Chocolate Chip Cookie Burnt Basque Cheesecake

Ingredients

• 1.5 cup heavy cream (for soaking cookies)
• 10 chocolate chip cookies (plus extra for decoration)
• 24 oz cream cheese (3 blocks, softened)
• 0.5 cup sugar
• 3 eggs
• 1 tsp vanilla extract
• 1.5 tbsp flour
• 1 tsp cornstarch
• 4 oz mascarpone cheese (for whipped cream topping)
• 1 cup heavy whipping cream (for whipped cream topping)
• 0.25 cup powdered sugar (for whipped cream topping)
• 0.5 cup heavy cream (for ganache)
• 1 cup milk chocolate chips (for ganache)

Steps

1. 1

   Preheat the oven to 450°F (230°C). If your oven has a convection setting, use it for better browning.

2. 2

   Place 10 chocolate chip cookies in a bowl and pour 1.5 cups of heavy cream over them. Allow them to soak and infuse the cream while you prepare the rest of the batter.

3. 3

   In a large mixing bowl, combine the 3 blocks of softened cream cheese, 1/2 cup sugar, 1 tsp vanilla, and 3 eggs. Mix until the mixture is completely combined and beautifully smooth.

4. 4

   Add 1.5 tbsp flour and 1 tsp cornstarch to the cream cheese mixture and mix until incorporated.

5. 5

   Give the cookie-infused heavy cream a quick stir, then pour the entire mixture (including the softened cookies) into the cheesecake batter. Mix until just fully combined and smooth; do not over-whip or the batter will become too thick.

6. 6

   Prepare an 8.5-inch loaf pan or an 8-inch round pan by spraying with non-stick cooking spray and lining with parchment paper. If using a loaf pan, clip the parchment paper to the sides to keep it in place.

7. 7

   Pour the batter into the prepared pan and bake for 30-35 minutes. The cheesecake is ready when the top is dark brown/burnt and the center still has a significant jiggle.

8. 8

   Remove from the oven and allow the cake to cool completely at room temperature.

9. 9

   Once cooled, place the cheesecake in the refrigerator to set for at least 8-12 hours, though overnight is preferable for the best texture.

10. 10

    To make the ganache, combine 1/2 cup heavy cream and 1 cup milk chocolate chips in a microwave-safe bowl. Microwave in short intervals, stirring in between, until the mixture is smooth and glossy.

11. 11

    To make the whipped cream topping, combine 4 oz mascarpone cheese, 1 cup heavy whipping cream, and 1/4 cup powdered sugar in a bowl. Whip until stiff peaks form, being careful not to over-whip as mascarpone can split easily.

12. 12

    To decorate, drizzle the chocolate ganache over the sides and top of the chilled cheesecake. Pipe the mascarpone whipped cream on top and garnish with additional chocolate chip cookies.

Notes

The cheesecake should be very jiggly when removed from the oven; it will firm up during the long chill. Using convection bake helps achieve the signature burnt top of a Basque cheesecake.

Nutrition per serving

• dessert
• cheesecake
• baked
• chocolate
• holiday
• decadent