YIELD: 1 (9-INCH) SPRINGFORM CHEESECAKE PAN / 12 SERVINGS
Chocolate chip was one of Eli’s four originals, and it might just be the best flavor of all time. The small semi-sweet chocolate chips are a perfect foil for the tartness of the Original Plain batter. Jolene Worthington figured out that mini chips work much better than regular size chips, because they don’t sink to the bottom. Before mini chips were readily available, we used to chop big blocks of chocolate into the exact sizes we needed.
We also make a cheesecake with a toffee candy bar. We wanted a certain size piece of toffee bar for baking, but no vendors provided that particular size. Around the same time, we noticed Ben and Jerry’s ice cream had a flavor that contained just the size toffee piece we were looking for—so we called to see where they got them.
When Marc asked Jerry about it, he told him, “We drop the box of toffee off the roof of the barn.” Sadly, Eli’s doesn’t have a barn.
Shopping List
FOR THE CHOCOLATE SHORTBREAD CRUST:
¾ stick (6 tablespoons) cold unsalted butter
⅓ cup confectioners’ sugar
¼ teaspoon salt
⅛ teaspoon vanilla extract
¾ cup all-purpose flour
1½ tablespoons cocoa powder
FOR THE CHOCOLATE CHIP BATTER:
4 (8-ounce) packages cream cheese, room temperature
1 cup granulated sugar
¼ cup cake flour
¼ teaspoon salt
2 large whole eggs, room temperature
1 large egg yolk, room temperature
¾ cup sour cream, room temperature
½ teaspoon vanilla extract
1½ cups + 1 tablespoon miniature bittersweet chocolate chips
FOR THE GARNISH:
1 tablespoon chocolate chips (optional; see Trade Secret box)
1. Prepare ½ of the Chocolate Shortbread Crust recipe (see p. 113). Follow the recipe as directed. Roll out the dough in a circular shape to ¼-inch thick. Cut out 1 9-inch disc of dough and carefully place it in the bottom of a greased 9-inch springform pan.
2. Prepare the Chocolate Chip batter (see recipe on p. 84). Follow the recipe as directed.
3. Preheat the oven to 375°F. Generously grease and flour the springform pan (see Trade Secret on p. 76). Fill the springform pan with the Chocolate Chip batter. Using an offset spatula, smooth down the batter.
4. Place the filled springform pan in the center of the oven, directly on the middle shelf. Bake for 15 minutes, then rotate the cake 180 degrees to ensure even browning. (All ovens bake differently, so be alert for hot spots in your own oven.)
5. Bake for 15 minutes more, and again rotate the cake 180 degrees. The cake should be starting to soufflé and should be light in color. Continue to bake for 10 minutes more, for a total of 40 minutes at 375°F.
6. Reduce the oven temperature to 250°F and leave the oven door slightly ajar. The cakes should be golden brown and lightly souffléd on the sides. Leave the cake in the oven for 10 minutes more. (This step and the two that follow allow the cakes to cool to room temperature gently, preventing cracking.) Give the cake a gentle shake; it is done if the center of the cake jiggles and the surface of the cake is slightly firm. Turn the oven off and open the oven door wide. Leave the cake in the oven for 10 minutes more. Remove from the oven and set aside to cool to room temperature, about 1 hour.
7. Loosen the cheesecake from the springform pan by sliding an offset spatula around the inside ring. Remove the springform pan from the cake and transfer to a plate. Refrigerate for at least 8 hours or overnight before serving.
8. Transfer to the freezer for 2 to 3 hours before slicing.
9. Slice the cake with a thin, nonserrated knife that is dipped in hot water and wiped dry after each slice. Serve immediately or store in the freezer well wrapped for up to 3 months.
For a beautiful chocolate chip top, sprinkle an additional 1 tablespoon of chocolate chips over the top of the cake batter before baking.