Tried and trued creamy cheesecake meets edible cookie dough. A crunchy OREO crust surrounds the cheesecake that is decorated with more cookie dough balls and freshly whipped heavy cream
It is basically edible chocolate chip cookie dough as a cheesecake!
These are the cheesecake pans that I always use in my recipe videos: Springform pan and Removable bottom pan
A 8 inch springform pan is the traditional choice to make most cheesecake recipes. I usually use it for no bake cheesecakes. For baked cheesecakes I prefer the removable bottom pan. It has the advantage of fitting a water bath snuggly around it.
How to make cheesecake crackfree?
Pre-bake the cookie crust on a slightly higher temperature than 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 about 10 minutes inside the oven. Then transfer it to the kitchen counter and immediately cut with a knife or spatula around the edges to loosen the cake from the cake pan. This will prevent any cracks in the cheesecake. Let it set for another 30 minutes before cooling it in the fridge for at least 6 hours or overnight.
To easy remove the baking pan I recommend using a pan with a releasable bottom like a springform pan. Either way if you do not make cheesecake on a regular basis you can use a regular cake pan and grease and line the mold completely with parchment paper on the bottom, the sides and to lift the cake: two stripes underneath the bottom layer reaching up on both sides, like tray handles. This will help loosen the cake after chilling in the fridge. Still there is some risk that the cake might not come out clean, even with following all these advices:
Make sure that the cheesecake has cooled for at least over night in the fridge before attempting releasing it from the baking pan.
Line a plate with parchment paper.
After cutting around the edges with a knife or spatula to loosen the cake flip the cake onto the prepared plate and try to loosen it with the parchment paper handles.
The cake should smoothly sink onto the plate so that you can remove the cake pan and place the cake onto a clean plate.
Cookie Dough Cheesecake
For the OREO crust:
2 cups OREO cookie crumbs (about 28 cookies
4 tbsp melted butter
For the edible cookie dough:
1 1/2 cups (180 g) flour, toasted (read tips)
1/4 tsp salt
2 tsp milk
6 tbsp butter
3 tbsp sugar
1/2 cup (100 g) brown sugar
2 tsp vanilla extract
1 cup (150 g) mini chocolate chips
For the filling:
32oz (960 g) cream cheese, at room temperature
3/4 cup (180 g) sour cream
2 tsp vanilla extract
3/4 cup (100g) sugar
4 large eggs
4 tbsp flour
1 cup (150 g) semi-sweet chocolate chips
For the whipped cream:
1 cup (240 ml) heavy cream
1/3 cup (35 g) powdered sugar
1/3 cup (50 g) mini chocolate chips
Check out my Cookie Dough Cake tutorial while this one is in the making
Preheat the oven to 350 °F. To make the OREO crust crush up OREO cookies. You can either blend OREO cookies in a food processor or use a zip lock bag and a rolling pin to make cookie crumbs. Mix the fine crumbs with the melted butter and press the mixture in a lined and greased spring form pan. Bake for about 8 minutes and let come to room temperature.
While the cookie base is baking you can make the cookie dough balls. In a mixing bowl add butter, vanilla and both sugars. 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 for about 4 minutes on a low speed. Add flour and vanilla and mix it. Add sugar, sour cream and 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 310 °F for about 1 hour 25 minutes. Turn off the oven and let it sit in there for another 10 minutes without opening the oven door. Then take it out of the water bath and cut around the edge to prevent cracks. Let it come to room temperature for about 30 minutes. When the cheesecake has cooled refrigerate it for at least 6 hours.
When the cheesecake has chilled completely remove the baking pan and decorate it with whipped cream swirls. Sprinkle mini chocolate chips on top and garnish with more chocolate chip cookie dough balls!
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 or heat it in the microwave for 1 minute on full powder.
Forgot to take the cream cheese come out of the fridge before baking? No problem! To quickly soften cream cheese simply fill warm water in a large pan or bowl. Unwrap the carton box from the cream cheese so that it is only wrapped in foil and place the cream cheese into the warm water. Let it sit for about 20 minutes. If the water got too cold replace it with warm water. This method ensures you a nice and soft cream cheese which mixes easily and does not make any lumps.