"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Chocolate Chip Cheesecake, by Lauren Foster, is from Generations of Good Eating,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1-1/cups crushed Oreo cookies (about 15 cookies) 2 tablespoons butter or margarine, melted 1 12 oz. package semi-sweet chocolate chips, divided
2 8 oz. packages cream cheese, softened 1/2 cup granulated sugar 2 large eggs 2 tablespoons all-purpose flour 3/4 cups evaporated milk 1/2 cup sour cream
Preheat oven to 350º.
Combine cookie crumbs with butter in medium bowl until moistened. Press onto bottom of ungreased 9-inch springform pan. Sprinkle with 1 cup morsels.
Beat cream cheese, sugar and vanilla extract in large mixer bowl until smooth. Beat in eggs and flour. Gradually be in evaporated milk and sour cream. Pour over crust. Sprinkle with remaining morsels.
Bake for 25 minutes. Cover loosely with aluminum foil. Bake for additional 30-40 minutes or until edge is set but center still moves slightly. Place in refrigerator immediately after removing from oven. Refrigerate for 2 hours or until firm. Remove sides of springform pan.
Cheesecake may be baked in 13x9 pan. Adjust baking time to 20-30 minutes.
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