Valentine’s Day Specially Designed 36 Cakes And Cupcakes
Cookie Dough Cheesecake
FOR THE CRUST
Butter, for pan
1 chilled chocolate sponge cake, divided
FOR THE LITTLE ONES
4 (8 ounces) blocks of cream cheese, softened
1 1/4 c. sugar
1/2 teaspoon Kosher salt
4 large eggs, room temperature
1/2 c. sour cream
1/4 c. thick cream
1 tablespoon pure vanilla extract
3/4 c. Mini chocolate pieces, divided
Cream cheese block 1/2 (8 ounces), softened
4 tablespoons (1/2 bar) butter, softened
1/4 c. powdered sugar
2 tablespoons of brown sugar
1/2 teaspoon pure vanilla extract
1/2 teaspoon Kosher salt
1/2 c. Mini chocolate chips
3 chocolate biscuits, halved
2 c. broken chocolate biscuits
Preheat the oven to 350. Butter a 9-inch paper with butter and wrap the bottom and sides of the mold in a double layer of aluminum foil.
Pat 3/4 of the cake dough registration on the bottom of the prepared tray. Bake until brown, 26 minutes. Let cool down.
In a large bowl with a hand blender or in the bowl of a blender with pallet top, beat the cream cheese until it is completely smooth, 3 minutes. Add the sugar and salt and beat for another 2 minutes until fluffy. Add the eggs one at a time, beat after each addition and scrape the bowl as needed. Add the sour cream, thick cream and vanilla and continue to beat for 1 minute.
Pour half of the cheesecake batter over the crust and sprinkle with half of the chocolate chips. Repeat this with the remaining dough and the chocolate sparks. Roll the remaining cookie dough into balls and place it on the cheesecake.
Cook a medium saucepan of water. Put the cheesecake in a deep frying pan and place it on the middle griddle of the oven. Carefully pour enough boiling water into the grill pan to reach half the sides of the grill pan.
Bake until the cheesecake turns brown and gently shakes only the center for 1 hour and 30 minutes. Turn off the oven, open the door with a wooden spoon and allow the cheesecake to cool slowly in your water bath for 1 hour.
Remove the grill pan from the oven, carefully lift the bowl out of the water and remove the foil. Place the cheesecake on a shelf and let it reach room temperature. When it is completely cold, cover it with a plastic wrap and refrigerate for 4 hours or into the night until it is firm. When ready to serve, carefully remove the tray in the form of a spring.
In a large bowl with a hand mixer, mix quark, butter, powdered sugar, brown sugar, vanilla and salt. Fold chocolate pieces.
Make a dollop glaze on the cheesecake in 6 hills and cover each with one half of the biscuit. Then cover the sides of the cake with crushed biscuits.