Cookie Bottomed Chocolate Cheesecake (Print)
Decadent layers of cookie base and creamy chocolate filling topped with whipped cream.
# Ingredients:
→ Chocolate Chip Cookie Base
01 -
112 g unsalted butter, room temperature
02 -
72 g light brown sugar
03 -
39 g granulated sugar
04 -
1 large egg
05 -
1½ tsp vanilla extract
06 -
195 g all-purpose flour
07 -
¾ tsp baking soda
08 -
¼ tsp baking powder
09 -
¼ tsp salt
10 -
211 g semi-sweet chocolate chips
→ Cheesecake Filling
11 -
565 g cream cheese, room temperature
12 -
104 g granulated sugar
13 -
35 g natural unsweetened cocoa powder
14 -
1 tsp vanilla extract
15 -
42 g semi-sweet chocolate chips, melted
16 -
300 ml heavy whipping cream, cold
17 -
73 g powdered sugar
18 -
100 g chopped chocolate chip cookies
# Directions:
01 -
Preheat oven to 175°C. Beat butter, brown sugar, and granulated sugar until creamy. Add egg and vanilla extract, beating well. Combine flour, baking soda, baking powder, and salt, then gradually mix into the butter mixture. Fold in chocolate chips. Press dough into a greased 23 cm springform pan. Bake for 14-16 minutes until lightly golden. Cool completely.
02 -
Beat cream cheese until smooth. Add granulated sugar and cocoa powder, mixing thoroughly. Stir in vanilla extract and melted chocolate chips. In a separate bowl, whip heavy cream and powdered sugar to stiff peaks, then fold into the cream cheese mixture.
03 -
Spread cheesecake filling evenly over the cooled cookie base. Decorate with chopped chocolate chip cookies. Refrigerate for at least 4 hours or until set.