This week I went outside my comfort zone, and I’m not feeling so positive that I should have. I should just stick to what I know best, Cupcakes.
Let me give you some information on how it started out… This recipe calls for your eggs, sour cream, and cream cheese to be room temperature. The only thing that I had close to room temp was my cream cheese. I just went for it. I microwaved the eggs for 15 seconds, and said whatever when it came to the sour cream. Threw it all together and put it in the oven… So we will find out just how badly that affected my cheesecake.
The recipe is as followed (if you follow it):
2 1/4 cups crushed frosted animal cookie
2 tbsp melted salted butter
24 oz of cream cheese, room temperature
1 cup sugar
3 tbsp all-purpose flour
1 cup sour cream, room temperature
1 tbsp vanilla extract
4 large eggs, room temperature
2 cups chopped animal cookies, divided
( so for my mistakes minus the ones already mentioned, I totally could only find white cookies, so I didn’t divide them. Also I forgot about the eggs and mixed the cookies in before the eggs).
White chocolate ganache:
6 oz white chocolate chips
1/4 cup heavy whipping cream
pink gel icing color
1/2 cup heavy whipping cream, cold
4 tbsp powdered sugar
1/2 tsp vanilla
Crust: preheat oven to 325 F. In a 9-inch springform pan line the bottom with parchment paper and grease the sides.
Combine the crust ingredients into a small bowl, and press into the bottom of the pan
Bake the crust for 10min and then set aside to cool. Cover the bottom and side of the pan with aluminum foil so that the water from the water bath can’t get in.
Cheesecake filling: Reduce oven to 200 F
In a large mixing bowl combine the cream cheese, sugar, and flour. Use low-speed to keep air out of the mixture. Scrape down the sides of the bowl.
Add the sour cream, and vanilla extract. Keep mixing on low speeds.
Add the eggs one at a time, and scrape after each addition.
Pour about 1 1/4 cup of chopped cookies into and combine, just enough to get them mixed in. If you mix too long the colors off the sprinkles will bleed.
Pour a small layer onto the crust, in an even layer. Then add the rest of the chopped cookies around the top of that layer.
Pour the remaining filling onto the crust in an even layer.
Place the springform pan into another larger pan with warm water that goes about half way up the springform pan. Not above the aluminum foil.
Bake for 1 hour and 25 minutes
Turn off the heat and leave in the oven with the door closed for 30 minutes.
Crack open the oven and let sit for 30 minutes.
Remove the cheesecake from the oven and chill until firm. 5-6 hours or overnight.
Finishing the Cheesecake: When the cheesecake is completely cooled, remove from springform pan and set on serving plate.
The ganache: Put white chocolate chips into a heat safe bowl.
microwave the heavy whipping cream, until it just begins to boil. Then pour it over the chocolate chips and let it sit for 2-3 minutes. Then whisk until smooth, if it doesn’t become smoothe put it back in the microwave.
Color the ganache with a pink gel coloring if you would like.
Pour the ganache onto the cheesecake and smooth into an even layer.
The whip cream: Add vanilla extract, heavy whipping cream and powdered sugar into a large mixing bowl.
Whip on high-speed until stiff peaks form.
Pipe dollops onto the ganache and add cookies to the center of the dallops if desired, or sprinkles.
Refrigerate until ready to serve, good for 3-4 days.
It seems like a lot to make this thing, and it is but the taste it blissful.
Well I probably shouldn’t have put it in the fridge overnight but I did, and the top of it cracked… then when I took the tin foil off… water must have gotten in because, there was water in it. So the bottom of my cheesecake is not edible but, the cheesecake part tastes sooo good. Side note… I didn’t grease the sides good enough and some of my cheesecake stuck. If you do this correctly you will have a great cheesecake! Also if you try this and it turns out please comment and send me a picture!