Batter:
Place the egg yolks in a food processor for 5seconds, 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.
Crust:
Soften butter and combine with graham crackercrumbs. Mix until fully blended, e.g. they will form a ball whensqueezed in your hand or by a spoon. Pat the crust into the sides andbottom 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 topof 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 fluffysouffle-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 overthe 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 over-cooked: the knife should be very lightly coated with batter
Author's Comments
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.
Instructions
Preheat the oven to 325°F.
Batter:
Place the egg yolks in a food processor for 5seconds, 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.
Crust:
Soften butter and combine with graham crackercrumbs. Mix until fully blended, e.g. they will form a ball whensqueezed in your hand or by a spoon. Pat the crust into the sides andbottom 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 topof 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 fluffysouffle-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 overthe 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 over-cooked: the knife should be very lightly coated with batter
Author's Comments
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.
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