Chocolate Chip Cookie Cheesecake Slice has got to be one of my favourite bakes yet.
I knew what I wanted – Cheesecake and Chocolate Chip Cookies. All at once. I’m a baker, it’s my prerogative 🙂
And here it is in all its Cheesecake-y, Cookie-y glory.
Yes. It is as good as it looks. Stop licking the screen you’ll make it dirty 🙂 The only way to taste it is to make it.
It’s pretty easy to put together too. I took my version of the New York Times Chocolate Chip Cookie which, incase you missed that one, click here. Best Chocolate Chip Cookie I have ever eaten. I let it rest for 48 hours in the fridge as they suggest but you can certainly use it straight away. I find leaving it in the fridge actually makes it easier though, as I can put together the dough a couple of days before hand and then put together the whole Chocolate Chip Cookie Cheesecake Slice in the morning and have it ready for that night (as with most cheesecakes, it does need to sit in the fridge for a few hours to firm up).
The cheesecake portion is very easy to put together too. A few simple ingredients beaten together an voila!
Then you just layer it all up. Press the cookie dough into a baking paper lined baking tin, in a flat layer. Pour the Cheesecake mixture over the top, then crumble the remaining cookie dough over the top.
And while I was at it, I made a double batch of the cookie dough. Half was used for the Cookie Cheesecake Slice and the rest goes in the freezer for the next time I’m craving Chocolate Chip Cookies. What a clever cookie. Then you just thaw, roll into golf ball sized balls and bake. Check out the New York Times Chocolate Chip Cookie post for the full recipe.
The edge is always my favourite on slices like this. I love the way the edge gets all nice and crispy while the inside stays nice and soft. What can I say? I like the best of both worlds. How about you? Are you an edge or middle lover?
Chocolate Chip Cookie Cheesecake Slice for all. Enjoy 🙂