Indulge in the rich and creamy delicacy of Chocolate Chip Cheesecake
- Carbohydrate 25.987175212117 g
- Cholesterol 14.7819444617186 mg
- Fat 12.2106000414441 g
- Fiber 1.7977482863963 g
- Protein 2.8317785072767 g
- Saturated Fat 6.97648698341611 g
- Serving Size 1 1 Serving (72g)
- Sodium 137.124493097744 mg
- Sugar 24.1894269257207 g
- Trans Fat 0.695804361575635 g
- Calories 211 calories
Step-by-step
- Preheat oven to 300 degrees F (150 degrees C). Mix graham cracker crumbs, sugar, butter and cocoa. Press onto bottom and up the sides of a 9 inch springform pan. Set crust aside.
- Beat cream cheese until smooth. Gradually add sweetened condensed milk; beat well. Add vanilla and eggs, and beat on medium speed until smooth. Toss 1/3 of the miniature chocolate chips with the 1 teaspoon flour to coat (this keeps them from sinking to the bottom of the cake). Mix into cheese mixture. Pour into prepared crust. Sprinkle top with remaining chocolate chips.
- Bake at 300 degrees F (150 degrees C) for 1 hour. Turn off oven (do not open oven door) and leave the cake in the oven to cool in the oven for another hour. Remove from oven and cool completely. Refrigerate before removing sides of pan. Keep cake refrigerated until time to serve.
A chilled chocolate chip cheesecake yields a dense, velvety crumb studded with semi-sweet morsels and anchored by a crisp, cocoa-infused graham cracker base. Achieving this texture requires careful temperature control, specifically baking at a gentle 300 degrees Fahrenheit to prevent the proteins in the cream cheese and eggs from tightening too quickly and causing surface cracks.
Assessing doneness relies entirely on visual cues rather than a thermometer. The edges should look set and slightly puffed, while the central two-inch circle must retain a distinct jiggle when the springform pan is gently tapped. Overbaking ruins the moisture balance, turning a silky custard into a dry, porous curd.
Leaving the baked cake inside the turned-off oven for an additional hour provides a gradual cooling curve that prevents sudden thermal shock. This slow descent in ambient temperature allows the dense dairy proteins to stabilize naturally without sinking in the middle.
Coating a portion of the miniature chocolate chips in a small amount of all-purpose flour before folding them into the batter creates physical friction that suspends the pieces evenly throughout the dense matrix rather than letting them sink to the crust.
