Lori! Ow yeah, she’s my favorite foodie girl. Her cheesecake, awesome. And surprisingly, the easiest cheesecake recipe I’ve ever made. If au bain marie is not your cup of tea, this recipe is.
A definite keeper. A champion one.
Ow, before I forgot, mine was without crust and chocolate. I baked it in muffin pan, perfect as a cheesecake-to-go. Plain cheesecake, damn good.
(Adapted by Riana)
2 cups plain crackers, crushed into crumbs
1/4 cup sugar
1/2 cup butter, melted
2-8 oz. packages of cream cheese, softened (+/- 500 gr)
1-14 oz. can sweetened condensed milk (+/- 384 gr)
3 eggs, room temperature
4 oz bittersweet/semisweet chocolate
- Preheat oven to 350F.
- Mix together cracker crumbs, sugar and melted butter until mixture is wet (or pulse in a food processor until crumbs clump together) and begins to stick together. Spread mixture evenly in a 9 inch spring-form pan and press down firmly. Bake for 10 minutes. Set aside.
- Reduce oven temperature to 300F.
- Melt chocolate into a medium sized bowl.
- In a large bowl, beat cream cheese until smooth. Add condensed milk and beat until smooth. Add eggs, one by one, beating each until fully incorporated. Pour 1/2 of the batter into the bowl with the melted chocolate and stir well. Pour chocolate and plain batters into the prepared pan, evenly distributing and alternating batters.
- Bake cheesecake for 50-55 minutes. It will not look totally firm when done; it will jiggle. The whole cake should jiggle evenly, though the center might be a bit looser.
- Cool cheesecake at room temperature for at least 1 hour before refrigerating. Refrigerate overnight or at least 4 hours.
- Store in refrigerator until ready to serve.
- The texture was a little bit different than the one baked au bain marie. It was dense, a bit crumbly and sinked in the middle. But mind you, it was NOT at all dry like it looks. It’s moist, soft, and oh-so-good.
- The cake won’t be as tall as the batter, as the middle part will sink. Mind that before choosing your pan size.