Cooking Mommy: Chocolate Chip Cheesecake

Friday, April 10, 2009

Chocolate Chip Cheesecake

I made this the other night while my Pastor was over for dinner, and it was wonderful! I thought it could use a little more chocolate, but my Pastor said he thought it would take away from the cheesecake flavor, so it's totally up to you how much chocolate you like. :-)
Ingredients

1 1/2 cups graham cracker crumbs
3 tablespoons melted butter
3 (8 ounce) packages cream cheese, softened
1 can sweetened condensed milk (14oz)
3 eggs
2 tablespoons vanilla extract
1 cup chocolate chips (or more)
1 teaspoon flour

Need: 1 9inch springform pan (or see variation)

Directions

Preheat oven to 300.

Combine cookie crumbs& butter, press firmly on bottom of 9 inch springform pan.

In large mixing bowl beat cream cheese until fluffy, beat in sweetened condensed milk, eggs (one at a time) & vanilla.

In small bowl toss 1/2 cup of chocolate chips with flour, stir into cheesecake mixture.

Pour into prepared pan.

Sprinkle remaining chocolate chips on top.

Bake 1 hour, cool & chill (best chilled overnight or at least 4 hours)

Variation: if you don’t have a springform pan, you can divide the recipe in half and make it in 2 pie pans, but you might need more crust that way (or even easier, in 2 prepared graham cracker crusts)

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Allergies and Intolerances

My son, Daniel previously had allergies to egg whites and peanuts. I am lactose intolerant. My nephews have allergies to many foods. I will try my best to label things to help those with allergies since I know it's difficult finding recipes sometimes when someone in your home has common food allergies. Make sure you check labels yourself. If it's marked soy-free or nut-free, it only means it doesn't have the soy or nut protein in it, not necessarily the oils. Look for dairy-free, egg-free, gluten/wheat-free, nut-free, and soy-free labels.

Egg replacements

If you need an egg free recipe, I have some great egg replacements. Now these really won't work in recipes that require a lot of eggs, like a meringue or cheesecake, but they do work well in most recipes I've ever tried.

Egg replacement #1: use 1 Tbsp ground flax seed and 3 Tbsp of water in place of 1 egg. Why this works? I don't know, but flax seed is extremely healthy for you, full of lots of omega fatty acids, so this is my preferred substitute.

Egg replacement #2: Boil 1 cup of water and 1 packet of unflavored gelatin together. In it's liquid state, use 3 1/2 Tbsp of this in place of 1 egg.

I have found sometimes one works better than the other. The flax seed seems to work better overall, I believe, but my mother-in-law made Christmas cookies with the gelatin and you couldn't even tell the difference.