I can always tell if my sister is due home because several things will appear in the pantry:
That’s, like, basically all she eats, so it is incredible to me that she has the mind of a spelling bee ninja and the body of an agile panther. I always try and make something she would like when she comes home, but she usually just tells me to make what I want. So I either make what I want or I make her what I already know she likes: cheesecake and chocolate chip cookies.
This was my first time making a “New York-style” cheesecake. Is it supposed to be so brown? I think so, and the consistency was correct, but I still wanted it to be prettier, so I slathered on some hot chocolate whipped cream. This cheesecake would probably be pretty baller on its own, maybe with some fresh berries and chocolate sauce. If I did this again, I would double the amount of hot chocolate in the whipped cream. Nice thought, but the flavor got lost a little bit.
This was also my first time making eggless chocolate chip cookie dough, which is supposed to be cookie dough for people who would just shovel spoonfuls of the raw stuff into their gullet rather than baking cookies. It involves sweetened condensed milk, and personally, I thought this dough was lacking in flavor. I would rather make the regular stuff and take my chances with Salmonella.
⅔ package of Oreos, crushed into fine crumbs
4 tablespoons butter, melted
2 pounds (32 ounces) cream cheese, at room temperature
1½ cups sugar
1/8 teaspoon salt
heaping 1/2 cup sour cream
2 teaspoons lemon juice
2 teaspoons vanilla
6 eggs, plus 2 egg yolks
½ cup butter
¾ cup brown sugar
1 tsp vanilla
2 cups flour
1 (14 ounce) can sweetened condensed milk
1 cup chocolate chips (Mini chips are preferable, but I just chopped up some regular ones)
Prepare the cookie dough: Beat together butter and sugar in a large bowl, then beat in the vanilla. Add in the flour, stirring until completely incorporated. Beat in the sweetened condensed milk, then the chocolate chips. Scoop into 1 inch balls and place on a baking sheet in a single layer. Place in the freezer for 30 minutes or until completely frozen.
Prepare the crust: Preheat oven to 325 degrees F. Mix together the cookie crumbs and the butter. Press into the bottom of a 9 inch springform pan lined with parchment paper. Bake for 10 minutes. Let cool completely.
Prepare the cheesecake: Increase the oven heat to 500 degrees F. Using an electric mixer, beat the cream cheese on low until broken up, about 1 minute. Scrape the sides, and add ¾ cup of sugar and the salt. Mix over low for about a minute until well combined, then beat in the remaining ¾ cup of sugar.
Scrape the sides, add sour cream, lemon juice, and vanilla. Mix on low for 1 minute. Mix in egg yolks until thoroughly combined. Add the whole eggs, two at a time, beating for about 1 minute after each addition. Stir in about ½ of the frozen cookie dough balls, until evenly distributed.
Placing 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 degrees. Bake for about 90 minutes, or until the center of the cheesecake is 150 degrees. If you find that the top of the cake is looking too brown, cover it with a piece of aluminum foil.
Let cool for 5 minutes. Then run a knife around the edge of the cheesecake to loosen the sides so that it doesn’t crack as it is cooling. Let cool for another two hours, then wrap the pan in plastic and refrigerate until cold, about 3 hours. You can also freeze the cheesecake at this point, but make sure it is well-wrapped.
To remove, wrap a warm kitchen towel around the pan, and let set for 1 minute before gently removing the sides.
For the hot chocolate whipped cream:
1/2 cup hot chocolate mix
1 cup heavy whipping cream
Whip the cream with the hot chocolate mix until medium-stiff peaks form. Spread on the cooled cheesecake as desired.
To serve, garnish with more whipped cream and reserved cookie dough balls.