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Chocolate Chip Cheesecake

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INGREDIENTS

  • =Crust:
  • 1-1/4 cups fine chocolate wafer crumbs (25 cookies, processed in food processor)
  • 1/4 cup (plus 2 Tbsp.) butter, melted
  • =Filling:
  • 4 cups (30 oz.) Sargento® Whole Milk Ricotta Cheese
  • 1 cup sugar
  • 1/2 cup half-and-half or whipping cream
  • 1/4 cup all-purpose flour
  • 1 tsp. vanilla
  • 1/4 tsp. salt
  • 3 eggs
  • 1-1/2 cups mini semi-sweet chocolate chips or mint-flavored chocolate chips, divided
  • Mint sprigs (optional)
 

DIRECTIONS

  • 1

    Lightly grease bottom and sides of 9-inch springform pan. Combine crust ingredients in small bowl. Press evenly over bottom of pan. Bake in preheated 350°F oven 10 minutes.

  • 2

    Combine Ricotta cheese, sugar, half-and-half, flour, vanilla and salt in medium bowl. Add eggs, one at a time, blend with electric mixer until smooth. Fold in 1 cup chocolate chips; pour over crust.

  • 3

    Bake in preheated 350°F oven 1 hour or until set. Cool in oven with door propped open 30 minutes. Refrigerate 4 hours or longer.

  • 4

    Place remaining chocolate chips in small resealable plastic bag, sealing securely. Melt chocolate in microwave oven 2 minutes or in hot water. Cut off one small corner of bag. Drizzle chocolate attractively over chilled cake. Let stand 10 minutes or until chocolate is set. Cut into wedges; garnish with mint sprigs, if desired.

Chocolate Chip Cheesecake
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SUMMARY

  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Yield: Serves: 8

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See Nutrition Facts

Serves: 8

Amount Per Serving

Calories 714

Total Fat 36.4g

Saturated Fat 22.1g

Trans Fat 4.8g

Polyunsaturated Fat 1.2g

Cholesterol 135mg

Sodium 447mg

Carbohydrates 79g

Protein 19g

Dietary Fiber 1g

Vitamin A 101%

Vitamin C 0%

Calcium 283%

Iron 1%