Cheese Cake
Servings
12at least
Servings
12at least
Ingredients
Crust
Cheesecake
For chocolate chip cheesecake
Instructions
  1. Bring all ingredients to room temperature.
  2. Adjust oven rack to lower middle position.
  3. Preheat oven to 350 degrees.
  4. Combine crust ingredients until combined, mixture will be “sandy”.
  5. Press firmly to bottom (and slightly up sides if desired) of 9 or 10 inch springform pan.
  6. Bake for 8 minutes.
  7. Remove from oven and set aside.
  8. Using a paddle attachment, beat the cream cheese and sugar on med-high until smooth and creamy.
  9. Add sour cream, vanilla and lemon juice and beat until fully combined.
  10. On medium speed, add eggs, one at a time just until blended.
  11. Stop mixing as soon as last egg is mixed in to help prevent over mixing.
  12. Combine 1/2 chocolate chips with 1 tsp flour (the flour helps them from all falling to the bottom).
  13. Fold all chocolate chips carefully into batter.
  14. Pour mixture over crust and smooth into an even layer.
  15. Place cheesecake on top rack.
  16. On bottom rack, place a large pan with 1 inch of hot water under cheesecake.
  17. (Do not put cheese cake into water!)
  18. Bake cheesecake 50-65 minutes or until center is almost set, center will wobble if pan is gently wobbled.
  19. Turn off oven and open door slightly and let cool for 1 hour.
  20. 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.