Get ready to indulge in the ultimate chocolate chip cheesecake! This dessert layers a crunchy chocolate chip cookie crust with a creamy, hazelnut-infused cheesecake filling, topped with a luxurious white chocolate ganache. Perfect for any occasion, itβs the kind of treat thatβs sure to impress and satisfy every sweet tooth!
Ingredients:
For the Crust:
- 200g chocolate chip cookies (about 1 Β½ cups, finely ground)
- 100g unsalted butter, melted
For the Cheesecake Batter:
- 500g cream cheese, softened
- 150g sugar (about ΒΎ cup)
- 1 tsp vanilla sugar
- 1 tbsp cornstarch
- 4 large eggs
- 70g hazelnut spread (about β cup)
For the White Chocolate Ganache:
- 200g white chocolate, chopped (about 1 cup)
- 150ml heavy cream (about β cup)
Toppings (Optional):
- Mini chocolate chip cookies
- Melted chocolate for drizzling
Instructions:
1. Prepare the Crust:
- Melt the Butter: In a saucepan, melt the butter over low heat.
- Grind the Cookies: Use a food processor to finely grind the chocolate chip cookies into crumbs. Transfer the crumbs to a large bowl and mix in the melted butter until combined.
- Form the Crust: Press the cookie mixture firmly into the bottom of a springform pan, using the back of a spoon to even it out. Place the pan in the refrigerator to firm up the crust.
2. Prepare the Cheesecake Batter:
- Mix the Base: In a large bowl, beat the cream cheese, sugar, and vanilla sugar until smooth (about 1 minute). Add the cornstarch and mix until fully combined.
- Add Eggs: Switch to a spatula and fold the eggs into the cheesecake batter, one at a time, mixing gently after each addition.
- Divide the Batter: Pour half of the cheesecake batter into a separate bowl and fold in the hazelnut spread until smooth.
3. Assemble the Cheesecake:
- Layer the Filling: Spread about 650g of the plain cheesecake batter evenly over the chilled cookie crust. Arrange a few chocolate chip cookies on top of the batter. Then, pour the hazelnut cheesecake batter over the cookies and spread evenly.
4. Bake the Cheesecake:
- Bake: Preheat your oven to 125Β°C (260Β°F). Place the cheesecake in the oven and bake for 60-65 minutes. The sides should be firm while the center remains slightly jiggly.
- Cool in the Oven: Turn off the oven and leave the cheesecake inside for an additional hour to cool slowly and prevent cracks.
5. Prepare the White Chocolate Ganache:
- Heat the Cream: In a saucepan, heat the heavy cream until it’s almost boiling.
- Make the Ganache: Pour the hot cream over the chopped white chocolate and let it sit for 1 minute. Stir until the mixture is smooth.
6. Final Touches:
- Pour Ganache: Spread the white chocolate ganache evenly over the cooled cheesecake. Place the cheesecake in the fridge briefly to allow the ganache to set.
- Garnish and Serve: Cut the cheesecake into rectangles. For an extra touch, drizzle with melted chocolate and decorate with mini chocolate chip cookies.
Donβt forget to try this recipe and let us know how it turned out!
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