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Saturday, June 2, 2012

Cookie Dough Cheesecake


I love cheesecake, it’s super yummy and I personally love it with a biscuit base. German cheesecake is boring, wafer type base and a heavy dense cheesecakey bit usually plain but sometimes lemon flavoured. Chocolate, caramel or mocha, for example are unheard of and you can forget chocolate chip cookie dough!!!!!



Chocolate Chip Cookie Dough Cheesecake

1¾ cup crushed chocolate chip cookies
¼ cup sugar
1/3  cup melted butter

FILLING

3 8-oz cream cheese, softened
1 cup sugar
3 egg slightly beaten
1 cup sour cream
½ tsp vanilla extract

COOKIE DOUGH

¼ cup butter, softened
¼ cup sugar
¼ cup packed brown sugar
1 tbsp water
1 tsp vanilla extract
½ cup all-purpose flour
1½ cups miniature semisweet chocolate chips

1. In a small bowl, mix together the cookie crumbs and sugar, then stir in the butter. Press onto the bottom and 1"/2.5cm up the sides of a greased 9" spring pan.


2. In a large mixing bowl, beat the cream cheese and sugar until smooth. Slowly add the eggs, beating on a low speed, until just combined, then add the sour cream and vanilla. Beat until just blended, then pour over crust and set aside. In another large mixing bowl, cream the butter and sugars until light and fluffy. Then add the water and vanilla. Gradually stir in the flour. Next stir in 1 cup of the chocolate chips and drop the dough by teaspoonfuls over the filling, making sure to carefully push dough below the surface. Place pan on a baking sheet with a little water. (water-bath, which should help it to stop splitting.)

3. Bake at 350°F/180°C for 40-45 minutes or until the centre is almost set. Cool the pan on a wire rack for 10 minutes, then carefully run a knife around the edge of the pan so that it loosens, cool for an hour longer. Refrigerate over night. Remove sides, sprinkle with remaining chocolate chips.

I cut this up into slices, and froze them, as it is too much for just my husband and I. I kept it in the freezer for about a month to six weeks and it was fine!!!!!


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