Maggie May's StoryI 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.
CHEESE CAKE FILLING
softened cream cheese (four 8oz packs)
salted butter, softened (1 stick)
Find more recipes at goboldwithbutter.com
eggs, lightly beaten (room temperature)
egg yolks (room temperature)
brown sugar, packed
pure vanilla extract
1 1/2 c
mini semi-sweet chocolate chips
pack of chocolate chip cookie dough. (or make your own cookie dough, just make sure you got 16 ounces)
1 1/2 c
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1Preheat oven to 325'F
Side note: lower baking temperatures are key to not cracking your cake. Long cook time at low temps are the key here.
3Press your cookie dough into the bottom and slightly up the sides of the spring form pan until even in thickness. 16 ounces of cookie dough is the perfect amount!
5Pour brown sugar and white sugar into the bowl and cream the cheese and butter with a hand blender (or stand mixer) until all the sugar is incorporated. Scrape down sides.
6In a small bowl slightly beat your 4 whole eggs lightly with your vanilla extract. Set your 2 egg yolks aside, keep them whole and unbroken.
7With mixer on low slowly add your whole egg and vanilla extract mixture. blend until completely incorporated into batter. Scrape down sides.
8With mixer still on low, add one egg yolk at a time. Blend until completely incorporated. Scrape down sides.
11Bake on the center wrack for 70 minutes, or until center is just barely set. You don't want the center liquid still, but you still want it to have a little jiggle. Add additional 5 minute increments if needed to get that perfect jiggly center. Cook time depends on how well your oven holds heat.
15Bake cheese cake for an additional 8 minutes. Garnish with additional chocolate chips right out of the oven if desired. (optional garnish)
16Run a knife around the edges of the cake to loosen it from the pan.
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.
18Refrigerate for 12 hours before serving.
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.