10 September 2013

Chocolate Chip Cookie Cheesecake

Hello! For those they still don't want to turn on the oven I propouse you an easy and delicious cheesecake, with chocolate chips cookies, you will love it! Althought is time to turn on the oven, I'm spending this week in Barcelona and I was expecting to enjoy the beach, I think I can keep already the swim wear for next year. Anyway I am anjoying the weather and visiting friends.
I followed the same method as in this recipe. I love no baked cheesecakes, this one taste more as a mousse, very light and with the crunchy touch of the cookies. As always you can use the cookie of your choice, I love the these mini cookies.

Chocolate Chip Cookie Cheesecake 20 cm tin
250 g chocolate chip cookies
60 g cream cheese (full fat)
300 g cream cheese (full fat)
375 ml heavy cream
60 ml whole milk
80 g white sugar
6 sheets gelatin
1 teaspoon vanilla extract
a teaspoon vanilla sugar
100 g chocolate chip cookies (I used mini chips Ahoy) plus some more for topping.

Crush the cookies in a food processor or in a plastic bag, seal the bag and crush them with a rolling pin. Add the cream cheese and mix together with a fork until well incorporated. Line the bottom and the sides of  a loose-bottomed tin with baking paper. Place this mixture in the tin and press with the bag of a spoon. Keep it in the fridge while we do the filling.
Put the gelatin sheets in cold water for 5 minutes. In the meanwhile put the milk in the pan and heat it just until start bubbling, add the gelatin sheets and set aside while we do the cheese mixture.
Beat the cream cheese and the sugar in a large bowl, using and spatula and a hand whisk, until lightly and fluffy, add the vanilla extract and whisk until fluffy and creamy.
Whisk the heavy cream with the vanilla sugar in a separate bowl until it forms peaks.
Add the milk and gelatine mixture to the cheese and fold the cream gently and gradually into the cheese mixture.
Pour the batter in the tin alterning with chopped and level using the spatula. Place the tin in the fridge and overnight.
Top with some cookies for serving.

Enjoy your week 

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