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Recipe for "cheesecake-6"

NAME

     CHEESECAKE-6 - 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 ``when-
     ever we could persuade him'') bring it into  work.  Needless
     to say, it would be snarfed up immediately.

INGREDIENTS (Makes 1 cheesecake)

     700 g     cream cheese, broken into pieces
     4         eggs, separated
     30 ml     vanilla extract (do not use artificial vanilla)
     250 ml    sour cream
     50 g      brown sugar, or to taste
     450 g     chocolate chips
     450 g     graham cracker crumbs
     125 g     butter, melted.

PROCEDURE

          (1)  Preheat the oven to 160 deg. C.
          (2)  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.  Add  the  sour  cream,
               then  beat  the eggwhites and fold into the cheese
               mixture. Set aside.
          (3)  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  22  cm  in
               diameter.
          (4)  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.
          (5)  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.
          (6)  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 over-
               cooked:  the knife should be very  lightly  coated
               with batter.

NOTES

     Bo prefers to use Nestle Mini-Morsel chocolate chips.

RATING

     Difficulty: easy to moderate.  Time: 15 minutes preparation,
     up to 2 hours cooking.  Precision: measure the ingredients.

CONTRIBUTOR

     Daniel P. Faigin
     System Development Corporation, Santa Monica CA
     {akgua allegra ihnp4 hplabs sdcsvax trwrb cbosgd}!sdcrdcf!faigin
     sdcrdcf!faigin@LOCUS.UCLA.EDU