Directions
- 1Preheat the oven to 450F.
- 2Soak the cookies in heavy cream and set aside.
- 3Combine the softened blocks of cream cheese, sugar, eggs, vanilla extract, and mix until beautifully smooth.
- 4Add the cornstarch and flour to the cream cheese mixture.
- 5Pour the infused heavy cream and cookies into the batter and mix until nice and smooth, being careful not to over whip.
- 6Prepare the loaf pan (or 8-inch round pan) by spraying it with nonstick cooking spray, adding parchment paper, and clipping down the sides.
- 7Pour all of the batter into the prepared pan.
- 8Bake at 450°F for about 30-35 minutes, until the top is burnt and the center is jiggly.
- 9Allow the cake to cool completely before placing it in the refrigerator for at least 8-12 hours (overnight is preferable).
- 10To make the chocolate ganache, microwave heavy cream and chocolate chips until nice and smooth.
- 11To make the whipped topping, combine mascarpone, heavy cream, and powdered sugar. Do not over whip.
- 12Decorate the cheesecake by adding chocolate ganache to the sides and top, piping on the whipped cream, and decorating with more chocolate chip cookies.
Ingredients
- 1.5 cups heavy cream
- 10 chocolate chip cookies
- 3 blocks softened cream cheese
- 0.5 cup sugar
- 3 eggs
- 1 tsp vanilla extract
- 1.5 tbsp flour
- 1 tsp cornstarch
- 4 oz mascarpone cheese
- 1 cup heavy whipping cream
- 0.25 cup powdered sugar
- 0.5 cup heavy cream
- 1 cup milk chocolate chips
Equipment
loaf pan8 inch round panparchment paperclipsmicrowave
Tips
- Don't over whip the cheesecake mixture, otherwise it's going to get too thick.
- Don't over whip the whipped topping, otherwise it can very easily start to split.
- The cheesecake should be jiggly in the center and dark on top when removed from the oven.
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