Cookie cheesecake

This super bake was created by Rosie and Nikki, who – in a moment of madness – sandwiched cheesecake between two layers of cookie and baked it to create this marvel. Finished with a drizzle of chocolate and colourful chocolate buttons, it’s a really fun dessert, perfect for a party!

Credit: Michael Joseph / Penguin Books

• serves

  9

• prep

  25 minutes

• cook

  40 minutes

• difficulty

  Easy

Ingredients

Cookie topping

• 75 g unsalted butter, softened
• 115 g soft light brown sugar
• 55 g caster sugar
• 1 egg plus 1 egg yolk
• ½ tsp vanilla extract
• 145 g plain flour
• ½ tsp sea salt
• 120 g dark chocolate chips (54% cocoa solids), roughly chopped

Buttery biscuit base

• 225 g Hobnobs, crushed to a fine crumb
• 70 g unsalted butter, melted
• 10 g golden syrup

Cheesecake filling

• 430 g cream cheese
• 85 g caster sugar
• 1 egg plus 1 egg yolk
• ¼ tsp vanilla extract

To decorate

• 20 g dark chocolate, melted
• mini coloured chocolate buttons

Makes 9 big or 16 small portions.

Chilling time: 30 minutes + 60 minutes.

Instructions

1. Grease and line two 20 cm ( 8 inch) square loose-bottomed cake tins with greaseproof paper.
2. For the cookie topping: In a large bowl, beat all of the ingredients together, except for the chocolate chips, until well combined, then add the chocolate chips and stir through until evenly distributed.
3. Spread the dough evenly over the bottom of one of the tins and place in the fridge for 30 minutes until firm enough to handle.
4. For the buttery biscuit base: Preheat your oven to 190°C (170°C fan).
5. Stir all of the base ingredients together in a bowl until the texture is similar to damp sand and it holds together when you squeeze some between your fingers. Press the mixture firmly into the base of the other tin in an even layer.
6. Bake the base for 10 minutes, then remove and leave to cool completely.
7. For the cheesecake filling: Put all the ingredients into a stand mixer fitted with the balloon whisk, or a largebowl, and whip together on a medium–highspeed for 5-7 minutes until pale and thick. Spread this mixture onto the biscuit base in an even layer using a palette knife.
8. Take the cookie dough slab from the fridge and remove it from the tin, keeping the greaseproof paper stuck to the bottom. Turn it upside down and place it into the tin, directly on top of the cheesecake layer, being careful not to press down too much, then peel away the paper.
9. Bake for 30–35 minutes until the cookie has turned a golden colour and there is a firm jiggle to it. Leave to cool before placing in the fridge to chill right down.
10. To finish: Pour the melted chocolate into a smallpiping bag and drizzle zigzags all over the cooled cookie cheesecake. While the chocolate is still wet, sprinkle the coloured chocolate buttons on top to finish it off.

 

This recipe is from Crumbs & Doilies by Jemma Wilson, published by Michael Joseph (RRP $HB49.99).

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.