PIES AND TACOS
This indulgent Cookie Dough Cheesecake is made with a chocolate chip cookie crust, layers of edible cookie dough, and a creamy cheesecake batter.
First we need to make the cookie dough! Begin by heat treating the flour. Beat butter and brown sugar, then add powdered sugar and beat. Mix in vanilla, salt, and milk until incorporated. Combine with the flour and fold in the chocolate chips.
Form the dough into 30 balls, some of which will be baked into the cheesecake, and some used for topping. Chill the dough balls in the fridge or freezer.
To make the Chocolate Chip Cookie Crust, combine the dry ingredients with the wet mixture, fold in mini chocolate chips, and press the dough into the prepared pan. Bake for about 20 minutes.
The cheesecake batter is quite basic, but that’s because we don’t want to overshadow the delicious edible cookie dough! Beat cream cheese, add brown and granulated sugars along with flour, and beat. Mix in sour cream, eggs, vanilla, and salt.
When assembling the cheesecake, remember to layer the batter, chocolate chips and cookie dough balls.
To decorate this marvellous cheesecake, spread the ganache. Pipe the chocolate whipped cream and place the remaining cookie dough balls on top for decoration.
It’s topped with rich chocolate ganache and chocolate whipped cream for an extra decadent finish.