Ingredients
Choc Chip Cookie base
- 140 g butter room temperature
- 1 cup brown sugar
- 2 tbsp caster sugar
- 1 egg room temperature
- 1 tsp vanilla extract
- 1½ cups plain flour
- ½ tsp baking powder
- ½ tsp baking soda
- 200 g chocolate chips
Cheesecake
- 500 g cream cheese
- 3/4 cup - 1 cup icing sugar to taste
- 200 ml double cream
Chocolate Ganache
- 100 g dark chocolate chip
- 100 ml double cream
Instructions
Choc Chip Cookie base
- Preheat oven to 170°C. Cream the butter and sugars for at least 5 minutes until the mixture becomes light and fluffy.
- Add the egg and vanilla extract and beat well.
- Add choc chips, flour, baking soda and baking powder. Beat on low speed until just combined (don’t overwork the mixture or it can become tough).
- Press the majority of the dough into the middle of a 23cm/9" round greased springform tin. I baked the leftover dough into 6 small cookies, for decorating or for eating ;)
- Bake in the oven for 15 minutes or until lightly golden brown.
- Allow to cool completely.
Cheesecake
- Place the cream cheese and icing sugar in a large mixing bowl and beat until smooth.
- Add in the double cream and keep beating until smooth and creamy.
- Pour onto the cooled biscuit base and put in the fridge to set for at least 3 hours, but preferably overnight.
Chocolate Ganache
- Bring the cream to a simmer either over the stove top or in the microwave.
- Add the choc chips to the cream and stir until melted and glossy.
- Allow the ganache to cool slightly before pouring over the top of the cake.
- Enjoy!