pan. Chill the crust while making the filling. To make the filling, in a medium-size bowl, beat the cream cheese, vanilla, and sugar with an electric mixer at low speed until smooth. Gradually beat in the eggs, increasing the speed slightly as the mixture softens. Beat in the sour cream. Finally, stir in the chocolate chips with a large spoon.

Pour the filling into the chilled crust and set the pan on a baking tray. Bake for 75 minutes, or until firm. The cheesecake may deflate and crack as it cools, so turn off the oven and let cool slowly in the oven for about 1 hour with the oven door open.

Remove from the oven and let cool completely. Cover and chill in the refrigerator overnight before removing from the pan. This cheesecake is best if eaten within 3 days of baking.

-Who doesn’t love cheesecake?  The recipe was pretty simple, even if crushing the graham crackers and blending the filling ended up making one hell of a mess, and the cake turned out fantastically.  My one beef with most store and restaurant cheesecakes is they always seem to be a bit too dry (I imagine because they’ve been frozen?) which makes it tough to eat a whole slice.  This one was perfectly moist and rich, with the crust complimenting the texture and taste of the filling excellently.  The crust didn’t end up holding together especially well (crumbs everywhere!) and it was perhaps a little thicker thank I’d normally want from a cheesecake, it tasted fine and the crumbs meant there was always a bit of crust to go with the cake.  The only complaint I got from anyone was that the chocolate chips were a bit too solid, something I could maybe avoid by softening them before adding them, but then again they might end up hardening again during the night in the fridge.  The other option would be to just melt the chocolate completely and swirl it in.  Either way this was a delicious and simple dessert that everyone loved and well worth the torture of having a fully baked cake in the house that you can’t eat immediately.


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