Description
Cookie Dough Cheesecake combines the creamy richness of cheesecake with the delicious taste of cookie dough, creating an irresistible dessert.
Ingredients
Scale
- 200g unsalted butter
- 120g brown sugar
- 120g granulated sugar
- 2 teaspoons vanilla extract
- 2 eggs
- 300g plain flour
- 50g corn flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon (optional)
- 150g chocolate chips
- 600g full-fat cream cheese
- 150g granulated sugar
- 45g corn flour
- 2 teaspoons vanilla extract
- 220ml double cream (warm)
- 120g white chocolate (melted)
- 100g chocolate chips
- Whipped cream (optional)
- Mini cookies (optional)
Instructions
- Preheat the oven to 180°C (350°F). Grease and line an 8-inch cake tin.
- Melt 200g unsalted butter until light brown in color. Whisk it with 120g brown sugar, 120g granulated sugar, and 2 teaspoons vanilla extract. Add 2 eggs, one at a time, whisking between additions.
- In a separate bowl, mix 300g plain flour, 50g corn flour, 1/2 teaspoon salt, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon ground cinnamon. Gradually mix the dry ingredients into the wet mixture. Fold in 150g chocolate chips.
- Reserve 200g dough and chill it. Spread the remaining dough evenly in the cake tin. Bake for 20-25 minutes until lightly browned. Let it cool completely.
- Lower the oven temperature to 170°C (325°F). In a large bowl, combine 600g cream cheese, 150g granulated sugar, 45g corn flour, and 2 teaspoons vanilla extract. Mix on low speed until smooth.
- Gradually add 220ml warm double cream, whisking until combined. Stir in 120g melted white chocolate.
- Roll the chilled cookie dough into small balls and fold them along with 100g chocolate chips into the cheesecake batter.
- Pour the cheesecake mixture over the cooled cookie dough base. Bake in a water bath for 45-50 minutes. The center should jiggle slightly. Let cool in the oven with the door cracked for 1 hour.
- Remove the cheesecake and allow it to cool to room temperature. Refrigerate overnight for best results.
- Decorate with whipped cream and mini cookies, if desired. Slice and serve.
Notes
- Ensure all ingredients are at room temperature for a smooth batter.
- Do not skip the water bath to prevent cracking of the cheesecake.
- Chill the cheesecake overnight for the best texture.
- For a healthier twist, use Greek yogurt instead of cream cheese.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg
Keywords: Cookie Dough Cheesecake, Cheesecake with Cookie Dough, Chocolate Chip Cheesecake, Cookie Dough Dessert, Cheesecake Recipe