Cook time: 25-30 minutes
Total time: 1 hour
70 g butter
100 g brown sugar (1 ½ dl)
45 g caster sugar (½ dl)
55 g of eggs (1 egg)
120 g plain flour (2 dl)
40 g cocoa (1 dl)
5 g baking soda (1 tsp)
2 g of salt (¼ tsp)
100 g dark chocolate chip
50 g milk chocolate chip
50 g white chocolate chip
250 gram philadelphia cream cheese, softened
50 gram sour cream
1 egg, slightly beaten
1 dl powdered sugar
1 teaspoon vanilla sugar
Garnish 100 g dark chocolate or milk chocolate
Preheat oven to 175 °C or 350 degrees F.
Beat butter, brown sugar and granulated sugar fluffy in a bowl. Mix in the egg, the dry ingredients and work into a dough and add the chocolate chip and work it into the dough. If the dough feels sticky then leave it in the fridge for about 15 - 20 minutes.
Meanwhile, prepare the cheesecake filling. Mix cream cheese, sour cream, egg, powdered sugar and vanilla sugar into a large bowl until creamy.
Press half of cookie dough into the prepared pan in an even layer.Bake the first layer for about 5 minutes. Remove from the oven and pour cheesecake filling into prepared cookie dough. Sprinkle the remaining cookie dough over cheesecake layer until completely covered. Bake for 25-30 minutes. Cool completely at room temperature for at least 1 hour. Put the cheesecake into the fridge for 8 hours or overnight (recommended).
Next day: Chop dark or milk chocolate, put it in a bowl and melt it gently in a water bath or in the microwave. Drizzle the chocolate on the cheesecake.
- The temperature of your ingredients is very important in baking. Let the ingredients stand at room temperature for 30 minutes before baking the cookies.
- Sometimes I add chopped walnuts or pecans. I also add 150 gram dark chocolate chip instead of 100 gram. The more chocolate, the better.
- Add your favorite chocolate instead: snickers, bounty, mars, marabou, daim or cadbury chocolate.
Don't forget to follow me on instagram: macmacaanka