Let me take you on a journey. It’s Sunday, the sun is out, it’s a beautiful day and your only item on the to-do list is having a good time. You just made a steaming hot pot of coffee; now, what could possibly make this moment any better? That’s right: an extra creamy slice of cheesecake. While cheesecake in and of itself is already pretty devine to indulge in, I thought it would be fun to exchange the normal, standard crust for a gigantic chocolate chip cookie.
Servings: 12 * Preparation time: 25 min * Start to finish: 1 hour 30 minutes
Ingredients for the cheesecake
- 21 ounces (600 grams) of cream cheese (do not use light or fat-reduced versions)
- 6.7 ounces (200 ml) of cream
- 5 ounces (150 ml) of crème fraîche
- 3/4 cup (170 grams) of sugar
- 3 tablespoons of corn starch
- 2 tablespoons of lemon juice
- 1 egg
- 1 teaspoon of vanilla aroma
Ingredients for the chocolate chip cookie by Tasty (click here for the orginal recipe)
- ½ cup (100 grams) of granulated sugar
- ¾ cup (165 grams) of brown sugar, packed
- 1 teaspoon of salt
- ½ cup (115 grams) of unsalted butter, melted
- 1 egg
- 1 teaspoon of vanilla extract
- 1 ¼ cups (155 grams) of all-purpose flour
- ½ teaspoon of baking soda
- 4 ounces (110 grams) of milk chocolate chunks (for the cake base I only use 4 ounces of chocolate instead of the total of 8 ounces that Tasty uses in their recipe)
Making this cake essentially means making one cake and one oversized cookie and stacking the cake onto the cookie as the final step after both have cooled down a little after baking is complete.
You begin by making one crustless cheesecake. For this, start by preheating the oven to 350 degrees Fahrenheit/180 degrees Celsius. Next, add all the cheesecake ingredients to one large bowl and whisk it until you have an even mix. Lay out a baking spring form with parchment paper and then fill in the cake mass. Let it bake for 45 minutes in the oven. This cheesecake has a very fluffy, almost light texture to it – it practically melts on your tongue. I believe that this is due to the combination of the cream and crème fraîche.
Keep the oven on, as the temperature for the cookie is the same as for the cheesecake. Then, take a large bowl and add the white and brown sugar, salt and melted butter and whisk it until you have a smooth mix. Next, whisk in the egg and vanilla. Afterwards, sift in the flour and baking soda and, once they have been evenly worked into the cookie dough, work in the chocolate chips with a spatula. Lay out parchment paper in a springform (either use the one you used for the cheesecake after it has cooled down for at least 30 minutes or another of the same size) and pour the cookie mix into it. Use a spatula to evenly distribute the dough and then bake the cookie for 20 minutes in the oven. Afterwards, let the cookie cool down for 10-15 minutes.
Next, carefully shift the cheesecake top onto the chocolate chip cookie base. I recommend leaving the cheesecake on the parchment paper it was baked on during the cooling down phase and using the paper as an “aid” to place the cheesecake on the cookie. Then, pull the parchement paper out.
P.S. Cheesecake is one of those desserts that tastes amazing when you eat it right away, but is mindblowingly devine if you let it sit in the fridge for a couple of hours.