Ingredients with Measurements:
- 2 cups crushed chocolate sandwich cookies
- 1/4 cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 4 large eggs
- 1 cup sour cream
- 1 cup heavy cream
- 1 cup chopped chocolate sandwich cookies
Special Equipment Needed:
- 9-inch springform pan
- Electric mixer
- Mixing bowls
- Spatula
- Aluminum foil
- Baking sheet
- Parchment paper
Step-by-Step Instructions:
1. Preheat the oven to 325°F.
2. In a mixing bowl, combine the crushed chocolate sandwich cookies and melted butter until well mixed.
3. Press the mixture into the bottom of a 9-inch springform pan.
4. Bake the crust for 10 minutes, then remove from the oven and let it cool.
5. In a large mixing bowl, beat the cream cheese until smooth.
6. Add the sugar and vanilla extract, and continue to beat until well combined.
7. Add the eggs one at a time, beating well after each addition.
8. Add the sour cream and heavy cream, and mix until smooth.
9. Fold in the chopped chocolate sandwich cookies.
10. Pour the cheesecake mixture over the cooled crust.
11. Wrap the bottom of the springform pan with aluminum foil and place it on a baking sheet.
12. Bake the cheesecake for 1 hour and 15 minutes, or until the center is almost set.
13. Turn off the oven and leave the cheesecake inside for another 30 minutes.
14. Remove the cheesecake from the oven and let it cool to room temperature.
15. Chill the cheesecake in the refrigerator for at least 4 hours or overnight.
16. Once chilled, remove the cheesecake from the springform pan and place it on a serving plate.
17. Garnish with additional crushed chocolate sandwich cookies, if desired.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour and 15 minutes
Chilling time: 4 hours or overnight
Temperature:
325°F
Serving size:
12 servings
Nutritional information:
Calories: 532
Fat: 39g
Saturated Fat: 21g
Cholesterol: 159mg
Sodium: 358mg
Carbohydrates: 42g
Fiber: 1g
Sugar: 32g
Protein: 7g
Substitutions for ingredients:
- Chocolate sandwich cookies can be substituted with any other type of cookie.
- Sour cream can be substituted with Greek yogurt.
- Heavy cream can be substituted with half-and-half or whole milk.
Variations:
- Add a layer of chocolate ganache on top of the cheesecake.
- Use Oreo cookies instead of chocolate sandwich cookies.
- Add a swirl of raspberry or strawberry sauce on top of the cheesecake.
Tips and Tricks:
- Make sure all ingredients are at room temperature before starting.
- Use a water bath to prevent cracks on the cheesecake.
- Let the cheesecake cool to room temperature before chilling in the refrigerator.
Storage Instructions:
Store the cheesecake in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Serve the cheesecake chilled.
Presentation Ideas:
Serve the cheesecake on a cake stand or a decorative plate.
Garnishes:
Crushed chocolate sandwich cookies, whipped cream, fresh berries.
Pairings:
Coffee, tea, or milk.
Suggested Side Dishes:
Fresh fruit salad, green salad, or roasted vegetables.
Troubleshooting Advice:
- If the cheesecake cracks, cover it with whipped cream or ganache.
- If the cheesecake is too soft, chill it in the refrigerator for longer.
Food Safety Advice:
- Make sure all ingredients are fresh and properly stored.
- Wash hands and surfaces frequently during preparation.
Food History:
Cheesecake has been around since ancient Greece and was served to athletes during the first Olympic games in 776 BC.
Flavor Profiles:
Rich, creamy, chocolatey, and sweet.
Serving Suggestions:
Serve the cheesecake as a dessert after a meal or as a sweet treat with coffee or tea.
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Taste: Rich, Creamy, Sweet, Chocolaty, Cookie, Cookie-Crumbed