A cookie recipe gone wrong, repurposed as a chocolate and peanut butter crust for delicious cheesecake.
Thankfully this is a story with a happy ending. I set out to make my dad cookies for his bday. He love a good chocolate/ pb combo (who doesn't.) I found this recipe. They looked good, they sounded good, what could go wrong? Everything. They turned out terribly and looked even worse. I'm not sure if I did something wrong or if it is just a bad recipe.
I was frustrated having wasted ingredients when my pal, Geanna, suggested turning them into a pie crust. What is better than pie? Cheesecake, of course.
I spent some time on the internet trying to find a recipe for cookie pie crust and ended up blending a few different recipes to make this. First, I pulverized these disappointments until they were mere fine crumbs. Because the PB offered some moisture and cohesiveness, I just formed it into a crust by pressing it into the pan. I baked it at a temp that I cannot remember and for an amount of time that I also can't remember until it seemed to have a crust-like feel. (Clearly I am a very precise and scientific baker.)
Finally, I found the most simple cheesecake recipe the internet had to offer for the filling. King Arthur's Easy Cheesecake recipe has only 4 ingredients, was quick, and easy. Whipped up the filling, poured it into the already baked crust and baked for 20 minutes, added the tin foil shield, per the recipe, and baked for another 10.
At the end of the day, it was peanut butter, chocolate, sugar, and cream cheese. What's not to love? It tasted good and better yet no bakes were killed in the making of this cake.
Recipe
Crust
As I said, I didn't use a specific recipe for the crust but here is one from Crazy for Crust for an Oreo cookie crust that would likely yield similar results.
Cheesecake Filling
2 cups (454g) cream cheese at room temperature
2 large eggs, at room temperature
2/3 cup (152g) granulated sugar
1 teaspoon vanilla extract
Instructions
1. Make the crust
2. Make the filling by mixing together the room-temperature cream cheese and sugar until smooth. Mix in the eggs and vanilla, again mixing until smooth. To avoid beating too much air into the batter, use a mixer set at low-medium speed. To avoid lumps, make sure the cream cheese is softened, and/or at room temperature.
3. Set the pie pan onto a baking sheet, if desired; this makes it easier to transport in and out of the oven, and also protects the bottom of the crust from any potential scorching. 4. Pour the filling into the crust.
5. Place the cheesecake in the oven. Bake it for 20 minutes, then add a crust shield; or shield the crust with strips of aluminum foil. Bake for an additional 10 minutes (for a total of about 30 minutes). A digital thermometer inserted into the crust 1" from the edge should read between 165°F and 170°F; the filling won't look entirely set in the center.
6. Remove the cheesecake from the oven, and set it on a rack to cool. Once the cake is cool, refrigerate it, covered, until you're ready to serve it.
7. Serve cheesecake in wedges. Store any leftovers in the refrigerator for several days; freeze for longer storage.
Opmerkingen