Chocolate Chip Cheesecake

Chocolate Chip Cheesecake Made this for my neice one year. She must have liked it because she requested it the next year, and the year after that.

There is a school of thought that placing a shallow pan of hot water directly below the cheesecake on the next oven rack down will "minimize cracking". I've done it both ways. My philiosphy is that a good layer of melted chocolate can hide a multitude of mistakes.

The Filling

• 3 eggs
• 2 8oz packages of creme cheese
• 3/4 cup sugar
• 1 teaspoon vanilla
• 1/2 cup whipping creme
• 1 cup miniature semi-sweet chocolate chips

Crust

• 2 tablespoons of butter
• 2 cups of crushed chocolate wafer cookies (think Oreoes without the creme filling)

In case you need to hide any cracks that form on the surface:

• 3/4 cup of semi-sweet chocolate chips
• 3 teaspoons of shortening

Directions

Preheat oven to 325 Fahrenheit
To prepare the crust, melt the 2 tablespoons of butter and mix it in with the cookie crumbs press the mix evenly into the bottom of 10-inch springform pan.
Mix the 3 eggs, the 2 8oz packages of creme cheese, the 3/4 cup of sugar, the 1 teaspoon of vanilla together in a large bowl.
Add the 1/2 cup of whipping creme and blend it in.
Pour the mix into the springform pan.
Chop up the chocolate chips into quarters or eights and sprinkle them over the top of the cheesecake. The chips sink into the mix as it bakes and gives you a better distribution.
If you just throw the chips in whole, they all sink to the bottom, which is by no means a disaster, but it makes it more of a cheesecake with a layer of chocolate chips than a true chocolate-chip cheesecake.
Bake at 325 Fahrenheit for 60 to 75 minutes or until the center is firm.
Let the cheesecake cool in the pan completely and then stick in into the refrigerator for a couple hours before serving it up.

Why Engineers Don't Write Cookbooks

Chocolate Chip Cookies

Ingredients:

• 532.35 cm3 gluten
• 4.9 cm3 NaHCO3
• 4.9 cm3 refined halite
• 236.6 cm3 partially hydrogenated tallow triglyceride
• 177.45 cm3 crystalline C12H22O11
• 177.45 cm3 unrefined C12H22O11
• 4.9 cm3 methyl ether of protocatechuic aldehyde
• Two calcium carbonate-encapsulated avian albumen-coated protein
• 473.2 cm3 theobroma cacao
• 236.6 cm3 de-encapsulated legume meats (sieve size #10)

Directions:

To a 2-L jacketed round reactor vessel (reactor #1) with an overall heat transfer coefficient of about 100 Btu/F-ft2-hr, add ingredients one, two and three with constant agitation. In a second 2-L reactor vessel with a radial flow impeller operating at 100 rpm, add ingredients four, five, six, and seven until the mixture is homogenous. To reactor #2, add ingredient eight, followed by three equal volumes of the homogenous mixture in reactor #1. Additionally, add ingredient nine and ten slowly, with constant agitation. Care must be taken at this point in the reaction to control any temperature rise that may be the result of an exothermic reaction. Using a screw extrude attached to a #4 nodulizer, place the mixture piecemeal on a 316SS sheet (300 x 600 mm). Heat in a 460K oven for a period of time that is in agreement with Frank & Johnston's first order rate expression (see JACOS, 21, 55), or until golden brown. Once the reaction is complete, place the sheet on a 25C heat-transfer table, allowing the product to come to equilibrium.

Khalua Cookie Bars

This recipe was a finalist in the Christmas Cookie Contest 2000 hosted by Gene Burns on his show Dining out with Gene Burns.

I often bake cookies for my co-workers. I can judge how good a cookie is by the amount of time it takes the plate to be emptied. By that measure, these are my best cookies since it never took more than 30 minutes for the plate to be emptied. At a company I used to work for, the payroll clerk demanded a twice-yearly tribute of these cookies as a condition of her signature on my paychecks. I figure if they're good enough to prompt extortion, they're good enough to share the recipe with others.

This recipe is also how I first met my wife, Tera. I made these cookies for a New Year's Day party thrown by a mutual friend. After taking one bite of this cookie, Tera asked the hostess "Who made this cookie? I have to talk to him!". The hostess pointed me out and Tera and I have been talking ever since.

Cookie Base

• 2/3 cup sugar
• 1 cup butter
• 1 teaspoon vanilla
• 1/4 teaspoon almond extract
• 2 egg yolks
• 2 cups flour

Frosting

• 4 tablespoons unsweetened cocoa
• 1 cup butter (softened)
• 2 cups powdered sugar
• 4 tablespoons kahlua

Directions

1. Heat oven to 350 degrees Fahrenheit
2. Grease a 9x13 pan.
3. Mix together sugar, butter, vanilla, almond extract, 2 egg yolks, and 2 cups flour until well blended, then press dough into bottom of the pan.
4. Bake 10-15 minutes or until the cookie base is a light golden brown.
5. Cool completely.
6. Combine cocoa and butter. Beat until fluffy. Add powdered sugar and kahlua. Blend well.
7. Cover base with frosting.