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Category: Egg free and Gluten Free Recipes |

Miss M’s Chocolate Chip Cheesecake

Saturday, January 12th, 2008

Want a creamy and doubly rich chocolate cheesecake? Here’s one that my daughter Milyna thinks is “goooood!” It is a bit too soft and rich in my opinion but all three kids and my husband loved it.

Nobody needs to know it is egg free and gluten free. It certainly could pass for the real ”thing” in taste. Although I have not tried making this recipe in a springform pan, I do not think it would make much difference. I would definitely try it next time around and report on the result.

In the meantime, here’s a photo of a piece of Miss M’s Chocolate Chip Cheesecake:

Miss M’s Chocolate Chip Cheesecake

For the crust:
2 cups finely crushed spiced honey butter cookie crumbs
(see recipe also posted on this site)
1 tablespoon cocoa powder (regular)
2 teaspoons dark hershey cocoa powder
10 tablespoons butter or margarine, melted
3 tablespoons sugar

For the filling:
3 (8-ounce) package regular cream cheese, room temperature
1 pkg. (1 lb.) Nasoya silken tofu (drained), room temperature
1 cup sweetened condensed milk
2 tablespoons sugar
1 teaspoon baking soda
3 teaspoons baking powder
1/3 cup cornstarch
1 tablespoon lemon juice
grated lemon rind (optional)
1 tablespoon vanilla extract
1/4 cup sour cream
1/4 cup 60% bittersweet chocolate chips
1/4 cup semi-sweet chocolate chips

For the fudge topping:
1/2 cup cream
6 oz. condensed milk
1/2 cup bittersweet chocolate chips
1/2 cup semisweet chocolate chips
1 tablespoon butter
1 teaspoon vanilla

To prepare crust: In a small bowl, combine cookie crumbs, regular and dark cocoa powders, melted butter or margarine, and sugar; blend well. Press into bottom of an ungreased 9×13x2-inch pan lined with foil that extends over the side. Set aside.

Preheat oven to 300 degrees fahrenheit.

To prepare filling: In a large bowl, with a handheld electric mixer set on medium speed, beat cream cheese, tofu, condensed milk, sugar, baking soda, baking powder, cornstarch, lemon juice, lemon rind (if used), and vanilla. Beat until smooth, approximately 3-5 minutes. Add sour cream; blend well. Stir in chocolate chips. Pour into prepared pan. Using a spatula spread out as evenly as you can; shaking the pan helps to distribute the batter as well.

Bake for 50 to 60 minutes on center rack. Knife inserted in outer side of cake should come out clean when cake is done. Top might have some cracks. Turn off oven and open door a bit ( I use a wooden rolling pin to keep it just slightly open); let cake sit in oven for another 2 to 3 hours to cool slowly and completely. Cake will somewhat fall but do not worry, this and the cracks will be covered up with the fudge topping.

To prepare the topping: In a small sauce pan heat cream until just boiling. Turn heat off. Into the heated cream stir in chips, condensed milk and vanilla. Beat until glossy. Let cool 15 mins. before pouring and spreading on top of cooled cheesecake.

Refrigerate cheesecake for at least 4 hours before cutting and serving, although I find that overnight is much better; it gives the flavors, time to come together.