Saturday, 23 March 2013

How Cookie Butter Conquered the World, Vol. 1: Cheesecake

Like any perfectly sane person, I have a completely unnatural attachment to Trader Joe's cookie butter. 

Cookie Butter Swirl Cheesecake

2 cups hard biscuits/cookies, cinnamon or ginger flavour preferred
1 stick unsalted butter, melted

Heat oven to 350F.  In a food processor grind up the cookies into a fine crumb.  As machine is running, pour in melted butter and process until of even graininess.  Press into the bottom and partially up the sides of a 9-inch springform or removable-bottom pan (I use a flat-bottomed glass to press it in evenly).

Bake for 15 minutes or until crust is just lightly brown around the edges. Set aside and let cool. Reduce oven heat to 300F.

Cheesecake Filling
4 - 8 ounce packages of cream cheese, room temperature
½ cup granulated sugar
¼ cup heavy cream
3 large eggs and 2 large egg yolks
½ teaspoon vanilla

Cookie Butter Swirl
¾ cup of cookie butter, gently warmed in microwave to be more pourable

Wipe out food processor bowl or use a mixer, and blend the cream cheese, eggs, eggs yolks, vanilla, sugar and heavy cream.  Mix until you have a nice custard-like consistency and no lumps are visible.

Pour cheesecake batter into cooled crust pan.   Using a spoon with the cookie butter, drizzle evenly around the batter.  Using a chopstick or skewer, gently swirl the cookie butter around until you have a pleasing pattern.  I drizzled in a spiral and then dragged the skewer zig-zag horizontally, and then again verically, for a marbled style.

Bake for 50-55 minutes.  Turn off oven and leave the cake sit in the oven for an hour.  Remove from the oven and allow to cool completely, and then cover and refrigerate for at least 6 hours, or overnight.  Slicing may be easier with a wet knife.

Adapted from here:

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