Recipe: Cookie Dough Cheesecake

12 Apr 2018

Patisserie
Patisserie

Ingredients

Cookie dough

  • 400 g of Tegral Saint Moist Cake Yellow* (Cake mix)
  • 300 g of Belcolade K10 Chocolate Drops* (Chocolate) 
  • 150 g of Butter 
  • 100 g of Whole eggs

Cookie crust

  • 185 g of Cookie dough, baked and crushed 
  • 15 g of Aristo Primeur Crema* (Margarine)

Cheesecake

  • QS. of Deli Cheesecake* (Cheesecake mix) 

Working Method

Cookie dough

  1. Mix all ingredients together, add chocolate drops at the end.
  2. Pack in cling film and chill.
  3. Roll out 6 mm thick and cut a 14 cm diameter Chill.
  4. Prepare small cookies with the rest of the dough.
  5. Bake cookies on silpat in deck oven at 160°C for approximately 18 min.

Cookie crust

  1. Crush the small baked cookies and mix with melted Aristo Primeur Crema.
  2. Keep some whole cookies for decoration.

Cheesecake

  1. Spray a ring of 18 by 4 cm with Puratos Spraylix.
  2. Place the crushed cookies in the bottom.
  3. Pipe plain cheesecake on and place a 14 cm disk of unbaked cookie dough.
  4. Bake in deck oven at 160°C down 170°C up approx. 50 min.
  5. Decorate once cooled down.