Chocolate Chip Cheesecake
Whip up a delectable Chocolate Chip Cheesecake that will tantalize your taste buds and melt your heart with its creamy sweetness.
Whip up a delectable Chocolate Chip Cheesecake that will tantalize your taste buds and melt your heart with its creamy sweetness.
- 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.
Why does this batter require a slow bake at 300 degrees F instead of a hot oven? Cream cheese cakes rely on gentle thermal energy. Too much heat creates sulfur bubbles, causing the dense custard to crack across the surface. Controlling the oven environment preserves a velvety mouthfeel.\n\n
The Evolution of Sweet Curds
\nAncient Greeks served soft, pounded cheese sweetened with honey during early Olympic ceremonies. Centuries later, European bakers combined fresh dairy curds with pastry crusts. Modern American variations eventually incorporated mass-manufactured block cream cheese, invented in 1872. Sweetened condensed milk arrived later, offering a shortcut to silky texture without the need for prolonged sugar dissolution.\n\nBaking and Structural Integrity
\nTossing miniature chocolate chips in all-purpose flour prevents them from descending to the bottom of the pan during the pour. This technique alters density by creating friction against the heavy batter. Cool the baked dessert gradually inside a deactivated oven for one hour to prevent thermal shock. When scaling this formulation up or down for different pan sizes, remember that depth alters baking times significantly.
