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Milk Chocolate Cheesecake




Source of Recipe


by Sandy H., from Emeril


Recipe Introduction


Three words for this cheesecake from Emeril - "Oh-My-God"



List of Ingredients




2 cups crushed chocolate cookie crumbs (Oreo)
3/4 stick melted butter
4 8 oz. pkg. cream cheese, softened
1 1/4 c. sugar
3 large eggs
1/2 cup heavy cream
1/4 cup flour
pinch salt
1 tsp. vanilla
4 ounces milk chocolate, melted
3/4 cup mini chocolate chips, (my own addition)


Recipe



Preheat oven to 350°.

Combine crumbs and butter and press into bottom and a little up the sides of a 10" springform pan.

In mixer, combine cream cheese and sugar until smooth. Add eggs one at a time and beat well. Add cream, flour, salt and vanilla and beat. Pour in chocolate in a steady stream and mix well. Pour half of mixture on top of crust, add half the mini chocolate chips, and swirl them in with a knife. Add the rest of the batter and the reamaining chips the same way. Bake until the center of the cake is still slightly wobbly, about an hour and ten minutes. Remove and let sit on a rack for an hour. Then chill overnight - this is very important

(This didn't call for a water bath in the bottom of the oven, but I used one anyway, and it still cracked a little on the top. No big deal, though.)

Glaze - (my own)

1 cup mini chocolate chips
1/2 cup heavy cream

Combine in saucepan and cook until thick and smooth - don't boil. Spread over cheesecake and put back in refrig. to set.

Be prepared for a heavy, dense, restaurant-style cheesescake!!