chocolate chip cheesecake

How To Make chocolate chip cheesecake

• 1

  Preheat the oven to 325 degrees.
• 2

  PREPARE THE BATTER: Place the egg yolks in a food processor for 5 seconds then add the cream cheese and beat until smooth.
• 3

  Add the brown sugar and vanilla and process for several minutes, or until the batter is very smooth.
• 4

  Beat the egg whites and fold into the cheese mixture; set aside.
• 5

  PREPARE THE CRUST: Soften butter and combine with graham cracker crumbs; mix until fully blended, e.g. they will form a ball when squeezed in your hand or by a spoon.
• 6

  Pat the crust into the sides and bottom of a springform pan about 9 inches in diameter; spread a generous layer of chips on the bottom of the pan and then pour the batter into the pan.
• 7

  Add another generous layer of chips to the top of the cake, then place the filled pan into the preheated oven.
• 8

  Baking time will vary from about 30 minutes to 2 hours; cooking time depends on whether you want a soft, gooey \"New York\" style cheesecake (shorter) to a fluffy \"souffle\" like cheesecake (longer) - the longer you cook it, the fluffier it gets.
• 9

  When the cake starts to rise like a souffle, start checking to see if it is done; it will just about double in volume and should not flow over the sides of the pan.
• 10

  TIPS: If the cake shimmers like gelatin when shaken, it is done; Alternatively, if a knife inserted comes out clean, the cake is overcooked: the knife should be very lightly coated with batter.
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