This is my second cookie dough recipe fusion, pretty sure I’m not the only sucker for the sweet hit of cookie dough. Instant fudgey chocolate goodness. Now there are several other similar recipes like this floating around out there in the universe, but I couldn’t resist putting together my own. So here we go.
Starting with a chocolate biscuit base I’ve added a generous layer of moreish cookie dough before being smothered in smooth fluffy vanilla cheesecake filling. If that wasn’t enough, it’s a must to cover the top with more cookie dough and plenty of chocolate chips. This cookie dough recipe doesn’t include eggs so it is perfect for eating raw, no worries!
Now I made this recipe on a super hot day. So let’s face the fact that anything that needs to be kept cold or at least a regular room temperature shouldn’t be punished by the elements. The filling held its own quite well, but the poor cookie dough was becoming quite the problem. Never the less it will still taste amazing and the photos will still look great.
1 x 20cm Cake Tin
- 130g Vanilla Wine Biscuits
- 65g Butter
- 1 Tablespoon Cocoa Powder
- Cookie Dough
- 90g Butter - Softened
- 120g Caster Sugar
- 4 Tablespoon Brown Sugar
- 160g Plain Flour
- ½ Teaspoon Salt
- 50g Chocolate Chips
- 2 Teaspoon Vanilla Extract
- 4 Tablespoon Milk
- 2 x 250g tubes of Cream Cheese
- 130g Caster Sugar
- 300mL Cream
- 2 Teaspoon Vanilla Extract
- 3 Teaspoon Gelatine
- 2 Tablespoon Boiling Water
- Let's start by making the base, prepare a 20cm circular baking tin (springform would be ideal) by lining it with tin foil and setting it aside.
- Place the vanilla wine biscuits in a food processor and blitz to a fine crumb.
- In the medium saucepan melt the butter before mixing in the biscuit crumbs and the cocoa powder.
- Press mixture into the base of your prepared tin. Make sure that it's all even and pressed right to the edges. Place in the freezer to set while we move onto the cookie dough.
- To make this dough, place all the cookie dough ingredients in a free standing mixer, minus the chocolate chips.
- Beat on a medium speed until the ingredients are well combined and form together a smooth dough.
- Add chocolate chips and give a final blitz.
- By now the chocolate base in the freezer should be set and firm enough to add a layer of cookie dough. Roughly halve cookie dough mixture and carefully dot/dab the cookie mixture on top of the chocolate base. Be care not to pull up the base from below. My only tip is to dab rather than smear over the base. When you're happy with coverage, smooth the top and place in the fridge.
- With the left over cookie dough, roll into a ball, wrap in cling film and place in the freezer for later.
- For the cheesecake filling start by whipping the cream until it reaches a soft peak with a hand held beater and then set aside.
- In a small bowl or ramekin, pour in the boiling water and sprinkle the gelatine over top, mix to devolve and then set aside to cool slightly.
- Back to the free standing mixer, add the cream cheese, sugar and vanilla extract and beat or a medium speed until smooth and sugar has devolved. Roughly 3-4 minutes.
- Turning the mixer down, slowly pour in the gelatine mix before giving one last blast to combine it all.
- Remove bowl from mixer and fold through the whipped cream until well incorporated.
- Pour the filling over your bases and smooth out the top. Place in the fridge either over night or for at least 3-4 hours.
- When the cheesecake is set, remove from tin, crumbling reserved cookie dough over the top along with plenty more chocolate chips. Slice, serve, delicious!