Chocolate Chip Cheesecake
Source of Recipe
TOH
List of Ingredients
Filling:
3 packages (8 oz. each) cream cheese, cut into chunks
1 cup sugar
2 tablespoons flour
4 eggs
1/4 cup milk
1 teaspoon vanilla
1/2 cup chocolate chips
Crust:
1 teaspoon butter, softened
22 chocolate chip cookies
3 to 4 tablespoons unsalted butter, melted
Recipe
Crust:
1. Use 1 teaspoon butter to grease a 9 to 9&1/2-inch spring form pan and set aside.
2. Using S-blade and with processor running, drop cookies through food chute and process until an even crumb is formed. Continue processing, adding melted butter through the food chute until mixed.
3. Pour crumbs into prepared spring form pan and press crumbs evenly on bottom of pan. Bake at 425ºF for 10 minutes. Remove from the oven and cool on rack.
Filling:
1. Using S-blade, add cream cheese, sugar, flour, eggs, milk, and vanilla to work bowl. Process until smooth.
2. Pour filling over cooled crust and sprinkle with chocolate chips. Bake 15 minutes at 425°F.
3. Reduce heat to 250°F and continue to bake (without opening the oven door) for 45 minutes more or until cheesecake is set. When cooled, cover and refrigerate several hours or overnight.
Success Tip:
For a creamy smooth-textured cheesecake, bake it in a water bath. Tear off a sheet of aluminum foil that extends about 6 inches larger than the spring form pan. Place spring form pan in center of foil and form foil up around the sides. This prevents water from leaking into the pan. Place the spring form pan in a larger pan and fill larger pan with about 1&1/2 inches of hot tap water. Bake as directed.
Note: Designed for full-size food processors with a minimum of 6 cup capacity.
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