Chocolate Chip Cookie Bottomed Cheesecake (Print Version)
# Ingredients:
→ Chocolate Chip Cookie Bottom
01 -
112g unsalted butter, room temperature
02 -
72g light brown sugar
03 -
39g sugar
04 -
1 egg
05 -
1 1/2 tsp vanilla extract
06 -
195g all-purpose flour
07 -
3/4 tsp baking soda
08 -
1/4 tsp baking powder
09 -
1/4 tsp salt
10 -
211g semi-sweet chocolate chips
→ Cheesecake Filling
11 -
565g cream cheese, room temperature
12 -
104g sugar
13 -
35g natural unsweetened cocoa powder
14 -
1 tsp vanilla extract
15 -
42g semi-sweet chocolate chips, melted
16 -
300ml heavy whipping cream, cold
17 -
73g powdered sugar
18 -
100g chopped chocolate chip cookies
19 -
Additional cookies, for edges
→ Chocolate Whipped Cream
20 -
180ml heavy whipping cream, cold
21 -
29g powdered sugar
22 -
21g natural unsweetened cocoa powder
23 -
1/2 tsp vanilla extract
24 -
Mini chocolate chips, optional
# Instructions:
01 -
Preheat oven to 176°C. Line a 9-inch springform pan with parchment paper and grease the sides.
02 -
Cream the butter, brown sugar, and sugar until light and fluffy, about 3-4 minutes.
03 -
Mix the egg and vanilla extract into the butter mixture until combined.
04 -
In a separate bowl, mix flour, baking soda, baking powder, and salt.
05 -
Add dry ingredients to the wet mixture and mix until combined. Stir in chocolate chips.
06 -
Press dough into the springform pan. Bake for 16-18 minutes or until edges are slightly golden. Cool completely in the pan.
07 -
Beat cream cheese, sugar, and cocoa powder in a bowl until smooth. Mix in vanilla and melted chocolate. Set aside.
08 -
In another bowl, whip heavy cream and powdered sugar on high speed until stiff peaks form.
09 -
Fold one-third of the whipped cream into the cream cheese mixture, then fold in the remaining whipped cream. Add chopped cookies and fold until combined.
10 -
Place chocolate chip cookies around the sides of the pan along the cookie bottom. Spread cheesecake filling into an even layer over the cookie base.
11 -
Refrigerate the cheesecake until firm, about 5-6 hours or overnight.
12 -
Whip heavy cream, powdered sugar, cocoa powder, and vanilla extract in a bowl until stiff peaks form.
13 -
Remove cheesecake from pan. Pipe chocolate whipped cream swirls around the edges. Top with additional cookies and mini chocolate chips. Refrigerate until ready to serve.
# Notes:
01 -
Do not reduce powdered sugar when preparing whipped cream, as it stabilizes the mixture.