Cookie Dough Cheesecake

Cookie Dough Cheesecake

Prepare yourself for an unforgettable journey into the realm of dessert decadence with our extraordinary creation: the Cookie Dough Cheesecake! Brace your taste buds as they embark on a tantalizing adventure, beginning with a foundation of irresistibly chewy chocolate chip cookies, meticulously crafted to perfection. But that's just the beginning; nestled atop this delectable cookie canvas lies a luscious layer of creamy cheesecake infused with generous morsels of indulgent cookie dough and scattered with an abundance of chocolate chips, ensuring every bite is a symphony of flavors and textures. As if that weren't enough to entice your senses, imagine the pièce de résistance: billowing swirls of freshly whipped cream cascading over the top, crowned with a triumphant sprinkle of crushed cookies and an additional cascade of chocolate chips, transforming this dessert into a masterpiece fit for royalty. Indeed, it's not just a dessert; it's a manifestation of every cookie lover's wildest dreams, a sweet symphony that resonates with every indulgent bite.

Cookie Dough Cheesecake Recipes

INGREDIENTS

Cookie Base

• 1 log (450 g) cookie dough, divided

Cheesecake

• 3 blocks (750 g) cream cheese, softened
• 1 cup (210 g) caster sugar
• 1 tsp vanilla extract
• 1/2 tsp salt
• 1/4 cup (60 ml) heavy cream
• 3 large eggs
• 3/4 cup (150 g) mini chocolate chips, divided

Whipped Cream

• 1 1/2 cups (375 ml) heavy cream
• 1 tsp vanilla bean paste

Decorations

• 4 chocolate chip cookies, halved
• 5 chocolate chip cookies, chopped

INSTRUCTIONS

Cookie Base

1. Preheat your oven to 170°C / 325°F. Line the bottom of an 8-inch spring-form pan with baking paper. Add 3/4 of the cookie dough log to the pan. Use a spoon lightly coated in oil to spread around evenly. Bake for 20 minutes. Allow to cool once baked.

Cheesecake

1. To a large mixing bowl, add the cream cheese, sugar, vanilla extract, salt, and heavy cream. Whip on high speed until fluffy, about3 minutes.
2. Scrape down the bowl and add the eggs one at a time, mixing before each addition. Add 1/2 cup of the chocolate chips and fold through using a spatula.
3. Place two large sheets of aluminium foil on your workbench, crossed over each other. Place the spring-form pan on top and wrap the bottom and sides of the pan with the foil, taking care not to rip it.
4. Pour half of the cheesecake mixture into the pan. Spread around before adding small bits of the remaining cookie dough. Then add the remaining cheesecake mixture. Spread evenly and sprinkle with chocolate chips. Place the pan to a large pan and fill 1/2 of the way with water (video incorectly says 3/4 of the way). Bake for 2 hours or until the centre is slightly jiggly. The cheesecake will go slightly golden on top. Once baked, take out of the oven, carefully lift out of the larger baking tin and allow to cool to room temperature before placing in the fridge. Chill for 2 hours.

Whipped Cream

1. Add the heavy cream and vanilla extract to a large mixing bowl and whip to stiff peaks.

Let's Decorate!

1. Carefully run a sharp knife around the sides of the chilled cheesecake to loosen. Undo the clasp of the spring-form pan and lift the sides away.
2. Loosen the bottom of the cheesecake from the bottom using the baking paper. And transfer to your serving plate.
3. Add the whipped cream to a piping bag fitted with an open star tip. Add chopped cookies around the sides of the cheesecake. Pipe swirls of cream on top. Place cookie halves on top of the cream swirls and finish with a sprinkle of extra mini chocolate chips. Slice and serve.

source: https://thescranline.com/cookie-dough-cheesecake/

 

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