This cheesecake is legendary. It is by far my most requested recipe. We’ve been making it in my family for years, to much acclaim. I think the reason I am so fond of this recipe is that is it slightly different from your average cheesecake. This is not New York style or Cheesecakefactory or… (who are the other dominant forces in cheesecake?) … it’s Smiley-style.
This cheesecake is abooout 80% denser than the cheesecake you’re used to. And the magical ingredient that makes it so dense is (don’t judge us) … mayo. It sounds disgusting, but the ingredients in mayo are just egg whites, oil, and vinegar, which are typical to many different types of baked goods. Even at my most Midwest, I am not normally an advocate of mayo. I was particularly traumatized by an episode of Ren & Stimpy which featured liopsuction and some mayo jars… and I have abstained from its consumption ever since. The one exception being this cheesecake. So TRUST ME, I would not recommend so bold a move unless it produced results; the substitution of mayo for sour cream makes all the difference in texture and delectable-ness.
So without further delay, here is my Grandma’s Chocolate Cheesecake:
Prep: Preheat oven to 350 degrees Farenheit. Spray 9″ spring form pan with Pam.
- 1 1/3 C. coarsely chopped walnuts or pecans
- 1 C. Graham cracker crumbs
- 6 TBSP melted butter
- 1/4 C. sugar
Combine all of the ingredients in a medium sized bowl. Stir until the mixture is even. Transfer mixture to your prepared spring form pan. Using a large spoon, press mixture firmly against the bottom and around the sides of the pan.
- 2, 8oz. packages of Cream Cheese at room temperature
- 1 C. Sugar
- 3/4 C. real Mayonnaise (noooo Miracle Whip)
- 3 eggs
- 1 tsp vanilla
- 12oz. semi-sweet chocolate chips, melted
Beat cream cheese and sugar until smooth. Add mayo and eggs, one at a time. Beat in melted chocolate. For more information on how to melt chocolate, visit my previous post on the “Elvis Goes to Ohio” Cake. Add vanilla. Blend until smooth.
Bake at 350 for about 40 minutes. Cheesecake is done if the middle does not jiggle. It will start to crack around the edges as it gets closer to done. In order to cut down on the cracks, add a pan filled with water to the rack below. However, I usually skip this step because I add chocolate drizzle or fruit on top which hides all of the flaws.
I added a chocolate dinosaur to the cheesecake at the beginning of a post for a festive occasion, but I typically do something like this one below. Just melt raspberry jam and chocolate. Drizzle until it looks tasty!