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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This cheesecake is so simple and yet so delicious. It tastes best the day after you make it. If you don't want to use a purchased chocolate crust, use my Lemon Blueberry Cheesecake Bars for the graham crust, it would work perfectly. I would only use real mayonaise. This cheesecake is delicious with a dollop of whipped cream, optional. Ingredients:
1 (8 ounce) package cream cheese, softened |
1/2 cup hellman's real mayonnaise |
1/2 cup sugar |
2 eggs, beaten |
1 (6 ounce) package semi-sweet chocolate chips, melted |
1 teaspoon vanilla |
1 purchased chocolate crumb crust |
Directions:
1. To melt your chocolate chips in the microwave:
2. Put your chocolate chips in a heat-proof bowl, or heat-proof measuring cup. Microwave for 30 seconds, then try to stir. Repeat the process until chips are melted and smooth. Chocolate chips retain their shape even when melted - that's why you have to keep trying to stir. Every microwave seems to cook differently.
3. In a large bowl with mixer on medium speed beat the cream cheese and mayonaise until smooth, gradually beat in sugar. Beat eggs in one at a time. When eggs are incorporated, add chocolate and vanilla. Beat until smooth.
4. Bake 350 Degrees F for 30 to 35 minutes.
5. Chill Completely.
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