This started as a re-post of a simple Facebook share and ended with me almost failing to produce my Mom-in-law’s requested birthday treat. Please come with me as we relive that time I thought I’d completely botched making a…
Frosted Animal Cookie Cheesecake!
Things did not go as planned, but they were still delicious.
Newb | Apprentice | Journeyman | Master
Keep in mind that cheesecake is pretty much a cheese flavored custard. I forgot this and almost Souffle-d.
2 cups pink animal crackers
2 tbs butter, melted
32 ounces cream cheese, softened
1 cup sugar
1 C sour cream
1 tbsp vanilla extract
1 C White chocolate chips
1/2 C Heavy Cream
Preheat your oven to 300*F.
Pulverize these little delicious nuggets into dusty crumbs and mix with melted butter until you get an even, sandy texture.
Press into a greased and lined spring form pan and bake for 10 – 15 minutes and let cool.
Here’s my reminder to you: ALWAYS LET YOUR CREAM CHEESE THAW OVERNIGHT. I didn’t let mine and it refused to incorporate with the eggs, sugar, sour cream, and vanilla. I ended up with chunky egg soup!
After much frustrated whipping, I finally had to strain out the cream cheese, beat it separately, and then slowly reincorporate the custard half into the cheesecake batter. I was then able to split the mixture and dye one half pink!
I then alternated layers of each color into the pan. The batter should have been the consistency of pancake mix, but I’d whipped so much air into the eggs attempting to incorporate the cream cheese that the batter was about three times as thick as it should have been.
I was able to layer the batter, but not nearly as gracefully or as beautifully as I’d wished!
And then this happened. I panicked. I thought I’d accidentally made a souffle! This is the unfortunate side effect of whipping too much air into the eggs. It only dripped a little – but enough for smoke to fill the house – and the surface of the cake, as you can see, was off color.
After the cake settled, I had to cut the overcooked ring off of the top. Thankfully this recipe calls for a basic white chocolate ganache, which is accomplished by melting a cup of white chocolate chips into a half cup of heavy cream over a double boiler. In lieu of a double boiler, you can microwave the chips and the cream in 30 second intervals until combined.
My cheesecake anxiety also caused me to pour the ganache when it was too warm and I lost a lot of it over the side. This time I was saved by the sprinkles! I ended up pouring an entire bottle of tiny round colors over the surface of the cake!
After a night in the fridge, the cake was served with a whipped topping, much to the delight of the mother-in-law. Huzzah!
Not every recipe is smooth sailing, but with good company, even the rockiest of treats is enjoyed! Thanks for hanging in there with me, kiddos, and remember…
Chip Mom luvs ya!