Cookie Cheesecake Vanilla (Print)

Sweet sugar cookie foundation loaded with soft vanilla cheesecake. Cookie dough tucked inside and a smooth layer of white chocolate on top.

# Ingredients:

→ Sugar Cookie Crust

01 - 1 teaspoon Madagascar Bourbon pure vanilla extract
02 - 1 large egg, room temperature
03 - 135 g granulated sugar
04 - 115 g unsalted butter, room temperature
05 - 0.5 teaspoon baking powder
06 - 0.5 teaspoon fine salt
07 - 190 g all-purpose flour, heat-treated

→ Cookie Dough Pieces

08 - 65 g heat-treated all-purpose flour
09 - 1 tablespoon whole milk
10 - 0.5 teaspoon vanilla extract
11 - 67 g granulated sugar
12 - 56 g unsalted butter, room temperature

→ Cheesecake Filling

13 - 3 large eggs, room temperature
14 - 80 ml heavy cream, room temperature
15 - 120 g sour cream, room temperature
16 - 1 teaspoon Madagascar Bourbon pure vanilla extract
17 - 150 g granulated sugar
18 - 680 g cream cheese, room temperature

→ White Chocolate Topping

19 - Reserved cookie dough pieces
20 - Holiday sprinkles, for decoration
21 - 80 ml heavy cream
22 - 115 g white chocolate, chopped

# Steps:

01 - Scoop the smooth ganache over your chilled cheesecake. Scatter your cookie dough bits and festive sprinkles on top right away. Pop the whole thing back in the fridge so the white chocolate topping firms up, should take about an hour before you can dig in.
02 - Drop the white chocolate into a bowl that can handle heat. Gently warm the cream until it just barely bubbles in a small pot, then pour it over the chocolate. Don’t touch—let it hang out for a couple minutes so the chocolate melts.
03 - Once the cheesecake has finished baking, switch off your oven and crack the door open. Let it rest inside for half an hour. Next, carefully lift your cheesecake out of its water bath, then let it cool down on the counter until it’s no longer warm. Chill for at least 6 hours or just leave it overnight in the fridge.
04 - Carefully turn your filling onto the cooked crust. Set the roasting pan in the oven, then slowly pour in some hot water so it comes halfway up the springform pan. Bake for about 75-85 minutes ‘til the edges look set but the middle’s still a little wobbly.
05 - With the mixer set low, drop in your eggs one at a time, just until the mix is smooth. Take the frozen cookie dough balls (don’t forget to save some for topping!) and lightly fold them in.
06 - Beat together your room-temp cream cheese and the sugar with an electric mixer for a few minutes until everything’s super smooth. Toss in the vanilla, sour cream, and heavy cream and blend until it just comes together.
07 - Drop the oven down to 160°C now. Grab some sturdy foil to wrap all the way around your springform pan and make sure it’s sealed up. Set it inside a bigger roasting pan and go boil some water.
08 - Pinch off your soft dough and roll out little balls, about a half teaspoon each. These go onto a plate, freeze ‘em until they’re totally firm—give it at least 30 minutes. Keep some of those balls aside for decorating.
09 - Cream the butter and sugar in a medium bowl until smooth—about 2 minutes is enough. Mix in the vanilla and milk, blend well, then slowly add your flour until it comes together as a soft dough.
10 - Add the flour mix with the wet ingredients slowly until a nice dough forms. Press that into the bottom of your lined pan, making it even. Bake for 20-25 minutes or until the edges pick up a light golden color. Wait for it to get completely cool before you move on.
11 - Mix in your vanilla and the egg just until the mix comes together. Don’t overdo it—stir until you can’t see bits of egg.
12 - In a big mixing bowl, beat together your butter and sugar with an electric mixer until it gets pale and fluffy—roughly 3 minutes should do it.
13 - Grab a medium-sized bowl and whisk your heat-treated flour, salt, and baking powder so they’re all mixed together.
14 - Spread about 2 cups of flour on a large baking sheet with edges. Toast it in the oven at 150°C for 5-7 minutes, toss it once or twice, and check the heat with a thermometer—it should hit 74°C. Let the flour get totally cool before you use it.
15 - Fire up your oven to 175°C. Line a 23-cm springform pan with parchment, making sure the paper goes up the sides. Spray with baking spray so nothing sticks, then put it aside.

# Notes:

01 - Let all your dairy and eggs come to room temperature so your filling stays silky smooth.
02 - Using a hot water bath helps keep everything even and keeps cracks away.
03 - Give the cheesecake plenty of chilling time before slicing for neat pieces.
04 - Hold back some cookie dough balls for a fancy and fun finish.
05 - Cut clean slices by warming up your knife, wiping it between cuts for a sharp look.

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