Chocolate Chip Cheesecake
Today’s mistake was in learning just how easy it is to make cheesecake. This is Very Bad considering how much I love cheesecake.
Shamelessly stolen from the inside of a box of cream cheese, a really easy recipe for Chocolate Chip Cheesecake:
Ingredients
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla
2 eggs
3/4 cup miniature semi-sweet chocolate chips, divided (or Real Chocolate mini-chips, for the chocolate addict in you)
1 Pie Crust (6 oz.) (the recipe calls for Graham Cracker, I used an Oreo Cookie crust for that extra chocolate overdose)
Method
PREHEAT oven to 350°F.
Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs; mix just until blended. Stir in 1/2 cup of the chips.
POUR into crust. Sprinkle with remaining 1/4 cup chips.
BAKE 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Store leftover cheesecake in refrigerator.
Today’s other lesson: it is not possible to lick my own elbow, no matter how much cheesecake batter is there.
ROFL!!!!!!!!!! I had a roommate who COULD lick her own elbow. It was very weird to watch. And somehow vaguely uncomfortable.
July 12th, 2009 at 6:20 pm