This is an easy to customize recipe! See notes below for ideas.
Ingredients
Crust
- 3/4 c graham cracker crumbs
- 3 3/4 Tbl unsalted butter melted
- 3 Tbl sugar
Cheesecake
- 3 8 oz blocks full fat cream cheese room temperature
- 3/4 c sugar
- 3/4 c full fat sour cream room temperature
- 3/4 tsp vanilla extract
- 1 1/2 tsp fresh lemon juice
- 2 1/4 egg room temperature
For chocolate chip cheesecake
- 1 c mini chocolate chips
- 1 tsp flour
Servings: at least
Instructions
- Bring all ingredients to room temperature.
- Adjust oven rack to lower middle position.
- Preheat oven to 350 degrees.
- Combine crust ingredients until combined, mixture will be "sandy".
- Press firmly to bottom (and slightly up sides if desired) of 9 or 10 inch springform pan.
- Bake for 8 minutes.
- Remove from oven and set aside.
- Using a paddle attachment, beat the cream cheese and sugar on med-high until smooth and creamy.
- Add sour cream, vanilla and lemon juice and beat until fully combined.
- On medium speed, add eggs, one at a time just until blended.
- Stop mixing as soon as last egg is mixed in to help prevent over mixing.
- Combine 1/2 chocolate chips with 1 tsp flour (the flour helps them from all falling to the bottom).
- Fold all chocolate chips carefully into batter.
- Pour mixture over crust and smooth into an even layer.
- Place cheesecake on top rack.
- On bottom rack, place a large pan with 1 inch of hot water under cheesecake.
- (Do not put cheese cake into water!)
- Bake cheesecake 50-65 minutes or until center is almost set, center will wobble if pan is gently wobbled.
- Turn off oven and open door slightly and let cool for 1 hour.
- Remove cake from oven and cool completely at room temperature before refrigerating.
Recipe Notes
Omit the chocolate chips for plain, melt them for a marble affect or add a tiny amount of flour to the chips to make a chocolate chip cheese cake.
For a chocolate base, use crushed oreos in place of graham crackers (cut back on sugar!) or add 1/3 c cocoa powder to crust ingredients.
This is very good with a raspberry sauce.
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