MMMMM cheesecake. Hands down my favorite dessert. I have two friends that are just in love with cheesecake. I can now make a cheesecake and if I give them each 2 pieces I have about 2-4 pieces left for us. PERFECT! Just a night or two of cheesecake and no whole cheesecake to eat.
I subbed greek yogurt because I didn’t have sour cream and I really liked this combo.
Chocolate Chip Cheesecake (Adapted From: Fat Girl trapped in a Skinny Body)
- 1 1/2 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 4 blocks (32 oz) cream cheese at room temperature
- 1 1/2 cups sugar
- 4 whole extra-large eggs, at room temperature
- 1/4 greek yogurt
- 1 1/2 teaspoons pure vanilla extract
- 3/4 cup chocolate chip
Preheat the oven to 350 degrees F.
To make the crust, combine the graham crackers and melted butter in a bowl until moistened. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan and about 1-inch up the sides. Bake for 8 minutes. Cool to room temperature.
Raise the oven temperature to 450 degrees F.
To make the filling, cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed of the mixer to medium and add the eggs, 1 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the yogurt, and vanilla. Fold in the chocolate chips. Pour into the cooled crust.
Bake for 15 minutes. Turn the oven temperature down to 225 degrees and bake for another 1 hour and 15 minutes,Turn the oven off and open the door wide. The cake will not be completely set in the center. Allow the cake to sit in the oven with the door open for 30 minutes. Take the cake out of the oven and allow it to sit at room temperature for another 2 to 3 hours, until completely cooled. Wrap and refrigerate overnight.
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