Have you noticed that there are certain cycles in the popularity of foods and flavors? Red Velvet, Cake Batter, Cookies and Cream – all of these flavors have had their day but my favorite with probably always be cookie dough. There’s just something comforting about that raw cookie dough flavor and texture that makes you think of licking the beaters when you were a kid, you know?
A lot of people think that cheesecake is hard to make and I have never really understood why. It is very basic, has few ingredients, and pretty straightforward as far as techniques go. Maybe it is the intimidation factor – after all how could an average person make a cheesecake that a shop would sell for $50 or more? You can. You just need to remember one thing.
“Because you don’t live near a bakery doesn’t mean you have to go without cheesecake”. Hedy Lamarr
This cheesecake? A chocolate chip cookie crust is filled with deep vanilla cheesecake with just a touch of brown sugar. Small balls of chocolate chip cookie dough are interspersed throughout the filling – generously interspersed. Then it is baked to perfection, chilled overnight, and topped with a semi-sweet chocolate ganache sprinkled with chopped, toasted pecans.
In other words it is amazing.
Some of the cookie dough may melt into the filling but that’s o.k. Most of it will remain intact, surprising your taste-buds with random bursts of cookie dough flavor and texture with the creamy, rich cheesecake. Although I usually suggest that you take a cheesecake out of the fridge and let it stand at room temperature for thirty minutes to an hour before serving this cake is best left chilled to the last minute. It helps the cookie dough to stay a little more separate from the cheesecake.
I baked this in an 8″ springform and it was a little creamier than I wanted it to be. I ‘d suggest a slightly longer baking time or using a 9″ springform. I think it would work better.
You’ll need a springform pan and a bigger pan for the bain marie.