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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
Mix in as little air as possible. You see, when you beat a batter the higher you go with the speed the more air is incorporated into the batter. For most things this is good but for a good, dense cheesecake? It is death by fluffiness. Always use room temperature cream cheese and then set the paddle attachment on the slowest speed. It will take longer but your cake will have that rich, dense quality that you are looking for. Once you get the batter in the springform give it a little drop on the counter (just hold it a few inches above the counter…not like four feet or anything) in order to break any remaining air bubbles.
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.
Rich and creamy vanilla cheesecake with chunks of chocolate chip cookie dough mixed throughout is covered with a layer of ganache and topped with pecans. Decadent? Rich? Amazing? Of course.
2 cups crushed store bought chocolate chip cookies (about 3/4 of a package)
1/3 cup melted unsalted butter (maybe a bit more)
32 oz of cream cheese, room temperature
1/2 c brown sugar
1 1/2 cups sugar
6 large eggs, room temperature
2 teaspoons bourbon vanilla
1 cup chopped pecans, toasted
16 oz Daisy sour cream (see note below), room temperature
1/2 cup unsalted butter
1/2 cup brown sugar
1/4 cup sugar
1 teaspoon vanilla
1 tablespoon heavy cream
1 cup flour
1 cup heavy cream
12 oz milk or semi-sweet chocolate
1/2 cup chopped, toasted pecans
Mix the cookie crumbs and butter and then press the mixture into the bottom and up the sides of a 9" springform pan.
Bake at 375F for about 10 minutes.
When cool cover the outside of the pan with heavy duty aluminum foil, making sure it is at least 3/4 of the way up the pan
Mix all ingredients in a mixer until well blended.
Make small balls of cookie dough with a cookie scoop or by hand and place them on a waxed paper lined cookie sheet.
Freeze and keep frozen unil ready to use.
Beat cream cheese and sugar at slowest speed until it is mixed well. Do not whip it - air will get in the batter and it will lose its dense texture.
Add eggs one at a time, slowly mixing in for about 2 minutes after each addition.
Fold in vanilla and sour cream by hand.
Pour a layer of the batter into a prepared crumb crust in the springform pan.
Randomly add balls of cookie dough and cover with some more cheesecake batter.
Repeat until all the batter is used up.
Make sure the foil is still securely around the pan.
Put the cheesecake pan in a 12" cake pan with high sides and put into a 375F oven.
Pour hot water into the 12" pan until it comes halfway up the sides of the cheesecake pan - don't let it go over the top of the aluminum foil!
Bake for 45 minutes.
Turn off oven and let set for one hour. Do not open the door!
Remove cake from oven, take off foil, and let come to room temperature.
Refrigerate covered. Placing paper towel on top of cake will soak up any condensation
Heat the cream until bubbles form around the edge.
Remove from heat and stir in the chocolate until smooth.
Just before serving run a knife around cake and remove from pan.
Pour the ganache over the top, smoothing and letting it drip down the sides as you go.
Sprinkle with the chopped, toasted pecans.
Never use low fat anything in this cheesecake. Also, I use Daisy sour cream because it doesn't have any added ingredients - a lot of brands have thickeners and other unnecessary ingredients. The recipe is high calorie as are all good cheesecakes but it isn't something you are going to eat every day either.
...busy mom, gramma, wife, and writer. I am not organized, I get caught in the rain, and I burn things. I didn't start cooking until I was 20 and I learned fractions by doubling every recipe I made for my big family.
Around here we keep it real, we keep it fun - and if I can make it you can too. Thanks for visiting and please come back...