Try this Bos Chocolate Chip Cheesecake recipe, or contribute your own.
Suggest a better descriptionPreheat the oven to 325 degrees F. PREPARE THE BATTER: Place the egg yolks in a food processor for 5 seconds, then add the cream cheese and beat until smooth. Add the brown sugar and vanilla and process for several minutes, or until the batter is very smooth. Beat the egg whites and fold into the cheese mixture. Set aside. PREPARE THE CRUST: Soften butter and combine with graham cracker crumbs. Mix until fully blended, e.g. they will form a ball when squeezed in your hand or by a spoon. Pat the crust into the sides and bottom of a springform pan about 9 inches in diameter. Spread a generous layer of chips on the bottom of the pan, and then pour the batter into the pan. Add another generous layer of chips to the top of the cake. Place the filled pan into the preheated oven. Baking time will vary from about 30 minutes to 2 hours. Cooking time depends on whether you want a soft, gooey "New York" style cheesecake (shorter) to a fluffy "souffle"-like cheesecake (longer). The longer you cook it, the fluffier it gets. When the cake starts to rise like a souffle, start checking to see if it is done. It will just about double in volume, and should not flow over the sides of the pan. If the cake shimmers like Jello when shaken, it is done. Alternatively, if a knife inserted comes out clean, the cake is overcooked: the knife should be very lightly coated with batter. NOTES: * A truly decadent chocolate chip cheesecake -- This recipe came to me from a friend of mine, Bo (pronounced "boo") Ture Ahlberg, who would occasionally (read "whenever we could persuade him") bring it into work. Needless to say, it would be snarfed up immediately. * Bo prefers to use Nestle Mini-Morsel chocolate chips. : Difficulty: easy to moderate. : Time: 15 minutes preparation, up to 2 hours cooking. : Precision: measure the ingredients. : Daniel P. Faigin : System Development Corporation, Santa Monica CA : {akgua allegra ihnp4 hplabs sdcsvax trwrb cbosgd}!sdcrdcf!faigin sdcrdcf!faigin@LOCUS : Copyright (C) 1986 USENET Community Trust
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Serving Size: 1 Cheesecake (2955g) | ||
Recipe Makes: 1 Cheesecake | ||
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Calories: 9403 | ||
Calories from Fat: 5931 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 659g | 879 % | |
Saturated Fat 338.6g | 1693 % | |
Monounsaturated Fat 196.6g | ||
Polyunsanturated Fat 34.9g | ||
Cholesterol 5312.2mg | 1635 % | |
Sodium 7455.5mg | 257 % | |
Potassium 4779.4mg | 126 % | |
Total Carbohydrate 714.5g | 210 % | |
Dietary Fiber 40.4g | 161 % | |
Sugars, other 674.2g | ||
Protein 220.2g | 315 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 9403
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