Chocolate Chip Cookie Cheese Cake
|CHEESE CAKE FILLING|
|32 oz||softened cream cheese (four 8oz packs)|
|1/2 c||salted butter, softened (1 stick)|
get recipes @ goboldwithbutter.com
|1/4 c||sour cream|
|4 large||eggs, lightly beaten (room temperature)|
|2 large||egg yolks (room temperature)|
|1/2 c||brown sugar, packed|
|2 tsp||pure vanilla extract|
|1 1/2 c||mini semi-sweet chocolate chips|
|16 oz||pack of chocolate chip cookie dough. (or make your own cookie dough, just make sure you got 16 ounces)|
|1 1/2 c||sour cream|
|1 tsp||vanilla extract|
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.
Side note: lower baking temperatures are key to not cracking your cake. Long cook time at low temps are the key here.
Mix sour cream, sugar and vanilla extract together.
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.