Chocolate Chip Cheesecake

A thick and creamy New York style cheesecake with a buttery chocolate cookie crust and studded with miniature chocolate chips.

I lived in Durham, NC until I was 8 and let me tell you, I think the highlight of my first 8 years of life might have been Elmo’s Diner. Elmo’s is a quirky little diner off of 9th Street, just down the road from the Duke University Campus. It was quaint and cozy and we went for just about every occasion. Brunch with my aunts and uncles? We were at Elmo’s. Dinner with my grandparents, obviously Elmo’s. I even had a birthday party there I loved it so much. And rightfully so, because according to my memory, everything at Elmo’s was perfect and delicious. (Also, you could color pictures of ducks and they’d hang them on the wall, which made me feel a bit like a celebrity.)

Elmo’s had a lot going for it. They had little cups of the best tomato basil soup my 8 year old self had ever had. They had really great cheeseburgers, omelettes, pancakes—you know, all the best diner food. But the chocolate chip cheesecake was the star. My cousin Joey and I were a little bit obsessed with Elmo’s chocolate chip cheesecake. We shared a slice every time we went and even now, 20 years later, we still catch ourselves dreaming of the Elmo’s chocolate chip cheesecake.

Looking back, I don’t know that it was anything fancy. I remember it was tall and thick, definitely a NY style cheesecake, with a graham cracker crust and miniature chocolate chips suspended inside. There were no fancy garnishes or sauces, and it was definitely a diner-style cheesecake. But as a kid, it was perfect. Even now, I can close my eyes and picture myself back in that diner, all of my family shoved around a big table. The adults are drinking coffee and chatting and Joey and I are down at the end of the table, mixing all the remaining dips and sauces and seasonings in the bottom of a sticky plastic cup (you know, like 8 year olds in the 90s did), waiting for our perfect slice of chocolate chip cheesecake. It’s cool how food imprints itself in your memories that way.

a really great chocolate chip cheesecake

Let’s talk cheesecake. There is a whole world of cheesecakes out there—ricotta, basque, Japanese, the kind you get at cheesecake factory…the list goes on. Because cheesecake can be pretty heavy, my go-to recipe is usually a creamy, cheesecake base lightened up by incorporating whipped egg whites. Not so, for this recipe. From my memory, the Elmo’s cheesecake was tall and dense, so that’s what we’re doing here. This is not a cheesecake for the faint of heart.

Traditionally, New York style cheesecakes are thick and hefty, incorporating lots of cream cheese and then usually sour cream and/or heavy cream to help smooth things out a bit. For this recipe, we’re using a full 2 pounds of cream cheese plus sour cream AND heavy cream for an extra smooth, tangy bite.

If you notice, the recipe incorporates a bit of flour to help bind everything together and stiffen the cheesecake slightly. Because we’re using the flour for it’s starch and not it’s gluten, you should be able to easily substitute a gluten-free flour blend in it’s place. (I have not tested this, but the science says it should work fine). You can also use cornstarch or just leave the flour out for a still very delicious, yet slightly less hefty slice of cheesecake.

For the crust, all of my fancy ideas went straight out the window. This is a classic. I went with Annie’s chocolate Teddy Grahams, which were an excellent choice, but you can choose any cookie your heart desires. A traditional graham cracker crust would be great, as would Oreos. Get wild with it.

Yield 8-10, one 9" cake

Author Anna Ramiz

Prep time

20 Min

Cook time

1 H & 15 M

Inactive time

6 Hour

Total time

7 H & 35 M

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Chocolate Chip Cheesecake

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A thick and creamy New York style cheesecake with a buttery chocolate cookie crust and studded with miniature chocolate chips.

IngredientsUSMetric

for the crust

• 7.5 ounces Chocolate Teddy Grahams, or other cookie
• 3 tbsp sugar
• 1/4 tsp cinnamon
• 1/4 tsp kosher salt
• 1/3 cup melted butter

for the cheesecake

• 2 lbs cream cheese, softened
• 1 cup (200 g) granulated sugar
• 1/4 cup (56 g) sour cream, at room temperature
• 1/4 cup (56 g) heavy cream, at room temperature
• 1 tsp vanilla extract
• 1/2 tsp kosher salt
• 4 eggs
• 1/4 cup flour, divided
• 8 oz miniature chocolate chips

Instructions Fahrenheit Celsius

to make the crust

1. Preheat the oven to 325° F and line the bottom of a 9" springform pan with a circle of parchment paper.
2. Place cookies in the bowl of a food processor fitted with the blade attachment. Pulse for about 30 seconds, until finely ground. Transfer them to a bowl.
3. Add the sugar, cinnamon, salt, and melted butter, and stir until everything is moistened.
4. Pour the cookie crumb mixture into the prepared pan and use your hands to firmly press it into an even layer in the bottom of the pan. Bake for 15-20 minutes, until browned and set. Let cool completely while you make the filling.

to make the cheesecake

1. Lower the oven temperature to 300° F.
2. Place cream cheese in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for about a minute, until smooth and fluffy.
3. Add the granulated sugar and mix again until evenly dispersed.
4. Scrape down the sides of the bowl and add the sour cream, heavy cream, vanilla and salt and beat on medium speed until very smooth.
5. With the mixer on low speed, at the eggs one at a time, mixing thoroughly after each addition. Scrape down the sides of the bowl again.
6. Place 1 tbsp of the flour in a medium bowl with all but 2 tbsp of the chocolate chips. Toss to coat.
7. Add the remainder of the flour to the cheesecake filling and beat one last time, until well-combined and very smooth. Scrape down the sides of the bowl and fold a few times with a rubber spatula to ensure even distribution.
8. Add the flour-coated chocolate chips to the batter and fold to mix in. Pour the batter into the cooled crust and sprinkle the remaining 2 tbsp of chocolate chips over the top.
9. Bake, without opening the door to the oven for 1 hour to 1 hour and 15 minutes, until the cheesecake is set and there is only a slight wobble on the top. Turn the oven off and let the cheesecake cool in the oven for 30 minutes. Remove and let cool on the counter for another 30 minutes.
10. Wrap the cheesecake tightly in plastic wrap and transfer to the refrigerator. Chill for at least 6 hours and up to overnight.
11. When you’re ready to serve, remove the cheesecake from the springform pan and slice using a sharp knife.

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Raspberry Balsamic Cheesecake Brownies

A thick, dark chocolate brownie layer topped with a tangy cheesecake layer swirled with raspberry compote and balsamic reduction. These cheesecake brownies are simple to make, while also being a fancy and decadent dessert.

It’s snowing! As I’m sitting on my couch writing this blog post, there are cute little flurries coming down outside my window. Of course, it’s too warm for them to stick and as soon as they hit the ground they melt, but I will take it. The little Florida girl in me is so excited for my first real winter (Seattle was mostly just gray and rainy and Nashville was all ice and slush) and I can’t wait for all things frosty. I have a parka, wool socks, hats, a bevy of Netflix Christmas movies, a freezer full of cookie dough, and I am READY.

I will also have brownies.

raspberry balsamic cheesecake brownies

These brownies were a spontaneous bake born out of a need to use up a jar of leftover balsamic reduction and then I fell in love with them. They are thick and fudgy, there’s a bit of depth from the dark chocolate and the balsamic vinegar, with a creamy, tangy cheesecake layer and bright, fruity raspberry balsamic jam. And an added bonus, the swirls make them look fancy and festive and they make a great, simple holiday bake.

There are essentially three components to these brownies:

The brownie layer is very straightforward, a riff on the basic brownie recipe that I tinkered with for about 5 years until I got it just right, with some balsamic reduction added.

The cheesecake portion is also pretty simple—cream cheese, sugar, eggs, vanilla—that gets layered on top for that two-toned vibe.

And then finally, the raspberry balsamic compote. A bunch of fresh raspberries, sugar, and more balsamic reduction simmered until the sugars are dissolved, the berries are smushed and broken down, and the compote has slightly thickened.

All simple (and delicious) components on their own, but when combined, they create something really spectacular.

balsamic vinegar vs balsamic reduction

Ok, let’s chat balsamic. Balsamic vinegar originated in Italy and is, in the simplest of terms, grape must that has been reduced and fermented. There are all different types (traditional vinegar, balsamic condiment, igp, and more) that vary in classification based on specific processes, ingredients, and location. If you’re interested in a very in-depth look at balsamic vinegars, read this article from Serious Eats. Flavor-wise, most balsamic vinegars have a sharp, acidic flavor, but I’ve found that the higher quality the vinegar, the smoother and less astringent the vinegar taste.

For this recipe, I used a balsamic reduction because it’s what I had on hand. A balsamic reduction is simply balsamic vinegar simmered for a long-ish stretch of time (with a bunch of spices) until enough of the liquid evaporates and you’re left with a thick, syrup-like sauce. Because it has all of that simmering time, it is sweeter than traditional balsamic and the flavor is more concentrated and mild. You can reduce balsamic vinegar and then keep it in a sealed jar for a couple of weeks.

I recommend using the balsamic reduction recipe below (see the notes section of the recipe card) because the spices give a really nice flavor to the brownie. That being said, balsamic vinegar will work and if you decide to use balsamic vinegar in place of a reduction, I recommend using a high-quality vinegar (I really like Monari) and tasting it before you use it. If you buy one that is exceptionally tangy, you may want to reduce the amounts slightly so that it doesn’t overpower the chocolate.

Yield

16 brownies

Author

Anna Ramiz

Prep time

30 Min

Cook time

30 Min

Total time

1 Hour

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Raspberry Balsamic Cheesecake Brownies

A thick, dark chocolate brownie layer topped with a tangy cheesecake layer swirled with raspberry compote and balsamic reduction. These cheesecake brownies are simple to make, while also being a fancy and decadent dessert.

Ingredients US Metric

for the raspberry compote

• 6 oz raspberries, fresh or frozen
• 1 tbsp balsamic vinegar or balsamic reduction*
• 1/4 cup (50 g) granulated sugar

for the brownie layer

• 11 oz dark chocolate, chopped
• 1 cup (226 g) unsalted butter, cubed
• 1 cup (125 g) all purpose flour
• 1 tsp kosher salt
• 6 tbsp cocoa powder
• 1 cup (200 g) granulated sugar
• 1 cup (213 g) brown sugar
• 5 large eggs
• 3 tbsp balsamic vinegar or balsamic reduction*

for the cheesecake layer

• 8 oz cream cheese, softened
• 2 eggs
• 1/3 cup (67 g) granulated sugar
• Pinch of salt
• 1 tsp vanilla extract
• 1-2 tbsp balsamic vinegar or balsamic reduction*

Instructions

1. Preheat the oven to 350° F and line a 9x13” baking dish with parchment paper. Set aside.
2. In a small saucepan, combine raspberries, balsamic, and sugar and bring to a simmer over medium heat. Simmer for 10 minutes, until the raspberries are broken down and sugar is dissolved. Remove from heat and let cool completely.
3. To make the brownies, combine chopped chocolate and cubed butter in a large bowl set over a pot of boiling water. Heat, stirring occasionally, until chocolate and butter are completely melted. Remove from heat and let cool slightly.
4. Meanwhile, whisk together flour, cocoa powder, and salt in a small bowl. Set aside.
5. Add the sugar and brown sugar to the melted chocolate mixture and whisk until smooth. Add 3 of the eggs and whisk until combined, then add the remaining two eggs and balsamic and whisk until the batter is thick and homogenized.
6. Gently fold the dry ingredients into the brownie batter until no dry streaks remain and then pour batter into your prepared baking dish.
7. Using an electric mixer or stand mixer, beat cream cheese until smooth. Add the eggs, sugar, salt, and vanilla and continue to beat for 2-3 minutes until very well combined. Pour the cheesecake mixture in an even layer on top of the brownie batter.
8. Dollop the raspberry compote on top of the cheesecake layer, along with 1-2 tablespoons of balsamic and then use the tip of a knife or a skewer to swirl.
9. Bake for 30-35 minutes, until the top is completely set and a knife inserted in the center comes out clean. Let cool completely in the pan before slicing and serving.

Notes:

For the balsamic component of this recipe, you can either use a balsamic reduction or a high-quality balsamic vinegar. I used a reduction because I had leftover from another recipe, but either option will work fine. To make a balsamic reduction, simply combine 16 oz of balsamic vinegar, 1 tbsp of honey, and a few whole spices (I used a piece of fresh ginger, 2 cinnamon sticks, and 2 cardamom pods this time) in a medium saucepan. Cook over medium-low heat, stirring every 5-10 minutes, for about an hour, or until the balsamic has thickened to a syrup-consistency and has reduced by a little more than half. Let cool completely and then store in a sealed jar.

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Roasted Apricot and Ricotta Tart

This simple, summer fruit tart is made with a no-bake ricotta cheesecake filling and topped with honey roasted apricots and spiced pistachios.

‘Tis the season for buying all of the fresh summer produce and piling them into buttery-crusts! Summer is my very favorite baking season because fruit and veggies are in abundance and they really don’t need much coaxing to shine in easy-peasy desserts. This roasted apricot and ricotta tart is a beautiful way to showcase those little golden gems, it’s endlessly adaptable and it will be on repeat in our house this summer.

short crust pastry for tarts

The base of this tart, and really any fruit tart, is a simple short crust pastry. There are three main types of pastry: pâte brissée, pâte sucrée, and pâte sablée. Pâte brissée is your basic pie crust that can be used in sweet or savory applications. The word brisée in French means broken, which makes sense due to the flaky, delicate layers in traditional pie crust. Pâte sucrée is a sweeter crust, traditionally used in tarts. The process is similar to brisée in that butter is worked into dry ingredients, but usually includes the addition of an egg yolk, which shortens the gluten strands in the crust and gives a crumblier, more moist texture. Finally, pâte sablée, or sandy crust, is a more cookie-like crust made with more sugar than the other two and uses the creaming method for mixing. For this tart, and most of our other fruit tarts, we are using a basic pâte sucrée for the base.

I incorporated a bit of spelt flour because I love to play with alternative flours, but you can certainly make this crust using 100% all purpose flour. You could also substitute the spelt flour for an equal amount (by weight) of rye flour or even semolina flour. When experimenting with incorporating alternative flours, I always start at 25% of the total flour weight.

a no-bake ricotta cream filling

The filling for this tart is reminiscent of a cheesecake filling—tangy and lightly sweetened. It’s made by simply creaming together whole-milk ricotta cheese and softened cream cheese until smooth, and then adding a bit of powdered sugar, heavy cream, vanilla, and lemon zest. Everything is beaten until very smooth and then poured into the baked crust and allowed to set for at least 4 hours. If you’d like to swap out the ricotta, mascarpone would be a great substitution.

how to make an apricot tart

Apricots are such fun fruits and they are only available for a short window of time so I really wanted them to shine in this tart. Roasting fruit allows helps to gently caramelize them, pulling out and highlighting all of the residual sweetness. Since apricots can be a bit on the tart side, roasting helps the sharpness to mellow out a bit. Pitted apricots are tossed in honey and lemon juice and then allowed to roast in a 350° F oven for 20-30 minutes, until soft and bubbling.

To make the tart, we start with a simple shortcrust pastry. Flour, sugar, and salt are blitzed with cold butter in a food processor, then an egg yolk and a bit of water is added until a dough begins to come together. The dough is pressed together, wrapped, and chilled, before being rolled out and baked in a tart pan.

While the tart shell is cooling, the ricotta filling is whipped together and then poured into the tart shell. Roasted apricots are piled on top and the whole thing heads to the refrigerator for a long chill. Before serving, the tart is sprinkled with spiced pistachios.

Yield: one 9" tart

Author: Anna Ramiz

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Roasted Apricot and Ricotta Tart

Prep time: 30 MinCook time: 45 MinInactive time: 4 HourTotal time: 5 H & 15 M

This simple, summer fruit tart is made with a no-bake ricotta cheesecake filling and topped with honey roasted apricots and spiced pistachios.

Ingredients

for the tart crust (adapted from Wild Sweetness by Thalia Ho)

• 1 1/3 cup + 1 tbsp (175 g) all purpose flour
• 1/3 cup + 1 tbsp (50 g) powdered sugar
• 1/4 tsp kosher salt
• 1/2 cup (113 g) unsalted butter, cold and cubed
• 1 egg yolk
• 2 tbsp ice water

for the roasted apricots

• 10 apricots, pitted and quartered
• 1 tbsp honey
• Pinch of kosher salt
• Juice of 1/2 of a large lemon

for the ricotta cream filling

• 8 oz cream cheese, softened
• 8 oz whole-milk ricotta cheese
• 1/4 cup heavy cream
• 1/2 cup (60 g) powdered sugar
• 1 tsp vanilla extract
• Pinch of kosher salt
• 1/2 tsp lemon zest

for the spiced pistachios

• 1 cup (140 g) pistachios
• 1/2 tsp kosher salt
• 1/2 tsp cinnamon
• 1/4 tsp coriander
• 1/4 tsp cardamom
• 1 tbsp honey
• 1 tbsp olive oil

Instructions

to make the tart crust

1. In the bowl of a food processor, combine flour, powdered sugar, and salt. Pulse once or twice and then add the cubed butter. Pulse again for about 30 seconds, until butter is broken up into pea-sized pieces. Add the egg yolk and water and continue to pulse just until dough begins to come together.
2. Turn dough out onto a work surface and gently knead into a disc. Wrap tightly in plastic wrap and refrigerate for at least an hour, and up to 24 hours.
3. When the dough has chilled, place it between two sheets of parchment paper. Roll out to a circle about 11” in diameter and 1/4” thickness. Gently transfer the crust to a 9” tart pan with a removable bottom. Press the sides and bottom into the pan and then trim edges. Dock the crust with a fork and place in the freezer for 15 minutes.
4. Preheat the oven to 375° F. Bake chilled crust for 15-17 minutes, or until the edges are golden brown. Remove the crust from the oven and let cool completely. *Crust can be make a day ahead, wrapped loosely, and stored at room temperature. *

to make the roasted apricot and ricotta tart

1. Preheat oven to 350° F.
2. In a large bowl, combine pitted and quartered apricots, 1 tbsp honey, a pinch of salt, and the juice of half of a lemon. Stir to coat and transfer to a baking dish.
3. Roast for 25-30 minutes until apricots are soft and begin to caramelize. Remove from the oven and let cool completely.
4. Meanwhile, using a hand mixer or a stand mixer, beat softened cream cheese until smooth. Add the ricotta and continue to beat until there are no more chunks and mixture is combined. Add the powdered sugar, heavy cream, vanilla, lemon zest, and salt. Continue to mix until everything is well incorporated and cream is light and fluffy.
5. Pour ricotta cream into baked tart shell and use an offset spatula or spoon to smooth into an even layer. Top with cooled, roasted apricots and transfer the entire tart to the refrigerator for at least 4 hours, or until set.
6. Just before serving, make the spiced pistachios. Preheat oven to 350° F. Toss pistachios, olive oil, honey, and spices together in a large bowl until everything is well-coated. Transfer nuts to a parchment-lined baking sheet and spread into a single layer. Bake for 10-15 minutes until deeply golden and caramelized. Let cool completely and then roughly chop. Sprinkle spiced pistachios over finished tart and serve immediately.

Notes:

This tart is endlessly adaptable:

• You can substitute any fruit for the apricots, just keep an eye on them as they roast since different fruits may need a shorter or longer baking time.
• Swap ricotta for mascarpone cheese.
• If you really don't want to turn on your oven, you can easily trade the tart crust for a simple cookie crust. Here's a recipe that you could use.

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