“Seize the moment. Remember all the women on the Titanic who waved off the dessert cart.” Erma Bombeck
Here is another recipe that ignores carbs and calories. It’s delicious. It’s simple to make. It will make you a legend in your own time. Maybe.
8 1/2 ounce package chocolate wafers, crumbled in the chopper or blender
6 ounces ground walnuts
1/4 cup sugar
1/3 cup butter, melted
1 cup sugar
3 – 8 ounce packages cream cheese
12 ounce package mini chocolate chips
1 cup sour cream
1 t vanilla
1/8 t salt
Combine all the crust ingredients in a 9-inch springform pan. Press into the bottom and up the sides. Place in the fridge while you make the filling. Now’s a good time to turn the oven to 350 degrees.
Beat the eggs and sugar at high speed. Add cream cheese and beat until smooth. Beat in the sour cream, vanilla and salt.
STIR in the chocolate chips. Don’t go beating them in with the mixer or you’ll be picking chocolate chips off your walls. Ask me how I know.
Pour the filling into the crust and bake at 350 degrees for 1 hour. Turn off the oven and open the oven door. Leave the cheesecake in the oven for another hour. This gradual cooling will prevent it from collapsing.
At this point it looks as if the cake is in time out. It’s not. It’s just awaiting its exit from the oven and its glorious entry into your world and mouth.
After you remove it from the oven, refrigerate. Serving suggestion – plate and fork.
I served this cheesecake to an afternoon guest about two hours after it came out of the oven. It was still warmish and a bit soft. But delicious. Later, when cold and firm, it was desiciouser. Enjoy!
Loveya – The Grandma
Artist, African hand drum student, yoga neophyte, and Grandmother of 22 or so grandchildren. I enjoy cooking and writing. I value good friends and quiet times for reading.