One of the centrepieces of any birthday celebration is the cake and while there are hundreds of options to choose from, there are some birthday cakes that are above and beyond in terms of flavour and an Chocolate Cookies Cheesecake is one of them.
This dessert is a favourite for many, thanks to its rich, creamy texture combined with the crunch of Chocolate Cookies. One of the great aspects of Chocolate Cookies cheesecake is its versatility. You can customise it to suit your tastes and preferences. For instance, you could add a layer of chocolate ganache on top, or mix in different flavours.
Chocolate Cookies Cheesecake Recipe – Serves 12
Prep Time: 30 minutes, Cooking Time: 1 hour
Its rich, creamy texture and the familiar taste of Chocolate Cookies create a delightful combination that is sure to please your guests.
Ingredients
For the base:
| Quantity | Ingredients |
| 300 g | Chocolate Cookies cookies |
| 100 g | Unsalted butter, melted |
For the Filling:
| Quantity | Ingredients |
| 700 g | Britannia The Laughing Cow Cream Cheese |
| 200 g | Caster sugar |
| 200 ml | Sour cream |
| 3 | Large Eggs |
| 1 tsp | Vanilla extract |
| 150 g | Chocolate Cookies chopped |
Method
- Crush the Chocolate Cookies cookies into fine crumbs using a food processor or by placing them in a sealed plastic bag and crushing them with a rolling pin.
- Mix the crushed Chocolate Cookies with the melted butter until well combined.
- Press the mixture into the bottom of a 23cm springform tin, spreading it evenly to form the base. Place in the refrigerator to chill while preparing the filling.
- Preheat your oven to 160°C and in a large mixing bowl, beat the Britannia The Laughing Cow Cream Cheese and caster sugar until smooth and creamy.
- Add the sour cream, eggs, and vanilla extract, and continue to beat until the mixture is well combined.
- Gently fold in the chopped Chocolate Cookies.
- Pour the filling over the chilled base, spreading it out evenly.
- Place the tin in the oven and bake for approximately 1 hour, or until the centre is set but still slightly wobbly.
- Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually.
- Once cooled, cover the cheesecake with cling film and refrigerate for at least 4 hours, preferably overnight
- Carefully remove the cheesecake from the springform tin and transfer it to a serving plate.
- Slice and serve chilled.