This recipe is both rich and light at once. Not possible? Try it for yourself and see! It refrigerates well for up to a week. Thanks again, Goldie.
- chocolate sandwich cookies - 1 cup finely crushed
- butter - 1/4 cup melted
- sugar - 2 tbsp
- whipped cream cheese - 3 8-oz (225g) containers
- sugar - 1 1/4 cups
- flour - 3 Tbsp
- salt - 1/4 tsp
- vanilla extract - 1 tsp
- eggs - 4 , beaten slightly
- heavy cream - 3/4 cup (dairy) (pareve whipping cream can be used as well)
- mini chocolate chips - 1 cup
- Optional Topping
- unflavored granulated gelatin - 1 tsp
- cold water - 1 Tbsp
- heavy cream - 1 cup cold (or whipping cream)
- sugar - 1 Tbsp
- vanilla extract - 1 tsp (I like to use the clear vanilla extract for this)
Preheat oven to 300°F (150°C) and generously butter the bottom and sides of a 9-inch (23-cm) springform pan (an 8-inch [20-cm] pan will yield a taller cake but works as well). Wrap the outside of the pan with aluminum foil, covering the bottom and extending all the way up the sides. Mix the crust ingredients and press onto bottom of the pan.
Mix all the ingredients for the filling in a bowl, until everything is combined. Pour gently over the crust. Place the springform pan into another pan that is a bit larger than it and pour a cup of water into the bottom pan. This is a water bath for the cheesecake, which yields a creamier consistency.
Bake for 65–70 minutes.
Place the gelatin in a heatproof measuring cup. Stir in the cold water and let stand until it thickens (about 1 minute). Heat in the microwave for about 30 seconds or place in double boiler to heat and melt the gelatin. Mixture should be clear.
In an electric mixer fitted with beater attachment, whip the cream until soft peaks just begin to form. With mixer still running, add the sugar and beat until it stiffens into peaks (overmixing can cause cream to curdle, so watch it carefully). Beat in the vanilla and add the melted gelatin in one shot, and beat until fully incorporated. Refrigerate for half an hour. Spread a thin layer over top of cake and pipe stars all around the perimeter, if desired.
Slice with a hot knife for clean, even pieces or use floss to cut nice wedges.
This recipe originally appeared in Mishpacha Magazine.