Clarissa Dickinson


Clarissa Dickinson

This cheesecake recipe is my moms and she has been making it for us literally forever (she also makes it for her students, Bowdoin College biology research students are lucky). It's amazing, my sister requests it for her birthday every year, pretty sure we've celebrated her birthday months late just because she wouldn't be home for her birthday one year. My point is that it's amazing, soft and creamy and totally customizable. I've included recipes for a chocolate cookie dough topping and a raspberry topping, but there are countless ways to make this unique for your occasion, so I urge you to get creative and mix it up!


Makes: Two 6" cakes        Total time: A while...I didn't sweat they taste awesome!

Cheesecake Ingredients

  • 1 3/4 cup graham cracker crumbs
  • 10 tablespoons butter, melted
  • 1/4 teaspoon cinnamon
  • 3 packages of cream cheese
  • 3 eggs
  • 1 cup sugar
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon lemon juice

Step 1: Preheat the oven to 350 degrees. Combine the graham cracker crumbs, melted butter and cinnamon in a bowl until it resembles wet sand. Divide evenly between two 6 inch spring form pans lined with parchment paper or tinfoil. Set aside.

Step 2: With an electric beater, mix together the cream cheese until fluffy. Slowly add in the eggs one at a time, the sugar, vanilla and lemon juice.

Step 3: Pour the cheesecake mixture into the pans, dividing evenly. Bake at 350 degrees for 45-50 minutes. It will still be a little jiggly, but the edges should be golden brown and it should shake more like jello than unbaked batter. Remove from oven and let rest for 1 hour before removing from the pan. 

Step 4: Once cool enough to remove from the pan, place onto plates and let rest in the freezer for 4+ hours or the fridge overnight before topping and serving.

Raspberry Topping

  • 12 ounces of raspberries
  • 1/2 tablespoon lemon juice
  • 2 tablespoons sugar

Step 1: Keep out a handful of raspberries for decoration. Add the rest of the berries along with the lemon juice and sugar to a saucepan and bring to a boil.

Step 2: Bring down to medium heat and stir occasionally for 5-10 minutes until it begins to thicken.

Step 3: Run through a strainer to de-seed and place the seedless juice in a bowl in the fridge to thicken. Once it is thick enough to coat a spoon (approx. 3 hours), pour over one of your cheesecakes. Top with the remaining raspberries for decoration!

Chocolate Cookie Dough Topping

  • Chocolate Ganache
  • 1/4 cup heavy cream
  • 3/4 cup chocolate chips
  • Cookie Dough Frosting
  • 6 tablespoons butter
  • 1 1/4 cup powdered sugar
  • 1/4 cup brown sugar
  • 1/3 cup flour
  • 1 tablespoon flour
  • 1/4 teaspoon vanilla
  • 1/2 cup mini chocolate chips
  • Cookie Dough Balls
  • Left over cookie dough frosting
  • 1/3 cup flour

Step 1: In a small saucepan, bring the heavy cream to a boil. Remove from heat and add the chocolate chips, stirring until they are completely melted.

Step 2: Pour the chocolate ganache over the second cheesecake letting some drip down the edges (if you are cleaner than me, feel free to have it just sit on top! I'm just going through a drip phase.)

Step 3: While the ganache cools on the cake, make the cookie dough frosting. Add the butter to a bowl and beat until fluffy and lighter in color with an electric mixer. 

Step 4: Add in the sugars and beat until combined. Slowly add in the flour, milk and vanilla, beating until smooth and fluffy.

Step 5: Fold in the chocolate chips and add to a piping bag with a large star tip. Pipe frosting onto the top of the cooled ganache however you'd like. (You can also use a circle tip, I like the star, but if it isn't large enough the chocolate chips will get stuck, so I'd recommend sprinkling them on top after if your tip is on the smaller side.) YOU WILL HAVE LEFT OVER FROSTING, DO NOT LICK THE BOWL YET!

Step 6: With the left over frosting, add 1/3 cup flour and beat until thick. At this point you should be able to roll the dough unto balls. Add the chocolate chips if you haven't due to piping and roll unto small pea to marble sized balls.

Step 7; Sprinkle the cookie dough balls in the center of the cake making a little pile and sprinkle with chocolate chips for decoration if you wish.