Double Chocolate Chip Cheesecake |
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Prep Time: 0 Minutes Cook Time: 55 Minutes |
Ready In: 55 Minutes Servings: 16 |
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An impressive chocolate dish - this chocolate chip studded creamy cool cheesecake is baked with a chocolate wafer crust. Freezes well too. (If you can manage not to eat it right away!!) Ingredients:
1 1/4 cups chocolate wafer crumbs |
1/4 cup sugar |
1/4 cup butter, melted |
3 (250 g) packages cream cheese, softened |
1 (300 ml) can eagle brand sweetened condensed milk (regular or low fat) |
3 eggs |
1/2 cup sour cream |
2 teaspoons vanilla extract |
8 ounces semisweet chocolate, melted and slightly cooled |
1 1/2 cups chocolate chips (white or semisweet) |
Directions:
1. Preheat oven to 300°F Grease a 9-inch springform pan.
2. Combine ingredients for crust in a bowl. Stir with a fork to combine well. Press into bottom of prepared pan.
3. Beat cream cheese and Eagle Brand until well combined. Beat in eggs one at a time, beating well after each addition. Beat in sour cream and vanilla. Add melted chocolate. Stir in chocolate chips. Pour into prepared pan.
4. Bake in preheated oven for 50-55 minutes or until cake is crusty on top but slightly jiggly when gently shaken. Cool on rack and refrigerate overnight.
5. TIPS: Cake can be made up to 3 days ahead and refrigerated or can be frozen for up to 3 weeks.
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