The Cookie Cheesecake (almost no baking!)
Cookie and Cheesecake lovers heard: We have the desire from the lips read and merged both delicacies in a single recipe. How delicious this cake tastes with its cookie bottom. The Cheesecakemasse is as creamy as you could wish for and comes out without baking. With our recipe, only the cookie dough is baked in the oven. To put the whole thing literally an icing on the cake, a mascarpone cream cream decorates our cookies cheesecake. This is of course a wonderful excuse to decorate the cake with some cute mini-cookies.
So, what are you waiting for ? Grab a cake ring and start preparing this delicious cheesecake.
The recipe of the cookie cheesecake
For 8-10 pieces of cake
The cookie dough
- 110g soft butter
- 90g white sugar
- 40g of beet sugar
- 1 egg
- 190g of flour
- 2 teaspoons of vanilla extract
- 80g pieces of milk chocolate (if you prefer dark chocolate, of course this is also possible)
Preheat the oven to 160 °. Using an electric hand mixer beat the soft butter and the two types of sugar until frothy. Add the eggs and vanilla and beat again. Add all the flour and beat the dough gently. Then fold in the chocolate pieces.
Place a silicone baking mat on the stovetops . Place a cake ring (diameter 23 cm) on it and lay out the bottom with the cookie dough.
Store some dough. This will later make the mini-cookies that serve to decorate the cheesecake.
Bake the cookie bottom in the oven for about 15 minutes. The cookie should be lightly browned after baking.
Let the finished floor rest at room temperature and never take it out of shape!
The cheesecake pulp
- 80g white melted chocolate (lukewarm)
- 460g Cream cheese
- 160g cream
- 70g of beet sugar
- 3 teaspoons of natural vanilla extract
- 150g pieces of chocolate
Beat cream cheese, beet sugar and cream in a large bowl for 1 minute until frothy. Then add the vanilla extract. While constantly whipping, mix the white chocolate (note that this must not be hot). Finally, add the chocolate pieces.
Place the cream on the cookie bottom and chill for at least 6 hours.
The mascarpone whipped cream
- 100g cold whipped cream
- 2 tbsp cold mascarpone
- Powdered sugar (depending on your preference)
Beat the cream and mascarpone to whipped cream. Finally add the powdered sugar.
Fill a piping bag ( with 1M spout ) with whipped cream.
Now all you have to do is gently remove the cake from the mold and decorate it with whipped cream. For the grand finale, the mini-cookies are put on the whipped cream.