Bo’s Chocolate Chip Cheesecake

Preheat the oven to 325 degrees F.

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. Beat the egg whites and fold into the cheese mixture. Set aside.

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 9 inches in diameter.

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.

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.

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.

NOTES:

* A truly decadent chocolate chip cheesecake — 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.

: Difficulty: easy to moderate.
: Time: 15 minutes preparation, up to 2 hours cooking.
: Precision: measure the ingredients.

: Daniel P. Faigin
: System Development Corporation, Santa Monica CA
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