Just five ingredients make a delicious smooth, creamy, and velvety chocolate cheesecake that's like a truffle in a pie crust. If you want to make a plain cheesecake, try Fastest Cheesecake. In both recipes, always use full fat ingredients; nothing low fat or nonfat.
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Yield: Serves 8
Ingredients:
- 1 9" graham cracker or shortbread cookie pie crust
- 1 (14 ounce) can sweetened condensed milk
- 1-2/3 cups semisweet chocolate chips
- 1 (8 ounce) package cream cheese, softened
- 1 (3-ounce) package cream cheese, softened
- 1 teaspoon vanilla
Preparation:
Place sweetened condensed milk (NOT evaporated) and chocolate chips in a medium microwave-safe bowl. Melt on 50% power in the microwave oven for 2 minutes, then remove and stir. Continue microwaving for 30 second intervals, stirring between each interval, until mixture is melted and smooth.
Add cream cheese and vanilla to the chocolate mixture and beat at high speed until smooth and creamy, about 3-4 minutes. Spoon into graham cracker shell and chill for at least 1 hour before serving.
This recipe, as well as the non-chocolate variety, are soft-set cheesecakes. They are not as firm as baked cheesecakes, but they slice and serve well.
