Last week I shared with you the recipe for some awesome tasting Cookie Dough – this can be used for what your heart desires – but for inspiration I also included a PB Oreo stuffed Cookie recipe and now something just as tasty, COOKIE DOUGH CHEESECAKE.
Honestly, why I haven’t thought to pair these two things before I have no idea! It is cheesecake heaven and such a simple trick to take your cheesecake to the next level. It will certainly impress guests. Next time, why not try using the cookie as the entire base? I thought about it but didn’t get round to trying it in the end.
My last cheesecake, Easter Oreo, went down so well with my readers so I hope you enjoy this just as much!
Ingredients (this will make one cheesecake when set in a 20cm cake/tart tin):
For the base:
- Leftover cookie dough from this recipe
- 150g digestive biscuits, crushed
- 65g unsalted butter, melted
For the cheesecake centre:
- 200ml double cream
- 500g full fat cream cheese
- 100g icing sugar
- 1/2 tsp vanilla extract
- 75g dark chocolate, melted
- First of all, if you are using Cookie Dough which has been in the fridge or freezer, leave it out to reach room temperature. Next, start by mixing together the crushed biscuits and melted butter together until they begin to stick. Pour into a loose bottomed tin and spread evenly across the bottom, flattening with the back of a metal spoon – you need a strong, smooth base which will hold in place
- Once you have your base with no cracks or holes, place in the fridge for up to an hour so it can ‘set’
- Once the base has set, take your Cookie Dough and break it up into pieces and drop on top. Spread with the back of a spoon (or your hands) to create another smooth layer and place back in the fridge as you make the filling
- Whip the double cream, use a hand whisk to do this (or electric if you like) until it has thickened considerably and you have soft peaks. Set aside and in a separate bowl, add the cream cheese, icing sugar and vanilla together and whisk with an electric whisk for about 30 seconds (so all the ingredients has combined). It will be slightly runny but don’t worry, this will change when you add the whipped cream
- Add the whipped cream to your cream cheese mixture and whisk briefly until all has combined and you have a thick, creamy consistency
- Spread on top of the cookie layer, smoothing with a palette knife and place back in the fridge to fully set overnight. This is ideal, if not possible then a minimum of 4 hours
- Once removed from the fridge and fully set, drizzle the melted chocolate on top or decorate with some cookies or raw cookie dough balls if you have some left. Go crazy!
Enjoy! Nic x