Behind the Recipes
Caribbean Chocolate Chip Cheesecake by Divya Gugnani
INGREDIENTS:
Crust:
1 C. graham cracker crumbs
1/4 C. granulated sugar
1 tablespoon butter, melted
Filling:
12 oz. softened non-fat cream cheese��
1/2 C. light brown sugar��
2 large eggs��
1/2 tsp. orange extract��
1 C. mini semisweet dark chocolate chips
Topping: �
1 1/2 C. (12 ounces) light sour cream��
2 tbsp. light brown sugar��
1/2 tsp. vanilla extract��
1 can (11 ounces) mandarin oranges (drained)�
Extra dark chocolate chips�
1 chocolate crumb 9-inch crust
PREPARATION:
1. �Preheat oven to 350 degrees F.
2. To make crust, combine the graham cracker crumbs with the sugar and butter in a medium sized bowl. Mix well and place in the bottom and sides of an 8-inch springform cake pan. Make sure to press against the sides and bottom of the pan. Set crust aside.
3. In a mixing bowl, beat cream cheese and sugar until smooth. Add eggs, beat on low speed just until combined. Add orange extract; beat just until blended. Stir in chocolate chips.
4. Pour into crust and bake at 375°F. for 20 minutes or until center is almost firm.
5. Remove from the oven and increase temperature to 425°F. ��In a bowl, combine sour cream, sugar and vanilla. Spread over cheesecake. �Bake an additional 5 minutes. Cool for 15 minutes. �Refrigerate overnight and garnish with oranges and additional chocolate chips before serving.
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