Crispy chocolate chip cookie combined with cheesecake? Say no more!!
Ingredients for a 6 inch mold
Cookie dough crust
70g Light brown sugar
35g white sugar
65g unsalted butter, melted
2g vanilla extract
1 small egg, beaten (roughly 40g)
130g cake flour/ AP flour
4g baking powder
2g baking soda
3g salt
100g chocolate chips/ chopped chocolate chunks
No bake cheesecake
300g cream cheese, at room temperature
75g sugar
25g cake flour/ corn starch
150g heavy cream
3g vanilla extract
Steps:
1. Whisk together the sugar, melted butter and egg until a slimy mixture is formed
2. Sieve in the flour, baking powder, baking soda and add in the salt with vanilla extract. Mix until just combined
3. Fold in the chopped chocolate chunks/ chocolate chips until combined
4. Preheat the oven to 180 degrees
5. Line the cookie dough into the cake tin entirely, including the bottom and the sides. Make sure the dough is evenly lined
6. Bake the cookie dough at 180 for 15 mins, or until golden brown and your kitchen smells absolutely AMAZING!
7. Meanwhile, let’s prepare the cheesecake filling!!
8. Use a spatula to combine the sugar into the cream cheese until smooth. Use a spatula to combine the sugar into the cream cheese
9. Beat the heavy cream until soft peaks, then mix in the cream cheese until combined. Sieve in the cake flour and gently fold it in a figure 8 method until just incorporated.
10. Pour in the cake mixture into the baked cookie crust
11. Refrigerate the cake for at least 4 hours before serving, enjoy!!
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