2 Cups Graham Cracker Crumbs
5 Tablespoons Melted Butter
Make the crust, press it in a 9" springform pan.
Filling:
3 8z Pkgs Cream Cheese
1 C White Sugar
5 Eggs
Best if you beat these together with a paddle not a beater, because air is bad (makes cracks). Also, don't go adding a lot of the liquid (in this case the eggs) until you have the cheese beat smooth. It's almost impossible to get lumps out of anything once you have too much liquid.
Pour half or so of the mixture in to the pan, then melt 1/4 cup of chocolate chips and mix it in to the rest. Pour it in the pan in a swirly pattern or cut it in with a knife (careful not to disturb the graham crackers).
Bake at 3o0 degrees until the top isn't too jiggly. It's supposed to take 50 minutes, I find it is more like 75 minutes.
By the way, cheesecake is the only cake that should NOT be eaten warm. No matter how badly you want to. It isn't worth it. Let it be. Cool it to room temp, then put it in the fridge for a couple of hours. Lock the fridge.
I'm told a good frosting for this is 3/4 cup of melted chocolate mixed with 1/2 cup sour cream. But who frosts cheesecake? At some point doesn't it just become ridiculous?
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