Posted : 16th April / comments (
FOR THE COOKIE DOUGH
2-1/2 cup (320g | 11.3oz) unbleached all-purpose flour
3/4 tsp salt
1 cup (240g | 8.5oz) butter, at room temperature
1-1/4 cup (250g | 8.8oz) firmly packed light brown sugar
1/2 cup (100g | 3.5oz) granulated sugar
1/3 cup (60ml) heavy cream
1 tbsp pure vanilla extract, (store-bought or homemade)
8-10 drops caramel extract
1-1/4 cups (225g | 7.9oz) milk chocolate chips
1-1/4 cup (225g | 7.9oz) semi-sweet chocolate chips
FOR THE CHEESE FILLING
3- (250g | 8oz) packages full fat cream cheese
1 cup (250g | 8oz) 14% fat sour cream
1 cup (200g | 7oz) light brown sugar
2 tbsp fresh lemon juice
1 tsp pure vanilla extract
1/2 tsp salt
4 large eggs
3/4 cup (180ml) heavy cream
3 tbsp corn starch
1-1/4 cups (225g | 7.9oz) semi-sweet chocolate chips
small cookie dough balls
FOR THE GANACHE
1-1/4 cups (225g | 7.9oz) semi-sweet chocolate, finely chopped
1/2 cup (120ml) heavy cream
3 tbsp butter, softened
3 tbsp corn syrup
1 cup whipped cream
mini cookie dough balls
chocolate chips (semi-sweet and milk chocolate)
TO MAKE THE COOKIE DOUGH
Line the bottom of a 9” springform pan with parchment paper. To do that, remove the ring and cover the bottom with parchment paper. Fold the excess paper back under the plate and, while holding it in place with one hand, put the ring back in its position with the other hand. Bring the excess paper back from under the pan but do not cut it off.
In a large bowl, combine the flour and salt; whisk thoroughly until fluffy and perfectly combined and set aside.
In a separate bowl, cream the butter and sugars with the heavy cream, vanilla and caramel extract: beat with a hand mixer for 2-3 minutes on high speed until light and fluffy.
Delicately pour in the flour, all at once, and mix on low speed until just combined.
With a rubber spatula, delicately fold in the semi-sweet and milk chocolate chips.
Transfer a little less than half the cookie dough (weigh for best results 550g |19.5oz) to the prepared pan and delicately press it at the bottom and about 1/4 of the way up the side of the pan.
Use another 550g (19.5oz) of cookie dough to make small cookie dough balls about the size of a ping pong ball and then roll the rest (you should have about 300g | 10.5oz left) into mini little balls of assorted sizes.
Refrigerate everything until ready to use.
TO MAKE THE CHEESECAKE FILLING
Preheat your oven to 350°F and bring about 4 cups of water to the boil; you'll be using it later to make a bain-marie for your cake.
Combine the cream cheese, sour cream, brown sugar, lemon juice, vanilla extract and salt in the bowl of your food processor. Process until the mixture is super smooth and creamy and completely lump free, about 3 minutes. Stop the motor to scrape the sides once or twice to make sure every last bit gets incorporated.
Add the eggs all at once and resume processing until they are well combined, about 1 minute.
Add the cream and corn starch and resume beating until well incorporated, about 30 seconds.
Remove the S blade from the bowl and carefully stir in the small, ping-pong sized cookie dough balls and chocolate chips.
Take your prepared cookie dough crust out of the refrigerator; place the pan over a piece of aluminum foil and fold the foil over the pan so the exterior is completely covered; this will prevent water from getting into the pan later. Now place this rig into a roasting pan.
Pour the cheesecake batter into the cookie dough crust, spread evenly all the way to the sides, then delicately pour enough boiling water into the roasting pan so it goes up about 3/4 of the way up the side of said roasting pan. Place that rig onto the middle rack of your oven and bake your cake for 25 minutes at 350°F. Then, decrease the temperature to 250°F and continue baking your cake for another 85-90 minutes, or until the cake is set but still slightly jiggly in the center.
Turn off the oven and crack the door open. Leave the cake in the oven, undisturbed, for about 1 hour, or until it's cool enough to be handled with your bare hands, and then slide it out of the oven.
When the cheesecake is completely cooled, run a thin spatula or knife around the rim and refrigerate uncovered for at least 6 hours, preferably overnight.
TO MAKE THE GANACHE
Once your cake is completely chilled, combine the finely chopped chocolate, heavy cream, butter and corn syrup in a microwave-safe bowl. Cook in the microwave for 1 minute, allow the mixture to rest for 1 full minute and then stir delicately for 1 full minute. At this point, the ganache should be completely smooth and combined, but if there were still lumps remaining, repeat the process again but for no longer than 20 seconds this time; continue doing that until the ganache is smooth and silky.
Take the cake out of the fridge, carefully remove it from the pan and place it on a cake plate or board.
Pour about half of the ganache over the top of the cake and spread it all the way to the edge, pushing it slightly past the edge to create little drizzles down the sides of the cake. Repeat the process with the rest of the ganache. Let set for about 15 minutes.
Fill a pastry bag bag equipped with a 2D Drop Flower Decorating Tip with whipped cream and pipe 12 generous swirls around the top of the cake and one in the center. Decorate with the little beads of cookie dough you made earlier and a handful of chocolate chips.
Serve chilled. Stored in the refrigerator in an airtight container, this cake will keep for up to a week.
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