Ingredients with Measurements:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1 (8 oz) package cream cheese, softened
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 cup cookie dough, store-bought or homemade
- 1 cup heavy cream
- 1/4 cup powdered sugar
- Chocolate chips and cookie dough balls for garnish
Special equipment needed:
- 9-inch springform pan
- Electric mixer
Step-by-step instructions:
1. In a bowl, mix together the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter until well combined.
2. Press the mixture onto the bottom of a 9-inch springform pan and refrigerate for at least 30 minutes.
3. In a separate bowl, beat the cream cheese, 1/2 cup granulated sugar, and vanilla extract until smooth.
4. Add in the cookie dough and mix until well combined.
5. In another bowl, whip the heavy cream and powdered sugar until stiff peaks form.
6. Fold the whipped cream into the cream cheese mixture until well combined.
7. Pour the mixture onto the prepared crust and smooth the top.
8. Refrigerate for at least 4 hours or overnight.
9. Once set, garnish with chocolate chips and cookie dough balls.
Time:
Preparation time: 20 minutes
Cooking time: None
Chilling time: 4 hours or overnight
5. Temperature:
None
Serving size:
8-10 servings
Nutritional information:
Calories: 480
Fat: 35g
Saturated Fat: 20g
Cholesterol: 100mg
Sodium: 220mg
Carbohydrates: 39g
Fiber: 1g
Sugar: 29g
Protein: 4g
Substitutions for ingredients:
- Graham cracker crumbs can be substituted with crushed Oreo cookies or digestive biscuits.
- Granulated sugar can be substituted with brown sugar.
- Heavy cream can be substituted with whipped topping or coconut cream.
Variations:
- Add chopped nuts or chocolate chunks to the cheesecake mixture for added texture.
- Use different flavors of cookie dough, such as peanut butter or chocolate chip.
- Top the cheesecake with caramel sauce or chocolate ganache.
Tips and tricks:
- Make sure the cream cheese is at room temperature before mixing to avoid lumps.
- Use a food processor to crush the graham crackers for a finer texture.
- Chill the cheesecake for at least 4 hours or overnight to ensure it sets properly.
Storage instructions:
- Store the cheesecake in the refrigerator for up to 3 days.
Reheating instructions:
- None
Presentation ideas:
- Serve the cheesecake on a cake stand for an elegant presentation.
- Top with chocolate chips and cookie dough balls for a fun and playful look.
Garnishes:
- Chocolate chips
- Cookie dough balls
- Whipped cream
- Caramel sauce
- Chocolate ganache
Pairings:
- Coffee or tea
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the cheesecake is too soft, refrigerate for longer until it sets properly.
- If the crust is too crumbly, add more melted butter to the mixture.
Food safety advice:
- Make sure to use pasteurized eggs in the cookie dough to avoid any risk of salmonella.
Food history:
- Cheesecake can be traced back to ancient Greece and was served to athletes during the first Olympic games.
Flavor profiles:
- Sweet, creamy, and rich with a hint of cookie dough flavor.
Serving suggestions:
- Serve chilled for best results.
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