Chocolate Chip Cookie Basque Cheesecake

This Chocolate Chip Cookie Basque Cheesecake combines an ultra creamy, velvety basque cheesecake with chocolate chip cookies layered throughout the cheesecake. The cookies are soaked directly in the heavy cream, then combined into the batter, infusing every bite with buttery, brown sugar, chocolate chip flavors. The deep caramelized flavor from the basque cheesecake complements the flavors from the chocolate chip cookies. The cheesecake is topped with a decadent chocolate ganache and homemade whipped cream.

Here’s what you will love about this Chocolate Chip Cookie Basque Cheesecake

• No water bath needed! A basque cheesecake is baked at a high temperature, which causes the sugars on the top of the cheesecake to caramelize and create the signature darker colored top. You don’t need the water bath for this cheesecake, because you want the top of the cheesecake to achieve the signature darker color and rustic cracks.
• Chocolate Chip Cookie flavor throughout – this cheesecake is made with chocolate chip cookies that are soaked in the heavy cream, then poured into the cheesecake batter. The chocolate chip cookie flavor is infused throughout the whole cheesecake, leaving you with a delicious rich, buttery, chocolate chip flavor in every bite. This cheesecake also features a center layer of chocolate chip cookies for an extra punch of chocolate chip cookie flavor.
• Ultra creamy – a basque cheesecake is ultra creamy and silky and this cheesecake is no exception. Each bite just melts in your mouth!
• Very forgiving and easy to make – one of the best features of a basque cheesecake, in my opinion, is that it is a very forgiving cheesecake, and easy to make. The surface of this cheesecake is intentionally “burnt” or deeply caramelized, and cracks are supposed to appear. After baking this cheesecake sinks quite a bite, leaving you with an ultra creamy center. Unlike traditional cheesecakes where you need a water bath and want to achieve a perfectly smooth, crack free surface, basque cheesecakes are meant to be rustic.
• Get creative! While I personally have not tried this, feel free to substitute your favorite cookie – you can try with M & M cookies, oatmeal raisin, or even peanut butter cookies. I think all of these choices would be delicious.

Here’s how to make this cheesecake

1. Preheat your oven to 400 degrees Fahrenheit.
2. Line your 9×5 inch pan with parchment paper. The parchment paper is essential for a basque cheesecake in order to lift it up and out of the pan. It is okay if the parchment paper has wrinkles and creases in it. It’s all part of the charm of this rustic appearing basque cheesecake.
   • Make sure that the parchment paper hangs out over the edges of the pan. This will serve as handles to help you lift the cheesecake out of the pan after it bakes and cools in the refrigerator.
   • If you prefer to make this cheesecake in a 9-inch circular springform pan, you can. I actually made it this way initially. However, the slices were not as tall, and I desired a taller slice. But, it bakes for the same amount of time and turns out just as delicious. It just depends how you like your slice.
3. Soak the chocolate chip cookies in the heavy cream. The chocolate chip cookies take 5 to 10 minutes to soften and infuse into the heavy cream.
4. Make the cheesecake filling. Beat softened cream cheese with granulated sugar until smooth and creamy. You can either use a stand mixer fitted with a paddle attachment, or a large bowl and a handheld mixer. Of course, you can mix this by hand as well, you will just get more of a workout!
   • Beat the mixture until it is smooth and creamy. If you are using a stand mixer, make sure you scrape down the bowl a couple of times to achieve a uniformly smooth and creamy mixture.
   • Next, add in the cookie heavy cream mixture and vanilla extract. Beat this until smooth and creamy. Scrape your bowl down to achieve a uniformly smooth mixture.
   • Add in the eggs, mixing them in, one at a time. Make sure to scrape your bowl down in between the addition of each egg.
   • Lastly, add in the cornstarch. The cornstarch helps the large amount of heavy cream and eggs bind together and set, creating a beautiful, silky smooth center. Mix the cornstarch in JUST until combined.
   • That’s it for the ingredients! This cheesecake mixes together fairly quickly in just a few minutes.
5. Assemble and get ready to bake. Pour half the cheesecake batter into your prepared pan. Crumble up 5 chocolate chip cookies over top of the cheesecake filling. Pour remaining cheesecake batter over top.
   • If you are using a 9×5 inch loaf pan, the batter will go all the way to the top. As this cheesecake bakes, it puffs up on the sides, then deflates a good amount after it finishes baking. I did not have any problems with it overspilling in the oven, but if you want to be certain, you can place the loaf pan on a rimmed baking sheet.
6. Bake in preheated oven for 45 minutes. The top should be a deep caramelized color and the center should jiggle significantly. You want a good jiggle in the center, because this is what creates an ultra creamy center. This cheesecake does deflate a good amount after baking, so don’t be alarmed as you see it sinking.
7. Allow the cheesecake to cool for 1 hour at room temperature on a wire cooling rack.
8. Place the cheesecake in the refrigerator for 6 to 8 hours, or overnight to achieve the characteristic flavors and ultra smooth and creamy center.
9. Finish the cheesecake. Make the chocolate ganache. You can make the chocolate ganache two different ways. You can either make it on the stovetop or in the microwave.
   • Stovetop – to make the ganache on the stovetop, heat up the heavy cream in a small saucepan over medium heat, just until it begins to simmer. Pour the hot heavy cream over the chocolate chips. Allow to sit for 5 minutes, then stir to combine until the chocolate is completely melted and incorporated into the heavy cream. Place the mixture into the refrigerator to thicken for 20 minutes.
   • Microwave – to make the ganache in the microwave, add both the heavy cream and chocolate chips into a bowl. Heat in the microwave in 30 second increments, stirring in between each until the chocolate is completely melted and the mixture is combined. Place in the refrigerator to thicken for 20 minutes.
10. Pour the chocolate ganache over the cheesecake, then place in the refrigerator to chill and thicken the top of the ganache for an additional 20 minutes.
11. Make the whipped cream. In the bowl of a stand mixer fitted with the whisk attachment, add heavy cream, powdered sugar and vanilla extract. Beat on medium-high speed until stiff peaks are formed. Spread the whipped cream over top of the cheesecake. Garnish with chocolate chip cookies and crumbled cookie pieces.
12. Now all that’s left to do is serve and enjoy!

Can I use a different pan?

Yes, you can! I actually initially made this cheesecake using a 9-inch round springform pan. The cheesecake takes the same amount of time to bake – 45 minutes. The slices are not as tall, and I desired my slices to be a bit taller. So really it’s just a matter of personal choice.

Can I make this ahead of time?

Cheesecake is one of those desserts that are best made ahead of time, and often taste best the next day. This basque cheesecake is no exception. While it can be chilled in the refrigerator for 6 to 8 hours, it tastes best after chilling overnight, allowing the flavors to fully develop and the cheesecake to achieve that ultra silky smooth texture.

Pro tips for making this basque cheesecake

• Use room temperature ingredients – To achieve a smooth, lump free batter, it is best to use room temperature ingredients. Cream cheese needs several hours to warm up to room temperature, while the eggs and heavy cream only need an hour. To speed things up, you can microwave the cream cheese in 20-second increments at 50% power.
• If needed, use the broiler – If your cheesecake has reached the 45 minute baking time, but the top is not as dark as you’d like, you can switch your oven to the broiler. Keep an eye on it, as the top can darken very quickly once you use the broiler. This will allow you to achieve a darker top without much more cooking time, so you can still have that ultra rich and smooth center.
• When chilling, keep the cheesecake in the pan, uncovered – After the cheesecake bakes, you need to allow the cheesecake to cool to about room temperature, which takes approximately 1 hour. Then, the cheesecake is transferred into the refrigerator to chill for 6 to 8 hours, or overnight. Keep the cheesecake in the pan while it chills. This allows for the cheesecake to keep its shape. Also, make sure you don’t cover the top of the cheesecake. If you cover the top, condensation will form and ruin the appearance of the top of the cheesecake.
• Achieving clean, smooth slices – to achieve clean slices, run your knife under hot water before slicing, and in between slices.

Frequently Asked Questions

Can I freeze this cheesecake?

Yes, you can! After the cheesecake has cooled and chilled in the refrigerator, you can freeze whole, or cut into slices. Don’t put the ganache or whipped cream on the cheesecake if you plan to freeze it. This is best topped on the cheesecake fresh, before serving. Wrap the cheesecake in plastic wrap, then place in a freezer safe bag. You can store this in the freezer for up to 3 months.

Can I use flour instead of cornstarch?

If you don’t have cornstarch on hand, you can substitute the cornstarch for all-purpose flour. It does the same thing, and acts as a binder between the eggs and the cheesecake batter.

Let me know what you thought!

If you make this Chocolate Chip Cookie Basque Cheesecake, let me know what you thought in the ratings and comments below. I absolutely love reading all of your comments! Also, make sure to snap a picture of your and tag me @simplebakingwithjolene on instagram. It truly makes my day to see all of your wonderful creations.

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