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Saturday, January 28, 2012

Chocolate Chip Cheesecake

Hello all. Hope you're all having a good day! So I decided to do some baking today as I am craving some cheesecake! (From time to time I would crave this amazing dessert). There are so many different varieties of cheesecakes. The texture of cheesecake ranges tremendously from extremely rich and creamy to light and fluffy to tastes such as sweet to tangy. The type of cheese you use distinguishes one cheesecake from another tremendously. Since the main essential ingredient in any cheesecake is the cheese, it is good to know that the cheesecake we are used to in US are mainly made from cream cheese but depending on which country you are, they can also be made from Neufchatel, cottage cheese, ricotta, etc. For example in Italy, they use ricotta cheese.

"In 1872, cream cheese was invented by American dairymen, William Lawrence of Chester, N.Y., who accidentally developed a method of producing cream cheese while trying to reproduce a French cheese called Neufchatel. William Lawrence started distributing his cream cheese in foil wrappers from 1880 onwards. He called his cheese PHILADELPHIA Brand Cream Cheese, now a famous trademark."

In a future post, I will try to make an Asian-style cheesecake. They are usually lighter and has flavors such as matcha, which is a powdered Japanese green tea, lychee, mango, etc. Their textures are also spongier and fluffier and of course less sweet and heavy. Enjoy this post and I'll try to save you a slice. ;)

Right out of the oven. So tempted to eat it but I had to let it cool first and then it still had to go into the fridge for another 3 hours before eating! :( That's the painful part about this...waiting...waiting...

If you enjoy baking, I would suggest investing in a Kitchen Aid.
Pour into the crust
Top with more baking chips
In the oven - finished! Very puffy now but will go down when it cools :)

Serving about 8

2 packages of Cream Cheese (8 oz packages each)
1/2 cup of sugar
1/2 tsp vanilla extract
2 eggs
3/4 cup milk chocolate baking chips, divided (I used milk chocolate baking chips but you can let your imagination go wild and use ANY baking chips you like!
1 pie crust (6 oz) - I couldn't find 6 oz so I used the 9 oz

Using an electric mixer, beat cream cheese, sugar and vanilla extract on medium speed until blended. Add eggs and blend eggs in. Pour in 1/2 of the baking chips. Pour mixture into the pie crust and sprinkle remaining on top. If you like it to look neat, you can line the chips up so all of them have the pointy top upwards. 

Bake at 350 degrees for 40 minutes. Make sure you cool and refrigerate for at least 3 hours or overnight. Very simple to make! All you do is mix, pour, bake, eat! ;)

1 comment:

  1. Wow, you did a good job Karin. I love your blog.