Tinlizzy Cheesecake

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Tinlizzy Cheesecake

Postby TinLizzy » Fri Mar 08, 2013 10:47 am

Tinlizzy Cheesecake
  • 2 cups Keebler Sandies (Pecan Shortbread variety) – ground
  • 2 Tbsp Salted butter – melted
  • 1 1/2 Tbsp Sugar
Cake Batter:
  • 4 Packages of Philadelphia Cream Cheese – at room temp
  • 4 eggs
  • 2/3 cup of sugar
  • 1 Tbsp of vanilla
  • 2/3 cup of Ghirardelli white chocolate chips – melted

Preheat oven to 325 degrees

  1. Use food processor to grind cookies to a fine powder.
  2. Melt butter in microwave.
  3. Toss butter and sugar into food processor. Mix the ingredients until the cookie crumbs are evenly moistened.
  4. Line bottom and sides of spring form pan with butter.
  5. Dump crust mixture into pan and compress evenly at the bottom of the pan (don’t coat the sides).
  6. Wrap bottom of the pan with foil to prevent butter from seeping out.
  7. Place in oven for 10 minutes, remove and set aside.

Cake Batter:
  1. Use a mixer to beat the cream cheese to a smooth consistency.
  2. Add eggs and beat until smooth again.
  3. Place chocolate chips in microwave safe bowl and microwave for 20 seconds at a time stirring in between each 20 second interval. The short cooking time alternating with stirring well avoids the need for a double boiler (and the added mess). Once smooth and creamy set aside.
  4. Mix sugar in with eggs & cream cheese.
  5. Add vanilla and mix well.
  6. Stir in the melted white chocolate, and blend well.
  7. Spoon the batter into the spring form pan. Be sure to leave room in the pan at the top – the cake will rise a lot during baking. Tip: If you have extra cake batter, put some backing cups in a muffin tin, drop one cookie in the bottom of each baking cup to serve as your crust, then spoon the extra batter on top. The small samples in the muffin cups let you taste test the cheesecake before serving to your guests.
  8. Leave a pan full of water on the wrack below the cheesecake and muffin tins. This will reduce cracking in your cheesecake, but some cracks may still occur.
  9. Bake the cheesecake for about 1:45 minutes – you’ll know it’s done when the surface gets a nice golden tint. The extra cupcakes will get done sooner (about 1 hour). You can remove the cupcakes (careful not to bump/move the cheesecake) when you see the golden color, but don’t remove the cheesecake when you see the golden top.
  10. First turn the oven off and let it cook for 10 more minutes, then crack the oven door and let it slowly cool for another 10-15 minutes. The cheesecake rises a lot during baking, and if you move it too fast before it cools, it will collapse – letting it cool in stages before removing from the oven helps.

Optional Strawberry Topping:
  • Chop 2 cups of strawberries
  • Add 1 1/2 Tbsp of sugar
  • Add 1/2 tsp of lemon juice (natural preservative)

Stir the three ingredients and they will gel together on their own. Then place in refrigerator. I don’t recommend chopping the berries more than 4 hours before you plan to serve them.

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