800gCream cheeseI use Philadelphia because it has given me the best results.
½Vanilla bean podsplit and scraped (seeds only), optional
255gMini chocolate chips¾ cup
Prepare the Crust:
Preheat oven to 325°F (I did convection because I did not want that direct heat on the top of my cheesecake).
Line the bottom of a springform pan with aluminum foil for easy release and extra insurance against water entry! Combine all ingredients for the crust and press into the bottom of the foil lined springform pan.
Bake in preheated oven for 8-10 minutes. You want the crust to look matte and smell fragrent. Cool at least 10 minutes or until the sides are no longer hot. Warm is fine.
Wrap the outside of the pan with aluminum foil, rolling the top edges outwards so as not to direct water into the lining.
Prepare the filling:
Beat the cream cheese in the bowl of a stand mixer fitted with the paddle attachment until silky, creamy and smooth.
Add the sugar and beat until no granules are visible. The filling will look shiny and silky.
Add the vanilla extract and seeds and beat until incorporated.
Add the eggs one at a time a beat 1 minute after each addition. Yes, an actual minute.
Add the sour cream and cream and beat to combine.
Add the flour to the bowl of chocolate chips, toss to coat. Add to batter and fold in.
Pour into prepared crust and bake in a water bath halfway up the sides of the pan. Bake approximately 1 hour and 30- 40 minutes or until set but still wobbly.
Remove the foil wrapping from the outside (not the bottom). Cool completely at room temperature.
Chill overnight in the refrigerator before cutting for the best results.
For perfect cuts, use a knife dipped in hot water and wipe between each cut!
Makes 1, 9-10” Round Cheesecake
The flour to keep the chocolate chips from sinking makes the filling not gluten free. You could use cornstarch instead.
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