The kids have been asking for a cheesecake, and then the son told his co-workers he would bring them some cheesecake - so I guess I had to buck up and make a cheesecake. When I moved into this temporary apartment almost 10 months ago, I did bring my spring-form pan, because lord knows it's an ESSENTIAL. Glad to say I dusted it off yesterday and I must say, as you will see in the pic, we did some taste testing last night! Oh and for those of you who have never made a "real" cheesecake - do not fear - it's not that daunting of a task.
CHOCOLATE CHIP CHEESECAKE
In your springorm pan, stir together 1 1/2 c. graham cracker crumbs, 2 tbsp. sugar and 1/3 c. melted butter. Stir well and pat down to cover the bottom and a bit up the sides of the pan. Set in freezer while you prepare the filling.
Preheat your oven to 325.
3 8 oz. pkg. Philadelphia cream cheese, I used 1 regular and 2 light ones
1 tbsp. vanilla
1 1/4 c. sugar
1 c. sour cream, I used fat free
1 c. mini semi-sweet chocolate chips
Mix together your cream cheese, sugar and vanilla until well mixed and light and fluffy. Add eggs one at a time and beat well after each egg. Stir in the sour cream and chocolate chips. Pour into your chilled crust. Bake for about 1 hour, or until the middle is no longer jiggly. Turn off the oven and open the door and let cheesecake rest in there for 30 minutes. Refrigerate a good 3 hours before eating - more time is even better. Keep refrigerated.
Picture 1 is before it went into the oven....
Picture 2 is after some sampling occurred :)