Chocolate Chip Cookie Cheesecake with Persimmon Ornaments
- 1 pkg Betty Crocker Chocolate Chip Cookie Mix
- 1 stick Softened Butter
- 1 Egg
Yoghurt + Light Cream Cheese Cheesecake Filling Ingredients:
- 350 grams Yoghurt (Plain or Greek) at room temperature
- 227 grams Low Fat Cream Cheese at room temperature
- 1/2 cup Stevia in the raw (or sugar) or 2 scoops of Monkfruit
- pinch Salt
- 2 Eggs
- 1 tsp Vanilla Extract
- 2 tbsp Corn Starch
Preheat oven to 375F or 190C
Mix all ingredients with a large spoon. Place the parchment paper round in the bottom of the pan and spray the whole inside of the pan with oil.
When the cookie mixture is thoroughly mixed, take about a cup of the cookie dough and spread evenly in the bottom of the pan. Take the rest of the cookie dough and make small cookies on the cookie sheet. Bake both the crust on one rack in the oven and the cookies on another rack.
Bake for 12-15 minutes or until lightly golden brown and slightly pulling away from the sides. Remove the crust from the oven and set aside to cool.
Lower temperature to 350 F or 180C
Put all ingredients into a large mixing bowl combine eggs, stevia, yoghurt, cream cheese and vanilla on medium speed. Blend until smooth about 1 minute. Then add cornstarch, add a pinch of salt and blend briefly.
Pour cheesecake filling into pan with baked crust.
Bake for about 30-35 minutes. When the cheesecake is done it will still move a little but will have a “done” look. The edges of the cake should pull away from the sides of the pan slightly. Do not overbake.
Let cool in the refrigerator lightly covered with foil for 2-3 hours . When you remove the cheesecake from the refrigerator, let sit for 5-10 minutes to warm up slightly. Then gently release the spring form pan. If it cracks a little, do not worry about it. That is normal.
Decorate with fruit cut with pastry cutters and broken cookies. Serve with extra cookies if desired.
8 or 9 inch slipform pan
Greased cookie sheet
1 piece of parchment paper to fit in bottom of pan