Sunday, February 1, 2009

animal crackers are the stuff that childhood cheesecakes are made of

Yes, a very stupid title, but nonetheless, this cheesecake is not. This is how it all "went down":

Scene one- the grocery store

Keegan (the roommate): "So I vaguely remember you promising to make me a cheesecake soon"

Me: "Oh I did, huh, well I don't have any recipes on hand"

Keegan: "Well just get two things of cream cheese and make me one!"

Me: "But I don't even--"

Keegan: "Chocolate! Chocolate! A Chocolate one!"

She gets in these dessert moods, not necessarily foul ones, but those heart wrenchingly puppy eyed please ones. She will come prancing into my room in her polka dotted pjs and coo "roooooomieeeee" and then beg. She is quite good at this, seeing as she has a cheesecake cooling on the counter that I just pulled from the oven. Actually, this is my favourite mood of her's, because I can make anything and force her to try it. ***Remembering the face she made, reeling over the texture of cous cous*** Although she picked the make I chose the model, and oh what a cherry she is. A nostalgic piece of childhood poured into a buttery crust of adult sophistication. With a dollop of yesterdays hand-whipped chai spiced whipped cream, this little flashback will be complete. Fun Filled: Chocolate Chip Animal Cracker Cheesecake.


1/4 cup sugar
4 tablespoons melted butter (unsalted, as always)
1/3 cup almonds
couple handfuls of animal crackers
2 8oz packages of cream cheese-room temperature (I used low fat)
1 egg
1/2 teaspoon vanilla
pinch of salt
1/3 cup plain yogurt
splash of milk
plenty of chocolate chips

for the crust:
combine sugar and almonds in food processor, after slightly chopped add in animal crackers a bit at a time. Looking for the consistency of polenta or coarse corn meal. Add in melted butter, pulse a few more times. Add into a large tart tin, or spring form pan, if you'd like. Push flat with fingers and palm or bottom of a flat glass. Freeze for 15 minutes.

for the filling:
combine 1/2 cup of sugar and cream cheese to stand mixer on medium. Turn to low add egg, vanilla, and salt. If cream cheese is not quite room temperature this process might take a while longer to rid the filling of any big cream cheese pieces. Add in yogurt and splash of milk. Mix until smooth and creamy. With a spatula or spoon fold in chocolate chips. The chips will fall to bottom so you will end up scooping a bunch of them on top of the filling, its okay they will mix in quite nicely while in the oven.

Bake at 350, you remebered to preheat didn't you, for 30-35 minutes.

Cool on wire rack.

Chill for 1-2 hours, or overnight, or if you just can't wait, like my darling roomie, just eat it when its cooled.

Top with a bit of whip cream and an extra chocolate chip or two, or get fancy with some chocolate curls and shavings!


Ricardo said...

saw you on Foodbuzz and had to pop in to see for myself the delicious things you've made, these being one of them..cheers