What's better than a chocolate cheesecake? A chocolate cheesecake with chocolate chip cookies! Enjoy!
Chocolate chip cookie cheesecake
Irresistible, creamy cookie cheesecake bursting with chocolate chips this chocolate chip cookie cheesecake will certainly satisfy your cravings!
Brought to you by Ines Botto
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For the base
- 300g Maryland chocolate chip cookies
- pinch of salt
- 90g butter, softened
For the filling
- 500g cream cheese
- 160g icing sugar
- 250ml double cream
- 100g milk chocolate
- 100g dark chocolate
- 100g white chocolate
- Melted white chocolate
- Whipped cream
- Maryland chocolate chip cookies – some in halves, some crumbled
Blitz the Maryland chocolate chip cookies in a food processor until you achieve a sandy texture. Add the salt and butter and blitz for 10 seconds longer to incorporate.
Press the base mix onto a bottom of a spring form tin, as evenly as you can, put in the fridge.
Having ensured the cream cheese and butter are at room temperature, combine the two using an electric mixer, until homogenous – about five minutes. Mix in the sieved icing sugar, and finally the cream. Beat for a few minutes on a medium speed, it should be a smooth, creamy mixture.
Melt the three chocolates in the microwave, by heating for 30 seconds at a time and mixing in between. Add the melted chocolate to the filling, while mixing. Mix for five to ten minutes, the chocolate should cool down and cause the mix to gain a more solid consistency.
Pour the filling onto the base and even the top with a spatula, or knife.
To decorate, once the cake has set melt the white chocolate and drizzle it over the top. Pipe the whipped cream around the edge in peaks, and use it to hold pieces of the cookies.
Last updated one year ago