Cookie Monster Cheesecake (Print Version)
# Ingredients:
→ Chocolate Chip Cookie Blondie
01 -
4 oz unsalted butter (1/2 cup)
02 -
1/2 tsp salt
03 -
2.6 oz brown sugar, tightly packed (1/3 cup)
04 -
1 egg
05 -
1 tsp vanilla extract
06 -
4.4 oz all-purpose flour (125 g, 1 cup)
07 -
4 oz semisweet mini chocolate chips (2/3 cup)
→ Cookies and Cream Cheesecake
08 -
16 oz cream cheese (2 packets)
09 -
2 tsp cornflour (cornstarch)
10 -
3.5 oz granulated sugar (1/2 cup)
11 -
Pinch of salt
12 -
1/2 cup whipping cream (118 ml)
13 -
Blue gel food coloring
14 -
1 tsp vanilla extract
15 -
3 eggs
16 -
15 regular Oreo cookies, crushed into small pieces
→ Chocolate Ganache
17 -
6 oz semisweet chocolate chips (1 cup)
18 -
1/2 cup whipping cream (118 ml)
19 -
Pinch of salt
→ Decorate
20 -
Mini chocolate chip cookies, whole and crushed
# Instructions:
01 -
Preheat oven to 350°F (180°C). Butter an 8-inch (20-cm) wide, 3-inch (8-cm) tall springform pan, line the bottom with parchment paper, and dust the sides with flour.
02 -
Melt butter, salt, and brown sugar in a heatproof bowl in the microwave in 30-second intervals, stirring in between. Once smooth, let cool slightly. Whisk in egg and vanilla, then fold in the flour in two additions. Add chocolate chips and fold until combined.
03 -
Spread batter evenly into the prepared pan and bake for 15 minutes. Let cool for 10–15 minutes. Reduce the oven temperature to 300°F (150°C).
04 -
Using a hand mixer, whip cream cheese, cornflour, and sugar until smooth and creamy. Add salt, cream, blue coloring, and vanilla, mixing until smooth. Incorporate eggs one at a time on low speed. Fold in crushed Oreos.
05 -
Pour cheesecake batter over the cooled blondie layer. Wrap the bottom of the pan tightly with foil. Place wrapped pan in a larger baking tray and fill the tray halfway with hot water, ensuring water doesn't seep into the foil.
06 -
Bake in the water bath for 60–70 minutes, until the center is slightly jiggly. Turn off the oven and let the cheesecake cool inside with the door ajar for 15–30 minutes.
07 -
Remove cheesecake from the oven and water bath. Let cool completely to room temperature (up to 4 hours), then refrigerate for at least 8 hours or overnight.
08 -
Melt chocolate chips, cream, and salt in the microwave in 30-second intervals, stirring until smooth. Cool to a thick, spreadable consistency.
09 -
Spread cooled ganache over the top and sides of the cheesecake. Decorate with mini chocolate chip cookies and serve.
# Notes:
01 -
Ensure water does not seep into the springform pan during the water bath to avoid a soggy base.
02 -
Chilling overnight helps the cheesecake set properly for clean slices.