Recipe by Jessica
"This is the best cheesecake I've ever had. People have offered to pay me to make these for them during the holidays!"
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1 1/2 cups
graham cracker crumbs
unsweetened cocoa powder
3 (8 ounce) packages
1 (14 ounce) can
sweetened condensed milk
mini semi-sweet chocolate chips
This was the first cheesecake I've ever made, and it turned out great. I find that if you melt all of the chocolate chips and beat them into the batter, the cake turns out much creamier, smoother, and with a more even, pleasing, delicious taste, and it looks better as well. With the chocolate chips, they turn into hard crunchy chocolate pieces once the cake is cool, but if you melt and mix them the cake is completely creamy and has a better flavor. It did have a few cracks in it, but those might be eliminated by placing the springform pan in a roasting pan of boiling water while it bakes.
I make this for New Year's every year. A big hit with my whole family...really good..can make it with chocolate or regular graham crust.
This was an excellent cheesecake, and a huge hit at my family reunion yesterday. It was gone before I knew it! I did make a few modifications: used chocolate graham crackers(crushed) mixed with some oreo crumbs for the crust(no need for cocoa). I also added about 1/2 cup of mini chocolate chips into the batter-1/3 didn't seem like enough. Using fat free condensed milk & 1/3 reduced fat cheese worked amazingly to save on fat & calories. This will be made again for the holidays! Thank you for a good recipe!
I added three tablespoons of sour cream to the cream cheese mixture. Next time, I will sprinkle more chips in the batter.
I have been using this for over 20 years. It never fails me, perfect everytime! This is New York Style cheesecake (thick) not like Italian style which is creamy. Note: Coating the chips in flour makes no difference as far as sinking to the bottom so don't waste your time doing that. I use crushed chocolate cookies for the crust and it's yummy. Of course you can use plain graham cracker for the crust, omit the choc chips and top with fruit for an alternative. EITHER WAY, THIS IS THE ONLY CHEESECAKE RECIPE YOU WILL EVER NEED! 5 STARS!
A great cheesecake recipe any cook should have. I prefer a little tartness to my cheesecake, but this is perfect for those that want a smooth and creamy texture and a traditional taste. By the way, it doesn't matter what you do to the chocolate chips, they're going to sink to the bottom. Also, I strongly suggest baking this in a water bath - set the cheesecake pan in a larger pan that has water in it. That's the only way to bake anything that has a cheesecake/custardlike texture. If you don't, it'll crack and can dry out. Follow the baking directions to a T and you should be fine. Use an oven thermometer because all ovens vary. You should have a flawless looking cheesecake you'd be proud to serve to anyone.
delectable....i have finally conquered how to make cheesecake....and this one came out really yummy....very rich....
for those who said it was too thick or dry i would suggest shortening the cooking time up a bit...that was my biggest mistake learning how to do cheesecakes....and try cooking it in a water bath....
Wonderful recipe!!! I will make this again at any dinner I attend! Make sure to press your crust thin and far up the sides of the pan. This is a chocolate lovers delight! Very easy to make, just follow the directions to a "T".
* Percent Daily Values are based on a 2,000 calorie diet.
Chocolate Chip Cheesecake I
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 310
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