Description
A delightful blend of classic chocolate chip cookies and creamy cheesecake, perfect for any occasion.
Ingredients
Scale
- 1/2 cup (113g) butter, room temperature
- 1/4 cup (50g) sugar
- 1/2 cup (100g) light brown sugar
- 1 egg
- 1 tsp (5g) vanilla extract
- 1 1/2 cups (190g) all-purpose flour
- 1 tsp (3g) cornstarch
- 3/4 tsp (4.5g) baking soda
- 1/2 tsp (3g) salt
- 1 cup (160g) chocolate chips or chocolate chunks
- 7 oz (200g) white chocolate, chopped
- 4 tbsp (60g) whipping cream
- 1 lb (500g) cream cheese, room temperature
- 2 tbsp (16g) powdered sugar
- 2 tsp (10g) vanilla extract
- 1 cup (240g) whipping cream (35% fat), chilled
- 1 oz (30g) semisweet chocolate, finely chopped
- 8–10 chocolate chip cookies, broken
- 3.5 oz (100g) semisweet chocolate, chopped
- 3.5 oz (100g) whipping cream
- Remaining mini chocolate chip cookies for decoration
- Chopped white chocolate for decoration
Instructions
- Preheat the oven to 350°F (180°C) and grease an 8-inch (20cm) cake pan, lining it with parchment paper.
- In a large bowl, mix the butter with both sugars until creamy. Incorporate the egg and vanilla extract.
- In a medium bowl, sift together the flour, baking soda, cornstarch, and salt. Gradually incorporate the dry ingredients into the butter mixture. Fold in the chocolate chips. Reserve about 6 oz (180g) of the cookie dough and refrigerate it for at least 30 minutes.
- Spread the remaining cookie dough evenly in the prepared pan. Bake for 15 minutes, then let it cool completely. For the mini cookies, roll the chilled cookie dough into small balls and bake them at 325°F (160°C) for 9 minutes. Let them cool completely.
- In a heatproof bowl, place the white chocolate and whipping cream, and melt over a pan of simmering water on low heat.
- In a large bowl, beat the cream cheese until smooth. Add the powdered sugar and vanilla extract and mix to combine.
- Mix in the melted white chocolate and set aside. In a separate bowl, whip the whipping cream until stiff peaks form. Gently fold the whipped cream into the white chocolate and cream cheese mixture.
- Fold in the chopped semisweet chocolate and the broken pieces of chocolate chip cookies.
- Spread the cream cheese filling evenly over the cooled cookie crust. Refrigerate for 4-6 hours or overnight to allow the cheesecake to set.
- For the ganache, melt the semisweet chocolate and whipping cream together over a pan of simmering water on low heat. Spread the ganache evenly over the chilled cheesecake.
- Refrigerate the cheesecake for another 30 minutes to allow the ganache to set.
- Decorate the cheesecake with the remaining mini chocolate chip cookies and some chopped white chocolate.
- Serve chilled and enjoy!
Notes
Use room temperature cream cheese for a smoother filling and let the cheesecake chill overnight for the best texture.
- Prep Time: 30 minutes
- Cook Time: 24 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 490
- Sugar: 25g
- Sodium: 350mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 85mg
Keywords: chocolate chip cookie, cheesecake, dessert, sweet treat, baking