From Denny: Talk about simple, basic and a real taste winner! Try your hand at this easy version of cheesecake before you try to tackle the tall ones that can crack on you in the oven. You have to let the really big boys cool several hours, even overnight, in the oven so the temperature changes slowly to avoid that massive earthquake cracking. Of course, you can always cover it with a mountain of fruit or icing when all else fails. Like my mother-in-law used to say, "Don't worry. It will all be eaten!"
This little gem of a cheesecake is prettiest with the mini-chocolate chips. If all you have are the larger ones, try chopping them. If not, "soldier on." I wonder how the butterscotch ones would taste? Or the chocolate-mint chips? Or the white chocolate chips? Choices, choices. Baking is too much fun! :)
Canter's Chocolate Cheesecake
From: "Los Angeles Classic Desserts" by Grace Bauer
Total time: 1 hour, 15 minutes, plus cooling and overnight chilling times
Servings: 8
Note: Adapted from Grace Bauer's "Los Angeles Classic Desserts." The recipe works best with mini chocolate chips, though standard-size chocolate chips can be substituted.
Ingredients:
Graham cracker crust:
1 1/2 cups graham cracker crumbs
1/4 cup sugar
6 tablespoons (3/4 stick) butter, at room temperature
Directions:
In a large bowl, combine the graham cracker crumbs and sugar. Stir in the butter until fully incorporated. Firmly press the mixture into the bottom of a greased 8-inch square baking dish.
Cheesecake filling and final assembly:
Ingredients:
12 ounces (1 1/2 boxes) cream cheese
1/2 cup sugar
1/2 teaspoon vanilla extract
1 teaspoon lemon zest, from about 1/2 lemon
2 eggs
1 cup sour cream (about 8 ounces)
Pressed graham cracker crust in pan
1 cup mini chocolate chips
Directions:
1. Heat the oven to 300 degrees.
2. In a large mixing bowl, beat the cream cheese until it is soft and fluffy. Beat in the sugar, vanilla and lemon zest until fully combined. Beat in the eggs, one at a time, then fold in the sour cream until blended. This makes about 3 1/2 cups filling.
3. Pour the mixture over the pressed graham cracker crust in the dish, and sprinkle the chocolate chips over the top. Bake the cheesecake until it is set and jiggles slightly when tapped (as with gelatin), about 45 to 55 minutes. Turn off the oven, leaving the cheesecake in the oven to cool. Remove the cooled cake and refrigerate overnight before serving.
Each serving: 596 calories; 9 grams protein; 48 grams carbohydrates; 2 grams fiber; 43 grams fat; 24 grams saturated fat; 200 mg. cholesterol; 39 grams sugar; 309 mg. sodium.
*** Photo by Anne Cusack/Los Angeles Times
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