Monday, March 10, 2008

Chocolate Chip Cheesecake

Today is his 22nd birthday! For dinner I made the super-spicy Poblano Stuffed with Soyrizo, Shrimp, and Rice that we were a big fan of. I couldn't find soyrizo anywhere, so I just dumped in like a tablespoon of cayenne pepper and we didn't even know the difference!

For his birthday cake, he wanted a cheesecake. I don't think I've ever made a cheesecake before, so I picked a simple recipe. It comes from It was really easy and was really, really yummy. I would recommend it.


Chocolate Chip Cheesecake

2/3 cup (about 3 oz.) reduced-fat chocolate wafer cookie crumbs
1 1/2 tablespoons melted butter or margarine
3 packages (8 oz. each) nonfat cream cheese
1 can (14 oz.) nonfat sweetened condensed milk
3 large egg whites
2 teaspoons vanilla
1/2 cup miniature chocolate chips

1. Combine crumbs and melted butter. Pat evenly over bottom and about 3/4 inch up the side of a removable-rim 8-inch cheesecake or cake pan (at least 1 3/4 in. deep).

2. In a food processor or bowl, whirl or beat cream cheese, milk, egg whites, and vanilla until very smooth. Stir in 1/4 cup chocolate chips.

3. Scrape batter into prepared pan. Evenly sprinkle batter with remaining chocolate chips.

4. Bake in a 350° oven until cake jiggles only slightly in the center when gently shaken, about 30 minutes.

5. Run a thin-bladed knife between cake and pan rim. Refrigerate cake, uncovered, until cool, at least 2 1/2 hours. Serve, or if making ahead, wrap airtight when cool and chill up to 2 days. Remove pan rim and cut cake into wedges.

Yield: 10 servings

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