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Wednesday, 6 April 2016

Dessert Time

Making Dessert for me is like therapy. Leave me alone in a kitchen and I can bake up a storm. The recipe below is an all time favorite. My children request this cake almost every time for their birthday cake. Save money, nothing beats a freshly baked cake.

Chocolate Cookie Cheesecake

Preheat oven to 325 degrees F


20                              chocolate sandwich cream cookies

5 tbsp.                        butter, melted


3 pkgs                        regular cream cheese at room temperature

3/4 cup                       granulated sugar

3                                 eggs

1 tsp                           Bailey's or Crème de Cacao if you don't have add vanilla

1 cup                          Sour Cream

2 tsp                           flour

20                               crushed chocolate sandwich cream cookies


10                              chocolate sandwich cookies

1 cup                          sweetened whipped cream

For the crust, crush the cookies in a food processor. If you do not have a food processor, place the cookies in a bag and crush with a rolling pin. Place in a bowl and incorporate the melted butter into the cookies mixture. Once the crumbs and butter have been well incorporated, place the crumbs into a 9 inch springform pan. Place the pan into the refrigerator while you make the filling.

Beat the cream cheese on low with an electric cake mixer until smooth. Beat in the sugar slowly until nice and fluffy. Beat in the eggs, one at a time, beating well after each addition. Beat in the liqueur or vanilla, then the sour cream and flour.

Remove the bowl from the mixer and incorporate the crumbs by hand with a spatula or wooden spoon. Pour batter into the prepared pan.

Place the springform pan onto a cookies sheet filled with warm water to come up about 1/2 inch. Place the pan into the oven and bake for about 50 - 60 minutes or until set. Turn off the oven and let sit for about an hour.

Remove from the oven and let it cool completely. Place into the fridge for about 24 hours before you are ready to garnish.

Remove the sides of the springform pan and place onto a serving plate. Spread or pipe the sweetened whipped cream on top of the cake. Sprinkle the reserved cookie crumbs onto the cake. Voila!

Serves 10 to 12 Servings.

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