This is the first cheesecake recipe I have posted on my blog and I am so excited. Cheesecakes are one of my favourite desserts and I love cookie dough so I decided to combine them and make this delicious cookie dough cheesecake.
The biscuit base of this cheesecake is made from crushed chocolate chip cookies. Next is the cookie dough layer, the cookie dough in this recipe is egg free. I am a bit weird about eating raw egg so I left it out and added a teaspoon of milk instead. In this cheesecake, I used white and milk chocolate chips but you can use dark chocolate chips too or any combination of the three. The cookie dough makes slightly more than you will need for the layer on top of the crushed cookies so I kept the leftover dough and used it as decoration. Next is the cheesecake layer of this cheesecake. It is just a vanilla cheesecake with white and milk chocolate chips added in. Finally, I decorated it with whipped double cream and the leftover cookie dough.
Phew! There is a lot going on in the cheesecake but I can confirm it is worth the extra effort because it is delicious. I was inspired to make this cheesecake after going out for dinner with my boyfriend and ordering a millionaires cheesecake from a restaurant but it had a cookie dough layer (I know millionaires cheesecake with a layer of cookie dough is a bit strange) but it was delicious and it inspired this recipe so I can’t knock it.
For the base, I mixed blitzed the chocolate chip cookies in a food processor, if you don’t have a food processor you can put the cookies in a food bag and give them a good whack with a rolling pin. You want to make sure they are little crumbs. I added the butter to the food processor and gave it another whirl so all the cookies were completely coated in butter but if you are doing it by hand then add the biscuits to a bowl and mix the butter in. Once your cookies are completely coated then add the crumbs to the bottom of a cake tin. I used an 8” springform tin simply because I find it easier to get the cheesecake out after it has set. To decorate the cheesecake I used a 2D Piping Tip.
For the cookie dough layer, I made the cookie dough. I used both granulated sugar and light brown sugar, in the cookie dough. I also used vanilla extract for flavouring and white and milk chocolate chips. Once the cookie dough is mixed I rolled it into a ball and put in the fridge to chill. Once it had chilled I split it I took 200g-250g and put it back into the fridge I used this for the decoration.
Please let me know what you think of this recipe and if you ever bake on my recipes tag sarahscakeblog on social media so I can see. If you need any more help then please get in touch either on social media by email or the contact page on this site and I will get back to you.
I am also hoping to start a new series on my blog where each month I will interview either a fellow blogger, baker or cake decorator about all things baking. If you would like to be featured on my blog in May as the first interviewee then please email me at email@example.com. I look forward to hearing from you.
Hints and Tips
This cheesecake will last 2-3 days in the fridge.
The icing sugar in the double cream is optional I just prefer the taste.
I used an 8” spring form tin if you use a larger tin then the cheesecake might be flatter if you used a smaller tin you might have some leftover but you can use this to make little individual cheesecake pots.
Before taking this cheesecake out of the tin it is best to leave it in the fridge overnight to set.
This Cheesecake will serve 10-12 people.
For the Base
400g Chocolate Chip Cookies
200g Unsalted Butter
For the Cookie Dough
150g Unsalted Butter
125g Light Brown Sugar
100g Granulated Sugar
190g Plain Flour
1tsp Vanilla Extract
100g Milk Chocolate Chips
100g White Chocolate Chips
For the Cheesecake
400g Cream Cheese
100g Icing Sugar
200ml Double Cream
1tsp Vanilla Extract
180g Milk Chocolate Chips
80g White Chocolate Chips
For the Decoration
300ml Double Cream
2tsp Icing Sugar
20g of Milk and White Chocolate Chips
To Make The Base
- In a food processor blitz the cookies into fine crumbs. Melt the butter in the microwave in short 10 second bursts and add the unsalted butter to the crushed cookies in the food processor. Turn the food processor on and mix the butter into the crushed cookies.
- Put the crushed cookies into the base of the cake tin. Press it down so it is nice and packed and there and no holes or gaps in the bottom, it should be flat and even.
- Put in the fridge to let it chill.
To make the Cookie Dough
- In a mixer, add the butter and both sugars and mix until they are combined. The butter should be pale and fluffy.
- Next add in the flour, vanilla extract and milk. Mix again until all the ingredients are incorporated.
- Finally, add in all of the chocolate chips. It might be easier to fold these through the mixture but you can also just add them into the mixer and mix. The chocolate chips should be evenly distributed.
- On a flat work surface, sprinkle some plain flour. Tip the bowl of the mixture out onto the floured surface, knead the mixture for a few minutes just to bring it all together and make it smooth.
- Shape the cookie dough into a ball and wrap the mixture in cling film and put in the fridge to chill for 10-15 minutes.
- Once the cookie dough has chilled bring it out of the fridge. Weigh out 200-250g and wrap this up and put it back into the fridge you will use this for your decoration. Lightly flour a flat surface, unwrap the cookie dough onto the floured surface and using a rolling pin roll the mixture into a rough circle shape big enough to fit into your cake tin. Instead of flouring a surface you could place the cookie dough in between two sheets of baking paper and roll this way.
- Carefully life the cookie dough you have just rolled and put it on top of your cookie base. Make sure the cookie dough completely covers the cookie base and is flat and even. Put the cake tin back into the fridge.
To make the Cheesecake
- In a bowl add the cream cheese and icing sugar, mix until the icing sugar is incorporated. While the mixer is still on slowly pour in the double cream. On a fast speed mix the mixture until it is completely stiff and able to hold its own shape. I usually hold the bowl upside down a bit like you would do for meringue if it holds its shape when it is ready.
- Add in the teaspoon of vanilla and the chocolate chips and mix again. You shouldn’t need to mix it for too long just as long as the vanilla is completely incorporated and the chocolate chips are evenly distributed.
- Get the cake tin from the fridge and spoon the cheesecake mixture on top of the cookie dough. Smooth it out making sure that it is flat and even. Put the cheesecake back the fridge overnight to let it set completely.
- Once your cheesecake has completely set you can take it out of the cake tin.
- You can also take the extra cookie dough out of the fridge. Break even pieces off the cookie dough and mould into small balls. You should have 12 equal sized balls. Leave to one side.
- To make the decorations add the double cream and icing sugar into a bowl and whisk until it forms stiff peaks.
- Add the double cream to a piping bag I use a disposable piping bag with a 2D piping nozzle and pipe the cream on top.
- Finally, add the cookie dough balls to the top of the piped cream and sprinkle the chocolate chips over the top.
You can find me on:
Leave me a comment and let me know what you think.