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- Chocolate Chip Cookie Dough
- 4 - 8-ounce packages cream cheese at room temperature
- 1 1/4 cups sugar
- 1/2 cup brown sugar, packed
- 1/4 tsp Sea Salt
- 1/4 cup cornstarch
- 1 teaspoon Vanilla extract
- 1 split Vanilla Bean, scraped
- 3 large eggs
- 1/3 cup heavy whipping cream
- 1/2 cup sour cream
Preheat the oven to 350 F and grease or butter a 9-inch springform pan. Wrap the pan in heavy duty aluminum foil so that it is waterproof.
Press cookie dough into the bottom of the pan. For store bought dough, it will take roughly half the roll.
Place one 8-ounce package of the cream cheese, 1/2 cup of the sugar, and the cornstarch in a large bowl. Beat with an electric mixer on low speed until creamy, about 3 minutes, then beat in the remaining 3 packages of cream cheese.
Increase the mixer speed to high and beat in the remaining sugars, then beat in the vanilla, salt, and vanilla bean. Blend in the eggs one at a time, beating only until completely blended. Lastly, mix in the sour cream and heavy cream. Be careful not to overmix the batter.
Pour the batter into the prepared pan. Place the springform pan in a large shallow pan containing hot water that comes about halfway up the sides of the pan. Bake the cheesecake until the top is lightly browned, about 1 hour and 30 minutes. Allow to cool in the oven with the door propped open.
Cover the cake with plastic wrap and refrigerate until it’s completely cold, at least 4 hours or overnight. Remove the sides of the springform pan. Decorate as desired.
Brown Sugar Cookie Crust Cheesecake
4/ 5Oleh Arbuzs Corps