Yesss I have finally perfected a home recipe for the amazing cookie dough cheesecake that I had on holiday at The Cheesecake Factory. While it's not going to put them out of business anytime soon, this recipe is a fairly straightforward with little chance of failure.
Please note, this recipe is for a 6 inch/15cm tin, double the recipe for a full size cheesecake and adjust your cooking times.
You will need:
Cheesecake Crust:
200g malt biscuits
2 1/2 Tbsp melted butter
Cookie dough filling:
2 Tbsp butter (room temperature)
3 Tbsp granulated sugar
2 Tbsp brown sugar
1 tsp vanilla extract
1 1/2 Tbsp water
1/4 cup flour
1/2 cup dark chocolate chips/drops
Cheesecake filling:
1/2 cup sugar
300g cream cheese (full fat)
1 cup soured cream
2 small eggs
1 tsp vanilla extract
1. Preheat oven to 100C.
2. Crush the malt biscuits and combine in a bowl with melted butter.
3. Press mixture into base of springform pan and bake for 5 minutes or until slightly golden. Set aside.
4. Next, prepare the cookie dough filling by combining butter, granulated sugar, brown sugar, and vanilla using an electric mixer until smooth. Mix in flour until combined.
5. Stir chocolate chips into cookie dough and then set aside.
6. For the cheesecake filling, you first need to mix (with an electric mixer) the granulated sugar and cream cheese. Once smooth, add the soured cream, eggs, and vanilla. Mix.
7. Bring oven temperature up to 175C while you assemble your cheesecake.
8. Assemble cheesecake by pouring the cheesecake filling into the prepared crust.
9. Drop round portions in a circle around the cheesecake. Press to submerge dough if it does not sink, as it will start cooking if it is peaking out.
10. Bake cheesecake at 175C for 30-40 minutes.
11. Allow to cool and then chill for 2-3 hours. Sprinkle with chocolate chips for decorations if you wish.
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