If it’s not broken, don’t fix it. Being so wholly resistant to change, it would seem completely the antithesis of my typical modus operandi to keep on tinkering and messing with a recipe so beloved as the chocolate chip cookie, and yet, I can’t keep my paws off of it. Though friends and family would have me on criminal charges if I ever presented them with something other than my Bakery-Style Chocolate Chip Cookies, I still feel as though there’s so much more that this humble morsel can offer. But what on earth could be done to improve upon alleged perfection? Well, how about adding another “perfect” dessert into the mix?
Like a cookie monster’s dream come true, the base of this cheesecake is not the same old graham cracker mush, but straight chocolate chip cookie dough, baked to crisp perfection on the bottom, yet still soft and chewy throughout. If there was ever a way to make something as untouchable as the classic CCC’s even better, I believe it would have to be this.
Chocolate Chip Cookie Dough Cheesecake
Cookie Dough Crust and Topping:
1/4 Cup Non-Dairy Margarine
1/2 Cup Granulated Sugar
1/2 Cup Dark Brown Sugar, Firmly Packed
1 1/2 Cup All Purpose Flour
1/4 Teaspoon Baking Powder
1/4 Teaspoon Salt
1/2 Teaspoon Vanilla Extract
4-6 Tablespoons Soy Creamer
1/3 Cup Mini Chocolate Chips, or Finely Chopped Semi-Sweet Chocolate
1 12-Ounce Package Extra-Firm Silken Tofu
2 8-Ounce Packages Vegan “Cream Cheese”
2/3 Cup Granulated Sugar
2 Teaspoon Vanilla Extract
Preheat your oven to 350 degrees and lightly grease and flour a 9-inch round springform pan.
In your stand mixer, beat the margarine briefly to soften before adding in both sugars. Cream together thoroughly, until smooth, and then add in the flour, baking powder, and salt all at once. Mix on low speed to begin incorporating the dry goods, add in the vanilla, and slowly drizzle in the soy creamer, one tablespoon at a time, just until the dough comes together. Continue mixing until homogeneous, if necessary, and finally work in the chocolate chips, beating just until the pieces are evenly distributed throughout. Measure out 1/2 cup of the dough and set this aside for the topping.
Press the remainder of the dough into the bottom of your prepared springform pan, smoothing it out into an even layer, and bake for 15-18 minutes, until golden brown all over, and set aside to cool. Lower the oven to 325 degrees.
Moving on to the filling, drain the tofu of any excess water and blend it in your food processor or blender until completely smooth. Add in the “cream cheese” and blend once more. Scrape down the sides and blend again, ensuring that no lumps remain. Incorporate the sugar, vanilla, and salt. Scrape down the sides once more, checking for any pockets of unincorporated ingredients. Blend thoroughly to create a homogeneous mixture, and pour it on top of your cookie crust. Tap the whole pan on the counter lightly, to even it out and eliminate any air bubbles. Smooth the top with your spatula.
Take out your reserved cookie dough, and roll it into small, marble-sized balls. Drop the dough balls randomly around the edges of the cheesecake before transferring it to the oven. Bake for approximately 45 minutes, until the sides begin to pull away from the pan and the center still appears to be rather wobbly when tapped. Be careful not to over-bake, as it will become firmer as it cools.
Let the cheesecake cool completely before moving it into the refrigerator, where I suggest you let it chill for at least 12 to 24 hours before serving. This will allow the flavors to fully develop and intensify. If you can’t wait, give it a minimum of 3 hours to reach the proper temperature.
Makes 12 to 16 Servings