Soft cookie cheesecake

This is a 2 in 1 recipe that combines the flavours of two of my favourite desserts: cheesecake and soft cookies. It is different, original, super-duper yummy and perfect for the time of when you have get bored of all the banal cheesecake recipes and you are looking for something new.

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For the cookie dough
  • 260 g all purpose flour
  • 90 g cornflour
  • 1 ½ teaspoon of baking soda
  • 150 g brown sugar
  • 100 g caster fine sugar
  • 190 g unsalted butter at room temperature
  • 1 ½ tablespoon of whole milk
  • 400g dark chocolate chips
For the filling
  • 250 g cream cheese, softened
  • ¼ of a cup granulated white sugar
  • 1 large egg
  • 2 teaspoons of vanilla extract
  • ¼ of a cup cream fresh


For the cookie dough
  • Preheat the oven to 180°.
  • Line a baking tin with parchment paper.
  • Sift together the flour, the cornflour and the baking soda.
  • In a separate bowl, beat together the butter and both sugars until lightened and fluffy.
  • Scrape down the sides of the bowl and add half the flour mix.
  • Beat until just combined.
  • Add the milk and the remainder of the flour and mix until it just starts to come together.
  • Finally, add the chocolate chips and give the mixture another beat until mixed through and the dough is clumping.
  • Scatter half of the cookie dough in small clumps into the lined tin, then press down all over to flatten out and level.
For the filling
  • Beat together the cream cheese and the sugar until it is smooth and creamy. Two to three minutes should do it.
  • Add the egg and beat properly.
  • Add the vanilla and the cream and mix through until incorporated.
  • Pour and spread the filling over the cookie base.
  • Scatter the remaining cookie dough over the top of the cheesecake filling in very small clumps and bake in the oven for 35-40 minutes, until golden on top and not much wobble left.
  • If it is getting golden too quickly, you can cover it with foil for the last 20 minutes of cooking time.

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