Chocolate Chip Cookie Cheese Cake
By Maggie May Schill NakedMaggie
I had some cookie dough and wanted chocolate chip cookies... I also have a lot of packs of creamed cheese. You see where this lead.
The ideal trick to good creamy cheesecake is in the eggs. Room temperature, more yolk than whites. Whites add firmness to cake, which you want a little of, but not a lot. Egg yolks add lubrication, fattiness that keeps your cheese cakes creamy. Room temperature eggs area muss for not just cheese cakes, but a lot of recipes. When the egg white is cold it seizes up as it is cooked. Room temperature helps the egg white gradually heat up, keeping it loose.
Janet got "Chocolate Covered Cherry Mice"
You observe situations before diving in, choosing words and actions wisely. You're the loyal friend and...TAKE THE QUIZ and find out what Halloween treat you are!
Side note: lower baking temperatures are key to not cracking your cake. Long cook time at low temps are the key here.
Side note: this step is important. Cheese cakes deflate as they cool. If it is stuck to the side of the pan while cooling it could crack.
Side note: Remove spring form pan carefully. Use a wide spatula to release cake from the bottom portion of the spring form pan. This part really takes practice to pull off.
About this Recipe
ella leffingwell nielady - Jun 4, 2012
Have to make this cheesecake. My mouth is watering now as I read the ingredients!
Maggie May Schill NakedMaggie - Jun 4, 2012
Thanks Ella. Hope it turns out good for you :)
Betty Brock bjbRN - Jun 15, 2012
Going to try this on Sat. Never made a baked cheesecake, always wanted to try one. This sounds soooo good. Thanks for sharing!
Maggie May Schill NakedMaggie - Jun 15, 2012
Hope it works well for you Betty! If you never made a baked cheesecake before, just make sure it has set for the full 12 hours before removing the spring-form pan ring.