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New York style cheesecake filled with lots of cookie dough!
For the cookie dough:
In the bowl of an electric mixer, beat together butter and sugar. Add vanilla. With mixer on low, slowly add in the flour, until completely incorporated. It will be very dry, that is OK. Beat in milk until well combined. Stir in chocolate chips. Roll into small 1 inch balls and put them on a tray. Place tray in the freezer for 45 minutes, or until completely frozen.
For the crust: Preheat oven to 325 F. In a large bowl mix together the cookie crumbs and the butter. Press into the bottom of a 9 inch springform pan. Use the bottom of a measuring cup to firmly press it into the bottom of the pan but make sure to keep it off the sides. Bake for 10 minutes. Remove pan from the oven and set it on a rack. Let crust cool completely.
For the cheesecake:
Increase oven heat to 500 F.
In the bowl of a stand mixer using the paddle attachment, beat cream cheese on low until broken up, about 1 minute. Scrape the sides of the bowl and add ¾ cup of sugar, and salt. Mix over low for about a minute, until well combined. Beat in the remaining ¾ cup of sugar.
Scrape the sides of the bowl, add sour cream, lemon juice, and vanilla. Mix on low for 1 minute. Mix in egg yolks until thoroughly combined. Add the whole eggs, 2 at a time, beating for about 1 minute after each addition. Stir in about ½ of the frozen cookie dough balls, until evenly distributed.
Gently brush the top of the baked and cooled crust with the 1 tablespoon of melted butter. Place the springform pan on a baking sheet. Pour the filling into the crust.
Bake for 10 minutes. Without opening the oven door reduce the temperature to 200 F. Bake for about 90 minutes, or until the center of the cheesecake is 150 F.
Remove pan from the oven and set it on a rack. Let the cake cool for 5 minutes. Then run a knife around the edge to loosen the sides. After 2 hours wrap it in plastic and refrigerate until cold, about 3 hours.
To remove the mold wrap a warm kitchen towel around the pan, and let it warm for 1 minute. Gently remove the sides. Cut cake into 12 slices and top with whipped cream to serve.
Inspired by The Cheesecake Factory.
Cheesecake is adapted from Cook’s Illustrated. Cookie dough is adapted from Recipe Girl.
This deliciously fluffy, vegan cake is perfect for using Thanksgiving leftovers. Aside from the cranberry sauce and chocolate chips, it’s almost entirely sweetened with fruit—truly healthy enough for breakfast! If you haven’t tried baking with date paste yet, this is a great recipe to start with!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!