Hi Bold Bakers!
Cheesecakes come in all different shapes and sizes.
However, this bold cheesecake is like no other.
It has a giant cookie on the bottom, cream cheesy filling, and gorgeous, tiny little
cookie sprinkles on top.
So let’s get started!
So the beauty of this cheesecake is that every part is cookie—every single layer.
We’re going to start out with the base, as you normally do, with our cookie layer.
Unlike a traditional cheesecake, where you break up cookies, like Oreos or graham crackers,
we are going to make one big giant cookie for the base of this cheesecake.
It’s going to be delicious.
So, you can use store-bought cookie dough if you want to.
However, I’ve got a really easy recipe on my website, BiggerBolderBaking.com, one of
the best cookie doughs you will ever taste.
So I recommend you use that.
Here it is.
And all you want to do is take your room temperature cookie dough.
Then just push it into the base of your cheesecake tin.
The cheesecake tin that I am using is 9 inches, and I am going to put a link on my website
of where you can buy one.
A cheesecake tin is so important in your kitchen.
And that’s it!
That’s the base for our cheesecake—really, really easy, no food processor needed.
Now what you want to do is pop it onto a tray and bake it in the oven until it’s golden
brown.
My kitchen smells like chocolate chip cookies, and my timer just went off, so I’m pretty
sure our base is done.
For my chocolate chip cookies, they’re always best when you under-bake them, so you get
a lovely, gooey middle, so I suggest doing that for your cheesecake.
So I’m going to set this guy aside, let it cool down, and we’re going to start making
our filling.
To make a cheesecake, the most important ingredient is cream cheese.
And I’m very happy to tell you that after hundreds of comments, I have a Bold Baking
Basics video of how you can make your own cream cheese.
The results are fantastic and all you need is two ingredients.
So for those of you who can’t buy it, I really hope you try and make it, so then you
can make all of my recipes that contain cream cheese.
So this guy is going to go into the mixture.
For making cheesecakes, make sure your cream cheese is at room temperature because it will
whip up so much better.
For our cream cheese, we are going to add in some brown sugar.
Brown is preferable because chocolate chip cookies are generally made with a molasses-y
kind of brown sugar, so that’s why you use that, but if you don’t have brown, you can
always use white.
Next, we’re going to add in some vanilla extract.
I love vanilla extract, and I think it’s a really important flavor in cookies.
Now, turn your machine on to a medium-high speed, and whip it up really well to get rid
of any lumps in there.
If need be, stop the machine, go in with a spatula, and just scrape down the sides.
So our cream cheese has been beating up for a few minutes, and you can see that it is
lovely and smooth.
You want to make sure that all the lumps are out before you add in your cream, because
otherwise they won’t work themselves out.
So get it out at this stage, and you won’t have to worry about them.
So to this mix, we’re going to add in our whipping cream.
You want to make sure the cream you use is good for whipping, because we need this mix
to get nice and stiff.
So we’re going to turn the machine back on to a medium-high speed, and let it all
mix together.
We want this cream cheese to get really nice and stiff, because this cheesecake doesn’t
contain eggs or gelatin.
We need it to be nice and firm so it will set all by itself.
I’ve had a lot of questions about adding gelatin into the recipe.
Cream cheese is different in every country, and it is softer in some countries than in
others, so I’m going to put notes on BiggerBolderBaking.com, on the recipe, so you know if you want to
add in gelatin, if you can do so, and when.
So that’s it.
It just takes a few minutes on a machine.
You can also use a hand-mixer.
It’s hard to do this by hand, but if you have a lot of elbow grease, a lot of strength,
then you can.
Well just look at that: lovely, thick cream cheese, and cream.
This is perfect.
This is the texture that we want.
So the very last thing we’re going to add into our cheesecake filling are chocolate
chips, an essential part of a cookie.
It’s going to make its way into our filling.
Fold these in very gently.
It just takes a few seconds.
Now our cheesecake filling is ready to go into our tin.
I have my cookie base; it’s nice and cold.
And I have my delicious filling.
So now this guy goes straight into the tin, and just spread him out all over your cookie.
Lastly, I like to tap my cheesecake, on the counter, and that releases any air bubbles,
and it also smoothens them out on top.
So that’s it!
That is our cheesecake.
It took no time at all to make this guy, and it is going to be delicious, I can already
tell.
So I’m going to cover him in some cling wrap.
Now because this cheesecake contains no gelatin and no eggs, we’re going to leave him in
the refrigerator for that little bit longer, so I’m going to leave him in there overnight
so he’s really nice and firm for serving.
So to top our cheesecake off, I have something really special that you have probably never
seen before: cookie sprinkles.
You roll up your dough really small, bake them off, and the results are the mini-est
of mini-est of cookies.
They’re bigger than sprinkles, but just look at how cute they are.
Who wouldn’t want to see this on top of their dessert?
So here’s a cheesecake I made yesterday because I wanted one that was nice and set
for you.
I’m going to take it out of its tin.
I’m pretty proud of this guy, Like everything on Bigger Bolder Baking, he has to be dressed
up, decorated to look even more fantastic.
I have some freshly whipped cream here in a piping bag, and with a star nozzle, I’m
just going to pipe some lovely, big rosettes, all around the top of my cake.
Now it’s time to bring back our cookie sprinkles.
I’m going to place them on the top, right in the middle, as many as you want.
Don’t be shy with our cookie sprinkles.
And then, of course, on top of each rosette of cream.
This is definitely a commitment to cookie.
Everywhere you look, there is something cookie.
This is my first time making this dessert, and I had a picture in my head.
But I’m actually surprised it came out looking like the picture in my head!
This is fantastic.
Now, because I went to all this trouble to make it, I’m going to cut myself a slice.
Look at that.
Look at all those lovely layers of cookie that we created: that gooey base, that thick
cream cheese filling, and then the little cookie sprinkles on top, and then of course
a little bit of cream to add texture.
I can’t believe we’ve done so many episodes and I’ve never put a cookie on the bottom
of a cheesecake.
I’m a little disappointed in myself.
But at least we did it now.
I think this has to be one of the best cheesecakes I have ever made.
Share photos with me of your big and bold creations on my website, and across all my
social media.
And I’ll see you back here next week for more Bigger Bolder Baking.