chocolate chip cookie cheesecake NOT!
This experiment was our test of egg replacer in cheesecakes. As fate would
have it, dr bob was discovered to be a foodie by a student in one of the few
university classes in which he has ever replaced another math prof unable to make it to class due to
a health emergency, in this case a bad back attack. Fate, since this was just
before Thanksgiving break and the cooking team had been designated the dessert
outsourcer. This student had found him by googling, and there he was in person in front of
the class talking about linear independence of vectors. Wow! a fan. She turns
out to be allergic to eggs, but loves cheesecake, a slight problem. bob does
some googling himself on egg substitutes, but it is only a telephone call to the
local health food store where the product name for the more correct term of egg
replacer was orally communicated as the Energy brand, which a later visit to
Whole Foods revealed to be Ener G. Clever. Too clever for google. But in the
end, we finally learn about replacing eggs and acquired the solution. 100 eggs
worth. Economical too.
The first idea for a new recipe was to try one of the many bottles of cream liqueur in the
fridge, key lime being the first choice. But checking our recent cheesecake
history, it turned out we had done that one the previous Thanksgiving. And the
graham cracker crumb supply had been discarded during the early fall kitchen
cupboard moth plague, so the crust was going to be a problem, since our shopping
expedition was over and we were home for the night. Somehow a sealed package of
chocolate wafers from the same shelf had escaped trashing, so that would have to
be the solution. And the liqueur would just have to be the recently acquired
impulse-buy chocolate chip cookie cream liqueur (no chocolate chip cookies here). Liqueurs
are great flavoring aids. They pack intense flavor and are a snap to add to any
This is the same-old same-old standard add-liqueur cheesecake batter, so
there wasn't really the need for a new recipe, but the egg replacer results
seemed worthy of documentation. And the serendipitous ingredient combination
proved memorable too. We hope.
ingredients (half recipe)
- 1 T pistachio cream plus 2-3 T butter (or just use 3-4 T butter)
- 10 chocolate wafers, crumbed in a food processor
- 1/4 c ground hazelnuts, toasted 4 minutes on a cookie sheet at 350°
- 2 T brown sugar
- 1 lb cream cheese (2 8oz packages)
- 3/4 c sugar
- pinch of salt
- 2 T flour
- 4 T = 1/4 c chocolate chip cookie cream liqueur
- 2 large eggs [substitutable by 3 T warm water with 1 T egg replacer]
- 1 c sour cream
- 2 T sugar
- 1 t Frangelico hazelnut liqueur
- Preheat your oven to 350° F. Get your 8 or
9 inch spring-form pan out of the closet or cabinet or where ever you hide
it. Trace out the bottom on parchment paper and cut it out and insert in the
bottom of the assembled pan.
- Crumb up your hazelnuts with some sort of electric or mechanical kitchen
device, like a hand blender with an attachment, the spread on a cookie sheet
(no cookies here either) and bake 4 minutes until nicely browned. Better
yet, start with recipe ready nuts but bake them anyway.
- Soften up the pistachio cream if you've got any and melt the butter
together with it in the microwave.
- Patiently mix in the butter mixture into the already mixed crumbs.
- Press into the bottom of the pan and refrigerate, or not (we forgot).
- Mix the (room temp if possible) cream cheese and sugar with electric
beaters or a kitchen mixer until "fluffy". Then toss in the rest of the
stuff, adding the egg substitute (egg replacer plus warm water, nicely
- Get out the cheesecake pan with the crust and pour in the batter,
evening out the top surface.
- Back about 1 hour and then watch until the top surface turns a nice
golden brown, maybe an hour and 10 minutes depending on your oven.
- Remove for 10 to 15 minutes while the bloated and cracked top surface
settles back down leaving a slightly raised rim from contact with the side
of the pan.
- Meanwhile mix together the sour cream, sugar and liqueur with a spatula
briefly and at the end of this cooling down period, dump it in the center of
the cake slowly convincing it to even out towards the sides but leaving at
least a 1/2 inch rim exposed for aesthetic reasons.
- Reinsert into the oven for another 10 to 12 minutes to set up the sour
- Remove and let cook on a rack, then chill in the fridge at least one day
before use. Okay, in emergencies 4 hours will do. [What, plagiarizing
our own recipe?]
- Ener G
egg replacer. For vegans and egg
allergic cheesecake lovers. The cheesecake turned out fine. Thanks,
- Chocolate Chip Cookie
Cream Liqueur, another limited tease offering by the PA State Store
system. bob's favorite cookie. How could he resist?
Cupboard/pantry moth infestations (Indian meal moths?), serious bad news. We were among the
lucky ones: only a month of combat was required to survive the attack.
Passive Pantry Pest Traps in the cupboard plus a kill-on-sight active
response did the trick. Eventually.
- Illustrations available.