Cookie dough cheesecake

• sunflower or vegetable oil↗

  for the pan

• milk chocolate↗200g g

  chopped

• dark chocolate↗100g g

  chopped

• soft cheese↗500g g
• large eggs↗3

  room temperature

• golden caster sugar↗200g g
• sour cream↗200ml ml
• plain flour↗3 tbsp tbsp
• vanilla paste↗1 tsp tsp
• light brown sugar↗225g g
• golden caster sugar↗225g g
• unsalted butter↗250g g

  softened

• egg yolks↗2

  (freeze the whites for another recipe)

• vanilla paste↗2 tbsp tbsp
• milk↗3 tbsp tbsp
• звичайне борошно↗225g
• самопідймаюче борошно↗225g
• шматочки темного шоколаду200g
• темний шоколад↗100g

  нарізаний

• молочний шоколад↗100g

  нарізаний

• подвійні вершки↗300ml
• цукор-пісок↗2 tbsp
• міні шоколадні яйця

  шоколадні гнізда та біло‑шоколадні кнопки (див. поради нижче)

Step-by-step instructions

1. 1

   Line the bottom of a deep 20 cm (free‑bottom) pan with parchment paper, then line the sides with a strip of parchment extending about 7 cm above the pan (as the cheesecake will rise). Lightly oil the parchment.

2. 2

   Prepare the cookie dough by beating both sugars and butter in a mixer for 5 minutes, or until the mixture becomes light and fluffy. Add the yolks, vanilla paste and milk, beat again until smooth. Divide the mixture between two bowls, fold plain flour into one and self‑raising flour into the other. Distribute the chocolate chips between the bowls and beat again until the chips are evenly distributed. The dough can be stored in the refrigerator, covered, for up to three days.

3. 3

   Place the self‑raising flour mixture in the refrigerator while you press the plain‑flour dough into the bottom of the prepared pan. Keep it chilled in the fridge while you prepare the rest of the cheesecake.

4. 4

   Preheat the oven to 180 °C/160 °C with fan/gas 4. Line two trays with parchment, then remove the self‑raising flour dough from the refrigerator. Cut pieces of dough and shape balls about the size of marbles, until all dough is used. Place them on the tray and bake for 5‑7 minutes or until golden‑brown. Cool on a rack.

5. 5

   For the cheesecake base, melt the milk and dark chocolate in a heat‑proof bowl over a saucepan of barely simmering water, then set aside to cool slightly. In a large bowl beat the soft cheese until softened, then add the eggs one at a time. Whisk in the sugar, sour cream, flour and vanilla paste for 5 minutes until the mixture is light and foamy. Let stand for 20 minutes to reach room temperature, then slowly pour in the chocolate and gently fold until the colour is uniform.

6. 6

   Preheat the oven to 170 °C/150 °C with fan/gas 3½. Remove the pan from the refrigerator and pour the chocolate‑cheese mixture onto the cookie‑dough base. Bake for 40 minutes or until the top sets, leaving a slight wobble in the centre, then turn off the oven and let the cheesecake cool slowly in it for 3 hours (the centre will sag slightly). Cool in the refrigerator until completely cold.

7. 7

   For the ganache, place the dark and milk chocolate in a heat‑proof bowl. In a saucepan heat the cream and sugar over medium heat until steam appears (do not bring to a boil), then pour them into the chocolate. Whisk until the chocolate melts and a smooth, glossy mass forms. Cool in the refrigerator for 1 hour or until the ganache is thick enough to hold a spoon.

8. 8

   When the cheesecake has cooled, place it on a plate or stand, then drizzle with ganache. Garnish with chocolate‑chip cookies and mini chocolate eggs, chocolate nests and white‑chocolate buttons, if desired.