Cookie Dough Cheesecake (Print Version)
# Ingredients:
01 -
1 cup unsalted butter, softened.
02 -
1¾ cups all-purpose flour, heat treated.
03 -
½ cup white sugar.
04 -
¾ cup packed brown sugar.
05 -
1½ teaspoons vanilla extract.
06 -
2 tablespoons cold heavy cream.
07 -
¼ teaspoon salt.
08 -
1¼ cups tiny semi-sweet chocolate chips.
09 -
24 ounces cream cheese, softened.
10 -
1¼ cups cold heavy cream.
11 -
8 ounces whipped topping.
12 -
2 tablespoons mini chocolate chips for topping.
13 -
1½ teaspoons vanilla extract.
14 -
1½ cups powdered sugar, divided and sifted.
# Instructions:
01 -
Spread flour over a baking sheet lined with parchment. Heat in the oven at 300°F for 5-7 minutes or until it hits 160°F. Let it cool fully.
02 -
Cream the butter and sugars together until they’re nice and fluffy. Blend in the cold cream, salt, and vanilla. Toss in the cooled flour, then fold in the chocolate chips.
03 -
Take 2 cups of dough and press it into the bottom of a springform pan. Roll the rest into 10 big balls and a bunch of smaller ones. Chill everything until firm.
04 -
Whip the cream cheese until smooth and mix it with 1 cup of powdered sugar. In a separate bowl, whisk heavy cream with vanilla and the rest of the sugar until stiff peaks form.
05 -
Combine the whipped cream with the cream cheese mixture. Stir in the small cookie dough balls. Spread the mixture evenly over the prepared crust.
06 -
Pop the cheesecake in the fridge and leave it to chill for at least 6 hours, or even overnight, until it’s completely set.
07 -
Decorate the cheesecake with swirls of whipped cream, sprinkle with chocolate chips, and place the large cookie dough balls on top of the swirls.
# Notes:
01 -
Freezes well for up to 2 months when wrapped tightly.
02 -
Ready-made edible cookie dough works too.
03 -
Stabilized whipped cream holds up the best.