Cleochatra’s Ultimate Cheesecake Your Lighter Side

Baked 'Polish' Cheesecake

PREP: Preheat the oven and line the muffin pan. Step 1: Add a cookie dough cube to the cupcake liners and press in the bottom. Step 2: In the preheated oven, bake until they are golden brown. Step 3: Beat the cream cheese, sugars, sour cream, and vanilla in a large bowl using an electric mixer on medium speed.

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In a separate large bowl, combine the flour, cocoa powder, salt, and baking powder. Whisk the dry ingredients together. Add the wet ingredients to the large bowl of dry ingredients, a bit at a time, mixing well after each addition. Next, fold in the mini chocolate chips and ¼ cup of regular chocolate chips.

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Beating on low speed, gradually add the flour mixture to the cream cheese mixture until just incorporated, about 1 minute. Refrigerate the dough for 15-20 minutes. Line two baking sheets with parchment paper. Using a 1.5″ scoop, dollop batter and roll into balls, spaced 2 inches apart on the baking sheets. Bake 12 minutes or until cookies are.

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Preheat Oven: Preheat your oven to 350 degrees Fahrenheit. Fill Cookies: When the dough is chilled and ready, fill each indent with the cream cheese mixture, about 1 tablespoon. Slightly spread the cream cheese around the inside of each cheesecake cookie so it's not just a mound of filling. Bake: Bake for 10-15 minutes.

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Place them in the baking sheets, 1.5 inch apart. Flatten the balls using your hands or some firm object. Sprinkle some mini chocolate chip, if you wish. Bake for 10 minutes. Take them out of the oven and leave to cool in the baking sheets for a few minutes. Transfer them to a wire rack to cool down completely.

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Stir in sour cream and vanilla. Fold in chocolate chips and orange zest. Pour into crust. Place pan on a baking sheet. Bake at 325° for 65-75 minutes or until center is almost set. Remove from the oven; let stand for 5 minutes. In a small bowl, combine the sour cream, sugar and vanilla; spread over filling.

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Step 1 Preheat oven to 350° and grease two 12-cup muffin with cooking spray. Slice the cookie dough into 20 portions, then press each disc of dough into a muffin cup, patting the sides down.

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Preheat the oven to 350 degrees F (175 degrees C). Remove dough from fridge and form about 1 tablespoon dough into a ball; make an indentation and fill with about 1 teaspoon filling. Place cookie on an ungreased baking sheet. Repeat with remaining dough and filling. Bake in the preheated oven until edges are golden, 11 to 13 minutes.

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1. While the cookie crust is baking, make the cookie dough balls. Add the butter and brown sugar to a large mixer bowl and beat together until light and fluffy. 2. Add the vanilla extract and mix until well combined. 3. Add the heat treated flour and salt and mix until well combined. *see Note below. 4.

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Step 3: Add in the flour, cocoa powder, baking soda and salt and mix until just combined. Stir in the chocolate chips. Step 4: Scoop out the cookie dough into 2 tablespoon sized balls and place on the lined baking sheets. Step 5: Take the cheesecake filling out of the freezer and gently press one onto each cookie dough ball.

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Prepare the cheesecake: Beat cream cheese in a large bowl until smooth. Gradually mix in 1 1/4 cups sugar, heavy whipping cream, flour, and 1 teaspoon vanilla. Beat in eggs, one at a time, beating after each addition. Pour 1/3 of the batter into the prepared pan. Top with cookie pieces; pour in remaining batter.

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Mix in the sour cream, again on low speed, then remove the bowl from the mixer. Scrape down the bowl one more time and then fold in the chocolate chips. To assemble, first scoop out 8 1-tablespoon-sized cookie dough balls from the bowl of cookie dough. Place those balls on a plate lined with parchment paper and chill.

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Beat in the sour cream, flour, vanilla and salt. Add eggs; beat on low speed just until combined. Fold in 3/4 cup chopped cookies. Pour into crust. Top with remaining chopped cookies. Place on a baking sheet. Bake at 325° until center is almost set, 60-65 minutes. Cool on a wire rack for 10 minutes.

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Step 1: Make the Chocolate Cookie Dough. Whisk together the flour, cocoa powder, baking soda, and salt in a medium-sized bowl. Set aside. Cream together the butter, brown sugar and white sugar with a stand or hand mixer until the mixture lightens in color (about 1 minute).

Cleochatra’s Ultimate Cheesecake Your Lighter Side

Fold in chocolate chips. Chill cookie dough in refrigerator for at least 30 minutes. For the filling, beat cream cheese, powdered sugar, and vanilla until fully combined, about 3-4 minutes. Chill in refrigerator until ready to use. Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.

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Instructions. Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone mats. Beat cream cheese and butter together until fluffy and smooth; 1-2 minutes on medium-high speed. Add sugar to the butter mixture and beat until fully incorporated and fluffy; 1-2 minutes on medium-high speed.