GRANDMA FINA'S CHOCOLATE CHIP CHEESECAKE WITH A CHOCOLATE CHIP COOKIE CRUST
Steps:
- COOKS NOTES: All dairy ingredients should be room temperature so they blend easily without lumps. MAKE THE CRUST: 1. Preheat the oven to 325 degrees. Spray a 10" springform cheesecake pan with cooking spray. Line with a parchment round; spray again lightly. Double wrap with foil to the top of the pan; press against the pan. 2. To the bowl of a large food processor, process all the crust ingredients; about 1 minute. The mixture should hold together when pinched. Press into the lined springform pan; go 1" up the sides. Use the flat end of a measuring cup. Bake 8-10 minutes on the middle rack of the oven. Remove and cool before adding the batter. PREPARE A WATER BATH: Fill a large roasting pan with 1" of water. Place the foil wrapped pan in the middle of the water bath. 1. MAKE THE BATTER: FOOD PROCESSOR METHOD: Add the cream cheese to the bowl of a 14-cup food processor. Pulse a few times just until smooth. 2. Add the sour cream and ricotta cheese and pulse a few more times until smooth. Scrape the sides of the bowl. 3. Add the eggs, melted (cooled) butter and vanilla extract. Process 30 seconds. 4. Add the sugar, cornstarch and flour. Process 1 minute until smooth. Scrape the sides of the bowl and process 30 seconds more. 5. Pour the batter directly into the pan in the water bath. Swirl 1/2 cup mini chocolate chips into the batter. Sprinkle the top with the remaining 1/2 cup. Bake at 325 degrees on the middle oven rack for about 1 hour; the center should still jiggle and the top should be lightly browned. Rotate the pan after each 30 minutes baked. Watch carefully after 45 minutes baking time. Remove the pan from the water bath. Remove the foil. Cool completely before storage. Refrigerate when cooled. This cheesecake is best made 1-2 days before serving.
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Sedigh Abudhir
[email protected]I would not recommend this recipe to anyone.
Duke hummels
[email protected]This recipe is a waste of time and ingredients.
Kander
[email protected]I'm not sure what I did wrong, but my cheesecake was a complete disaster.
Jalil Kashani
[email protected]I followed the recipe exactly, but my cheesecake didn't turn out as well as I hoped.
ooglet booglet
[email protected]The cheesecake was a bit too sweet for me.
TG LUCKY
[email protected]I had some trouble getting the cheesecake out of the pan.
Philemon Wak
[email protected]The cheesecake was good, but the crust was a bit dry.
Samin Tamang
[email protected]This cheesecake was a bit too rich for my taste, but my friends loved it.
Puca Pucca
[email protected]I'm not a big fan of cheesecake, but this one was really good. The chocolate chip cookie crust was the perfect touch.
Adeel Ahmad
[email protected]I made this cheesecake for my husband's birthday, and he loved it! He said it was the best cheesecake he's ever had.
Aminah Nalubwama
[email protected]This recipe is a keeper! Thanks for sharing it.
Samir Rawal
[email protected]This cheesecake is so good! I'll definitely be making it again.
Aika Anton
[email protected]The instructions were clear and easy to follow. I was able to make this cheesecake without any problems.
Ikramkhanzz Vlogs
[email protected]This cheesecake is perfect for any occasion. I've made it for birthdays, holidays, and even just because.
Yemi Swags
[email protected]I love the combination of chocolate chips and cheesecake. This recipe is a great way to satisfy my sweet tooth.
Emily Julia
[email protected]This cheesecake is rich and decadent, but not too heavy. The chocolate chip cookie crust adds a nice touch of sweetness and crunch.
Raja Arham Raja Arham
[email protected]I've made this cheesecake several times now, and it's always a crowd-pleaser. The recipe is easy to follow, and the results are always delicious.
evan janicek
[email protected]This cheesecake was a hit at my family gathering! The chocolate chip cookie crust was the perfect complement to the creamy cheesecake filling. Everyone loved it!