- Traditional cheesecake: https://www.tasteofhome.com/recipes/traditional-cheesecake/
- Sugar amount, possible future investigation of use of sour cream: https://sallysbakingaddiction.com/classic-cheesecake/
- Adding melted chocolate idea (skipping cocoa powder for now): https://flippindelicious.com/2015/02/gluten-free-death-by-chocolate-cheesecake.html
- The amount of sugar directly added is less than the traditional cheesecake recipe requests to account for the sugar in the bittersweet chocolate chips. If using different chocolate, the other parts of this recipe must be adjusted.
- 10in springform pan
- baking dish/pan larger than the pan
- aluminum foil
- 10 McVittie’s digestives (package has 27) or 2 sleeves(?) graham crackers
- 3tbsp butter
- 32oz (4×8oz package) cream cheese (Philadelphia brand)
- ½ cups sugar
- 1tbsp lemon juice
- 2tsp vanilla extract
- 3 eggs
- 3 package (12oz) Ghirardelli 100% cocoa chocolate baking squares
All ingredients should be room temperature. Set out half a day prior to baking:
- cream cheese
- butter
- eggs
- Crush digestives or graham crackers (put in plastic bag and use rolling pin).
- Melt butter.
- Mix butter and digestives together.
- Grease the sides only of a springform pan (if necessary) (leave bottom ungreased).
- Press crushed mixture into bottom of springform pan (do not put on sides).
- Bake at 350°F for 10 minutes.
- Cool.
- Beat cream cheese and sugar until smooth.
- Carefully melt chocolate squares in a pan on low/medium heat while stirring vigorously (take care to avoid burning it).
- Turn off heat.
- Mix in melted chocolate (do this quickly as the chocolate will stiffen at room temperature).
- Beat in lemon juice and vanilla.
- Separately beat eggs lightly.
- Gently beat eggs into filling until just combined.
- Pour filling onto crust.
- Preheat oven to 350°F.
- Place baking dish in oven.
- Wrap aluminum foil around the bottom of the springform pan if necessary to seal it.
- Place springform pan into baking dish in the oven.
- Pour hot water into the baking dish until it is about full. You should have a springform pan in water in a baking dish in your the oven.
- Bake at 350° for 55–65 minutes or until center is just almost set. If you jar the pan the middle should jiggle a little.
- Turn off oven.
- Open oven door slightly and let sit for 1 hour as it cools. This reduces the chance of cracking/splitting.
- Use knife to loosen pie from the edge of the springform pan if necessary and remove the edges of the springform pan if desired.
- Refrigerate for 6 hours.
