Time: 9 hours 30 minutes
Complexity: easily
Servings: 10-12

In North America, it's a common tradition to bake sugar cookies for Christmas, Halloween, or, for example, Groundhog Day. This dessert is often decorated with icing and sprinkles, giving it a very festive look. A great idea is to pair this crumbly treat with a beloved creamy vanilla cheesecake. The colorful sprinkles and royal icing on the dessert give it a truly festive feel.

Ingredients:

• One package (470 g) of ready-made sugar cookie dough
• 910 g cream cheese, room temperature
• 2 cups granulated sugar
• 1 cup sour cream
• 2 tbsp vanilla extract
• 4 large eggs, room temperature
• Red and green sprinkles, for decoration
• 450 g powdered sugar (about 4 cups)
• 2 tbsp. dry egg white
• Red and green gel food coloring
• Special equipment: two pastry bags with small round holes

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

shortcrust pastry, curd cheese, sugar, sour cream, vanilla extract, eggs, confetti, powdered sugar, egg powder

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Preparation:

Step 1
• Position a rack in the middle of the oven and preheat to 350°F (177°C). Press the cookie dough into the bottom of a 9-inch (23 cm) springform pan (use the bottom of a measuring cup to spread and level the dough). Bake until the cake is golden brown and set, 12-15 minutes. Let cool completely, about 30 minutes. Cover the bottom and sides of the springform pan with a large piece of foil and place in a large roasting pan. Reduce the oven temperature to 325°F (163°C).
Step 2
• Beat the cream cheese and granulated sugar in a large bowl with a mixer on medium speed for 1 minute. Add the sour cream and vanilla extract. Beat until combined. Beat in the eggs by hand, one at a time, until incorporated. (Be careful not to overbeat, or the cheesecake will rise too much and the surface will crack.) Transfer the batter to a springform pan. Pour enough hot water into the pan to come about halfway up the sides of the pan.
Step 3
• Bake until the outside is set but the center is still slightly jiggly (about 1 hour 20 minutes). Turn off the oven and leave the cake inside for another hour. Transfer the cheesecake from the baking pan to a cooling rack. Run a knife around the edges of the cake and let it cool to room temperature. Cover and refrigerate for at least 8 hours.
Step 4
• Run a knife around the sides of the pan again and open it to remove the cheesecake. Transfer it to a serving platter or cake stand. Smooth the sides with a knife. Spread sprinkles around the sides of the cheesecake, being careful not to get any on the cake or top.
Step 5
• In a large bowl, whisk together the powdered sugar and dry egg white. Add 5 tablespoons of water. Beat with a mixer on medium-high speed until soft, glossy peaks form, adding up to 1 tablespoon more water if necessary.
Step 6
• Place about 1/2 cup royal icing in a pastry bag fitted with a small round tip. Thin the remaining icing by adding water, 1 teaspoon at a time, until it reaches the consistency of syrup (you'll know you've reached the desired consistency when a thin stream of icing rises to the surface of the remaining icing and sinks back into it within 8-10 seconds). Place 1 cup of the diluted icing in another pastry bag fitted with a small round tip. Divide the remaining icing between two small bowls. Color one half red and the other green using gel food coloring.
Step 7
• Using thick white frosting, pipe a large circle with a wavy edge onto the cheesecake. Leave a 2cm border. Fill the center of the circle with thinned white frosting and spread it with an offset offset spatula until the surface is smooth. Decorate with colored frosting while the white frosting is still wet. Refrigerate the cheesecake for at least 1 hour to allow the frosting to set.

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