Chocolate Chip Cheesecake
Prep Time
60 minutes
Porties
Serveert 14
Niveau
Easy
In our array of cheesecake recipes, each holds its unique charm. The options are boundless. Today, I’ve opted for a personal favorite ingredient in this rendition: chocolate chip cookies. Often enjoyed alongside a comforting cup of tea, these cookies hold a special place in my heart. And in this cheesecake, they shine anew. While not retaining their usual crunch, they bring a delightful touch to complement a steaming cup of tea. Simply irresistible.
Ingrediënten
In our array of cheesecake recipes, each holds its unique charm. The options are boundless. Today, I’ve opted for a personal favorite ingredient in this rendition: chocolate chip cookies. Often enjoyed alongside a comforting cup of tea, these cookies hold a special place in my heart. And in this cheesecake, they shine anew. While not retaining their usual crunch, they bring a delightful touch to complement a steaming cup of tea. Simply irresistible.
Stappenplan
1 Melt the butter over low heat in a saucepan. |
2 Finely grind the chocolate chip cookies using a food processor. |
3 Transfer the finely ground chocolate chip cookies to a large bowl and add the melted butter. Mix together. |
4 Take a springform pan and evenly spread the cookie dough over the bottom. Press it firmly using the bottom of a spoon. Let the cookie dough firm up in the refrigerator. |
5 Place the cream cheese, sugar, and vanilla sugar in a large bowl. Mix for 1 minute until smooth. Then add the cornstarch and mix until smooth. Set aside the mixer and use a spatula from now on. Break the eggs one by one over the bowl and fold each egg lightly into the cheesecake batter using the spatula. |
6 Pour about half of the cheesecake batter into a separate bowl. Add 70 grams of hazelnut spread and gently fold it into the batter until mixed. |
7 Evenly distribute the remaining cheesecake batter (about 650 grams) over the cookie dough. Place the chocolate chip cookies on top and cover them with the hazelnut cheesecake batter. Spread the hazelnut cheesecake batter evenly over the cookies. |
8 Place the cheesecake in a preheated oven at 125 ℃ and bake for 60-65 minutes, or until the sides are firm. The center should be slightly ‘jiggly’. Then turn off the oven and let the cheesecake sit in it for 1 hour. This helps to prevent the cheesecake from sinking or cracking. |
9 Bring the heavy cream almost to a boil. Then add the white chocolate pieces and let it sit for 1 minute. Then mix until smooth. |
10 Pour the white chocolate ganache evenly over the cheesecake and briefly refrigerate it so the ganache can firm up. |
11 Cut the cheesecake into rectangles. If desired, garnish with lines of chocolate and mini chocolate chip cookies. Enjoy! |
