It wasn't till the 1980s that cheesecakes appeared as desserts in hotel restaurants and select bakeries and we began to appreciate them. And then I came to the US and having cream cheese everywhere, I started making cheesecakes of every kind. Below are two of our favorites ... one plain and the other a little fancier with chocolate chip cookie dough. Sarah is the one who first started making the chocolate chip cookie dough cheesecake ... it was the first cheesecake she ever made and it holds fond memories for all of us.
Northwest Cheesecake Supreme
4 (8-oz) pkgs. Cream Cheese, softened
1 cup sugar
3 Tbsp all-purpose flour
4 eggs
1 cup sour cream
1 Tbsp vanilla
Shortbread Crust:
1 1/2 cups all-purpose flour
1/4 cup sugar
1 large egg, separated, yolk lightly beaten
1/2 cup butter, softened
1. To make crust:
Preheat oven to 400 degrees F.
2. In a large mixing bowl, place flour and sugar and mix well. Make a depression in the center of the mixture, and add egg and softened butter. With a fork, blend everything together until dough holds together.
3. In a 9-inch springform pan, place about 1/3 of the dough (put the rest of the dough in the fridge) and press into bottom of the pan with your hands. Prick the crust with a fork. Bake in oven for 10 - 15 minutes, checking frequently to make sure that crust is a light brown. Remove from oven to cool before proceeding to step 4.
4. Once bottom crust has cooled. Remove remainder of dough from fridge and press into sides of springform pan, making sure to seal the edges of the bottom crust. When all the sides have been done, brush the whole crust (bottom and sides) with egg white to prevent it from getting soggy.
To make cheesecake:
1. Combine cream cheese, sugar and flour, mixing at medium speed on electric mixer until well blended.
2. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and vanilla. Pour into crust.
3. Place springform pan on cookie sheet and bake at 450 degrees for 10 minutes. Reduce oven temperature to 250 degrees and continue baking for 1 hour.
4. Place springform pan to cool on wire rack. When cheesecake is cooled completely, loosen sides from rim of pan and remove rim carefully.
5. Chill in fridge for 4 - 6 hours before serving. Serve with cherry pie filling and whipped cream, or decorate with whipped cream and a chocolate flake.
Preheat oven to 400 degrees F.
2. In a large mixing bowl, place flour and sugar and mix well. Make a depression in the center of the mixture, and add egg and softened butter. With a fork, blend everything together until dough holds together.
3. In a 9-inch springform pan, place about 1/3 of the dough (put the rest of the dough in the fridge) and press into bottom of the pan with your hands. Prick the crust with a fork. Bake in oven for 10 - 15 minutes, checking frequently to make sure that crust is a light brown. Remove from oven to cool before proceeding to step 4.
4. Once bottom crust has cooled. Remove remainder of dough from fridge and press into sides of springform pan, making sure to seal the edges of the bottom crust. When all the sides have been done, brush the whole crust (bottom and sides) with egg white to prevent it from getting soggy.
To make cheesecake:
1. Combine cream cheese, sugar and flour, mixing at medium speed on electric mixer until well blended.
2. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and vanilla. Pour into crust.
3. Place springform pan on cookie sheet and bake at 450 degrees for 10 minutes. Reduce oven temperature to 250 degrees and continue baking for 1 hour.
4. Place springform pan to cool on wire rack. When cheesecake is cooled completely, loosen sides from rim of pan and remove rim carefully.
5. Chill in fridge for 4 - 6 hours before serving. Serve with cherry pie filling and whipped cream, or decorate with whipped cream and a chocolate flake.
Chocolate Chip Cookie Dough Cheesecake
1 3/4 cups crushed chocolate chip cookies or chocolate wafer crumbs
1/4 cups sugar
1/3 cup butter, melted
Filling:
3 (8-0z) pkgs cream cheese, softened
1 1/4 cups sugar
3 eggs, lightly beaten
1 cup (8 oz) sour cream
1/2 tsp. vanilla extract
Cookie Dough:
1/4 cup butter, softened
1/4 cup sugar
1/4 cup packed light brown sugar
1 Tbsp water
1 tsp vanilla extract
1/2 cup all-purpose flour
1 1/2 cups miniature semisweet chocolate chips, divided
To make crust:
1. In a small bowl, combine cookie crumbs and sugar; stir in butter. Press onto bottom and 1 in. up the sides of a greased 9-inch springform pan. Set aside.
To make cheesecake:
1. In a large mixing bowl, beat the cream cheese and sugar until smooth. Add eggs, beat on low until just combined. Add sour cream and vanilla and blend with a wooden spoon. Pour into crust. Set aside.
To make cookie dough:
1. In a medium bowl, cream butter and sugars until light and fluffy. Add water and vanilla. Gradually add the flour. Stir in 1 cup chocolate chips.
2.Drop dough by small teaspoonfuls all over cheesecake filling, pushing dough gently under surface, making sure that all dough is covered.
3. Place springform pan on a cookie sheet. Bake at 350 degrees for 45-55 minutes or until center is almost set (it should still be a little jiggly). Sprinkle 1/2 cup of chocolate chips over top of cheesecake.
4. Cool pan on a wire rack for about 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour before placing in refrigerator overnight.
5. Remove sides of pan before serving. To serve: drizzle chocolate sauce over bottom of plate, place a slice of cheesecake on top, pipe whipped cream on cheesecake and enjoy!
1. In a small bowl, combine cookie crumbs and sugar; stir in butter. Press onto bottom and 1 in. up the sides of a greased 9-inch springform pan. Set aside.
To make cheesecake:
1. In a large mixing bowl, beat the cream cheese and sugar until smooth. Add eggs, beat on low until just combined. Add sour cream and vanilla and blend with a wooden spoon. Pour into crust. Set aside.
To make cookie dough:
1. In a medium bowl, cream butter and sugars until light and fluffy. Add water and vanilla. Gradually add the flour. Stir in 1 cup chocolate chips.
2.Drop dough by small teaspoonfuls all over cheesecake filling, pushing dough gently under surface, making sure that all dough is covered.
3. Place springform pan on a cookie sheet. Bake at 350 degrees for 45-55 minutes or until center is almost set (it should still be a little jiggly). Sprinkle 1/2 cup of chocolate chips over top of cheesecake.
4. Cool pan on a wire rack for about 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour before placing in refrigerator overnight.
5. Remove sides of pan before serving. To serve: drizzle chocolate sauce over bottom of plate, place a slice of cheesecake on top, pipe whipped cream on cheesecake and enjoy!
1 comment:
I must definitely try out both versions of cheesecake that you've posted. Since I've never made the chocolate chip cookie dough cheesecake, I'll start with ha one. Thanks for sharing!
Post a Comment