Chocolate chip cheesecake
· 1 ½ cups graham cracker crumbs
· ⅓ cup white sugar
· ⅓ cup unsweetened cocoa powder
· ⅓ cup butter, melted
· 3 (8 ounce) packages cream cheese
· 1 (14 ounce) can sweetened condensed milk
· 3 eggs
· 2 teaspoons vanilla extract
· 1 cup mini semi-sweet chocolate chips
· 1 teaspoon all-purpose flour
- Step 1
Preheat the oven to 300 degrees F (150 degrees C). Mix graham cracker crumbs, sugar, butter and cocoa. Press onto the bottom and up the sides of a 9 inch springform pan. Set the crust aside.
- Step 2
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 the prepared crust. Sprinkle top with remaining chocolate chips.
- Step 3
Bake at 300 degrees F (150 degrees C) for 1 hour. Turn off the oven (do not open the oven door) and leave the cake in the oven to cool in the oven for another hour. Remove from the oven and cool completely. Refrigerate before removing sides of the pan. Keep the cake refrigerated until time to serve.
More at ArtsOrigin.com