Absolutely awesome “REAL” cheesecake. Not one of those “no cook” pie pan things. And it is easy… so easy with only six ingredients. Just in time for the holiday gathering. It’s impress the family time.
This recipe has been floating in our pantry for many years and used when we remember it. We always say we will do it again but it goes back in the pantry. It also was on my original recipe site but again buried in the list. It just got no love. But now you can help give it some love.
No water bath, no aluminum foil and no handling like it is going to break. This recipe was originally was passed around the grade school where my wife was the librarian about 20 years ago. The batter is cream cheese, eggs and sweated condensed milk. The crust is mushed up Oreo cookies with butter. Add in some mini chocolate chips in the batter and on top and you will be the talk of the party.
Notes: The crust will seem like it is not enough but it is. If you want it to go up the side more, increase the amount but only about 25%. A graham cracker crust could also be used and you could take out the chocolate chips and substitute other things if you want.
The springform pan is a MUST. Sorry about that but you can not be digging a slice out of a pan and expect it to be anything other than a mess.
Only six common ingredients. Allow the cream cheese and eggs to rest for about 30 minutes at room temperature if you have time. For food safety reasons, do not let the eggs go for more than 30 minutes.
Crush the cookie/butter combo into the bottom of the pan using a fork. Break up any remaining larger pieces and be sure to get complete coverage. It will not look like enough but it is. Now set this aside.
Start with three 8 oz packages of cream cheese. Beat at moderate speed (4 on a stand mixer) for 2-3 minutes to make a little fluffy.
Add one 14 oz can sweetened condensed milk. Mix on slower speed until combined. And now beat in the eggs one at a time until smooth but do not over beat. Now fold in 1/2 of the 12oz pack of mini chocolate chips.
Pour batter into prepared pan.
Bake for 1 hour until edges are browning some but center may not look set. Do not go poking it with tooth picks or anything else to check for done. Cool in pan for 1 hour before refrigerate for 2-3 hours. About 15 minutes into cooling, run a knife around edge to help release the pan later.
December 20 2013