Chocolate Chip Cookie Dough Cheesecake |
I thought perhaps the cheesecake from that recipe might be a bit dense for that purpose so I set out to see if it would work with a creamier cheesecake recipe. I did cut back a little on the whipping cream that I normally put into a cheesecake to make it a little thicker to hold the cookie dough better and it worked very well.
The cookie dough in this recipe is the same as used in those decadent cheesecake cookie bars. It should be should be very cold when it's folded into the cheesecake batter so be sure to make it an hour or more in advance of the rest of the recipe.
Cookie Dough
Cream together very well:
- 1/2 cup butter
- 1/3 cup white sugar
- 1/3 cup dark brown sugar
- 1 1/2 tsp vanilla extract
- 1 cup plus 2 tbsp flour
- pinch salt
- 1 cup chocolate chips
Break off small nuggets of the dough about the size of the top of your forefinger. Place them on a parchment lined tray and keep chilled in the fridge. About 3/4 of these dough nuggets will go into the cheesecake batter. Reserve the other 1/4 to garnish the cheesecake after it is baked, cooled and glazed.
Cookie Crumb Crust
In a small bowl, combine:
- 1 1/3 cups graham cracker crumbs
- 3 tbsp sugar
- 1/3 cup melted butter
Vanilla Cheesecake
Cream together:
- 2 eight ounce packages ounces cream cheese
- 2/3 cup sugar
- 2 eggs
beating well after each addition. Add
- 2 tsp vanilla extract
Finally blend in
- 1/2 cup whipping cream
Remove the cake from the oven and run a sharp knife completely around the edge of the pan. This will allow for the cheesecake to shrink as it cools and hopefully not crack (Allow the cheesecake to cool thoroughly on a wire rack at room temperature. (NOT in the fridge). Refrigerate after fully cooled.
Top with chocolate ganache and vanilla whipped cream as well as the reserved cookie dough pieces.
Chocolate Ganache
In a small saucepan, heat almost to boiling:
- 1/3 cup whipping cream
Remove from heat and pour in
- 1 1/3 cups chocolate chips
Let stand for 5 minutes, then stir until smooth. Pour evenly over the cheesecake when it is still in the pan. Return to the fridge to let the chocolate set.
Vanilla Whipped Cream
- 1 cup whipping cream
- 3 rounded tbsp icing sugar (powdered sugar)
- 1 tsp pure vanilla extract
Chocolate Chip Cookie Dough Cheesecake |
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