Hard cookie to crack meaning . cloudz europe, $10 boutique, travel retail – citra-inc ...
Hands down one of the best cheesecakes Ive ever tasted. And Ive tasted a lot, trust you me. P.S. While you figure out how to get this cheesecake into IV form (please, anyone, please??), take note that as we speak, I am officially in route on a two-day cross-country trek from Wisconsin to Montana. With my husband and four young, lively boys. Pray for my sanity.
This apparent lack of wits and the fact that Ill be without internet for a few days will contribute to my delay in answering any comments or questions. Ill connect as soon as I have detoxed from the drive. Peace out. One Year Ago: Cookie Dough Topped BrowniesTwo Years Ago: The Best French BreadCookie Dough: cup butter, softened cup sugar cup packed light brown sugar2 tablespoon water or milk2 teaspoon vanilla extract1 cup all-purpose flour1/4 teaspoon salt1 cup mini chocolate chipsAn additional 1 cup mini chocolate chips to fold into the batter with the cookie dough ballsFor the cookie dough:In a medium bowl, combine the butter and sugars for the cookie dough.
Add the water (or milk), vanilla and blend. Mix in the flour, salt and the chocolate chips. The dough will be fairly soft.
Gently roll the dough into small balls (about a teaspoon size, maybe a bit larger) and place them on a wax paper lined plate or baking sheet. Place them in the freezer to harden while making the rest of the cheesecake. For the crust:Lightly grease the bottom and sides of a 10-inch springform pan. In a medium bowl, combine the butter with the chocolate cookie crumbs (you could easily use a food processor to crush the cookies and incorporate the butter). Press onto the bottom and about halfway up the sides of the prepared pan.
For the cheesecake:Using an electric mixer on high speed, beat the cream cheese, sugar, eggs and flour until smooth. Add the vanilla and sour cream and mix just until blended. Be careful not to overmix incorporating too much air into the batter can contribute to a cheesecake cracking on top during baking.
Pour half the batter into the prepared crust. Gently stir in the cookie dough balls and the additional 1 cup mini chocolate chips into the remaining batter. Pour into the pan, spreading the batter to the sides of the pan and evening it out across the top (it is ok to see bumps of cookie dough here and there, smooth it the best you can). Bake the cheesecake at 325 degrees for one hour.
Turn off the oven and prop the door open several inches. Let the cake sit in the oven for an additional 30 minutes. Remove the cake from the oven and let it cool completely on a wire rack. Refrigerate until chilled (ideally, overnight). To serve, cut into slices and top with whipped cream and mini chocolate chips. July 7, 2010 at 8:04 amChocolate chip cookie doughone of my favorite things in the world
I love it combined with creamy cheesecake, and LOVE that you top it with whipped cream Absolutely sinful Have fun in Montana, Melanie. It is such a gorgeous state- snow covered mountains even in the summer Im sure you will survive and treasure every moment with your husband and boys. Come back soonyou will be missed
July 7, 2010 at 12:15 pmOh Mel. Posts like this make me wish that you lived closer because we all know that I will NEVER be a great, amazing, fantastic chef like you. Please come back and make me fat-er July 7, 2010 at 4:53 pmThis cheesecake looks AMAZING I would have to sub sour cream for heavy cream since I dont like the former, though.
It looks similar to my go-to recipe for cheesecake I use, so I believe you when you say this is the best. Have a safe trip Come back soon
July 8, 2010 at 1:14 amWow, picture perfect I hope you dont mind, but I have a little spot on my blog where I sometime feature sweet treats Im going to attempt to make. This one definitly won this weeks spot Cant wait to try it out July 8, 2010 at 2:59 amWooooow Im adding this to my favourites so I can try making this later Looks gorgeous, I love the rich, super-creamy texture and of course bits of cookie dough make this cheesecake absolutely unique. July 8, 2010 at 6:34 amThat looks amazing
I sooo wanna make this My hubby loves cheesecake and choc. chip cookies, this would be perfect Today is our 5 yr anniversarry and I may just have to run to the store so I can make this for him tonight
July 8, 2010 at 8:28 amMontana My in-laws live near Glacier National Park. It is such a beautiful state. Hope you have loads of fun with your boys up there in Big Sky Country.
Thanks for all the recipes. I am always amazed when I make one. I really appreciate the detailed descriptions and directions you include with each one. Your site is truly a treasure July 9, 2010 at 11:20 amI made this yesterday morning and had family over last night for dinner..It was wonderful. I had never attempted cheese cake.
It turned out great. Thanks for all of the good recipes and ideas July 13, 2010 at 9:43 pmIn response to Connie, I have made plain cheesecake in a 913 pan with no problems. I just greased the pan, patted the crust along the bottom and slightly up the sides, poured in the good stuff and baked for 50 minutes.
I have not tried this particular recipe yet, but Im sure it will do just fine. July 13, 2010 at 11:12 pmThank you for all your advise. I ended up making the Oreo no bake cheese cake in the 9 x 13 pan and everyone loved it.
I will try the Chocolate Chip Cookie Dough Cheesecake next. July 15, 2010 at 9:26 pmLaura, I hate to say it, but yes, your grocery store is totally lame Ive always just found them by the other chocolate chips in Walmart or any other mainstream grocery store. Do you have a second grocery store option to check out? July 17, 2010 at 3:55 pmI appreciate reading reviews of a recipe after others have tried it, so here goes mine .
. . Fabulous The only changes I made were using regular choc chips cuz I didnt have minis, and I ended up having to bake mine longer, by about 20 minutes. Turned out super-duper yummy.
And Im a die-hard for plain jane cheesecake July 21, 2010 at 8:31 pmI made this two weeks ago to serve with our Sunday dinner. It was very easy to put together, thanks to your great recipe and explanations.
I have never made a real cheesecake before so I was nervous. It was so delicious, I cant stop thinking about when I can make it again Thank you SO much for all your wonderful recipes By the way, I couldnt find any chocolate Teddys, so I used chocolate graham crackers (who knew?) and the crust was great August 29, 2010 at 1:04 pmSo good I made this cheesecake when we had company over, with rave reviews
The cookie dough balls just add a little something special to a wonderful dessert. I did cook mine in a 9 by 13 pan since I dont own a springform, and it came out fine. At one point I thought it would fall over the sides but it didnt I had a lot of cracking on top which might be a result of my daughter helping with the mixer =)August 29, 2010 at 8:56 pmAmy Ive never made a cheesecake in a 9X13-pan so Im glad to read your comment and know it works, especially for those without a springform pan.
Im thrilled you loved the results October 9, 2010 at 2:52 pmThis cheesecake is heavenly So easy and SO delicious.
I too, used the chocolate grahams for the crust and I thought it was perfect. I was mad when my husband found it in the fridge and started eating it too Cant wait to make it again October 11, 2010 at 1:41 pmAmy no, you dont bake this in a water bath, although you definitely could. Baking a cheesecake in a water bath gives you a greater success rate for not getting cracks in the top.
For cheesecakes like this where you top it with whipped cream and chocolate chips, cracks wont matter as much so a water bath isnt necessary. If you still want the top to be picture perfect, by all means, use a water bath following the same method youve used before. November 23, 2010 at 1:08 pmAshley in my opinion, cheesecake always tastes better with the full fat cream cheese; having said that, Im always looking for ways to cut calories too and because this recipe has so many other components, I think it might work to use 1/3 fat.
Just keep in mind that sometimes baked cheesecakes with less fat cream cheese can be a bit runnier than if you use the full fat version. Hope that helps November 26, 2010 at 1:20 pmOh my gosh That is all I have to say about this cheesecake. I made this for Thanksgiving the other day and it was a hit I probably could have eaten the whole thing.
My entire family loved it. It was soooooo good. The only thing Ill say about it, and Im not sure if my springform pan was just a bit loose or what, but it dripped grease or something on the bottom of my oven. So about halfway through baking, when I realized it, I just put a cookie sheet on the bottom rack to catch the grease.
Luckily, I have one of those nonstick pads on the bottom of my oven, so cleanup was a breeze. But in all honesty, it was worth it. Hahah Great recipe
Ill be writing a blog post about it within the next few days, so you should check it out February 2, 2011 at 1:07 pmLets pretend that Im living at the in-laws and cant get to my baking suppliesWhat could I use instead of a springform pan? I dont necessarily want to use a 913, but if I have to, I will just so I can finally make this. Ive been dreaming about it since you posted it, but have had no time/excuse to make itValentines is coming up February 2, 2011 at 1:37 pmAshlee I think a 9X13 is probably your best bet, sorry.
It wont slice up as pretty but it will still taste delicious. Keep an eye on the baking time if you decide to use a different pan you might need to decrease the time a bit. February 13, 2011 at 1:28 pmIts in my oven now as I type this I was suprise with the easy of making it Ive never made a cheesecake before. So far so good
I cant wait to try it. Also a plus. I am pregnant so the cookie dough without the egg was great for me being able to lick the spoon Baby LOVED it March 19, 2011 at 10:02 pmI made this last Christmas and I loved it. My parents (since Im still 15) gave me the task to make the desserts.
I chose this because I knew they loved cheesecake and that I wanted to try something new than the usual blueberry cheesecake. Aaaaand everyone loved it. Thanks for the recipe March 23, 2011 at 6:08 pmThis just reaffirmed my love, I mean LOVE of cookie dough.
I will admit to making balls of cookie dough (eggless like this recipe) to keep in the freezer. Regularly. Though I am not above sneaking regular cookie dough. This was a delicous cheese cake. THANKYOU.
March 29, 2011 at 7:41 pmHi Mel This looks amazing do you think it would be possible to use store bought cookie dough?? I know, I know its never as good but the convenience factor would be good as I do not have a ton of time to whip up this AMAZING LOOKING dessert. Thanks for all your amazing posts March 30, 2011 at 2:31 pmHi Jane the major downfall with using storebought cookie dough is that it has eggs in the batter. I dont know if the cookie dough gets baked all the way through in this cheesecake recipe like it would if you were baking cookiesso there are advantages to using a cookie dough mixture without eggs.
Having said that, the cheesecake IS baked so maybe the cookie dough bakes enough to get rid of the risk of salmonella. I guess Id have to say to use your best judgment April 8, 2011 at 4:07 pmI have this in the oven right now (was in for an hour) and it doesnt look like it is cooked at all. the top isnt browned like other cheesecakes Ive made in the past, and when I stuck a knife in the center, it wasnt even hot, and watery.. what could be wrong?? I put the timer on for another 20 minutes, but it seems like its going to take another 45.
April 8, 2011 at 4:15 pmCindy Im not sure what could be wrong, other than the variability in oven temperatures (some ovens cook hotter than others). As long as you keep an eye on doneness (using a knife in the center) you should be able to keep baking it longer without affecting it. Im sure you have, but have you double checked to make sure your oven is set to the right temperature? It does seem odd it needs that much more baking timeI hope it still turns out for you.
Keep in mind, also, that the center of the cheesecake should still be slightly jiggly after baking especially with this recipe because it sits in the turned off oven for another 30 minutes and will continue to set up and bake. April 20, 2011 at 9:00 amIt ended up taking over 2 hours to bake, but I think I figured out the problem. My springform pan is a 9inch pan, not 10inch as specified in this recipe.
I hadnt even checked the size of my pan, because I didnt realize they come in different sizes. Ive had the 9inch pan for years, made tons of cheesecakes, and never had a problem in the past. I also checked a few stores since then, and Im unable to find anything other than a 9inch springform like I have so I guess the problem was, there was too much cheesecake in the pan, and it took much longer to bake. In the end, it was still delicious, and I will definitely make it again (I googled some other cheesecake recipes, for 9in pans, and they all seem to only use 3 packages of cream cheese instead of 4). April 20, 2011 at 9:02 amI also wanted to add, that due to the smaller size of my pan, there was way too much chocolate cookie crust on the bottom, it was overpowering, so next time I would reduce the amount of crumbs/crust that I use with my 9in pan.
April 20, 2011 at 9:06 amMel I made this cake for my boyfriends birthday party and it was absolutely epic. I am pretty sure it had people who claim to hate dessert/cheesecake/dairy/sweets wishing they could also get this badboy in IV form too This was my first attempt at baking cheesecake and it came out perfectly. I followed your instructions (didnt use the cookie dough with eggs I asked about earlier) and it couldnt have been more simple and ridiculously delicious. I am actually one of those people who doesnt love cheesecake but I am pretty sure I would replace all meals with this thing, if possible.
Seriously everyone MAKE THIS CHEESECAKE It is not difficult so do not be intimidated, it does require some time though, so make sure to allot the proper amount so you can enjoy this cheesecake as much as we all did. Mel, thanks for being a wicked dessert genius Cant wait to see what you come up with next April 21, 2011 at 8:51 pmHi Mel,I want to bring the Chocolate Chip Cookie Dough Cheesecake for Easter dinner. You say to keep it in the fridge overnight but is this something I could make 2 days ahead of time and still be good. I dont have much experience with cheesecake but I just have to try this one.
April 21, 2011 at 8:53 pmConnie, actually, yes, I think you could get away with doing this cheesecake two days in advance. Any longer than that and I would probably suggest freezing and then thawing, but I think it would do just fine two days in advance if you keep it well covered in the refrigerator. Good luck April 22, 2011 at 2:22 pmMel, do you think this cheesecake would freeze well?
I want to make it for a party next week at work and I just dont have enough time in the evenings to put it all together. I was thinking of making it on Sunday, then freezing it until the day before the party. What do you think? April 22, 2011 at 3:00 pmHi Anna yes, I think it would freeze just fine. Also, keep in mind that it could be made up to two days in advance and covered well and refrigerated, just in case that helps your timeline, too. June 1, 2011 at 12:39 pmTwo of my most favorite things in the world, chocolate chip and cheesecake, combined.
What more can I ask. Thanks for this wonderful recipe and I will be making this special treat on my birthday this coming 10th of june. Wish me luckJune 19, 2011 at 6:24 pmI made this cheesecake for my husband for Fathers Day.
It is really good, but even though I used a 10 inch springform pan and baked it for the correct amount of time, it was not completely baked in the middle. (And it almost overflowed) Since Im pregnant, I worry about salmonella. What did I do wrong? June 20, 2011 at 1:27 pmHi Bridget I dont think you did anything wrong but the cheesecake probably just needed to be baked a bit longer.
Each oven can differ quite a bit in oven temperature so sometimes even though you have baked something according to what the recipe said, if it still jiggles quite a bit in the middle (like for this cheesecake) then you can add another 5-10 minutes to the baking time. A good test for a cheesecakes doneness is if the sides (from the edge of the pan to about 2-inches or so into the cheesecake) are set (meaning firm and springy to the touch) and the very center of the cheesecake (probably a 2-3 inch radius) jiggles slightly when the cheesecake pan is moved back and forth. Another important note for this cheesecake is to cool it completely and refrigerate so that it can continue to set up.
I hope that helps a little July 2, 2011 at 10:19 pmI made this to take on a weekend get away. The man Im dating loved Cheesecake Factorys until they started putting nuts in it, so I was very happy to find this recipe.
He loved it I froze the rest in individually wrapped in plastic wrap and foil. They defrost in a little over an hour. July 12, 2011 at 5:50 pmHi This cheesecake looks so good and I am looking forward to trying out. Im having difficulty interpreting the quantity of cream cheese though.
Is that 8 ounces total, or 8 ounces times four? Sorry if thats a silly question In New Zealand you get cream cheese in 250 gram tubs rather than in blocks and im somewhat unfamiliar with ounces also.