Cookie Dough Cheesecake - choosewise.info

Cookie Dough Cheesecake: A Dessert Lover’s Dream

This chocolate chip cookie dough cheesecake is the ideal dessert if you enjoy cheesecake and can’t help but in love with cookie dough. For anyone who like sweet indulgence, the combination of a rich, creamy base, cookie dough bits, and a chocolatey shell is a dessert of dreams. It is a show-stopper right away since every bite combines soft cookie dough with rich, creamy cheesecake.

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Each slice of the cheesecake has a lovely texture and flavor thanks to the dough’s extensive chocolate chip studding and baking. This delicacy is as enjoyable to munch on as it is to look at.

Those who enjoy sneaking sneak peeks at the dough while baking will adore this recipe. It strikes the ideal balance between the whimsical charm of cookie dough and the traditional cheesecake. You’ll want to cook this dessert again and again because it has layers of deliciousness in every bite.

Ingredients

For Cookie Dough

Using premium ingredients is the first step in making the ideal cookie dough.
For the basis of the cookie dough to have the proper consistency, the butter must be perfectly softened.
A carefully packed mixture of sugar and light brown sugar guarantees a well-balanced sweetness.
The flavor is enhanced by adding a little milk and vanilla essence, which makes the dough tempting.

All-purpose flour, which needs to be heated for safety, combines with a dash of salt to finish the dry ingredients for structure.
With tiny chocolate chips strewn throughout, the dough comes to life and offers delicious chocolatey bursts.
A second layer of cookie dough with water is added to the cheesecake to give it the ideal texture.
Each slice will have a rich chocolate flavor and a lovely variety of textures thanks to the use of semisweet chocolate chips, both divided and small.
Together, these components create a dessert that will never be forgotten.

For Perfect Crust

A tasty crust is the foundation of a fantastic cookie dough cheesecake.
Depending on your preference, you can use either chocolate cookie crumbs or graham cracker crumbs in this recipe.
To bind them together, combine 6 tablespoons of melted butter with 2 ½ cups of crumbs. Add 1/4 cup of sugar to the mixture for extra flavor if you like a sweeter base.
Use 1 1/2 cups of crumbs and roughly 85 g of butter if you’re making a smaller amount.
To guarantee a smooth texture, make sure the butter is fully melted before mixing it with the crumbs.
When squeezed into a pan, the mixture should stay together, creating the ideal cheesecake base.

In contrast to the creamy cheesecake filling, this crust offers a wonderful crunch. This layer is crucial for the perfect dessert experience, regardless of whether you’re using chocolate cookie crumbs or graham cracker crumbs, which have a rich flavor.

For Filling

With the correct ingredients and a little perseverance, you can make the ideal filling for your cookie dough cheesecake.
Start with room-temperature softened cream cheese.
Four 8-ounce packages, or roughly 908 g, are required.
To counterbalance the sour cream cheese flavor, add sweetness, preferably 1 cup of granulated sugar (212 g).
One by one, add four large eggs that have been lightly beaten to produce a smooth and rich texture. Add 1 tablespoon of all-purpose flour for structure. One teaspoon of vanilla essence, which gives a sweet, aromatic touch, can be added to enhance the flavor.

Add tiny chocolate chips (170 g) for a lovely texture and 1 cup (227 g) of sour cream for creaminess to give the filling its distinctive richness.

· Every bite is bursting with gooey, chocolatey delight when premium chocolate chips are used.

For Garnish

· The finishing touch for your cookie dough cheesecake is a simple yet decadent topping.

· First, whip one cup of heavy whipping cream until firm peaks form. Add a spoonful of powdered sugar when whipping the whipped cream until it reaches the required sweetness if you prefer it a bit sweeter.

When your cheesecake is finished, you may add the ideal finishing touch by decorating the top with shaved chocolate or small chocolate chips. For added taste and texture, you can add a small amount of both.

Instructions

In a medium bowl, combine the butter, sugars, and vanilla essence to make the cookie dough.
Stir in chocolate chips, milk, water, flour, and salt.
Shape the dough into teaspoon-sized balls and arrange them on a baking sheet lined with wax paper.
While you make the remaining cheesecake, place them in the freezer.
Next, prepare the crust by lightly greasing a springform pan and combining sugar, melted butter, and graham cracker crumbs.
After pressing this mixture onto the pan’s bottom and up the edges by about an inch, bake it for a few minutes.
In a large bowl, use an electric mixer to beat cream cheese, eggs, and sugar until smooth for the cheesecake.

· Gently incorporate the cookie dough balls and mini chocolate chips into the remaining batter after pouring half of the batter into the prepared crust.

· Gently stir in the sour cream and vanilla, being careful not to overmix.

· Evenly distribute it, then bake it at 325°F until the cheesecake is firm but still has a little give in the middle.

· After finishing, place the cheesecake on a wire rack to cool and then chill it in the refrigerator.

Before serving in slices, add whipped cream on top and any remaining chocolate chips as a garnish.

Nutrition Facts

· There are about 654 calories in one piece.

· There are about 37g of fat and 74g of carbohydrates.

· Each dish offers roughly 7g of protein if that’s what you’re after.

· Additionally, you will receive 328 mg of salt and 131 mg of cholesterol.

· 52g of carbohydrates, 37g of sugars, and 2g of fibre are included.

· There are also 8g of protein for a well-balanced portion.

Water Bath

A water bath can assist keep the top of a cheesecake from cracking while it’s being made. But not everyone likes it, and it can be a little messy.

An easier method is to put a casserole dish on the oven rack underneath the cheesecake and fill it halfway with water. This technique is effective and offers the same result as a conventional water bath without the inconvenience. However, occasionally a cheesecake may still break while being in a water bath or steam. This frequently occurs when the batter is overmixed after the eggs are added. Overmixing increases the likelihood of cracks in the cheesecake. Don’t worry about it, though; just hide those flaws with a dollop of whipped cream!

Chocolate Chip Cookie Dough Cheesecake Variations

Store-bought cookie dough is always an option if you want to save time. It’s an easy recipe that’s safe to eat uncooked because it uses dough made with flour and pasteurised eggs. An added bonus is that you can use the remaining dough to create cookies.

Try using your preferred kind of dough instead, though, if you’re feeling very daring. You could use oatmeal raisin, peanut butter, or even snickerdoodle cookies if you don’t like chocolate chip cookies. Just be sure to use pasteurised eggs or leave them out completely for food safety to ensure the dough is safe.

Making cheesecake bites out of the entire cheesecake is a wonderful twist. Cut the cheesecake into little pieces and bake it in a 13 x 9-inch pan rather than a springform pan. For an added chocolate treat, dip those pieces in chocolate. These cheesecake bites will make a delightful party treat or entertaining snack, and the crust and filling will still taste fantastic!

How to Store Chocolate Chip Cookie Dough Cheesecake?

Cheesecake should be properly stored because it is perishable. When you’re not serving it, keep it chilled. The cheesecake can be covered with a cake dome or reusable cake transporter to keep it safe without sacrificing its look. To keep the cut edges from drying out, you can also press a piece of wax paper against them.

You can freeze it if you wish to keep it for a longer period of time. To keep the cheesecake fresh, place it in a freezer bag or an airtight container. When you’re ready to serve, you can alternatively divide it into smaller portions and let them thaw overnight in the fridge. On a warm day, you can also have a frozen slice. It has a three-month shelf life when properly stored in the freezer.

To achieve the desired texture, the cheesecake should rest in the refrigerator for at least one day if it is prepared in advance. When stored correctly, leftovers can last four to five days.

Chocolate Chip Cookie Dough Cheesecake Tips

It’s crucial to maintain your cheesecake fresh and odor-free when storing it. You can cover it with foil or a large bag if you don’t have a cake dome or cake carrier. You can also insert a few toothpicks into the cheesecake to prevent direct contact. By doing this, the cover will stay in place and the taste won’t be impacted by any undesirable flavors like onions, fresh garlic, or seasoned leftovers.

The cream cheese might not have been soft enough if it doesn’t blend nicely with the other components. Before you start mixing, always make sure your eggs and sour cream are room temperature. Blending the cream cheese will be more difficult if the components are cold from the refrigerator. Because lecithin in eggs functions as an emulsifier, warm ingredients aid in creating a smooth and uniform filling.Finally, do not beat the eggs too hard when adding them to the batter. Air bubbles in the filler may result from adding too much air. This may cause cracks when the cheesecake cools, but it will cause it to rise while baking. In contrast to the thicker American-style cheesecakes that stabilise the filling to prevent deflation, Japanese cheesecake uses egg whites to create a light, airy texture.