Cookie Dough Cheesecake

• Vegetarian

• Condiments

  • 1 tsp Vanilla extract or spread

• Baking & Spices

  • 5 oz All-purpose flour
  • 2 oz Brown sugar, light soft
  • 4 oz Confectioners' sugar or icing sugar
  • 3 oz Dark chocolate chips
  • 2 oz Demerara sugar or light brown sugar
  • 1 Pinch Kosher salt
  • 2 oz Superfine sugar or caster sugar

• Bread & Baked Goods

  • 4 oz Graham cracker crumbs or digestive biscuit crumbs

• Dairy

  • 1 stick Butter, unsalted
  • 2 oz Butter, unsalted soft
  • 18 oz Cream cheese
  • 3 tbsp Greek or natural yogurt
  • 3/4 cup Heavy cream or double cream

Found on today.com

Description

Directions

• Preparation For the BBB (Buttery Biscuit Base!): Lightly grease and line the base of an 8-inch loose-bottomed or springform tin. Mix together thoroughly into the consistency of wet sand, then press firmly into the pan to form an even layer. Refrigerate while youre preparing the Cookie Dough. For the Cookie Dough: Beat the butter and both sugars until pale in color. Add the yogurt and the vanilla and beat until combined. Add the flour, salt and chocolate chips, and fold to mix. Form the dough into 12 balls, a tiny bit bigger than hazelnuts, for decoration. With the remaining cookie dough, using latex gloves to avoid an unholy sticky mess, scatter the dough all over the BBB and press to flatten into an even layer all over the base. Refrigerate the base and the balls while youre making the Filling. For the Filling (The Cheesecakey Bit): Beat the cream cheese and confectioners sugar to combine, then add the lightly whipped cream and beat. It should firm up a little to be smooth, white and spreadable. Spread evenly over the cookie dough layer using an off-set palette knife. Decorate with the balls and a sprinkling of the cacao nibs then refrigerate for 2-3 hours. Then eat it ALL! Related video Closed Captioning ON OFF apply | reset x Text Display Background Enhancements font Times New Roman Arial Comic Sans size T T T T color A cookie dough cheesecake + Sacha Baron Cohen = delicious hilarity Play Video - 4:33 (currentTime)) { % Your video begins in   function printNewWindow(contentWrapper, title, newWindow) { var ua = navigator.userAgent.toLowerCase(); var isAndroid = ua.indexOf(android) -1; //&& ua.indexOf(mobile); if (isAndroid) { var gadget = new cloudprint.Gadget(); gadget.setPrintDocument(url, title, contentWrapper); gadget.openPrintDialog(); } else { newWindow.print(); } return false; } function printRecipe(contentWrapper, title){ var newWindow = window.open(, Printrecipe, top=200,left=200,height=400,width=600); newWindow.document.write(+ title + + + + ); var recipe = Today.com + contentWrapper.innerHTML; setTimeout(function() { newWindow.document.body.innerHTML = recipe; newWindow.document.close(); newWindow.focus(); printNewWindow(contentWrapper, title, newWindow); newWindow.close(); }, 500); } Recipe tags Dessert Comfort Food Easter Kid-friendly Kosher Party Valentine’s Day Vegetarian American Recipes Food On the show More Dessert recipes No-Bake Dark Chocolate Peanut Butter Pretzel Squares Recipe Classic Scottish Shortbread Recipe Rhubarb Crumble Recipe Strawberry Shortcake Waffles Recipe Homemade Cinnamon Rolls recipe Dad's Peach Cobbler Recipe See more Dessert TODAY Food Club A place where anyone can submit recipes, ask questions and share advice. Join the conversation! TODAY Food Video Pizza chicken with pancetta: Melissa Clark cooks a family dinner favorite Spaghetti amatriciana, peanut butter squares: Blizzard comfort food Scottish stout stew: Try this authentic recipe Make lemon blueberry ricotta pancakes to brighten your breakfast Popular in Food McDonald's has new chocolate Shamrock Shakes & we tried them Scottish recipes: Beef stew, rhubarb crumble & shortbread Starbucks spring cups are here to brighten up your day Healthy meals to order at fast food chains About TODAY Visit TODAY TODAY store TODAY apps Contact us Sitemap Jobs Terms & Conditions Privacy policy Closed captioning Advertise  AdChoices