I love my white chocolate cheesecake – but add to it some balls of chocolate chip cookie dough, and an Oreo crust – well, this just might be my favorite cheesecake ever! It has the smoothness and creaminess of a cheesecake, with pieces of chocolate chip cookie dough scattered throughout the cake. The Oreo crust gives it an extra chocolatey and crunchy edge. And to pull it all together, I piped on some fresh mascarpone whipped cream.
First, make the cookie dough:
Ingredients:
* 1/2 c unsalted butter, softened
* 1/2 c granulated sugar
* 1/2 c light brown sugar
* 2 Tbsp milk
* 2 tsp vanilla extract
* 1 c all purpose flour
* 1/4 tsp salt
* 3/4 c mini chocolate chips
Combine butter and sugars in a mixing bowl with a paddle attachment. Blend til light and fluffy for 2-3 min. Add milk and vanilla, and blend on med. Reduce speed to low, and add flour and salt. Mix just until incorporated. Fold in mini chocolate chips.
Form 1″ balls of dough, using a small icecream scoop. Place on a parchment lined plate, and refrigerate.
Next, prepare an 8″ springform pan with cooking spray. Line with parchment paper – cut a circle for the bottom, and strips of parchment to line the sides. They will stick to the cooking spray.
Blend 24 Oreo cookies into fine crumbs in a food processor. Toss together with 4 Tbsp of melted butter. Press firmly into the pan, and up the sides about 1″. Set aside.
WHITE CHOCOLATE CHEESECAKE (makes 1 – 8″ or 9″ cake)
3 – 8oz pkgs full fat cream cheese (at room temp)
1/2 c granulated sugar
3 eggs (room temp)
1 tsp vanilla extract
2 c white chocolate chips
1/2 c heavy cream
Preheat oven to 325 degrees.
Melt white chocolate chips and heavy cream in a double boiler, over low heat. Stir til melted and smooth. Set aside.
In a stand mixer, using a paddle attachment, blend the cream cheese and sugar til very smooth – no lumps allowed! Completely softened cream cheese is essential here. Add eggs, 1 at a time. Blend between each addition, just til incorporated. Don’t over-mix. Add vanilla, and white chocolate mixture. Blend to combine.
Place the cookie dough balls into the bottom of the springform pan, on top of the Oreo crust – leave a little space between each one.
Pour in about 3/4 of the cheesecake filling (you will not need all of it, due to the addition of the cookie dough). Adding all will make it too thick, and interfere with the baking time. Spread the filling to the edges of the cake pan. Top with additional cookie dough balls, pressing into the batter about 1/2 way. Sprinkle with some mini chocolate chips.
The best way to bake a cheesecake is in a water bath. It creates the most even baking for sure. You can bake it on a sheet pan if you prefer – but it may not come out quite as “perfect”.
Wrap the outside of your spring form pan with a single large piece of foil – to prevent any water from getting into the crust on the bottom. (Don’t overlap 2 small pieces of foil, as water WILL GET IN!) Place the foil-covered pan into a larger pan. Fill the outer pan with hot water, about 1/2 way up the cheesecake pan.
Bake at 325 degrees for about 60-70 minutes. It will be done when the edges are set, and the center is still a little jiggly. Allow to cool, then refrigerate overnight.
Remove the springform pan sides, and unwrap the cheesecake. Place on your serving plate. Decorate with some mascarpone whipped cream for a beautiful dessert!
MASCARPONE WHIPPED TOPPING:
* 1 1/2 c heavy cream
* 3/4 c powdered sugar
* 1 tsp vanilla
* 8 oz mascarpone cheese
Whip the heavy cream until stiff. Add vanilla, and powdered sugar. Whip til stiff peaks form. Add mascarpone cheese by the spoon
ful until all is incorporated and smooth. Add to a large piping bag with an open star tip. Pipe onto your cheesecake slices. Garnish with additional mini chocolate chips.
