I make a very simple cheesecake. It will fill two 9" store-bought pie crusts from the grocery store. This recipe here is for one chocolate cheesecake and one richer flavored chocolate over plain cheesecake. But you don't have to use any chocolate and can just make two plain cheesecakes, or just make one plain and one chocolate cheesecake.
3 8-ounce packages of cream cheese softened
1 cup of sugar
5 eggs
maybe a teaspoon of vanilla if wanted
to make a chocolate cheesecake, you need a bar of semi-sweet chocolate
Blend the cream cheese, eggs, and sugar until just mixed. Pour a quarter of the mix into one of the pie crusts, filling it half full.
Melt about 1/2 of the chocolate bar on low in a pot. Mix the chocolate into the cheesecake mix and stir to turn it into chocolate cheesecake. Then pour 3/4 of that mix into the second pie crust, filling it. Add another couple squares of chocolate to the pot, melt that, and mix it into the remainder of the cheesecake mix, for a darker flavor of chocolate cheesecake. Then pour the last of this mix over the top of the first (plain) cheesecake, filling it.
Bake at 325° for 50 minutes or until just the middle of the cheesecakes jiggle. Cool completely, then chill for several hours.
Unless, like me, you can't resist and take a piece out of the half 'n' half cheesecake as soon as it comes out of the oven.
I have to agree.
