You guys… It’s been nearly 2 months since my last WCW post! I’ve definitely still been baking, but on one or more occasions, I have been known to start eating it shortly after it’s prepared, remembering only after a giant hole is in it, that I needed to take some pictures. I finally remembered… truth be told, I probably remembered because I don’t actually like cheesecake, so there was no temptation! It was my husband’s birthday a few weeks ago and he selflessly let me leave for the weekend to attend Creative at Heart. I promised him the next weekend would be an RSW (Rob’s special weekend”) and part of that meant making him whatever kind of cake/pie he wanted.
I kinda hate making food that I don’t like. That sounds really selfish, but I don’t mean it that way! I just mean that it’s harder for me to make things I don’t eat because then I can’t judge how they taste! I’m my own worst critic when it comes to cooking/baking, so I like to test the fruits of my labor; when it’s something I already don’t like, like cheesecake or pretty much any vegetable, I have to rely solely on my taste testers. And I mean, if you just made someone a treat, chances are they aren’t going to be like, “well, this sucks,” even if it does. So anyway, I’m rambling (as usual), but you can see the dilemma! According to Rob, this recipe is delicious — we’ll have to take his word for it :)
Chocolate Chip Cheesecake
Recipe by: Food for a Hungry Soul
2 cups Oreo cookies with cream center removed, finely ground (2 sleeves)
1/4 cup butter, melted
2 tablespoons sugar
5 large eggs, room temperature
2 cups (one pint) sour cream, room temperature
4 8-ounce packages cream cheese, room temperature
8 tablespoons (one stick) unsalted butter, room temperature
1 1/2 cups sugar
2 tablespoons cornstarch
1 1/2 teaspoons vanilla extract
1 teaspoon fresh lemon juice
1 teaspoon grated lemon zest
1 cup mini semi-sweet chocolate chips
1 teaspoon all-purpose flour
Generously butter the inside of a 10-inch springform pan. Wrap a double layer of heavy-duty aluminum foil tightly around the outside bottom and sides, crimping and pleating the foil to make it conform to the pan. This will help to prevent water seeping into the pan when you put it into the bain-marie. Position the baking rack in the center of the oven; preheat the oven to 300* Fahrenheit.
Mix together the crust ingredients and press pan.
In a large mixing bowl, using an electric mixer, beat the eggs with the sour cream until well blended.
In a medium-sized bowl, beat the cream cheese with the butter until smooth and creamy. Add this to the egg-sour cream mixture and beat until smooth.
Add the sugar, cornstarch, vanilla, lemon juice and lemon zest and beat thoroughly, about 2 minutes.
Toss 1/3 of the miniature chocolate chips with the 1 teaspoon flour to coat (this keeps them from sinking to the bottom of the cake). Mix into cheese mixture. Pour into prepared crust in springform pan and place in a roasting pan (or other pan) large enough to prevent the sides from touching. Sprinkle top with remaining chocolate chips. Place in the oven and carefully pour in enough very hot tap water to reach halfway up the sides of the springform pan.
Bake for 2 hours and 15 minutes, or until the cake is very lightly colored and a knife inserted in the center emerges clean. Remove from the water bath and carefully peel the aluminum foil from around the pan. Let stand at room temperature until completely cool, about 4 hours. Refrigerate, covered, until well chilled. For best flavor and texture, this cheesecake is best chilled overnight.
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