This is the second year for our Valentine’s event! We want to make a difference in the fight against pediatric cancer!
Did you know that cancer is the #1 cause of death of children by disease in the U.S.? There are 40,000 U.S. children actively battling cancer right now. With less than 4% of the National Cancer Institute's budget going to all childhood cancer combined, I knew it was important for me to get involved.
Help us make a difference by donating to Cookies for Kids' Cancer! Our goal is to raise at least $3000. Because these three companies: Dixie Crystals, Mediavine and OXO have each pledged to match our donations raised through this campaign up to $3000!!!
Thanks to many of you, we have reached our goal. You can still donate and help us make an even bigger difference!
Donate here.
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| Heart Happy Valentine Cookie Chocolate Cheesecake |
By: TammyJo Eckhart
Ingredients:
Your favorite cookie dough -- make your own or buy it
3 8 oz blocks of fat free cream cheese
3 large egg whites (or liquid egg substitutes)
8 oz of pure chocolate, any cacao percentage will work but I go higher
1/2 C Splenda Sugar Blend*
1 tsp real vanilla extract
Directions:
1. Set your cream cheese out to bring it to room temperature. The length of time will depend on the temp of your room. It is soft enough when it whips easily using an electric mixer.
2. Break your chocolate into pieces and melt until smooth. Set aside to allow to cool until you need it.
3. Line a heart-shaped 9 inch baking pan with foil smoothly it down as much as you can but making sure the foil is over the edges of the top of the pan. This will help you remove the cheesecake later. Apply non-stick spray over the entire surface of the foil in the pans.
4. Apply non-stick spray to the bottom and sides of a springform pan for any extra mixture you have. I did this so I could have a cheesecake that was easy to remove as well as the heart-shaped ones.
5. Preheat oven to 325°F.
6. Prepare your cookie dough and divide it so you can place it on the bottom of each pan. Flatten each part into one of the bottoms of the pans you have lined and/or sprayed. Make sure that you put the cookie at least 1 inches up the sides so when you remove it, the crust will be easy to ease off the bottom of the pan without losing the cheesecake integrity.
7. Beat together the cream cheese, Splenda, and vanilla in a large bowl until it is smooth.
8. Add in the cooled chocolate; if it is warm on your fingertip, it is still too warm. Do not place it in refrigerator or freezer to cool because that will make it too hard. This mixture is fairly hard anyway, you don't need to make it even more difficult to work with.
9. Once you have added it, blend in the chocolate until you can not see any white form the cream cheese mixture.
10. Add in 1 egg white at a time and blend in slowly. You will have to scrape the sides of your bowl several times. The resulting mixture will be thick but not nearly as think as before you added the eggs.
11. Spoon the cream cheese mixture into each of your pans, making sure there is room to spare in the pans for it to raise a bit. Spread it out evenly in each pan.
12. Bake for 35 minutes then check to see if the cheesecake is set. It should be just set and not look liquid or crusty. The size of your pan will determine how much time it will take.
13. Remove from oven and turn off the heat.
14. Run a knife around the outside of the cheesecake in the springform pan. Set all pans on separate cooling rates until completely cool to your touch.
15. Release the springform and remove the outer ring. Then using a cake lifter separate the crust at the bottom of the cheesecake from the bottom of the springform pan and set on a plate large enough to hold it. I got this from Wilton to test out if you are interested in what a cake lifter is.
16. Using the foil, slowly lift the heart-shaped cheesecake out of its pan. you may need to use a spatula to help you and place it on a plate that fits it; I found the cake lifter to be a big help here as well.
17. Refrigerate for 4 hours and serve later that night with whatever topping you like or enjoy solo. You can also wrap the cheesecake up securely and freeze it for several months.
Depending on how many pieces you cut these into, the calories will vary a good deal but the entire thing came out to 5077 calories! Not a heart-healthy treat perhaps but I think it will make your heart happy and your Valentine's tasty.
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| 1 Slice of Cookie Chocolate Cheesecake |
No Bake Chocolate Candy Cookies
White Chocolate Dipped Valentine Madeleine Cookies
Red Velvet Donuts
Gluten-Free Chocolate Kiss Cookies
Gluten-Free Red Velvet Crinkle Cookies
Double Chocolate Meringue Cookies
White Chocolate Raspberry Smoothie
White Chocolate and Raspberry Cookies
Chocolate Tart
Heart Shaped Chocolate Chip Cookies
Mexican Hot Chocolate Cookies
Chocolate Nutella Cookies
Chocolate Sugar Cookies
Rose White Hot Chocolate
Chocolate and Vanilla Sweetheart Cookies
Raspberry Chocolate Thumbprint Cookies
Now you tell me.
What type of cookie dough would you use for your variation of our new dessert?
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