So, here I am again, feeling a bit sheepish that I am blogging when I have been ignoring all your gorgeous posts for what? A week and a half?
I would say ‘oops’ and cover my mouth with my hands all Marilyn Monroe style and pretend innocence, but it is just not that situation!
You guys know that I graduated, and was rather thrilled with it. And then you found out for some obscure reasons, my finals at school were not my finals per se, because I have another set of exams now. #whatisblogging
I promise you all, it seems like exams are all I ever do, but these are for real, my final exams ever. For 4 months. For high school. Despite the fact that I am taking quite few holidays after I finish, I will be all yours. Soon my darlings… so soon!
4th November. Remember that.
So on Monday, my final exams begin (On one day, I have 2 exams in one day 6 hours in one day, and my hand will fall off, I guarantee it :P)
I am already feeling the euphoria, the rush of chucking away sheets (You’ll see what I mean when I post again!) but no, let it begin. Like Jordin Sparks says, ‘Take one step at a time, there’s no need to rush‘ (Lies, I want to rush my butt off!)
But because I have to leave you guys for the journey, as a kind of apology, GIVEAWAY TIME! No, no this is not the massive giveaway I promised (your computer will actually sparkle when it happens!) in my 2 year anniversary post, but it certainly is not something inconsequential!
Especially not for any food blogger out there, trust me!
Now I want to make sure one of you lucky readers wins it at as well!
You all are probably thinking, what is so exciting about washing up? Well, nothing really, I am not going to lie to you! BUT, there is no way around it as a chore for us food lovers, and eating on a clean plate is not only hygienically the done thing, but it feels smooth and awesome!
And when it smells of lemons, I am just saying, it makes it extra special! The fact that using a dishwasher helps to save energy as well as resources is kind of an extra
These little powerballs certainly pack a punch, my glasses were so shiny, I could see my face in them and I was impressed by the fact that legit, for the first time, there was not one single dirty plate to come out – now that is one awesome product
So get to so get to it and load a dishwasher! Oh, and dream about winning this pack of amazeballs… I mean… these lemony fresh powerballs
If you want to enter (this is international btw), all you have to do is
- Comment on this post OR/AND
- Like my Facebook Page and let me know
Now, I reckon your dishwasher will be coming in handy really soon. Why do you ask? Because you will be making the cheesecake you have been seeing photos of throughout this post.
But why Choc Chip Uru, what is so special about it?
Are you a cookie dough lover? Stupid question, who isn’t, am I right? – this is a cookie dough extraordinaire, with an extra dose of caramel and cheesecake goodness. It is so soft and smooth inside, with the crunch of the cookie crust, and topped with a bit of ganache never hurt right?
Enjoy mes amis and I announce the winner of this giveaway next week (because after Monday the 21st of October, I have 1 exam left… which is on the 4th… whatever… :O)
Oh and this cake was made for PDS’ birthday party, hence the huge amount of 18s everywhere – surely you know her by now?
Choc-Caramel Cookie Dough Cheesecake
Idea + Cookie Dough Balls adapted from: The Girl Who Ate Everything
Cheesecake adapted from: Exclusively Food
Cookie Crust Recipe: Choc Chip Uru’s Chocolate Chip Cookies“
Whipped Cream: Kitcheninspirations
Cookie Dough Balls
- 120g butter, room temp
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 3 tbs full cream milk
- 1 tsp vanilla essence
- 1 cup plain flour, sifted
- 1 cup mini chocolate chips
- 130g butter, divided in 1/2, room temperature
- 1/2 cup light brown sugar
- 1 tbs dark brown sugar
- 1/4 cup caster sugar
- 2 tsp vanilla essence
- 2 tbs golden syrup
- 1 large egg
- 2/3 cup SRF (self-raising flour), sifted
- 1 cup plain flour, sifted (some extra may be needed, 2-3 tbs)
- 1/2 tsp salt
- 1 tsp cinnamon/allspice
- 1 cup mini chocolate chips
- 1/2 cup caramel chips
- 20g butter
- 1/4 cup thickened cream
- 1/4 cup sweetened condensed milk
- 1/4 cup brown sugar
- 1 tbs golden syrup
- 500g cream cheese, room temp
- 90s caster sugar
- 3 large eggs
- 130g sour cream
- 125ml thickened cream
- 1 tbs lemon juice
- 1 tsp gelatin
- 3 tbs cold water
- 200ml thickened cream
- 1 tbs icing sugar
- 1/2 tsp vanilla essence
Cookie Dough Balls:
- Combine butter and sugars until light in a saucepan and melt till smooth
- Add in vanilla and milk and mix in
- Stir through flour and chocolate chis until a wet dough forms
- Gently roll into teaspoon sized balls and place them on a wax lined plate and put into the freezer (resisting eating them was too difficult!)
- Preheat oven to 170 degrees C. Grease and line a 20cm springform tin with baking paper.
- Melt half the butter in a saucepan over medium heat, stirring occasionally and let it brown – when smells nutty and turns brown, immediately take off heat and let cool
- Place other half of butter in a bowl and beat with all sugars until pale in colour – scrape down the bowl
- Add in brown butter to mixture and beat until well combined
- Add in egg to mixture and beat until just combined
- Beat in vanilla essence and golden syrup
- Sift both flours, cinnamon, salt in a large separate bowl. Stir chocolate and caramel chips through until coated and mixture is combine
- Spoon the mixture into the bottom of the tin and using your hand, press the dough until it covers the bottom of the cheesecake and comes up slightly on the sides
- Bake for 8 minutes or until the crust is slightly golden brown
- Take out and let cool on a wire rack (do not loosen off the base, just give it a bit of air by releasing the sides around it)
Caramel of Cheesecake:
- Place all ingredients in a small saucepan over medium high heat
- Stir until well combined and let come to just under simmer (first couple of bubbles appearing on the sides – 4-5 minutes)
- Take mixture off heat and let thicken slightly over the course of 30 minutes
- Lower oven temperature to 160 degrees C
- Beat the cream cheese and caster sugar on high in a large bowl, occasionally stopping to scrape down the sides, until smooth
- Add in the eggs one by one, beating after each
- Beat in the sour cream, cream and lemon juice
- Mix through the cooled caramel mixture (takes the cake to a whole new level!)
- Snap the sides of the springform tin bake onto the base with the cooled cookie crust on it. Wrap the bottom tightly in aluminium (grease from the pan or the cookie might escape) and place it on a baking tray.
- Pour half the cheesecake into the into the resealed tin
- Put the cookie dough balls throughout the cheesecake filling
- Pour the remaining half on top and ensure it covers the cookie dough
- Jiggle and hit lightly on the counter to even out the top and remove air bubbles. Bake for 50-60 minutes or until set on the side and slightly wobbly in the centre
- Let cool to room temperature, even off the top (eat that!) with a serrated knife and refrigerate, covered in a box
Decoration: Make Whipped Cream
- You can use ganache like I did, or do whatever you want, but the stabilised whipped cream (thanks Eva!) really added to the cake! So here you go
- Place 1 tsp of gelatine in the cold water and microwave until it is dissolved
- Whip the thickened cream using a hand held mixer and drizzle in the gelatine mixture, icing sugar and vanilla essence
- Voila! Place into a piping bag and pipe cornets everywhere – It sets much nicer in the fridge and is not prone to melting!
And now I am off! *Star Wars Theme* – See you on the other side <3