Baked Cheesecake with Cookie Crust
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- 9×13-inch baking dish
INGREDIENTS
Crust:
- 7 ounces/200 grams crushed cookies, graham crackers or tea biscuits
- 7 tablespoons/100 grams unsalted butter, melted
Batter:
- 2.2 pounds/1 kilogram well-drained cottage cheese or ricotta)
- 1 cup/240 grams sour cream
- ¾ cup/150 grams sugar
- 3 large eggs
- ⅓ cup/80 milliliters heavy whipping cream
- ¾ cup/80 grams vanilla instant pudding
- 4 tablespoons/40 grams cornstarch or all-purpose flour
- 1 teaspoon vanilla extract
Topping:
- 2 cups/500 milliliters heavy whipping cream
- 4 tablespoons vanilla instant pudding
- Grated white chocolate, for garnish
INSTRUCTIONS
- Heat the oven to 320°F (160°C), using static mode (no fan). Line a 9×13-inch baking dish with parchment paper.
- In a food processor, pulse the cookies until finely ground. Stir in the melted butter until evenly combined and the mixture resembles wet sand. Press into the prepared baking dish, smoothing into an even layer. Chill while preparing the filling.
- In a large bowl, combine the white cheese, sour cream, sugar, eggs, heavy cream, vanilla pudding mix, cornstarch, and vanilla extract. Whisk until smooth, or use a stand mixer fitted with the whisk attachment. Pour over the chilled crust and smooth the top. Bake for about 1 hour, or until the edges are set and the center still has a slight wobble. Turn off the oven and let the cheesecake cool inside with the door slightly ajar for 15 minutes, then transfer to a wire rack. Once fully cooled, refrigerate for at least 2 hours.
- In a stand mixer fitted with the whisk attachment, beat the heavy cream and vanilla pudding mix until stiff peaks form. Spread the whipped topping evenly over the cheesecake.
- Sprinkle generously with grated white chocolate and refrigerate for at least 2 to 4 more hours before serving.
MY NOTES
FAQ
Can I use a different types of cookies for the crust?
You can use a variety of cookies for the crust, depending on your preference. Graham crackers, digestive biscuits, vanilla wafers, or even chocolate cookies work well. If using a sweeter cookie, you may want to reduce the sugar in the filling slightly. If the cookies are drier, you might need to adjust the butter slightly to ensure the crust holds together. The key is to crush them into fine crumbs and mix them thoroughly with melted butter before pressing them into the pan. A well-packed crust prevents crumbling and creates a solid base for the cheesecake.
How do I know when the cheesecake is fully baked?
The cheesecake is done when the edges are set but the center still has a slight jiggle. This typically happens after about an hour of baking at 320°F (160°C). Overbaking can cause cracks, so avoid waiting until the center is fully firm. To check for doneness, gently shake the pan—if only the center wobbles slightly, it’s ready. You can also insert a thermometer into the center; it should read 150°F (65°C). The cheesecake will firm up as it cools. Let it rest in the oven with the door slightly open for gradual cooling, which helps prevent sinking.
Can I make this cheesecake with cookie crust ahead of time?
Yes, this cheesecake is ideal for making ahead. After baking, allow it to cool completely at room temperature before refrigerating. It needs at least 4 hours in the fridge, but overnight is best for optimal texture. You can prepare it up to three days in advance, keeping it covered to prevent it from absorbing fridge odors. If making the whipped topping in advance, apply it just before serving for the freshest texture. The cheesecake can also be frozen for longer storage, but it should be thawed in the refrigerator before serving.
Can I freeze this cheesecake for later?
This cheesecake freezes well. For best results, freeze it without the whipped topping. Once fully cooled, wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be stored for up to three months. To serve, transfer it to the refrigerator and let it thaw overnight. If freezing with the whipped topping, place the cheesecake in the freezer uncovered for about an hour until the topping firms up, then wrap it securely. Freezing may slightly alter the texture of the whipped topping, but the cheesecake itself will remain creamy.
What’s the best way to get clean slices when serving?
For clean slices, use a sharp knife and wipe it clean between cuts. Running the knife under hot water and drying it before slicing helps make smooth cuts through the cheesecake with cookie crust. Start from the center and cut outward in a sawing motion rather than pressing straight down, which can cause cracks. If the cheesecake is very firm from refrigeration, let it sit at room temperature for 10-15 minutes before slicing. A thin, non-serrated knife works best, and dipping it in warm water between slices prevents crumbs from sticking and dragging through the layers.
How can I prevent cracks on top of the cheesecake?
Cracks form when the cheesecake bakes too quickly or cools too fast. To prevent this, bake at a low temperature (320°F/160°C) and avoid overbaking. A water bath isn’t necessary for this cheesecake with cookie crust, but placing a pan of hot water on the lower oven rack adds moisture to the air and reduces cracking. Let the cheesecake cool gradually by turning off the oven and leaving the door slightly open for 15 minutes before removing it. Avoid opening the oven door during baking, as sudden temperature changes can cause cracking.
Is it possible to make this cheesecake gluten-free?
Making this cheesecake gluten-free is simple. Use gluten-free cookies for the crust, such as gluten-free graham crackers or shortbread cookies. Substitute the flour in the filling with cornstarch or a gluten-free flour blend. Check that the vanilla pudding mix and any other ingredients used are labeled gluten-free. The texture and taste will remain just as creamy and delicious. If serving guests with gluten sensitivities, ensure that all utensils and surfaces are free from cross-contamination before preparing the cheesecake with cookie crust.
Can I reduce the sugar without affecting the texture?
Yes, you can reduce the sugar slightly without compromising texture. Cutting it by about 20-25% (reducing from ¾ cup to ½ cup) will still result in a balanced flavor. If using a sugar substitute, choose one that measures like sugar, such as erythritol or a monk fruit blend. Avoid liquid sweeteners like honey or maple syrup, as they can alter the consistency of the batter. The sweetness of the crust and whipped topping also affects the overall taste, so adjust those components accordingly. Reducing sugar too much may change the structure, but a moderate reduction works well.
Can I add fruit or other flavors to this cheesecake with cookie crust?
you can customize the flavor by adding fruit, chocolate, or spices. Fresh or frozen berries can be folded into the batter before baking or added as a topping after chilling. Swirling in fruit puree or melted chocolate before baking creates a marbled effect. Lemon or orange zest enhances the flavor, while a teaspoon of cinnamon or nutmeg can add warmth. If adding fresh fruit as a topping, do so just before serving to keep it from releasing excess moisture. Any added ingredients should complement the creamy texture without making the batter too thin.
Can I use a springform pan instead of a baking dish?
Yes, a springform pan works well and is commonly used for cheesecakes. To prevent leaks, wrap the outside with aluminum foil before adding the crust. Line the bottom with parchment paper for easier removal. Since springform pans have taller sides, the cheesecake with cookie crust may take slightly longer to bake, so check for doneness by looking for a slight jiggle in the center. Cooling and chilling times remain the same. If using a glass baking dish instead, remember that glass retains heat longer, so the cheesecake may continue to bake slightly after being removed from the oven.
