Cookie Dough Cheesecake

Ingredients

• 200 g butter
• 130 g chocolate (I used whole milk this time)
• 300 g sugar
• 1 packet vanilla sugar
• a pinch of salt
• 3 eggs
• 300 g flour
• 1 heaping teaspoon baking powder
• 400 g double cream fresh cheese
• 200 g Sour Cream
• 2 tablespoons cornstarch

Instructions

1. 1.

   First, decide what type of springform you will use. I used a round 26 cm diameter springform, but a square 24 x 24 cm works too. Once decided, grease it carefully.

2. 2.

   Next, chop 100 g chocolate for the cookie dough and melt half of it in a hot water bath. Meanwhile, beat 200 g butter, 175 g sugar, vanilla sugar, and a pinch of salt with a whisk until creamy, then fold in one egg. In another bowl, mix 300 g flour with baking powder and add this to the butter-sugar mixture, then add the chopped chocolate and combine well.

3. 3.

   Set aside a quarter of the dough and shape it into rough pieces. Cover and refrigerate them.

4. 4.

   With the remaining dough, stir in the melted chocolate and pour it into the springform. Press the dough into a nice base and form a rim. Refrigerate this for 30 minutes as well.

5. 5.

   To keep things interesting, prepare the cheese filling. Separate two eggs, beat the egg whites until stiff peaks form, and drizzle in 50 g sugar. In another bowl, whisk together cream cheese, sour cream, yolk, cornstarch, and 75 g sugar until smooth, then fold in the beaten egg whites.

6. 6.

   Preheat the oven to 150°C fan (or 300°F conventional).

7. 7.

   Spread half of the cheese filling over the chilled dough base and top with the chilled cookie dough pieces. Then spread the remaining cheese filling on top and bake on the lowest rack for 30–35 minutes.

8. 8.

   Chop another 30 g chocolate. When the cake is done, turn off the oven, sprinkle the chopped chocolate over it, and let it cool in the oven with the door slightly open for an additional 20–30 minutes. Finally, remove the cake to cool completely before serving.