Cheesecake Sandwiches

1. Prepare the Shortbread Crust (see recipe below) in a 9- × 13-inch pan. Follow the recipe as directed.CheesecakeSandwiches

2. Prepare the Original Plain batter (see recipe below). Follow the recipe as directed.

3. Preheat the oven to 275°F. Generously grease and flour a 9- × 13-inch pan and fill with the Original Plain batter.

4. Place the filled pan in the center of the oven, directly on the middle shelf. Bake for 30 to 35 minutes, until firm to the touch in the center. The cake should appear colorless and should remain level. Remove from the oven and set aside to cool to room temperature, about 1 hour.

5. Loosen the cheesecake from the pan by sliding an offset spatula around the outside rim of the pan. Refrigerate for at least 8 hours or overnight.

6. Transfer to the freezer for 2 to 3 hours before slicing.

ASSEMBLE THE SANDWICHES:

Gather all your cookie cutters. Start with your favorite cookie recipes or use store-bought cookies. Warm the cookie cutters in hot water before cutting matching shapes from the frozen cheesecake. Place cheesecake between two cookies and decorate with candies or sprinkles as desired.

DIY Fun: Let guests build their own! Stack frozen cheesecake cut-outs on a platter, along with a separate platter of cookies and small bowls of sprinkles, nuts, and mini chocolate chips.

 

SHORTBREAD CRUST

YIELD: 2 (8- OR 9-INCH) SPRINGFORM BOTTOM CRUSTS, 4 (6-INCH) SPRINGFORM BOTTOM CRUSTS,
1 (9-INCH) TART CRUST WITH CRUST UP THE SIDES, 18 (1B/c-INCH) TARTLET PANS, 12 (3-INCH) TART PANS
1 1/2 sticks (12 tablespoons) cold unsalted butter
1/2 cup confectioners’ sugar
1/2 teaspoon salt
1/4 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and confectioners’ sugar until the mixture is light and fluffy.
2. Add the salt and vanilla and beat on low speed until the mixture is fully incorporated.
3. Add the flour and beat on low speed until the mixture is fully incorporated and the dough comes together.
4. Shape the dough into a disc. Wrap in plastic and refrigerate for 2 hours.
5. Preheat the oven to 350°F.
6. On a lightly floured surface, roll out the dough to 1/4-inch thickness. Use the pan(s) as a template and trim the dough to fit the pan(s).
7. Grease the pan(s). Carefully lay the disc(s) of dough inside the pan(s) and press down, fitting evenly. Using a fork, dock the dough to ensure even baking.
8. Place the pan(s) in the center of the oven, directly on the middle shelf. Bake for 12 to 15 minutes, until golden brown. Remove from the oven and set aside to cool to room temperature, about 1 hour.

 

ORIGINAL PLAIN CHEESECAKE BATTER

YIELD: 1 (9-INCH) SPRINGFORM CHEESECAKE / 12 SERVINGS OR ONE 9×13 PAN
4 (8-ounce) packages cream cheese, room temperature
1 cup granulated sugar
1/4 cup cake flour
1/4 teaspoon salt
2 large whole eggs, room temperature
1 large egg yolk, room temperature
3/4 cup sour cream, room temperature
1 teaspoon vanilla extract
1. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed for 2 to 3 minutes, until it is light and fluffy. Scrape down the sides and bottom of the stand mixer bowl to prevent lumps from forming.
2. In a separate medium mixing bowl, combine the sugar, cake flour, and salt. Stir until well combined.
3. Add the contents of the medium mixing bowl to the bowl of the stand mixer and beat on medium speed for 1 minute. Scrape down the sides and bottom of the stand mixer bowl and continue beating on medium speed for 1 to 2 minutes, until the mixture is smooth and creamy.
4. Reduce the mixer speed to low. Slowly add first the whole eggs and then the egg yolk to the bowl, one at a time. After adding each, scrape down the sides and bottom of the bowl. Continue beating on low speed for 1 to 2 minutes, until the mixture is fully incorporated.
5. Add the sour cream and the vanilla to the bowl of the stand mixer and beat on low speed for 1 minute, until the mixture is smooth. The mixture should be well blended, but not overbeaten.