YIELD: 1 (9-INCH) SPRINGFORM CHEESECAKE / 12 SERVINGS
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
1. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed for 2 to 3 minutes, until it is light and fluffy. Scrape down the sides and bottom of the stand mixer bowl to prevent lumps from forming.
2. In a separate medium mixing bowl, combine the sugar, cake flour, and salt. Stir until well combined.
3. Add the contents of the medium mixing bowl to the bowl of the stand mixer and beat on medium speed for 1 minute. Scrape down the sides and bottom of the stand mixer bowl and continue beating on medium speed for 2 to 3 minutes, until the mixture is smooth and creamy.
4. Reduce the mixer speed to low. Slowly add first the whole eggs and then the egg yolk to the bowl, one at a time. After adding each, scrape down the sides and bottom of the bowl. Continue beating on low speed for 1 to 2 minutes, until the mixture is fully incorporated.
5. Add the sour cream and the vanilla to the bowl of the stand mixer and beat on low speed for 1 minute, until the mixture is smooth. The mixture should be well blended, but not overbeaten.
6. Gently fold the 1½ cups chocolate chips into the batter, until evenly dispersed. Reserve the 1 tablespoon chocolate chips to evenly sprinkle over the top of the batter once it is placed in the pan.
