After having had a week ‘holiday’ in which I was able to do some maintenance at home, I dived into my kitchen again today. After not having baked a while, or at a lesser extent, I’m always somewhat thrown off my rhythm. To get back into the ‘flow’, I started with something I always enjoy enormously, and that’s baking cookies. A cookie is always nicely quick and easy to prepare, in other words, a perfect way to get back on track and to go at full speed again.
It’s obvious that I want to keep the recipes on my blog as original as possible and therefore I must confess that I, prior to the preparation of this cookie, had a look on my blog first to find out what I’ve made in the course of time. The total number of cookie recipes is now 45, which is quite a lot, if I say so myself. Meanwhile I have discovered I prepared this particular cookie already once, but have not yet put it on my blog. Well, isn’t that convenient?
I always find it a challenge to transform a cake or pie into a cookie. A cake or pie aren’t really everyday things to come up with but a cookie is, in my view. So why not combine these two in order to enjoy both delights. That’s what I call a simple and tactical approach. A cheesecake is without doubt one of the most respected and eaten cakes in the world. Actually there’s nothing better than this kind of cake with its soft creamy filling in a crispy crust of cookie dough and once you’ve tasted it you’re sold immediately. The recipe of this cookie, however, is quite unalike the recipe that’s used for the preparation of a cheesecake. The structure is completely different, but the taste on the other hand, is quite similar to that of its big brother. Because I didn’t want to make a mini-cheesecake, but I wanted to focus myself purely on making a real cookie, I had to change the type and amount of ingredients. For this, I’ve mixed the cream cheese with butter and flour until a smooth batter and then I added the sugar. Finally, I’ve skipped the egg which is always present in the recipes of cheesecakes. Above that, a cheesecake can be combined with a lot of things. White or dark chocolate, fruit, caramel, meringue, you name it. For this cookie I chose white chocolate. Not really for some reason, actually I still had some in stock, so the choice was quickly made. To match the bottom of an authentic cheesecake I have eventually rolled the dough balls in biscuit crumbs. Since I had quite a few of oublies left, it seemed like a good idea to use them for this purpose. If you are planning to make this cookie one time and you have no oublies in stock, then I can recommend to use graham crackers or any whole-wheat biscuit, they’ll do just fine too.
In my opinion, this cookie can be called a genuine and equivalent alternative for a cheesecake; delicious creamy inside with a crunchy bite. One you can enjoy every day without having to feel guilty about the amount of calories a cheesecake simply is containing. Isn’t that exactly what we want?