Friday, August 10, 2012

Chocolate Chip Cheesecake {Egg-free}

There are countless recipes for "no-bake" cheesecakes that do not contain egg.  But it is really hard to find a recipe for an egg-free baked cheesecake.  Don't get me wrong, the "no-bake" varieties can be really good but they are generally softer and lack that baked texture we so love to treat ourselves to, especially when dining out.  After some trial and error, I came up with a baked cheesecake recipe.  This chocolate chip cheesecake recipe is actually a variation of a plain Cheesecake (EF, GF) recipe I created.  The plain version can easily be made gluten-free, as well as egg-free.

Update (01/09/15):  I increased the cooking temperature up to 325(previously 300o).  It doesn't make a huge difference but the cheesecake turns slightly more golden and has a slightly improved texture at the higher temperature.

Chocolate Chip Cheesecake

2 c chocolate cookie crumbs*
6 T butter or margarine (softened)
1/4 c sugar
3 pkg 8 oz cream cheese
1 c sugar
1 pkg gelatin
3 T cold water
1 c (8oz) evaporated milk
2 t vanilla
1 t all-purpose flour
1 c mini semi-sweet chocolate chips

Be sure the cream cheese and butter are at room temperature prior to starting.

Preheat oven to 325o.  Mix cookie crumbs, butter and 1/4 c sugar and press into the bottom and slightly up the sides of a spring form pan.  Set aside while preparing the filling.

Sprinkle gelatin over water to soften.  Set aside.  Using an electric mixer, beat the cream cheese until fluffy.  Gradually add sugar and vanilla.  Bring evaporated milk to a soft boil.  Remove from heat and add softened gelatin, stirring until dissolved.   Let cool slightly.  Very gradually while mixing constantly, add the milk and gelatin mixture to the cream cheese mixture.  Once fully incorpoated, scrap the sides of bowl to make sure all of the cream cheese is mixed in.  Toss 1/3 c of the chocolate chips with 1 t flour to coat (keeps them from sinking).  Mix coated chocolate chips into the cheesecake batter.  Pour into pan over prepared crust.  Sprinkle the top with the remaining chocolate chips.

Bake at 325o for 1 hour or until top is lightly browned.  Turn oven off.  Leave cake in oven and set the door ajar for 1 hour.  Chill overnight or 4 hours before serving.  Serves 8

I melted some of the remaining chocolate chips in a freezer storage bag, snipped the corner and drizzled over fresh strawberries for a decorative topping.

* I licked scrapped the icing out of the greater portion of a package of Oreo cookies.  Then I put the chocolate wafers in a large plastic bag and crushed with a rolling pin.  Once crushed I measured the two cups.

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