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Chocolate chip cheesecake

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Ingredients/Components

sugar - 1 c
vanilla extract - 1 Tbsp
semi-sweet chocolate chips - 9 oz
heavy cream - 1/4 c
cream cheese, softened
unsalted butter - 2 Tbsp
large eggs at room temperature - 2 item
sour cream at room temperature - 1 c
finely ground chocolate wafers - 1 c

How to make chocolate chip cheesecake:

Cheesecake:1 1/2 lb. cream cheese, softened1 c. sugar2 large eggs (at room temperature)1 c. sour cream (at room temperature)1 Tbsp. vanilla extract9 oz. semi-sweet chocolate chips Chocolate Glaze:3 oz. semi-sweet chocolate chips1/4 c. heavy cream Preheat oven to 350°. Lightly butter the bottom and sides of a 9-inch spring-form pan. Combine wafer crumbs and the butter with a whisk until it resembles coarse meal. Press crumb mixture into bottom of pan.

In a large bowl, beat cream cheese until creamy. Add sugar and blend. Beat in eggs, one at a time. Beat in sour cream and vanilla. Fold in the chocolate chips. Pour into pan and bake at 350° for 40 to 50 minutes. Turn off oven and open door slightly. Leave cheesecake in the oven another hour. Remove and cool completely.

Make the Glaze: Place chocolate chips in a small bowl. Bring cream to a boil and pour over chips. Wait a minute and then mix well with wire whisk. Pour over cooled cheesecake and spread evenly. Refrigerate 4 hours. Serves 10 to 12.

To serve: Run thin knife blade around side of pan to loosen. Remove side and transfer cake to serving plate.

This recipe won 3rd prize in the Ash Mountain Cheesecake and Champagne Contest, but was the first one finished off.

Recipe categories: Cheesecake, Desserts, Cheese.

Rating:

3.8

Average rating: 3.8, total votes: 5

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