Chocolate Chip Cheesecake

This chocolate chip cheesecake is the perfect dessert for any chocolate lover! The creamy vanilla cheesecake is studded with smooth chocolate chips, while the chocolate bourbon biscuit base provides a crisp and decadent contrast.

Making this recipe is super easy. First, you'll crush bourbon biscuits and combine with butter before pressing into the base of a tin and baking for 5 minutes just to firm it up.

Next, you'll make the filling by simply popping cream cheese, double cream, vanilla, sugar, eggs and flour in a bowl and briefly whisking together until smooth.

A common complaint with chocolate chip cheesecake is that the chips sink to the bottom during baking.

Never fear! I've tested this recipe repeatedly and I can promise you that your chocolate chips will stay suspended evenly throughout the cheesecake and look beautiful.

The trick is to dust the chocolate chips with flour, which gives them enough of a coating so that they don't sink. Don't skip this step!

After that, you'll simply scatter more chips on top - it looks beautiful! - and bake until set. Easy peasy!

Below is the full, detailed recipe for my chocolate chip cheesecake, complete with step-by-step photographs, plus tips and tricks for perfect results every time.

So what are you waiting for? Get baking!

Instructions

Make the base

Preheat the oven to 170C (150C fan, 340F) .

Crush or blend the biscuits so they’re like coarse sand. I use a ziplock bag and a rolling pin.

Add the melted butter.

Mix well.

Tip into the base of a large springform cake tin.

Press down all over, flattening with a spoon or the flat base of a glass.

Bake for just 5 mins, then set aside to cool.

Make the filling

Put the cream cheese, double cream, vanilla, sugar, eggs and flour in a bowl.

Whisk until smooth. Don't overmix as this can introduce air into the mix, which can affect the final texture and make it more likely to crack.

Toss 100g (2/3) of the chocolate chips in the tablespoon of flour, shake off the excess and add to the bowl.

Briefly fold through.

Assemble and bake

Pour the batter into the tin on top of the biscuit base. 

Scatter the remaining chocolate chips on top.

Bake for 45 mins to 1 hour until firm but slightly wobbly if shaken.

Transfer to a wire rack and run a knife around the inside of the tin. This is important to stop the cheesecake cracking as it cools.

Once the cheesecake is cold, cover and place in the fridge to set overnight.

When you're ready to serve, run a knife around the inside of the tin and unlock to release the sides. It should then lift onto a board cleanly.

Slice with a sharp knife to serve, wiping between cuts for a neat finish.

Enjoy!

Pointers, tricks and troubleshooting tips for the perfect Chocolate chip cheesecake

If you're looking for the perfect Chocolate chip cheesecake recipe, look no further! This guide will show you how to make a delicious and creamy cheesecake that's studded with chocolate chips.

Is Chocolate chip cheesecake easy to make?

Yes, Chocolate chip cheesecake is an easy recipe to follow with plenty of help and photos to give you the best results.

First, you'll make the biscuit base by crushing or blending the biscuits until they resemble coarse sand. Add the melted butter and mix well before pressing into the base of a large springform cake tin. Then bake for just 5 minutes.

Next, make the filling by whisking together cream cheese, double cream, vanilla, sugar, eggs and flour until smooth. Toss some chocolate chips in a tablespoon of flour and fold through the batter.

Pour the filling into the tin on top of the biscuit base and sprinkle with the remaining chocolate chips. Bake for 45 minutes to 1 hour until firm but slightly wobbly if shaken.

To prevent cracking, transfer the Chocolate chip cheesecake to a wire rack and run a knife around the inside of the tin. Once it's cooled, cover and place in the fridge to set overnight.

When you're ready to serve, run a knife around the inside of the tin again and unlock to release the sides. Slice with a sharp knife and enjoy!

The most important thing is to not overmix the batter, as this can make it more likely to crack. Other than that, just be careful when handling the springform cake tin so that you don't accidentally break the biscuit base. Enjoy!

Will I need any special equipment to make Chocolate chip cheesecake?

To make this Chocolate chip cheesecake, you'll only need a 23cm (9-inch) springform cake tin, a mixing bowl, a whisk and some utensils.

There are a few extra accessories like a cake belt, that you could get to help make the recipe, but they're completely optional.

How can I tell if eggs have gone off?

Rotten eggs have an unmistakably bad odour, so as soon as you crack a spoiled egg you'll know!

However, the best way to tell if an egg has gone off is to crack it into a bowl and give it a smell. If your egg has a more watery texture than usual, this could also be a sign that it's off. If it smells bad, looks different or has a different texture, then the egg has gone off and you should discard it.

Once an egg has been cracked, you should use it within 1 hour to avoid any risk of contamination.

Can I use eggs stored at room temperature?

While you need to use room temperature eggs for this recipe, you should use eggs which have been stored in the fridge long-term.

If you're using eggs that have been kept out of the refrigerator, it's important to make sure that they haven't started to spoil. You can perform a float test or crack your eggs into a separate bowl or cup and check them.

Eggs are best kept at temperatures below 20°C (68°F), so if they've been sitting out at room temperature and your house is warm, they may have spoiled - even if they are within the Use By date.

Warmer temperatures cause eggs to age more quickly, so if you're not sure whether they're still good to use, it's best to err on the side of caution and throw them away.

In a nutshell, to avoid any risk of food poisoning, only use eggs that have been kept refrigerated and are within the Use By date.

Why do I need to use room temperature eggs?

Adding cold eggs to the cheesecake batter can cause it to curdle. Room temperature eggs mix more easily into the batter and produce a much smoother texture.

To bring your eggs to room temperature quickly, place them in a bowl of warm water for 5 minutes before using them.

How can I tell if my butter has gone off?

If you're not sure whether your butter has gone bad, give it a sniff. If it smells sour or rancid, then it has probably gone bad and you should throw it away.

You can also tell if the butter has gone bad by its appearance. Spoiled butter tends to be discoloured, and may have a slimy or oily texture.

If you're still not sure, then you can try the taste test - take a small bit of butter and give it a taste. If it tastes sour or off, then it has probably gone bad and you should throw it away.

As a general rule, you should keep butter refrigerated and only take out what you need as you need it. This will help to keep the butter fresher for longer.

Can I use margarine instead of butter in Chocolate chip cheesecake?

I wouldn't advise using margarine in a cheesecake, as it has a lower fat content and softer texture. This means your cheesecake won't set as firmly, and will probably collapse when you slice into it.

If you're looking for a lower-fat alternative to butter, you could try using an oil spread. Again, I would advise against using this in a Chocolate chip cheesecake as it will affect the texture of the finished product.

How can I tell if cream cheese has gone off?

Cream cheese can last for up to 2 weeks after the Use By date, but it's best to consume it sooner rather than later.

To tell if your cream cheese has gone bad, give it a sniff. If it smells sour or rancid, then it has probably gone bad and you should throw it away.

You can also tell if the cream cheese has gone bad by its appearance. Spoiled cream cheese will often be discoloured, and may have a slimy or oily texture. If it's really old it will have cracks where the top has dried out.

Cream cheese is very susceptible to mould, so if it has mould on it, you should discard it. You can't just cut the mould off the top of cream cheese, as the bacteria penetrates throughout the soft cheese centre.

If you're still not sure, then you can try the taste test - take a small bit of cream cheese and give it a taste. If it tastes sour or off, discard it - and brush your teeth!

What does 'double cream' mean?

Double cream is a type of cream that has a higher fat content than single cream. It's also known as 'heavy cream' or 'whipping cream'.

In the UK, double cream must have a minimum fat content of 48%.

Double cream is used in recipes where you want a thick, creamy consistency, such as Chocolate chip cheesecakes, trifles and puddings. It's also perfect for whipping into soft peaks and using as a topping or decoration on cakes and desserts.

Is double cream different to heavy cream?

In the UK, heavy cream and double cream are the same thing.

In the US, however, 'heavy cream' refers to a type of cream that has a higher fat content than 'light cream', but not as high as whipping cream.

Heavy cream has a fat content of around 36%. Whereas British double cream has a fat content of 48%.

In the US, some brands of whipping cream have a slightly higher fat content than heavy cream, typically between 35-40%. So try and use the highest fat content you can find to replicate the double cream in this recipe.

Is Chocolate chip cheesecake suitable for vegetarians?

Yes, Chocolate chip cheesecake is suitable for vegetarians as it doesn't contain any meat or fish.

However, it does contain eggs and dairy products, so if you're vegan or have an allergy to these ingredients, Chocolate chip cheesecake isn't suitable for you.

Make sure you check the labels of your ingredients to ensure that they're vegetarian. This includes any sauces or ice cream you might serve it with too.

Is Chocolate chip cheesecake suitable for vegans?

No, Chocolate chip cheesecake is not suitable for vegans as it contains eggs and dairy products.

Normally I would recommend some alternative ingredients and methods for a vegan version of a recipe. However, this cheesecake recipe relies on dairy and eggs for its texture. So swapping ingredients out and using the same method wouldn't work.

However, you could make a chilled vegan version of this recipe using these ingredients and the method below.

Vegan ingredients:

• For the base, you could use vegan digestive biscuits, mixed with melted vegan butter. Use a vegan butter that is roughly 80% fat - some have quite a bit of water in, which will make the base go soggy.
• For the filling, you could use a vegan cream cheese, like Violife cream cheese and a vegan cream alternative like Oatly whippable cream. Skip the eggs and plain flour as they are not necessary for a chilled cheesecake.
• For the chocolate, use vegan dark chocolate - many brands of dark chocolate are dairy-free even when not labelled as vegan, so check the labels.

In the UK and many countries, you can find vegan baking ingredients in most large supermarkets or online. Usually on the refrigerated or baking aisles.

How to make a (chilled) vegan Chocolate chip cheesecake:

Because you'll be making a chilled cheesecake rather than a baked one, the filling method will be different. You also won't need to include flour or an egg replacer as this vegan version isn't baked.

Method:

1. Grease and line a 20cm (8-inch)springform tin with baking paper. Make sure you leave enough paper hanging over the edges. This lets you can remove the cheesecake easily once it's set.

2. In a food processor, whizz up your vegan digestive biscuits until they

Vegan cheesecake method:

• Melt the plant-based butter in a bowl in the microwave.
• Mix the melted plant butter with crushed biscuits. Once the base is pressed into the tin put it in the fridge, rather than the oven to set whilst you make the filling.
• For this version, you'll want to whip the cream at the beginning to help it thicken up. Whisk the vegan cream and sugar together until as thick as possible. If you're struggling to thicken your vegan filling, you could add half a tsp of xantham gum to help it thicken.
• Then fold in the vegan cream cheese and vanilla extract.
• Now mix in the dark chocolate or dairy-free chocolate chips.
• Then jiggle the tin a bit to level it off before leaving it in the fridge to set overnight.

As I say I haven't tested this recipe with vegan alternatives yet so you might need to play around and adjust the quantities for it to work. Good luck!

Is Chocolate chip cheesecake gluten-free?

No, Chocolate chip cheesecake is not gluten-free as it contains wheat flour in the biscuit base and some flour in the filling.

You could make a gluten-free version of this recipe by using gluten-free digestives or another type of gluten-free biscuit for the base.

You'll usually find gluten-free versions of biscuits on the Free From aisle of your local supermarket. Or you can find gluten-free biscuits from Amazon.

You can use the same quantity of gluten-free flour in place of wheat flour in the filling. Or you can add some cornflour (cornstarch).

A benefit of using cornflour is that will reduce the chance of your filling curdling. However, if you use too much, it will most likely produce a more rubbery texture so keep that in mind.

Double-check all of your ingredients labels to make sure that they are gluten-free. Don't forget to check anything extra that you intend to serve with your cheesecake.

Is Chocolate chip cheesecake keto-friendly?

No, Chocolate chip cheesecake is not keto-friendly as it contains sugar and wheat flour.

However, many of the ingredients are surprisingly keto-friendly. Try swapping the sweet ingredients out for keto-friendly ingredients. You could also use a keto sweetener like stevia or erythritol.

For the base, you could use almond flour or another low-carb flour. You'll need to use less fat in the form of plant-based butter or coconut oil as the almond flour is quite dense.

Is Chocolate chip cheesecake healthy?

No, Chocolate chip cheesecake is not a healthy recipe. It is high in sugar and fat.

If you are looking for a healthier Chocolate chip cheesecake recipe, you could try using less sugar or sugar-free alternatives. You could also use less chocolate or swap out the Chocolate chips for a healthier alternative like nuts or dried fruit.

However, there's nothing wrong with enjoying an occasional treat as part of a balanced diet. Just be aware of the sugar and fat content and enjoy in moderation.

Is Chocolate chip cheesecake safe to eat while pregnant?

Yes, Chocolate chip cheesecake is safe to eat while pregnant as long as you follow a few simple guidelines.

• Firstly, make sure that all of the ingredients are pasteurized. This includes cream cheese, eggs, and milk. At the time of writing (May 2022), most dairy products sold in UK supermarkets are pasteurised and British Lion quality eggs are vaccinated against salmonella. However, this may be different in other regions.
• You should also avoid eating raw cookie dough or cake batter as there is a risk of salmonella poisoning. So no dipping into the cheesecake filling before it's cooked!

Is Chocolate chip cheesecake suitable for babies and toddlers?

The NHS advises that we avoid feeding sugar and salt to babies and young children, so I wouldn't advise serving this cheesecake to babies or young children.

The NHS has some fantastic resources on their website on what to feed babies and young children. Though feel free to check your own local health advice!

A Mummy Too does not give medical advice. If you have any questions or concerns please speak to a health professional.

What goes well with Chocolate chip cheesecake?

Chocolate chip cheesecake goes well with a number of different toppings and sides.

For a simple topping, try whipped cream or ice cream. Chocolate sauce or caramel sauce is also delicious toppings for Chocolate chip cheesecake. Though make sure they are cooled before drizzling over your cheesecake or it will melt a little.

If you want to get a little more creative, try adding some fresh fruit like strawberries, raspberries, or blackberries. Or you could add a chocolate ganache or frosting.

Most important to remember is that this Chocolate chip cheesecake is best served chilled, so bear that in mind!

What kind of chocolate chips should I use for Chocolate chip cheesecake?

I recommend using dark or semi-sweet chocolate chips for Chocolate chip cheesecake.

The darker the chocolate, the less sweet the cheesecake will be. So if you prefer a sweeter cheesecake, use milk chocolate or white chocolate chips.

I also recommend using Chocolate chips that are around 60% cacao or higher. This is because the lower percentage Chocolate chips can sometimes be a little too sweet for cheesecake.

Can I make the Chocolate chip cheesecake without chocolate chips?

Yes, you can make Chocolate chip cheesecake without chocolate chips. However, it won't be a Chocolate chip cheesecake anymore!

If you want to make a different kind of cheesecake, I have plenty of cheesecake recipes on the site.

• If you don't have chocolate chips, but you have chocolate - try my Marble cheesecake.
• Or for a massive chocolate hit, I have this indulgent Baked chocolate cheesecake.
• Or for something fruitier, I have a Pineapple upside-down cake cheesecake recipe.

How should I store Chocolate chip cheesecake?

You should store your Chocolate chip cheesecake in the fridge, in an airtight container. It will last for 3-4 days in the fridge.

How long will Chocolate chip cheesecake keep?

Chocolate chip cheesecake will keep for 3-4 days in the fridge, in an airtight container.

If you freeze your Chocolate chip cheesecake, it will keep for 2-3 months, as long as it's well wrapped in clingfilm (Saran Wrap) before freezing.

Can I leave Chocolate chip cheesecake out on the counter?

No, Chocolate chip cheesecake should be stored in the fridge. The dairy ingredients can spoil if left out at room temperature.

Can I keep Chocolate chip cheesecake in the refrigerator?

Yes, Chocolate chip cheesecake can be stored in the fridge, in an airtight container. It will last for 3-4 days in the fridge.

You'll need to refrigerate your cheesecake overnight before serving too, so make sure you have some fridge space before you begin making it!

Can I make Chocolate chip cheesecake ahead?

Yes, Chocolate chip cheesecake can be made ahead. In fact, it's best made the day before you want to serve it. This gives the cheesecake plenty of time to set and lets the flavours develop. Plus the cheesecake will be lovely and chilled.

Can I freeze Chocolate chip cheesecake?

Yes, Chocolate chip cheesecake can be frozen. Wrap it tightly in cling film or place it in a freezer bag. You can also wrap and freeze individual slices too.

It will last for 2-3 months in the freezer.

What is the best way to defrost Chocolate chip cheesecake?

The best way to defrost Chocolate chip cheesecake is to leave it in the fridge overnight. This ensures that it defrosts slowly and doesn't lose any of its flavour or texture.

So just pop the cheesecake into an airtight container and leave it in the fridge for the night (or for 8 hours).

Make sure you remove the cling film while the cheesecake is still frozen. If you take it off when the cheesecake has thawed it might look messy when you remove it.

Can I make this Chocolate chip cheesecake in a different quantity?

Yes, Chocolate chip cheesecake can be made in different quantities.

The best way to work out how to change the size of your cheesecake is to use an online recipe calculator. However, it's worth keeping in mind that with a cheesecake, changing the scale can affect texture because of the number of eggs.

When changing the size of a recipe, the baking temperature should remain the same. However, you'll need to adjust your baking time.

If you're reducing the size of your cheesecake, start by cutting the cooking time by 20 per cent of the bake time and then check if it's cooked from there. However, if your cheesecake is a lot smaller, I'd recommend reducing the temperature by around 10 degrees.

If you're making a bigger cheesecake, do the opposite. So extend the cooking time by an extra 20 per cent - but don't increase the oven temperature.

Can I make this recipe in a different tin/tray?

This recipe uses a 20cm tin. So if you want to make a smaller/bigger cheesecake, you'll need a smaller/bigger tin. As a general rule, you should follow this formula when changing a recipe size.

Volume of the Pan Size you want to use divided by Volume of the Pan Size given in the recipe.

This guide to changing pan sizes is very useful and explains in more detail how to convert tin sizes.

Do I need to cook my cheesecake in a water bath?

No, Chocolate chip cheesecake doesn't need to be cooked in a water bath.

The water bath method means cooking your cheesecake inside a cake tin resting inside a shallow dish of water.

The water helps keep the temperature consistent around the cheesecake and adds moisture to the oven. This reduces the chance of the cheesecake contracting in temperature fluctuations.

However, this Chocolate chip cheesecake recipe is designed to reduce cracking by using full-fat cream cheese.

I've also included the step of slicing around the cheesecake when it comes out of the oven. When cheesecakes cool down, they contract as the fat, protein and liquid in the dairy tighten up and the fat cools and solidifies. When it contracts it pulls away from the tin and cracks apart. So slicing around the edge should help avoid cracking.

This recipe would cook well in a water bath, but the recipe includes steps so you don't have to use one. So, you don't have to use a water bath for this recipe, but you can if you prefer.

Can I use a cake belt to cook my Chocolate chip cheesecake?

Yes, Chocolate chip cheesecake can be cooked in a cake belt.

Like a water bath, a cake belt helps keep the temperature consistent around the cheesecake and adds moisture to the oven. This reduces the chance of the cheesecake contracting in temperature fluctuations.

To use a cake belt, you'll need to wrap it around the outside of your tin. Make sure you don't wrap it too tightly as you'll need to be able to remove it when the cheesecake is cooked.

You can buy cake belts from most kitchen stores, cake decoration stores or online.

Can I make Chocolate chip cheesecake in a stand mixer such as a KitchenAid or Kenwood Mixer?

Yes, Chocolate chip cheesecake can be made in a stand mixer. You can mix the filling ingredients in a stand mixer, but take care not to whip the ingredients.

When you over-mix the filling, it can add too much air and make the cheesecake batter lighter in texture. This can affect how your cheesecake sets and may cause cracks.

So, if you're using a stand mixer, mix on a low speed until the ingredients are just combined. Then finish mixing by hand to avoid over-mixing.

When adding the chocolate chips to the cheesecake batter, fold them in by hand to avoid crushing them.

Make sure to scrape down the sides of the bowl as you mix to include all of your ingredients.

Can I make Chocolate chip cheesecake with a food processor?

I wouldn't recommend using a food processor to mix your filling ingredients, as it will most likely cause your cream to split. However, you could use a food processor to blitz your biscuits up into a crumb for the base.

Why did my cheesecake filling split while mixing?

There are a few reasons why your cheesecake filling might have split while mixing.

• You overmixed your filling. You aren't looking to whip your cream and cream cheese, only gently combine the ingredients. When you overmix cream it loosens the structure of the fat molecules and they are no longer able to hold air. This can cause your cheesecake filling to split.
• Your cream or cream cheese may have been too warm when you mixed it. When cream or cream cheese is too warm, the fat starts to separate from the liquid. This can happen if your ingredients have been stored at a warm temperature or if you've put them into the mixer straight from the fridge. To avoid this, make sure your ingredients are at room temperature before you start mixing.
• Alternatively, if your cream cheese is too cold, it can be difficult to mix and may not combine properly with the other ingredients. If this happens, your filling may also split.
• Using a food processor is the most likely reason. Food processors can cause your cream to split as they work so quickly. To avoid this, mix your filling ingredients by hand or in a stand mixer on a low speed.
• Low-fat. Another reason your cheesecake filling might have split is if you've used low-fat cream cheese. I would recommend using full-fat cream cheese for this recipe to avoid splitting.

How can I make sure my Chocolate chip cheesecake turns out perfectly?

There are a few things you can do to make sure your Chocolate chip cheesecake turns out perfectly:

• Use full-fat cream cheese. This will help to prevent your cheesecake from cracking.
• Bring your cream cheese to room temperature before starting the recipe. This will help to prevent lumps in the filling.
• Don't over-mix the filling. Over-mixing can cause cracks.
• Fold in the chocolate chips by hand to avoid crushing them.
• Scrape down the sides of the bowl as you mix to include all of your ingredients.
• Slice around the edge of the cheesecake when it comes out of the oven. This will help prevent cracking.
• Allow the cheesecake to cool slowly by leaving it in the turned-off oven with the door open. This will help prevent cracking.

Why did my Chocolate chip cheesecake turn out wet/soft/dense?

There are a few reasons why your Chocolate chip cheesecake might have turned out wet/soft/dense:

• You over-mixed the filling. Over-mixing can add too much air to the cheesecake batter and make it lighter in texture. This can affect how your cheesecake sets and may cause cracks.
• Your oven temperature might have been too low. Chocolate chip cheesecake needs to be baked at a high temperature to prevent it from being wet/soft/dense. If your oven often undercooks things, you may need to invest in an oven thermometer to check the internal temperature. You can usually find oven thermometers in the cooking equipment aisle of large supermarkets or in kitchenware stores. And of course, they're available online and from Amazon.
• You didn't bake your cheesecake for long enough. Chocolate chip cheesecake needs to be baked for long enough to set properly. I would recommend baking your cheesecake for 60-70 minutes.
• You might have used low-fat cream cheese. I would recommend using full-fat cream cheese for this recipe to avoid a wet/soft/dense texture.

How can I prevent my Chocolate chip cheesecake from cracking?

There are a few things you can do to prevent your Chocolate chip cheesecake from cracking:

• Use full-fat cream cheese. This will help to prevent cracks.
• Bring your cream cheese to room temperature before starting the recipe. This will help to prevent lumps in the filling.
• Don't over-mix the filling. Over-mixing can add too much air to the cheesecake batter and make it lighter in texture. This can affect how your cheesecake sets and may cause cracks.
• Slice around the edge of the cheesecake when it comes out of the oven. This will help prevent cracking.
• Allow the cheesecake to cool slowly by leaving it in the turned-off oven with the door open. This will help prevent cracking.

My Chocolate chip cheesecake filling is too runny, what can I do?

If your cheesecake filling is too runny, don't panic! There are some things you can do to rectify it.

First, if your cheesecake filling is soft when it comes out of the oven, then don't worry - it's supposed to be like that. When you allow the cheesecake to cool overnight in the fridge, the fat in the dairy sets and firms the cheesecake up.

However, if your cheesecake is almost liquid when it comes out of the oven, you'll need to attempt to thicken it. So try spooning the runny filling into a bowl and then mix in a teaspoon of cornflour/cornstarch. This will help to thicken the filling.

Pour the mixture back into the pan and bake for 10 minutes. This will hopefully help the cheesecake to set. It won't look so pretty but it should still be super tasty!

Why did my Chocolate chip cheesecake sink in the middle?

If your Chocolate chip cheesecake sunk in the middle, then it's most likely because you whipped the filling. When you over-whip the filling, it adds too much air and the cheesecake can sink when it's cooked.

To prevent this from happening, make sure you don't over-mix the filling and only mix until the ingredients are just combined.

How can I add/change the flavours in this Chocolate chip cheesecake?

If you want to add/change the flavours in this Chocolate chip cheesecake, here are some ideas:

• Add a tablespoon of instant coffee granules to the filling for a mocha flavour. Or you could make my coffee cheesecake.
• Add a teaspoon of vanilla extract or almond extract to the filling.
• Use a pistachio paste to create a pistachio cheesecake!

Where is the origin of Chocolate chips?

Chocolate chips were first invented in the 1930s by Ruth Wakefield. She was the owner of the Toll House Inn, a Massachusetts restaurant.

The chocolate chip cookie was born when she added chopped up bits of semi-sweet chocolate to her cookie dough and found that the chocolate didn't melt and disperse evenly throughout the dough as she expected it to.

Today, chocolate chips come in all sorts of different shapes, sizes and flavours!

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