Bo's Chocolate Chip Cheesecake Recipe

1. Preheat the oven to 160 =F8C .

2. Prepare the batter: place the egg yolks in a food processor for 5
seconds, then add the cream cheese and beat until smooth. Add the brown
sugar and vanilla and process for several minutes, or until the batter is
very smooth. Add the sour cream, then beat the eggwhites and fold into the
cheese mixture. Set aside.

3. Prepare the crust: soften butter and combine with graham cracker
crumbs. Mix until fully blended, e.g. they will form a ball when squeezed
in your hand or by a spoon. Pat the crust into the sides and bottom of a
springform pan about 22 cm in diameter.

4. Spread a generous layer of chips on the bottom of the pan, and then
pour the batter into the pan. Add another generous layer of chips to the
top of the cake.

5. Place the filled pan into the preheated oven. Baking time will vary
from about 30 minutes to 2 hours. Cooking time depends on whether you want
a soft, gooey “New York” style cheesecake (shorter) to a fluffy
“souffle”-like cheesecake (longer). The longer you cook it, the fluffier
it gets.

6. When the cake starts to rise like a souffle, start checking to see if
it is done. It will just about double in volume, and should not flow over
the sides of the pan. If the cake shimmers like Jello when shaken, it is
done. Alternatively, if a knife inserted comes out clean, the cake is
overcooked: the knife should be very lightly coated with batter.

Author’s Notes:
This recipe came to me from a friend of mine, Bo (pronounced “boo”)
Ture Ahlberg, who would occasionally (read “whenever we could persuade
him”) bring it into work. Needless to say, it would be snarfed up
immediately.

Bo prefers to use Nestle Mini-Morsel chocolate chips.