Description
A creamy cheesecake with chunks of cookie dough and delightful chocolate chips, perfect for any occasion.
Ingredients
- 200g unsalted butter
- 120g brown sugar
- 120g granulated sugar
- 2 teaspoons vanilla extract
- 2 eggs
- 300g plain flour
- 50g corn flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon (optional)
- 150g chocolate chips
- 600g full fat cream cheese
- 150g granulated sugar
- 45g corn flour
- 2 teaspoons vanilla extract
- 220ml double cream (warm)
- 120g white chocolate (melted)
- 100g chocolate chips
- Some whipped cream (optional, for piping on top)
- Some mini cookies (optional, for garnishing)
Instructions
- Cream together the unsalted butter, brown sugar, and granulated sugar until light and fluffy.
- Add the vanilla extract and eggs, mixing until fully combined.
- In another bowl, whisk together the plain flour, corn flour, salt, baking powder, baking soda, and ground cinnamon.
- Gradually combine the dry mix with the butter mixture. Mix until just combined. Fold in the chocolate chips and refrigerate for at least 30 minutes.
- Preheat your oven to 160°C (320°F) and prepare a springform pan with parchment paper.
- In a large bowl, beat the cream cheese and granulated sugar until smooth.
- Add the corn flour and mix.
- Add the vanilla extract and warm double cream, mixing thoroughly.
- Melt the white chocolate and fold it into the cheesecake mixture.
- Pour half the cheesecake filling into the pan, followed by spoonfuls of cookie dough, then pour the remaining filling over it.
- Sprinkle chocolate chips on top and bake for about 50 minutes.
- Allow to cool in the oven with the door ajar, then refrigerate overnight before serving.
Notes
Chilling the cookie dough before adding it helps it maintain a chewy texture. Use room temperature ingredients for a smoother cheesecake.