I like cheesecake.
When I was growing up we lived within a 5 minute walk of a cheesecake shop. They had a baked cheesecake with a kinda jellied blueberry top that was sooooo delicious.
They didn't have a chocolate chip cookie dough baked cheesecake though, not that I remember, and I'm pretty sure I would as it may have given my favorite blueberry a run for it's money.
Anyway I've been playing around a bit with my basic mini cheesecake recipe. In case you have missed my previous posts I have already shared a Rocky Road, a Chocolate Rocky Road and decadent Dulce de leche versions.
and now I'm ready to share these Chocolate Chip Cookie Dough Baked Cheesecakes.
Yup read the words Oreo, Cookie Dough and Cheesecake.
I'm one of those people that doesn't lick the bowl of cake batter and cookie dough because I know it has raw egg in it.
So for many years I have had a recipe for eggless cookie dough - which is pretty much take your favorite cookie recipe substituting around 1 Tbsp of milk for each egg. You can add it to icecream, make cookie dough cake pops with it, eat it straight out of the bowl......or add it to cheesecake.
Pretty sweet huh!
The amount of cookie dough I have provided in the recipe will yield enough to top the batch of cheesecakes with cookie dough. Which I feel is kinda enough cookie dough.
But if you really really like cookie dough you might like to add a layer over the Oreo Cookie (like in the above pictures). If your one of the super cookie dough lovers just double up the batch of raw cookie dough, and then increase the number of muffin cases and Oreo Cookies as the Mini Cheesecake yield will increase to around 20 -24.
Y'all can make them however you like. I'm not gonna judge you. How much cookie dough you like is between you and your cheesecake.
Cheesecakes can be served as they are or with a warm chocolate ganache. The chocolate in the picture is actually a fudgy chocolate sauce I made up but sorry to say I lost my recipe notes for it before I typed them up so it's not included with the recipe below.
Don't worry though I am making the ultimate sacrifice and retesting until I get it perfect again and this time I won't lose those notes.
Chocolate Chip Cookie Dough Mini Baked Cheesecakes
makes 14 large Texas muffin sized cheesecakes
Chocolate Chip Cookie Dough
This batch makes enough to top the cheesecakes. If you would like a layer on the bottom of the cheesecake as well double the ingredients in this recipe.
1 cup plain (All purpose) flour
75 grams (3oz) unsalted butter at room temperature
1/2 cup brown sugar
1/4 cup white sugar
1 1/2 Tbsp (2 US Tbsp) Milk
1/2 tsp Vanilla
1/2 cup chocolate chips
Sift the flour and set aside.
In a large bowl of an electric mixer at high speed cream (mix together) the butter and both sugars until light and fluffy. Reduce the speed to medium low, add the milk and vanilla and mix until combined. Then reduce speed to low and mix in the flour until completely combined. Add the chocolate chips and mix in by hand.
For the purpose of the cheesecakes make break small pieces off the dough and roll into balls. (My kids love to help with this step)
Cheesecakes14 Oreo Cookies (or up to 24 if you are making the version with cookie dough layer on the bottom as well)
625g (21oz) cream cheese at room temperature
1 tin condensed milk
3 large eggs at room temperature
14 large muffin papers (I bought these ones from woolies)
Cookie dough (see recipe above)
Preheat oven to 140C (280 F)
Line the muffin tins with the muffin/cupcake papers. Place one single oreo in the bottom of each paper.
If you have decided to go all out and have the extra layer of cookie dough - press down into the case an amount of cookie dough about equal to the size of the Oreo cookie at this stage. (remember you will have to have doubled your cookie dough yield to do this and you will also need to reduce the amount of cheesecake mixture you add to the cases it will be a scant 1/4 cup)
Beat the cream cheese using a mixer at medium speed until just smooth, add the condensed milk and mix until combined. Reduce speed to low and add the eggs one at a time, beating after each addition until just combined.
Spoon the mixture into the large muffin papers dividing mixture evenly between the papers. If you are using large ones like I did you can add a scant 1/3 cup to each and make 14, if you only have smaller cupcake cases do not overfill the cases as the mixture will rise a little during baking, make them just over 3/4 full and you will probably get around 20 cakes.
Bake for 10 mins. Remove from oven and working quickly add the balls of chocolate chip cookie dough to the top of the cheesecakes. You do not need to push them down just throw them on top of the cheesecakes.
Return to the oven and bake a further 15 minutes.
They will be cooked when the cookie mixture starts to set but before it turns golden. Although if you prefer a crunch you can leave it a couple of extra minutes until the dough starts to turn golden.
Allow to cool in the trays for 10-15min and then pop in an airtight container in the fridge until chilled.
and here is the link to my book Sweets on a Stick it is a US Release however there is a conversion chart in the back to the book for metric.It's available from bookstores in the US and here online at:
Or here at fishpond (Aus/NZ)