Description
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.
Ingredients
Filling
- 24 ounces full fat cream cheese, softened
- 1 cup granulated sugar
- 1 1/3 cup heavy cream
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons cornstarch
- 1/2 teaspoon salt
- 10 chocolate chip cookies (2-inches in diameter sized cookies, or weighing 11 grams for 1 cookie; I used Chips Ahoy)
Middle Cookie Layer
- 5 chocolate chip cookies, crumbled
Chocolate Ganache
- 1 cup semi-sweet chocolate chips
- 3/4 cup heavy whipping cream
Whipped Cream
- 1 1/2 cups heavy whipping cream
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
1. Preheat oven to 400F. Line a 9×5 inch loaf pan with parchment paper, ensuring the parchment paper sticks out over the edges of the pan. This will create handles for lifting the cheesecake out of the pan when it is done baking and has chilled.
2. In a large measuring cup, measure heavy cream and add 10 chocolate chip cookies to the heavy cream. Allow to soak in the heavy cream mixture for 5-10 minutes, or until the cookies are softened and broken down. Stir to combine.
3. In a large bowl, using a handheld mixer, or using a stand mixer fitted with the paddle attachment, add cream cheese and sugar and beat until creamy and combined.
4. Add in the heavy cream and cookie mixture, along with the vanilla extract. Stir to combine.
5. Add in the eggs, one at a time, beating, JUST until combined.
6. Add in the cornstarch and mix just until combined.
7. Pour half the cheesecake batter into the prepared loaf pan. Sprinkle 5 crumbled chocolate chip cookies over cheesecake batter. Pour remaining batter over top.
8. Bake in preheated oven for 45 minutes, or until the top of the cheesecake is a deep caramel brown color. The edges will be puffed and the center should still be very jiggly, like unset gelatin or Jell-O.
9. Allow the cheesecake to cool for 1 hour on a wire cooling rack at room temperature. The center will sink, this is normal!
10. Chill in refrigerator for 6-8 hours, or overnight to fully set and develop its signature creamy texture.
11. Make the chocolate ganache. In a small saucepan, heat the heavy cream up until it begins to simmer. Pour the warm heavy cream over the chocolate and allow to sit for 5 minutes, then stir until melted.
Alternatively, you can microwave the chocolate chip and heavy cream mixture in 30 second increments, stirring in between each until fully melted.
Allow to chill in the refrigerator for 20 minutes to thicken.
Pour the ganache over top of the cheesecake and spread out over top of the cheesecake.
Place in the refrigerator for 20-30 minutes to firm up the ganache.
12. Make the whipped cream.
In the bowl of a stand mixer fitted with the whisk attachment, or using a handheld mixer, beat the heavy cream, powdered sugar and vanilla extract until stiff peaks form.
Spread whipped cream over top of cheesecake.
Garnish with chocolate chip cookies, and crumbled up chocolate chip cookie pieces.
13. Serve and enjoy!
- Prep Time: 25
- Chill Time: 8 hours
- Cook Time: 45
- Category: Dessert
- Method: Oven
- Cuisine: American