6 Oz. Fruit(Strawberry, Mango or something else?), Pureed
3 Tablespoons Sugar
Cookie Dough Chunk
2 Cups Flour, All-purpose
1/2 Cup Sugar
1/3 Cup Brown Sugar
1/2 Cup Milk
1/3 Cup Butter, melted (Pinch of Salt if you use unsalted butter)
1/2 Cup Milk Chocolate Chips, (processed into smaller chunks-optional)
Crust If making your own crust, crush graham crackers and mix with sugar and butter. Press down into a springform pan.
Cheesecake Step 1 Beat the cream cheese, adding 8 Oz. at a time. Slowly add in sugar and vanilla with mixer blending. Add eggs one at a time, on low speed. Make sure not to overmix- we don’t want bubbles! Pour filling into crust. (Take note of any toppings/mixes now, before baking.)
Cheesecake Step 2 Put cheesecake into oven, preheated to 325, and bake for 50-55 minutes. It’s done when most of the cheesecake, except for the center, is set. Take out to cool, center should set while cooling. If your cheesecake’s edges crack, you can give it a small water bath while baking to prevent this, add an additional 10 minutes to cook time. (Water bath recommended if you’re making your own crust.) Let the cheesecake cool to room temperature, then refrigerate for 6 hours before serving.
Fruit Puree Swirl Puree the fruit of your choice and sugar together in a blender. Pass the mixture through a mesh strainer if seeds are in it (strawberries). Before Cheesecake Step 2, dot your puree on top of the cheesecake, then take a toothpick and swirl the top. Be careful to stay on the surface, we don’t want the puree to get pushed under the cheesecake filling. Proceed with Step 2 as normal.
Cookie Dough Chunk Mix flour, sugar, brown sugar, and salt. Then slowly add, butter, milk, and vanilla extract. Fold in chocolate chips. Refrigerate for at least 2-3 hours. Take chunks of cookiedough and put into cheesecake pan before adding filling. Then proceed with Cheesecake Step 1.