I’ve been in a cheesecake kind of mood the last few months and I’ve been experimenting with different pans as well as flavors. It’s been fun and the results have been delicious. But when you bake an extra creamy cheesecake using cream cheese and mascarpone, you can’t expect anything short of perfection.
I decided on a Chocolate Chip Cheesecake, but rather than a traditional spring form pan, I used my brownie pan (it hasn’t seen a lot of action lately and it looked depressed). I also wanted to change up the crust a bit and I happened to see Toffee Sandies at the market and thought they would make an interesting crust. I love pecan sandies and the toffee sandies may have knocked them down into second place. I think toffee sandies are going on my to do list!
Cheesecake has got to be one of the most forgiving desserts you can make. You can add just about any flavor you like, use all kinds of toppings, change the crust, use different shaped pans, but no matter what you do to it, Cheesecake still comes out oh so creamy and delicious! I don’t know who invented cream cheese but I hope there was a medal awarded for this stellar creation.
- 11/2 cup toffee sandies - fine crumbs
- 5 tablespoons butter melted
- 8 ounces cream cheese softened
- 8 ounces mascarpone cheese
- 1/2 cup sugar
- 3/4 cup semi sweet or your choice
- 1 teaspoon orange zest
- 1 tablespoon vanilla extract
- 3 large eggs
Place the toffee sandies in a food processor and pulse to a fine crumb, place in mixing bowl
Add melted butter and mix well.
Press crumb mixture into the bottom and sides of a 9 x 9 inch pan
Bake crust for 10-12 minutes at 325 degrees
Cool on a wire rack.
In the bowl of a stand mixer, beat the cheeses, sugar, zest and vanilla until smooth.
Add eggs one at a time, beat on low speed just until combined.
Fold in Chocolate chips
Pour over crust and smooth with an offset spatula
Bake at 325° for 35-40 minutes or until center is just set and top begins to brown.
Remove pan from the oven, and cool on a wire rack for 10 minutes.
Carefully run a knife around the edge of pan to loosen; cool 1 hour longer then refrigerate at least 6 hours or overnight before serving.
Only 17 more school lunch days left in this year……sigh. I can’t wait to get this summer started, there is so much on my too do list this year. But for now I’m just concentrating on getting through this week, it’s our biggest catering week of the year at school and a time when my Culinary Team really shines. It was 4 years ago that they debuted at our largest catered event. I remember it like it was yesterday when my girls walked into the room dressed in chefs gear, you could’ve heard a pin drop. You’ll get to see the pics from this years event next week after my old tired body has had some time to recuperate.
Thanks for stopping by and have a happy week my friends!