7Combine the softened blocks of cream cheese, sugar, eggs, vanilla extract, and mix until beautifully smooth.
8Combine the softened blocks of cream cheese, sugar, eggs, vanilla extract, and mix until beautifully smooth.
9Combine the softened blocks of cream cheese, sugar, eggs, vanilla extract, and mix until beautifully smooth.
10Add the cornstarch and flour to the cream cheese mixture.
11Add the cornstarch and flour to the cream cheese mixture.
12Add the cornstarch and flour to the cream cheese mixture.
13Pour the infused heavy cream and cookies into the batter and mix until nice and smooth, being careful not to over whip.
14Pour the infused heavy cream and cookies into the batter and mix until nice and smooth, being careful not to over whip.
15Pour the infused heavy cream and cookies into the batter and mix until nice and smooth, being careful not to over whip.
16Prepare the loaf pan (or 8-inch round pan) by spraying it with nonstick cooking spray, adding parchment paper, and clipping down the sides.
17Prepare the loaf pan (or 8-inch round pan) by spraying it with nonstick cooking spray, adding parchment paper, and clipping down the sides.
18Prepare the loaf pan (or 8-inch round pan) by spraying it with nonstick cooking spray, adding parchment paper, and clipping down the sides.
19Pour all of the batter into the prepared pan.
20Pour all of the batter into the prepared pan.
21Pour all of the batter into the prepared pan.
22Bake at 450°F for about 30-35 minutes, until the top is burnt and the center is jiggly.
23Bake at 450°F for about 30-35 minutes, until the top is burnt and the center is jiggly.
24Bake at 450°F for about 30-35 minutes, until the top is burnt and the center is jiggly.
25Allow the cake to cool completely before placing it in the refrigerator for at least 8-12 hours (overnight is preferable).
26Allow the cake to cool completely before placing it in the refrigerator for at least 8-12 hours (overnight is preferable).
27Allow the cake to cool completely before placing it in the refrigerator for at least 8-12 hours (overnight is preferable).
28To make the chocolate ganache, microwave heavy cream and chocolate chips until nice and smooth.
29To make the chocolate ganache, microwave heavy cream and chocolate chips until nice and smooth.
30To make the chocolate ganache, microwave heavy cream and chocolate chips until nice and smooth.
31To make the whipped topping, combine mascarpone, heavy cream, and powdered sugar. Do not over whip.
32To make the whipped topping, combine mascarpone, heavy cream, and powdered sugar. Do not over whip.
33To make the whipped topping, combine mascarpone, heavy cream, and powdered sugar. Do not over whip.
34Decorate the cheesecake by adding chocolate ganache to the sides and top, piping on the whipped cream, and decorating with more chocolate chip cookies.
35Decorate the cheesecake by adding chocolate ganache to the sides and top, piping on the whipped cream, and decorating with more chocolate chip cookies.
36Decorate 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
1.5 cups heavy cream
1.5 cups heavy cream
10 chocolate chip cookies
10 chocolate chip cookies
10 chocolate chip cookies
3 blocks softened cream cheese
3 blocks softened cream cheese
3 blocks softened cream cheese
0.5 cup sugar
0.5 cup sugar
0.5 cup sugar
3 eggs
3 eggs
3 eggs
1 tsp vanilla extract
1 tsp vanilla extract
1 tsp vanilla extract
1.5 tbsp flour
1.5 tbsp flour
1.5 tbsp flour
1 tsp cornstarch
1 tsp cornstarch
1 tsp cornstarch
4 oz mascarpone cheese
4 oz mascarpone cheese
4 oz mascarpone cheese
1 cup heavy whipping cream
1 cup heavy whipping cream
1 cup heavy whipping cream
0.25 cup powdered sugar
0.25 cup powdered sugar
0.25 cup powdered sugar
0.5 cup heavy cream
0.5 cup heavy cream
0.5 cup heavy cream
1 cup milk chocolate chips
1 cup milk chocolate chips
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.