Friday, November 13, 2015

Cookie Dough Cheesecake




Yes, cookie dough. Cookies may not exist, but cookie dough must exist. If I could choose, every dessert would have its "cookie dough version". Like, you know Edy's cookie dough ice cream. So I finish the whole 1.5 quart box in one sitting, how horrible it is, right? But sometimes, if nothing else works, you have to find happiness in a box of ice cream. 
So here I combined two of my favorite things: cheesecake and cookie dough. Next time I should make something like peanut butter cheesecake with cookie dough and coffee flavored graham cracker crust. Hah, that sounds like a killer dessert. But this one is also a killer, it is as good as it sounds, trust me. If you are a cookie dough fan, you know what to do. No one else will make this cake for you, and that's why I'm sharing this recipe with you.

Cookie Dough Cheesecake

Crust:
190g / 1 1/2 cups graham crackers crumbs
95g / 7 tbsp butter, melted

Cookie Dough:
113g / 8 tbsp unsalted butter, softened
100g / 1/2 cup soft light brown sugar
50g / 1/4 cup white sugar 
1/4 tsp salt
1 tsp vanilla
125g / 1 cup flour
2 tbsp milk
90g / 1/2 cup chocolate chips


Cheesecake: 
750g / 26 oz cream cheese, room temperature
150g / 3/4 cup white sugar
2 large eggs, lightly beaten
1 tsp vanilla

1) To make the crust, mix together graham cracker crumbs and butter. Press into a 8 or 9 inch springform pan and bake in a 160C / 325F preheated oven for 5 minutes. Remove from oven and let cool. Do not turn off the oven.

2) Make the cookie dough: In a large bowl, beat together butter, sugars, salt and vanilla. Beat until smooth. Add milk, mix until incorporated. Finally, stir in the flour and mix just until combined. Add chocolate chips. Place the cookie dough in the fridge while you prepare the filling. (You could also make this ahead of time and leave in the fridge for a few hours or overnight.) When the cookie dough is firm enough, remove from the fridge and form little balls. Set aside.

3) To make the filling, beat together cream cheese, white sugar, eggs and vanilla until smooth.

4) Pour the filling over the graham cracker crust and arrange cookie dough pieces on the top of the surface, slightly pressing them down. Bake for 45 minutes or until firm to the touch. Let cool completely before serving, preferably overnight.

Recipe by collecting memories

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