Chocolate Chip Cheesecake

Chocolate Chip Cheesecake Filling Recipe

Yields: One 9x9-inch cheesecake

Ingredients:

32 oz Cream Cheese, at room temperature

1 and 2/3 cups Sugar

1/4 cup Cornstarch

1 tbsp Vanilla Extract

3 Large Eggs

3/4 cup Heavy Cream

1 and 1/2 tablespoons 00 Flour (to prevent sinking in the middle)

You can use regular flour if that is all you have

Chocolate Chips (I use about 2 cups, but this is up to your discretion)

 

Instructions:

 

1. Preheat your oven to 325°F (150°C).

2. Line the bottom of the baking pan with parchment paper for easy removal.

3. In a mixing bowl, combine 2 packages (16 oz) of cream cheese, 1 cup sugar, and the cornstarch. Beat until creamy and then add the other 2 packages of cream cheese and the rest of the sugar. Beat until well combined and creamy, scraping down the bowl as needed.

4. Add the vanilla extract and mix until smooth.

5. Beat in the eggs, one at a time, making sure to blend well after adding each egg.

6. Add the 00 Flour and mix until just combined.

7. Stir in the heavy cream until the mixture is just blended. Be careful not to overmix.

8. Pour half of the cheesecake mixture into the prepared 9x9-inch square or round pan and sprinkle heavily with chocolate chips. Layer the rest of the batter on top and sprinkle heavily with another layer of chocolate chips. Gently swirl the chocolate chips into the batter.

9. Place the cheesecake on the middle rack of the oven and place a small pan filled halfway with water and place in on the rack below the cheesecake

10. Bake the cheesecake in the preheated oven at 325°F for 10 minutes.

11. Reduce oven temperature to 275°F and bake approximately 45 minutes until the internal temperature reaches 150 degrees.

12. Turn the oven off and leave the cheesecake to cool inside the oven for about 30 minutes. Open the door of the oven and let the cheesecake continue to cool down for 30 more minutes.

13. Remove from the oven and allow the cheesecake to cool completely before placing in the refrigerator.

14. Place cheesecake in the refrigerator for a minimum of 6 hours, preferably overnight.

15. When ready to serve, remove the cheesecake from the pan using the parchment paper to lift it out. Slice and enjoy your homemade cheesecake!

 

Note: You can garnish your cheesecake with fresh berries, fruit compote, whipped cream, or any other toppings of your choice before serving.