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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Ingredients
For the cookie dough-
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- 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
-
,
- 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
Instructions
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.
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- 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.
