Baked Chocolate Chip Cookie Dough (MBD) Cheesecake—Prototype 1:
At my church, I got a delicious Christmas gift from the Doane family—a big package of cookie dough. This wasn't the first time that Mary Beth gave me some cookie dough. But with this recent gift, a great idea came into my head—how about a cookie dough cheesecake? The ingredient list for the recipe here is similar to those of the cookies+creme cheesecakes, except that, of course, cookie dough is used instead of sandwich cookies.

(The 9.5-inch Frieling pan was used here.)
Christmas gift from Doane family
(Still plenty of dough left!)

4 oz. semi-sweet chocolate, melted
1 1/3 tablespoons cocoa powder
1 cup (8 oz.) lowfat cottage cheese, whipped, no salt added
3/8 cup granulated sugar
1 teaspoon vanilla
2.2 oz. Bran Buds, ground up

2 tablespoons melted or softened butter
1/2 cup granulated sugar
1/2 cup skim milk
1 tablespoon lemon juice
1/3 cup flour
1/4 teaspoon salt
2 1/2 cups (20 oz.) lowfat cottage cheese, whipped, no salt added
1 teaspoon vanilla
2 eggs

Take 10 oz. of uncooked chocolate chip cookie dough, and cut it into small pieces (1/2 inch is perhaps a good maximum size, but don't cut them too small either—otherwise, it may be difficult to really enjoy the cookie chunks). Fully immerse these into the batter as—and after—it is gradually poured into the pan.

Next, wrap some foil onto the pan, and bake all this in a tub at 300 degrees for about 90 minutes.

Chocolate Chip Cookie Dough Cheesecake—Prototype 1 (whole) Chocolate Chip Cookie Dough Cheesecake—Prototype 1 (slice)

This kind of cheesecake has probably gotten one of the best debuts of all time in my cheesecake "prototyping" history, at least up to January 2012. I could not foresee any further modifications specific to this flavor—no "Prototype 2" needed! The texture was just right. I earlier had some kind of fear of possibly underbaking the batter and thus getting runny or limp results, but this batter was firm enough. It wasn't overbaked either—no dry "crusty" effect at this cheesecake's outer edge! (I had to remember that I was using a 9 /12" pan, not 9"—otherwise, the batter would have been close to 10% thicker, and roughly another ten minutes of baking time would have likely been needed.) This dessert cut beautifully, and the batter's taste had a nice balance between the cookie dough and the "main" (or "cheesey") part.

This was also, as far as I can remember, the quickest disappearing cheesecake that I ever provided at Living Hope Church, up to this point.

What a hit! Thank you, Mary Beth (and Eric too) for the cookie dough (which I also used, by the way, to make pancakes the next morning—thus marking the first time in my life, as far as I can remember, that I enjoyed chocolate cookie dough pancakes—see
Additional Trader Joe's Buttermilk Pancake & All Purpose Baking Mix notes in this recipe scrapbook for more details). This is your cheesecake as well.

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