It is basically edible chocolate chip cookie dough in a cheesecake!
New York Cheesecake is the most popular cheesecake. Its texture is rich and creamy, just like this chocolate chip cookie dough cheesecake! The cookie base is made from a giant chocolate chip cookie instead of the traditional graham cracker crust. Edible chocolate chip cookie dough is sprinkled inside the cheesecake batter as well as garnish on top! Chocolate ganache swirls make a decadent decoration! When you are drooling already, this cake is for you!
How to make cheesecake crackfree?
Pre-bake the cookie crust on a slightly higher temperature then the cheesecake and let it com to room temperature before adding the cheesecake batter. These steps ensure a stable base for the cheesecake to bake in.
Use a Baine-marie to bake the cheesecake. A water bath helps baking the cheesecake with gentle heat and enough humidity to prevent cracking.
Another important step is to keep the oven door shut. Once the cake finished baking it needs to cool gently. Just turn off the oven and let it cool for at least 1 hour inside the oven. I recommend to let it cool for about 1.5 hours. Then transfer it to the kitchen counter and let it set for another 30 minutes before cooling it in the fridge for another 2 hours or overnight.
Before putting the cake into the fridge I recommend to use a knife or another tool to loosen the sides of the cheesecake from the mold. When cooling sometimes the cake shrinks a bit which can cause cracks if the sides are not loosened from the mold.
To easy remove the baking pan I recommend using a mold with releasable bottom like a springform pan. Either way if you do not make cheesecake on a regular basis you can use a cake pan and line the mold completely with baking paper on the bottom, the sides and to lift the cake: one stripe underneath the bottom layer reaching up on both sides, like tray handles. Trust me on this!
Cookie Dough Cheesecake
For the cookie crust:
1 1/2 cups (200 g) flour
3/4 tsp baking soda
1/4 tsp salt
1/2 cup (57 g) butter
1 cup (160 g) semi-sweet chocolate chips
1/2 cup (100 g) brown sugar
1 tsp. vanilla extract
1 large egg
For the cookie dough:
1 cup (125 g) flour, toasted (read tips)
1/4 tsp salt
2 tsp milk
6 tbsp butter
1/3 cup (65 g) brown sugar
1/2 tsp vanilla extract
1/3 cup (50 g) chocolate chips
For the filling:
24 oz. cream cheese
1/2 cup (120 g) sour cream
1 tbsp. vanilla extract
1/2 cup (100g) sugar
1/3 cup (65 g) brown sugar
3 large eggs
3 tbsp flour
1 cup (150 g) semi-sweet chocolate chips
For the ganache:
1 1/2 cups (225 g) semi-sweet chocolate chips
1/2 cup (75 ml) heavy cream
Start off with a big mixing bowl. Add butter, and the white and brown sugar. Mix until smooth. Add eggs, vanilla, and salt. Whisk it until it comes together. Sift in flour and baking soda. Gently fold in until just combined. Fold in the chocolate chips. Fill the cookie dough in a 9-inch lined springform pan. Bake it at 350 °F for 16 minutes.
While the cookie base is baking you can make the cookie dough balls. In a mixing bowl add butter, vanilla, and brown sugar. Mix until fluffy. Add the toasted flour and mix until smooth. If needed add up to 2 tsp milk. Fold in the mini chocolate chips. Make little cookie dough balls and freeze them until needed.
In the meantime, prepare the cheesecake layer. For that mix cream cheese until smooth. Add flour and vanilla and mix it. Add sugar, and the eggs. Mix until smooth. Fold in the chocolate chips and pour the batter on top of the pre-baked chocolate chip cookie base. Bake in a water bath at 300 °F for about 1 hour 10 minutes. Turn off the oven and let it sit in there for another 30 minutes. Then take it out of the water bath and let it come to room temperature. When the cheesecake has cooled refrigerate it for at least 3 hours.
After 2 hours of chilling time prepare a ganache to decorate the cake. To a small bowl add chocolate chips and pour hot heavy cream over it. Let it sit for 3 minutes, then whisk it until it comes together. It should have a smooth consistency but not be too runny. Make sure that it has a good piping consistency when decorating the cake. Add some more cookie balls if desired. Place it in the fridge for another 30 minutes to let the ganache set.
Use semi-sweet chocolate or even 72 % chocolate for a more intense chocolate taste. I do not recommend using milk chocolate because it would add too much sweetness.
To toast the flour, place it in a flat layer on a lined baking sheet and bake it at 350 °F for about 5 minutes. Let it come to room temperature before using.