Cookies and Cream Basque Cheesecake

Ingredients

• 400 g Kiri cream cheese (room temperature)
• 100 g Sugar
• 3 Eggs (room temperature)
• 15 g Cornstarch
• 200 g Heavy cream
• 1 tsp Vanilla oil
• 6 g Lemon juice
• 50 g Cookie crumbles (such as Oreo pieces)
• 15 g Cookie crumbles (for topping)

Steps

1. 1

   Preheat your oven to 215°C (420°F).

2. 2

   In a large mixing bowl, soften 400g of cream cheese and mix until smooth.

3. 3

   Add 100g of sugar to the cream cheese and whisk until well combined.

4. 4

   Add 3 eggs one at a time, mixing thoroughly after each addition.

5. 5

   Sift in 15g of cornstarch and mix until no lumps remain.

6. 6

   Pour in 200g of heavy cream, 1 teaspoon of vanilla oil, and 6g of lemon juice. Mix until the batter is silky and uniform.

7. 7

   Fold in 50g of cookie crumbles into the batter.

8. 8

   Line a cake tin with parchment paper and pour the batter into the tin.

9. 9

   Bake in the preheated oven at 215°C for 25 minutes until the top is deeply browned and charred in spots.

10. 10

    Remove from the oven and sprinkle the remaining 15g of cookie crumbles on top while still warm.

11. 11

    Allow the cheesecake to cool completely in the tin before refrigerating for several hours or overnight to set.

Notes

The author suggests adding the topping cookies after baking rather than before cooling if you are using a non-removable bottom pan, as they had to flip the cake to remove it. For best results, chill thoroughly before serving to achieve a 'fudgy' texture.

Nutrition per serving

• dessert
• cheesecake
• basque cheesecake
• cookies and cream
• baked
• sweet