Cheesecake with Chocolate Cookie Crust Recipe
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Category: |
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Ingredients: |
Ingredients: Chocolate Cookie Crust:
2-3 cups chocolate cookie crumbs
¼-⅜ cup (4-6 tablespoons) butter, melted
1 teaspoon cinnamon
I use Reduced-Fat Oreo sandwich cookies, about 20-24 cookies. For gluten-free, try Trader Joe's gluten-free chocolate vanilla cream Joe-Joe's. I break each cookie into 3 or 4 pieces, place them in a gallon-size ziplock bag, close the bag, squeezing out the air as much as possible, and then crush the cookies by rolling over the bag with a rolling pin until I have fine crumbs.
Cheesecake Filling:
3 (8-ounce) packages cream cheese, softened
1¼ cups sugar
6 eggs, yolks and whites separated
1 pint (2 cups) sour cream
3 tablespoons all-purpose flour (regular or gluten-free)
2 teaspoons vanilla extract
1 tablespoon lemon juice
1 tablespoon finely grated lemon rind (optional, or use less)
Optional: ¼ teaspoon almond extract or 1 teaspoon Amaretto liqueur
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Directions: |
Directions:Crust:
Mix cookie crumbs, cinnamon and melted butter together in a deep bowl. If you have a pastry blender, this tool works well to further break up the crumbs and incorporate the butter and cinnamon. Place the crumb mixture in a 9-inch or 10-inch springform pan, spreading it out and pressing it down firmly in an even layer on the bottom and slightly up the sides of the pan. Refrigerate the crust while you make the filling.
Filling:
Preheat the oven to 350º F. Cream the softened cream cheese by beating it with a heavy spoon in a large mixing bowl until it is smooth. Gradually beat in the sugar. Beat in the egg yolks one at a time, and continue to beat until well combined. Stir in the sour cream, flour, vanilla, lemon juice and lemon rind.
In a separate medium-sized bowl, beat the egg whites with a rotary beater or electric mixer until they are stiff enough to form unwavering peaks on the beater when it is lifted out of the bowl. With a rubber spatula or large whisk fold the egg whites gently but thoroughly into the cream cheese mixture until no streaks of white show, but be careful not to overfold.
Place the crust-lined springform pan on a sheet of aluminum foil and gather the foil around the outside of the pan. Pour the filling into the pan, spreading it out evenly with a rubber spatula. Bake the cheesecake in the middle of the oven for 1 hour, or until the top forms a light crust all over and the center of the cake is solid and no longer wobbles. If the cake starts to brown too much before the center is done, turn the pan to bring the browned area closer to the front of the oven and lower the oven temperature to 325º or 300º F until the cake is done. Turn off the oven, and with the oven door open, let the cheesecake rest on the oven shelf for 15 minutes. Remove and let cool to room temperature, then refrigerate for several hours or overnight before serving. |
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Number Of
Servings: |
Number Of
Servings:12-16 |
Personal
Notes: |
Personal
Notes: The Cheesecake recipe (with a graham cracker crust) is from the Time-Life Foods of the World series - Recipes: American Cooking. The chocolate cookie crust recipe is a variation of the crust recipe for Chocolate Cheesecake in The Elsah Landing Restaurant Cookbook, 1981.
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