chocolate chip cheesecake

Chocolate Chip Cheesecake

 

This Chocolate Chip Cheesecake is basically a classic cheesecake with addition of chocolate chips. In the following recipe I will share with you is how making it smoother and creamier texture by using sweetened condensed milk.  I love this Chocolate Chip Cheesecake especially when it is cut into slices, they have got a brown polka dot pattern on white with dark brown based (if you would prefer using Oreo crumbs) crust it such a good combination. 

For the base or crumbs you can either use graham cracker, digestive biscuits or Oreo crumbs, for the more chocolatey taste you can add 1 teaspoon of powdered chocolate.  Just remember if using crumbs with the sugar content, then you do not need to add any sugar.  Before mixing the main ingredients, make sure that all is at room temperature.

The presentation of this Chocolate Chip Cheesecake is beautiful on its own providing there is no crack on the cheesecake.  Should there be any crack you can still hide it with a topping that you like. In this recipe I give you  the easiest topping there is to make.

Make the topping just before serving.  Release the cake from the pan and place it onto a serving plate, whip the chilled cream and sugar in an electric mixer, or you can whisk simply with a hand wire whisk until soft peaks form. Spread the whipped cream over the top of Chocolate Chip  Cheesecake and sprinkle with chocolate chips.

Ingredients for the base:

1½  cups (150 grams) Oreo or any cookie crumbs

1/3 cup (75 grams) butter, melted

Ingredients for cheesecake:

3 (8 ounce) packages (680 grams) of cream cheese

1 (14 ounce) sweetened condensed milk

3 eggs

2 teaspoon vanilla extract

3/4 cup (128 grams) mini semi-sweet chocolate chips

1 tablespoon all-purpose flour

Ingredients for the topping:

1 cup (240 ml) cold heavy whipping cream

1 tablespoon sugar

¼ cup (43 grams) mini semi-sweet chocolate chips

 

Process,

  1. Set the oven to preheat at 300 degrees F (150 degrees C).  Mix the crumbs and melted butter. To check if the consistency of the crumb and melted butter is right, squeeze some in your fist if it hold together, you have the perfect crust.  Press onto greased 9 inch spring-form pan, spread bottom and up the sides.  Chill for 15 minutes or until set. To prepare for waterbath baking, wrap the pan, bottom and up the sides with heavy duty aluminum foil 2 or 3 times to prevent water seeping into the cake in the baking process.
  2. In a small bowl, add chocolate chips and 1 tablespoon all-purpose flour and mix until all the chocolate chips are coated with flour (this is to prevent them sinking to the bottom in the baking process).  Set aside.
  3. In a standing or a hand mixer, beat cream cheese on low speed until fluffy, then add  sweetened  condensed milk beat until smooth.  Add eggs, one at a time and vanilla. Scrape down and the sides of the bowl after every addition to make sure all ingredients are completely combined.  Do not overbeat.  Using spatula, fold in the chocolate chip and flour mixture and make sure they are evenly spread out throughout the batter.
  4. Pour the mixture into the prepared crust, bake in the waterbath for 1 hour.  The baking time can vary due to the differences of the oven make sure to check if the cake is firm and the center is slightly wet.  Turn the oven off and removed the cheesecake pan from the waterbath and aluminum foil, carefully run a thin knife around the inside edge of the pan to loosen the cake.  Place the pan on a wire rack to cool completely before refrigerating.
  5. Once it cools, cover with plastic wrap and refrigerate overnight.
  6. Before serving, remove the sides of spring-form pan.
  7. For the topping whip cream until soft peaks, slowly add sugar, beat until cream holds peaks. Put the whipped cream over top of cooled chocolate chip cheesecake and sprinkle with chocolate chips on top.

 

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