Bo's chocolate chip cheesecake

 
                       BO'S CHOCOLATE CHIP CHEESECAKE
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cheesecakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   24       oz           Cream cheese,
                         -broken into pieces
    4                    Eggs, separated
    2       tb           Vanilla extract
                         -(do not use artificial
                         -vanilla)
    1       c            Sour cream
      1/4   c            Brown sugar,
                         -or to taste
    1       lb           Chocolate chips
    1       lb           Graham cracker crumbs
      1/2   c            Butter, melted
 
   Preheat the oven to 325 degrees F.
   
   PREPARE THE BATTER:  Place the egg yolks in a food
   processor for 5 seconds, then add the cream cheese and
   beat until smooth.  Add the brown sugar and vanilla
   and process for several minutes, or until the batter
   is very smooth. Beat the egg whites and fold into the
   cheese mixture. Set aside.
   
   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. 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. Add
   another generous layer of chips to the top of the cake.
   
   Place the filled pan into the preheated oven.  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.
   
   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. If the cake shimmers like Jello 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.
   
   NOTES:
   
   *  A truly decadent chocolate chip cheesecake -- This
   recipe came to me from a friend of mine, Bo
   (pronounced "boo") Ture Ahlberg, who would
   occasionally (read "whenever we could persuade him")
   bring it into work. Needless to say, it would be
   snarfed up immediately.
   
   *  Bo prefers to use Nestle Mini-Morsel chocolate
   chips.
   
   : Difficulty:  easy to moderate.
   : Time:  15 minutes preparation, up to 2 hours cooking.
   : Precision:  measure the ingredients.
   
   : Daniel P.  Faigin
   : System Development Corporation, Santa Monica CA
   : {akgua allegra ihnp4 hplabs sdcsvax trwrb
   cbosgd}!sdcrdcf!faigin sdcrdcf!faigin@LOCUS
   
   : Copyright (C) 1986 USENET Community Trust
  
 
 
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